Wood fired ovens


I am looking to purchase a wood fired oven for my backyard. Any advise on what to buy or where to buy one?

Ryan W.
posted over 2 years ago

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Are you planning to cook breads, pizza, neapolitan pizza? You could go with a neapolitan oven or not

Several

Le Panyol - nice bread ovens and can be used for pizzas

Mugnaini Ovens - nice wood ovens, they also have Neapolitan models

you could call Michael at Artisan Pizza Solutions. He reps a lot of ovens. He has Stefano Ferrara but he may talk you out of one for an outdoor. Stefano prefers his ovens to be inside

Check out the new Forno Bravos. I haven't worked on one for about 8 years. The newer ones are supposed to be better. I would research.

Euro Gourmet - imports Marra Forni and Cirigliano ovens. They are out of Baltimore

Woodstone - I would speak to Tim Green. He is great

I never have been a fan of EarthStone

Tony Gemignani admin
posted over 2 years ago

Thanks a lot guys! Id like an oven that will work for pizzas as well as bread. I'll do some research thanks for the list Tony.

- Ryan   over 2 years ago


Tony's recommendation for wood fired ovens are spot on. Basically that's the short list, and if you decide to get a wood fired oven, it should most likely be on that list.

That said, the one question I'll pose is: are you sure you want a wood fired oven? More often than not, people are looking for high temperature as opposed to something that's specifically wood fired. If that's the case, you might also consider a 2Stone or a Blackstone oven. These are certainly different from a wood fired oven, but they get comparable temperatures without a lot of the overhead.

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Raj Irukulla admin
posted over 2 years ago


I checked out many of the gas and wood burning stoves, I finally decided to go with brickwoodovens.com . I decided to build my own , not only did I save money building it , its a amazing added feature in my back yard. After the pizzas are done I keep the fire going for a long night during the cool summer nights. Where all learning to make pizzas like they have in Italy for many, many years and the brick oven was certainly the old school way of doing that, and in my opinion it is still the best way. I built the Barile Grande with very little experience and it is something else.

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Angelo L.
posted about 2 years ago


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