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Looking for a Rustic Wood Fired Pizza Oven? Look no Further.

After many requests, we set-out on a search for the ultimate, rustic, authentic wood-fired pizza oven.

Scouring the internet, we came across hundreds of contenders – all with their own unique features and qualities.

But we’re pleased to announce, we’ve found the ultimate rustic pizza oven out of all these contenders!

The Rustica pizza oven from Pizza Forno is our favourite, traditional-style pizza oven – with its typical dome structure, black chimney, and wooden structure below to hold your seasoned, kiln-dried wood for the fire – it’s got all the characteristics of an ancient Italian oven but built for 21st Century convenience.

It comes in 2 colours, white and terracotta, and arrives ready-built – so no fiddly construction needed.

Plus, it’s made right here in Britain and is only £779 for the full kit (including a thermometer, oven door, and lots of other awesome accessories), so is affordable for most.

From pizzas to Sunday roasts, because this is a wood-fired oven you get all the flexibility of cooking at different temperatures from as high as 425 degrees celsius down to ‘low and slow’ temperatures for roasting meats and veg.

You can easily fit 2-3 pizzas in this oven at any given time, and with pizza cooking times of 90 seconds per pizza – you can cater to parties of almost any size from this compact, convenient yet traditional oven.

One great, unique touch we found with this oven is the raised hearth. This ensures any ash from the burning firewood stays away from the cooking surface, so you don’t end-up with ash and burnt bits of wood on the base of your pizza.

With the traditional ‘igloo’ style structure and dome, and all its unique features and accessories, we genuinely think this is one of the most attractive, convenient, functional, and best-value rustic wood-fired pizza ovens on the market today.

We’re not affiliated with Pizza Forno in any way, and our search for the best rustic pizza oven is completely independent – so rest-assured, we’ve done the hard work for you in doing a completely unbiased, thorough search of the marketplace to find you the best rustic oven.

Order yours today, and happy cooking my budding pizzaiolos!

5 Top Pizza Oven Tips

The nice guys over at Crust Liverpool (a new restaurant serving awesome pizza, pasta, and beer on the popular Bold Street) recently dropped us some of their top-tips for pizza making and using a traditional pizza oven.

They use a traditional wood-fired oven in their restaurant, and offer some very innovative pizzas from organic doughs to a special ‘black dough’ that uses vegetable charcoal to deliver a truly healthy and delicious slice – so they really know what they are talking about when it comes to making a delicious, innovative pizza.

Here’s their top tips:

  1. Always use 0 or 00 flour for your base – this means the flour is super-fine and delivers the smoothest and lightest crust possible for your pizzas
  2. Allow your dough mixture to mature for AT LEAST 24 hours, but preferably 48-72 hours. This allows the yeast to ferment, and convert carbohydrates to alcohol and carbon dioxide – giving your crust a delightfully light and fluffy texture, and a depth of flavour with an almost sour edge. It really makes the difference between a good pizza and an AMAZING pizza
  3. Cook your pizza in a wood fired oven that is above 350 degrees celsius. Doing this ensures you get the right rise and crispiness to your base, and also ensures an evenly melted cheese on your topping. Just be careful not to leave it in too long so it burns – typically pizzas take around 60-90 seconds to cook at this sort of temperature
  4. Always use high quality toppings. There isn’t a great deal to a pizza, so aside from mastering the crust, you need to ensure your toppings are top quality – look for imported, authentic Italian ingredients in your local deli, and you won’t go far wrong
  5. Keep it simple. Don’t go overboard with toppings – traditional wood-fired pizza ovens are designed to cook thin base, lightly topped pizzas. If you load your pizza too much, you’ll end up with either a soggy bottom (and noone wants one of those!) or you’ll burn your crust as you wait for the toppings to cook properly

A special thanks to Carmine, Crust’s resident Pizzaiolo, for the top pizza tips.

The above tips really help to differentiate Crust from other pizza restaurants and it’s definitely worth a visit if you’re a pizza lover in the Liverpool area.

These tips can also help you to elevate your own pizzas that you cook in your own wood fired pizza oven – it just takes a little time, dedication, and the right ingredients, and you’ll be turning-out perfect, authentic pizzas every time.

Build Your Own Cob Pizza Oven, Wood Fired Cookery Courses and More

When I say ‘cob’, you think . . . bread?

Although you can quite easily cook your own crusty cob in your cob pizza oven, that’s not the type of cob we’re talking about here.

Cob is an ancient building material made from subsoil, clay, water, and typically straw, and it just so happens to be the perfect material for building your own pizza oven.

At Pizza Oven Hub we’re huge advocates of building your own oven – it’s one of the most rewarding and enjoyable experiences, and makes the pizzas you produce in your oven all the more tasty – knowing you not only made the pizza, but you made the thing you cooked it in too!

The great thing about building a cob pizza oven is that it’s easily mouldable – you build-up from a firebrick base and use a mound of sand to build over. And on the exterior part of the oven, you can really get creative! See below.

An example of a very creative cob pizza oven in the shape of a monster

Now normally, we’d look to provide you with the necessary guide to build your own cob pizza oven, and off you can go to build it – but there’s a better way.

Working with cob does take some skill and getting used-to, and what better way to learn how to build your own cob pizza oven than to follow the masters?

Kate Edwards and Charlotte Eve from Cob Courses have built every structure imaginable from cob – they even built their own home from the stuff, and teach other people how to too!

Following 15 years of experience in building cob pizza ovens, Kate and Charlotte now offer 1-day workshops in Lyme Regis, UK, on the stunning Jurassic Coast, teaching you how to not only build your own cob pizza oven but how to cook in it too (plus dinner, cakes, and lots of other goodies are included in the day too!).

The course costs just £120 and by the end of the day you’ll have all the hands-on knowledge and experience you need to build your own cob pizza oven at home for next-to-nothing.

Here’s an overview of what the day involves:

Morning –

  • Start the day with tea and coffee in the glorious hills just outside Lyme Regis
  • An overview of cob and why it’s such a great material to build with
  • Make your own cob and do the cob dance! And perform some tests to make sure the mixture is okay to build with
  • Learn how to light your own cob pizza oven
  • Build a sand ‘former’ for the cob pizza oven to be built over

Lunch –

  • Pizza, of course! From a cob pizza oven ‘they made earlier’
  • Learn how to cook in a cob wood fired oven

pizza oven being used

Afternoon –

  • You’ll build your cob oven structure around the sand forming using a two-layer technique
  • Cut out the door to your oven, and pull out the sand
  • Cakes, tea, and coffee
  • Overview of the building process that you’ve just completed
finished cob pizza oven

An oven built by Cobcourses

As you can see it’s a day packed with fun activities and you’ll come away from it understanding how to build your own cob pizza oven, and also how to cook in it.

A truly enjoyable day-out that provides lasting skills – we just wanted to share this amazing experience with anyone else looking to build their own cob pizza oven and we highly recommend you get signed-up for a course over at cobcourses.

The Ultimate Chocolate Pizza

Normally, we’d just pop a new pizza recipe in our pizza oven recipes section – but this chocolate pizza recipe is so good that it needs its own blog post to describe its awesomeness.

Start with a salt dough base, a bit like the ultimate pizza dough recipe, to give it that savoury contrast – think salted caramel.

Then once the dough is stretched, cover in melted butter and bake for around 20 minutes or until golden.

Use Nutella (or a healthier alternative like Cavalier chocolate spread) in exchange for marinara sauce, and smother it over the dough base right to the edges.

Then toast some crushed hazelnuts and scatter these over the Nutella spread on the base, to give it some bite and some extra hazelnutty oomph!

Then take some quality chopped white, dark, and milk chocolate and scatter randomly over the pizza.

To top it off, carefully position some Lindt Lindor milk chocolate balls on top – these will melt and the soft centre will escape and spread across the pizza. Like little bombs of silky, creamy, chocolately gorgeousness.

Bake for around 2 minutes until chocolate melts, slice and serve.

Tastes amazing warm, when the chocolate is melted, but is equally nice the following day when cooled and the chocolate has re-hardened.

A sweet treat for the true pizza lover.

Pizza Oven of the Month – November

Here’s our chosen pizza oven for November.

November is here! The month of bonfire toffee, toffee apples, fireworks, and garden get-togethers.

So what better excuse for a family gathering than a brand new pizza oven for your garden?

What can be a better way of enjoying the fireworks and bonfire than with a slice of hot, freshly cooked, wood-fired, thin crust, crispy, delicious pizza.

Did I sell that vision of pizza well enough?

So, whilst you’re wiping the drool from your mouth, we’ll announce this month’s Pizza Oven of the Month!

The Igneus Wood Fired Pizza Oven in Aubergine.

Here it is:


Why aubergine?

Well, aside from it being an amazing topping for your wood-fired pizzas, it’s also an awesome colour and makes a very eye-catching addition to your garden. Plus, we think it’s quite autumnal and fitting for the season.

The thing we really like about this oven, aside from the colour and aesthetics, is the fact that it’s portable. So if you don’t fancy accommodating a huge group of friends and family in your garden this bonfire night, you can take your pizza oven with you to someone else’s garden. Genius!

What’s more, it’s an affordable pizza oven too – at only £649 inc VAT.

The Specifics

So, let’s get down to business.

How many pizzas can this baby cook?

The internal area of the oven measures 600mm x 600mm, giving plenty of space for at least 2, or maybe 3, moderate-sized pizzas.

Meaning this is perfect for parties, cooking pizzas in around 90 seconds once up to temperature, and churning-out 2-3 at a time – it’s unlikely you’ll not be able to turn-out enough pizzas for even the biggest family and friend gatherings.

What else can it cook?

This model comes with an oven door, so you can bake and roast with it too.

From Sunday roasts, to sourdough loafs – this pizza oven can accommodate them all.

What’s extra cool is the built-in temperature gauge, so you  can be certain you’re at the right temperature for whatever dish you want to cook – ensuring your don’t burn or alternatively undercook your dishes.

How heavy is it?

It’s only 45kg – so a couple of people can easily lift and transport the oven from location to location (just be sure to not try to move it until it’s completely cooled from its last use).


In summary, this is one of the most beautiful ready-built pizza ovens we’ve ever come across.

It brings convenience, portability, and amazing aesthetics (not to mention affordability).

The added benefit is that Pizza Oven Shop (the exclusive sellers of this model) actually have stock held in their Harrogate warehouse (currently 7 units at the time of writing this) – meaning you could have your oven in-time for bonfire night if you act quickly!

A truly stunning pizza oven, at a truly stunning price – grab yours while stocks last.

What Wood to Use in a Pizza Oven?


With all our how-to guides and information/links to buy your own wood-fired pizza oven, has everything covered when it comes to building or buying a wood-fired pizza oven.

But what wood do you use in your pizza oven once it’s up-and-ready?

This is a question we’re often asked, and there isn’t one specific answer – different woods can impart different flavours, so you can treat them as another ingredient to your pizza or other dish, tweaking the wood you use to achieve different flavours.

Moisture Content

There is one golden rule:


If you experience fizzling, crackling and a poor flame when burning, then this is a sign that you are using ‘green’ wood.

Green wood is classified as recently-cut wood that has not yet had chance to properly dry from evaporation of internal moisture – hence the fizzling and crackling, this is the internal water effectively escaping and evaporating in the heat.

Green wood doesn’t burn at a very high temperature and causes excessive smoke production when burning.

Using kiln-dried hardwood ensures minimal moisture remains in the wood, which leads to a more effective fire.

Also avoid high sap-producing woods like pine or white birch – unless they are properly cured and seasoned to minimise sap content. Removing the outer bark also helps to reduce sap.

High-sap content woods can create soot and creosote that coat your oven floor and chimney. This can be burnt-off with a higher-heat producing, clean-burning wood like oak if you have made this mistake before.

So – you don’t want wood with too high of a moisture or sap content, but what about really dry wood?

If your wood is too dry, this can also cause issues – leading to too high a smoke output, potentially ruining the food you’re cooking in your pizza oven.

The ideal moisture content for firewood is around 20% – so it really is a fine balance to achieve the right burn and smoke output.

A great way to check if your firewood is too dry for your pizza oven is to see if your wood has darkened cut ends and small radial cracks. If it has, then don’t use it – it’s too dry, and will create too much smoke and will not produce the same heat output as firewood with a 20% moisture level.

If you collect your own wood for your pizza oven, the best season to collect is in the early Spring or late Winter, so it has the Summer to dry out. Sap is also in the roots in the off-season, so you can reduce sap content this way.

A wood moisture gauge can be a really useful tool for those people harvesting their own wood – to ensure that fine balance of moisture level is achieved.

Fresh cut wood should be given at least 6 months to dry in order to be used for a fire.

Alternatively, we would recommend buying your wood from the Green Olive Firewood company in West Sussex – they have the right expertise and varieties of wood to produce a high-heat, moderate-smoke fire for your pizza oven (more on these guys later in this post).

Storing your Wood

If you follow our ‘How to Build your Own Pizza Oven’ guide, you’ll build a pizza oven with plenty of room underneath to store your wood reserves and shelter it from the rain.

Alternatively, if you are looking to buy a pizza oven, try to find one with ample storage space for your wood – unless you have a shed or garage where you can keep your wood stores sheltered.

Try to order your firewood one ‘cord’ at a time for maximum value.

A cord is a stack of firewood 4ft high, 4ft wide, and 8ft long.

Prepping Your Wood for Burning

Always cut your wood into sizes around 3inch diameter and no more than 15inch long before burning – cut wood always burns faster, brighter, and catches light easier than round logs.

Use even smaller pieces of kindling to get the fire started, combined with natural firelighters if need be.

Avoid using leaves and twigs to get your fire started, these will create too much smoke and twigs can be highly resinous. Resin can hinder the burn of the wood, and can damage your pizza oven floor.

Top tip: If your wood is damp due to rainfall, stick  it in the kitchen oven (or even in your pizza oven, at the opposite side of the fire, at the end of cooking when the flames are dying) to bake and dry it out prior to cooking with it.

Professional Tips

We hooked-up with Andy Fisher from Green Olive firewood in West Sussex to get his professional input on the best firewoods that he recommends for pizza oven use.

Here’s what he came back to us with:

For home users that email us we recommend 2/3rds kiln dried hardwoods like our beech and birch, and 1/3rd seasoned olive wood for the pizza oven. The kiln dried ensures a great clean burn, and the olive wood gives a longevity to the fire as extremely dense and light/sweet smoky flavours. As the olive wood is seasoned to around 20% moisture it gives a little more smoke than the kiln but not too overpowering like an oak.

Thanks Andy for your tips!

Note: Earlier in our post we mentioned ‘natural firelighters’. Well, Andy’s company sell some amazing eco firelighters made from just vegetable oil and compressed sawdust – making them perfect for lighting your pizza oven fire – with no creosote or residue to ruin your oven floor!


We personally like the idea of using olive wood, given the flavour it could potentially deliver to your food.

This is the truly exciting part of using a wood-fired pizza oven – not only does it produce the most traditional-tasting thin-crust pizzas, but you also have the flavour input of the wood you use for the fire, and the freedom to change this in order to alter the flavour of the cooked dish.

It truly is an exciting, rugged, and rewarding way of cooking.

Just make sure you follow the tips above regarding your wood fuel, and you too can be enjoying delicious food from your own wood-fired pizza oven.

Check out our recipes page for more ideas on how to get adventurous with your wood-fired pizza oven.


How to Build a Mobile Pizza Oven

Mobile pizza ovens are a great portable business that you can take with you to festivals, private parties, corporate events, and much much more.

With the advantage of being portable, you not only have the freedom of choosing where to sell your pizzas on a day-to-day basis (one day you could be at the beach, the other you could be attending a muddy festival), you also avoid the staffing, rent, and rates charges that typically come with fixed location pizza oven businesses.

So, if you have a few thousand pounds to invest (or a few hundred and are very resourceful!), you could build your own mobile pizza oven to start your own mobile pizza business.

There are lots of different concepts out there for mobile pizza ovens, from the artisan pizza vans (like the Citroen HY van), to the regular pizza trailers, all the way through to the more adventurous and brandable pizza trains and other wacky concepts.

If you want to go down the route of building your own, to make it unique and brandable, then there’s a lot to consider.

Your first consideration should be:

Do I have the knowledge, experience, and know-how to build my own mobile pizza oven?

Depending how far you are expecting to go with your build, whether you’re starting from the chassis up, or whether you are planning to purchase a vehicle and retro-fit an oven, you need to assess the level of skill involved to complete your project successfully – and then realistically assess your skill set to determine if this is within your capabilities.

It’s often a lot faster, trouble-free, and less costly to outsource the actual build process to a trained professional or at least someone with knowledge of building/modifying roadworthy vehicles.

This leads to the next important question you should ask yourself:

Will it be something you can drive or tow directly to events, or will it be something you have to use a trailer for?

Obviously, the former is more convenient, but you need to ensure (especially if you are making major, homemade modifications to your vehicle or trailer) that it remains roadworthy and is tested as such once complete.

Overlook this part, and you could face a hefty fine – or even worse, you could cause a bad accident.

Be sensible, and understand that ensuring a vehicle remains roadworthy and safe is something that a trained professional, or somebody with experience in this field, should do.

If you’re an entrepreneur with no prior experience in modifying or building road-going vehicles, then stick to what you are good at – being an entrepreneur and building your business. Let someone with relevant experience build your actual vehicle that you’ll run your business from.

Beyond roadworthiness, you also need to consider electrical safety, that the proper outlets are installed for your oven to release any fumes or smoke safely, and also hygeine requirements since you’ll be preparing and selling food from your vehicle.

Each of these things requires a particular skill-set to be done properly, and to ensure that you meet all health and safety regulations for your mobile pizza oven business.

Don’t take them on yourself if you have no experience in this field.

Ultimately, taking on tasks in the build process that you have no experience or knowledge of, will lead to a delayed launch of your business and a lot of headaches and frustration.

Often, the cost of outsourcing the build, is outweighed by the income you can generate from your business by launching sooner, and the avoidance of spending on error rectification.

So, if you have no engineering or mechanical experience, get the experts in – or just buy a ready-made mobile pizza oven vehicle/trailer (but equally get this checked by a professional before purchasing, to ensure whoever built/modified this did it properly).

In summary then, building your own mobile pizza oven is not for the feint-hearted and inexperienced. But that said, it’s not impossible for those people with the right experience and know-how to build their own. So if this is you, read on. If this is not you, read the classifieds (or Google your nearest mechanic/vehicle modification specialist).

Still here?

Then let’s cover a high-level outline of how to build your own mobile pizza oven . . .

Step 1: Determine layout and concept

Mobile pizza ovens come in all different shapes and sizes. What will yours be?

A truck, a bus, a train, a cart, a shed?

Once you know what you want your concept to be around, and the space you have to work with within this concept, then you need to look at the interior layout of the vehicle/trailer.

Think about the type of oven you’ll be using in your mobile pizza oven – wood-fired, gas, electric? If the former 2 options, then you’ll need to plan an outlet for the fumes/smoke to leave the truck safely.

Plan your space in the most efficient way possible. Some events and festivals get attendances in the millions, so you need to be sure you can serve mass audiences quickly and effectively, and that takes good layout planning.

How many people will you employ? 1, 2, 3 or more?

Will you have a pizza prep area for the rolling/throwing of dough, adding of toppings, then one person operating the oven and another serving? Do you have the space to accommodate all these people comfortably, and are you sure they won’t be getting in one another’s way.

Are the ingredients all easily accessible and the pizza-making process streamlined. If it takes 90 seconds to cook a pizza in a wood-fired oven, then the dough prep and toppings should only take another 30 seconds max, so each pizza takes up to 2 mins in total (with overlap ie several pizzas should be in the oven at any given time given the shorter prep to cook time).

Step 2: Build the framework (if not already in-place) and install your oven

Our friend Paul from the Pizza Shed kindly gave us an insight into the build of his mobile pizza oven.

He started with a basic trailer framework, and built a steel structure on top of this, with the pizza oven itself built into one side. See image below:

Mobile Pizza Oven

Quite cleverly they kept the whole trailer for cooking/storage and prep space, planning to use an awning and tables to extend their space at shows and events where the staff can stand – giving them plenty of space, more floorspace/awareness at the shows, and a proper queue system for customers (which wouldn’t have been possible when serving through a small window of a trailer/truck).

Once the framework is in, then it’s time to get the oven seated, before it becomes too difficult to do so.

Paul used a half-barrel type structure for his oven in this example (presumably with a hot-stone or fire-brick base), seated-on and wrapped in rockwool type insulation, secured in-place with chicken wire, plus a prefabricated chimney for the smoke outlet.

mobile pizza oven 2

Step 3: Build around your oven

Once the functioning oven is built and in-place within the structure, then it’s time to build around it.

Using the same example as before, Paul introduced a corrugated roof for the chimney outlet to exit, and stainless steel panels around the outside of the structure – creating a side-opening and lots of storage compartments in the process.

mobile pizza oven 3mobile pizza oven 4

Step 4: Time to Brand

At this stage, this is where your mobile pizza oven should really start to come together and develop it’s own angle/brand.

Following Paul’s build on his Pizza Shed, he painted this to look like a wooden structure and painted the front to look like a traditional-built wood-fired pizza oven frontage.

mobile pizza oven 4

mobile pizza oven 5

Step 5: Launch!

Once you’ve branded and built your mobile pizza oven, and secured any necessary licenses/regulatory permits, then it’s time to order your ingredients, book a pitch, and get promoting!

Here’s the finished result of the Pizza Shed at an event:

mobile pizza oven event

A big thanks to Paul and Chris for providing us with the images and helping us to document the journey of building your own mobile pizza oven – and to you reading, good luck on your build and entrepreneurial venture!

Which Pizza Cooker is Right for Me?

So, you’ve decided to invest in a pizza cooker?

The kitchen oven just isn’t enough, and you need something dedicated to carefully tending to your true food love – pizza.

Great choice!

But, there’s lots of options out there and lots of different pizza cookers available. Which one do you choose?

Well, assuming this is for your own personal use, and you won’t be using your pizza cooker in a commercial setting (friends and family don’t count!), there’s various options available to you.

But before you decide on the type/model of pizza cooker, you first need to decide whether you want your pizza cooker installed indoors, in your kitchen, or outdoors, in your garden.

Some models can only be used indoors for obvious reasons (most electric pizza cookers, for instance) but many other models can be used in both settings, so decide first where you want to cook your beloved pizzas.

Now you know where you’d like to cook your pizzas, let’s help you find the right type of oven to cook them in.

Here’s the most popular options:

Wood Fired Pizza Cooker

The traditional, wood-fired pizza cooker. These are typically large, dome-shaped ovens fueled by . . . you guessed it, wood!

These can be installed both indoors (with correct ventilation) and outdoors.

They produce some of the most authentic-tasting, Italian style pizzas given the hot base of the oven and smokey characteristics imparted on the pizza itself.

You can cook a pizza in as little as 90 seconds in a wood-fired pizza cooker, so it’s great for cooking your delicious pizzas quickly once the oven is up to temperature.

They’re also great centerpieces for get-togethers and parties – so if you’ve a lot of friends and/or a big family, this could be the perfect excuse for a pizza party!

The only downside to a wood-fired pizza oven is that it takes skill to cook properly in one, and would take a newbie quite a while until they could cook good pizzas without burning or over-cooking, and also it takes solid fuel (hardwood) so you have to ensure you maintain sufficient stores so you can operate your oven whenever you fancy a slice!

Gas Fired Pizza Cooker

These come in various shapes and sizes, but you can get gas pizza cookers in the same style as a traditional wood-fired oven – but with the convenience of using gas to fuel the fire rather than wood.

You also still achieve the high temperatures needed to create a traditional thin-crust pizza (although not quite as high as a wood-fired equivalent) so the taste isn’t too dissimilar to pizzas coming out of a wood-fired counterpart.

If installing indoors, you have the added advantage of being able to share a flue with any other gas appliance or extraction hood – which is not the case with a wood-fired pizza cooker (this would need its own outlet).

Fired-up at the flick of a switch, gas ovens are much faster to come up to temperature than a wood fired one, so you don’t have to wait as long to get your delicious pizzas in your stomach!

A great, convenient option that still delivers on flavour and style.

Electric Pizza Cooker

Electric pizza cookers are the ultimate in convenience cooking when it comes to pizzas.

Most can only be used indoors, for obvious reasons.

Now available are the small, single pizza electric cookers – with a removable non-stick base and rotating plate to ensure your pizza is evenly cooked and still achieves a good deal of heat under the base – lending a traditional rise to the dough.

They are turned on at the flick of a switch, and are super-quick to cook, you just set the timer and temperature, and let the oven do the work until it tells you that your lovely pizza is ready to eat!

Quick, easy, and still delivers on flavour – this is the ultimate fast food option for the busy pizza chef.

So there you have it, a run-down of all the pizza oven types available to the budding home pizzeria enthusiast.

We hope this helps in your search for your ideal pizza cooker and allows you to refine your search to find a model within your chosen cooker type.

Go forth, young chef, and make pizza!

Build a Business from your Pizza Oven

Pizzas are big business.

The Global presence of Dominos and Pizza Hut are testament to this.

So, getting started selling pizzas from your pizza oven could be a great business move – people love pizza!

There’s plenty of options available if you’re considering starting a commercial pizza oven, here’s just a few ideas:

Concept Options

  • Fixed Restaurant Location

Perhaps the most traditional/conventional approach would be to secure a fixed premises (either by way of a lease or purchasing the property), ensure the correct planning is in-place, get the necessary licenses/permits, fit it out, employ staff, and promote/open up for business.

The ultimate factors when it comes to a business like this, and what will ultimately determine your level of success with it, depends on the location you choose and the way you present your offering to suit this local market.

If you are looking towards a higher-end high street with lots of busy professionals such as bankers, solicitors and such, you’ll want to exude a high-quality appearance – perhaps using traditional wood-burning pizza ovens, skilled staff, high-end ingredients (think cheeses like Gorgonzola, and other decadent/artisan toppings)  and running lunchtime specials to entice the professionals on their dinner hour.

If, on the other hand, you are looking at an area with lower disposable income and not on the main high-street, then value, volume, and price are going to be key to your success. Perhaps a deck or conveyor oven would work best, using unskilled labour, regular ingredients, and family/multi-purchase discounts – all designed to offer a low-cost dining experience.

Either way, you have to adjust your offering to suit your market demands – so choose your oven, your menu, and your strategy with your local audience in-mind.

  • Portable Van/Trailer

Location is not so pivotal to the success of this type of venture – since if the location isn’t working, you can simply try somewhere different the next day.

But again, you still need to design your offering around your target audience.

If you’re going to be positioning yourself in popular beach spots in the afternoon and early evening to catch the tourists, think of the hotels and restaurants nearby – what type of food, and what level of quality are these people accustomed to during their stay, and what prices are they willing to pay.

If they are all stopping in 5-star hotels and attending Michelin star restaurants, you need to come with a similar level of game – think retro Citroen HY van, artisan/local ingredients, higher-priced daily specials, classic wood-fired setup for authenticity, upsell dressings and extra toppings and so on.

If you’ll be attending festivals, you’ll have a captive audience, and food prices at major festivals tend to be rather high – so whilst there is opportunity to make these events financially rewarding for yourself, do be sure to price accordingly to reach your ‘price elasticity of demand’ peak, and make sure you at least cover the pitch, travel, consumables, and staff costs with your revenue.

Think about the lifetime value of each customer throughout the festival duration. If you make a mean pizza at a reasonable price, you can guarantee you’ll make a lot of loyal repeat customers throughout the rest of the festival – don’t be tempted to price too high just because other operators are, if you can handle the extra demand you’ll generate from a high-value, low-cost offering, then you’ll make more money from repeat custom than you would squeezing every penny out of single purchases.

  • Fixed Public Location

This could be a fixed stand in a local park or a concession on the high-street.

It’s the perfect way to capture high amounts of footfall without the high overheads of a large restaurant – it’s kind of a hybrid between a fixed restaurant location and a food truck/trailer.

Take advantage of the low overhead base and offer customers great pizza for a very competitive price, and you will start to see queues forming at your little stand whilst people turn away from the major high-street pizza outlets – because you’re either on a par or better than their quality, and you charge half the price.

It’s a guerilla tactic to high-street domination, and if you can replicate this formula across several towns/cities, you’ll have a very sizable and successful business on your hands.

  • Host Pizza Parties from Your Own Garden/Home

Perhaps the most low-cost approach. If you already have your own pizza oven installed in your lovely landscaped garden, in a rather highly populated area – then you potentially have a recipe for success.

How about renting out your garden for corporate and social events?

Just be mindful of neighbours, planning laws, and any commercial permits you’ll need to do this.

Provided you navigate these obstacles with care and consideration then you could create a very rewarding side-business, and perhaps even get to crash on some amazing parties and get-togethers too!

As you can see above, there are a lot of different approaches to building a pizza oven business – but provided your formula and strategy are right for the audience you are targeting, you could make it a success.

After all, who do you know who doesn’t like pizza??

Get a slice of the action, and start planning your pizza oven business today using the tips above.

Good luck!

How to Build your Own Pizza Oven

There are different shapes and sizes of pizza oven available to build, but this guide focuses on the traditional wood-fired, masonry and cement style oven – perfect for small family get-togethers and should comfortably fit up to 3 pizzas in at any given time.

We’ll also cover how to build a wood store under your actual oven, so you’re never short of fuel to cook your delicious wood-fired pizzas.

Here’s a picture of the style of oven this guide will teach you how to build:


The finish may vary according to the style of bricks, chimney, and final render colour you choose – but the overall structure and style should resemble the above.

A nice touch can be to tile mosaics over the final dome render to really give it that Mediterranean feel – but this is entirely optional.

  1. Location: The best place to position your pizza oven

You need a good clearing for your pizza oven and you have to consider height for both the chimney and the oven itself – refer to the diagrams later in this guide to check the overall height and size of the pizza oven before you confirm your location for it.

The corner of a patio or an area near where you expect to host get-togethers is ideal – think of the usability of the oven in the position you choose, it doesn’t want to be too far from your entertainment area.

Also consider the heat from the pizza oven, they can reach temperatures of around 425 degrees Celsius, and although the model we are showing you how to build is well insulated to help prevent burns from touching the outer part of the oven, parts still get hot and you need to consider children in particular with this.

Also, the heat emitted from the chimney can be very high, so it’s wise not to situate your oven too close to surrounding trees or other fire risks.

Once you’ve found your perfect spot, then it’s time to prepare the foundation on which you will build your pizza oven.

  1. Preparation: How to prepare the site for the build

Your foundation needs to be totally flat and solid, you cannot build your pizza oven straight onto soft ground such as grass, or uneven land.

Once built, the overall weight of the pizza oven is substantial, so if you build this on soft ground, over time it will begin to sink and become uneven, crack, and even become unsafe from risk of collapse.

If you build on ground that is not completely level, then the structural integrity of the oven may be compromised from the outset, and it will become unsafe to use.

So the foundation is a very critical point in the build – you must ensure the base is solid and level.

The best way to guarantee this is to dig a hole in your garden around 30-40cm deep and 158 x 134cm (with 134 being the front-facing measurement). Note: This is 2cm wider than the plans shown later due to the width of the wooden supports for the concrete-laying process.

Then fill this with sand and press down firmly, until your hole is only around 12cm lower than original ground level.

Next, create a border around the edges with 12cm x 2cm timber (see below). Use a spirit level to ensure the timbers are all flat and level (these will act as your levelling supports once the concrete is laid – so it’s very important they are level).


Then lay down a sheet of plastic over the sand, and some concrete reinforcement mesh. See below.


Then mix standard concrete and fill until the concrete reaches the same level as the laid timbers in the ground.

Level the concrete using a further piece of straight timber – lay the piece of straight timber across your foundation on one end, so that it rests on the timbers in the ground, and run it along to the other end – leaving a completely smooth top surface of concrete.

Once level and smooth, leave to set completely.

You now have your pizza oven base!

Get the full build instructions for the rest of your pizza oven by downloading our full ‘How to Build Your Own Pizza Oven’ ebook below:

How to Build Your Own Pizza oven Guide

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