How to Build a Wood-Fired Pizza Oven

Chapter 8 covers the traditional brick dome oven, built in the Pompeii style from firebrick and refractory mortar, the highest-performing and most versatile design. Chapter 9 covers the cob and clay oven, an earth-building tradition that produces excellent results at a fraction of the cost. Chapter 10 covers the barrel vault oven, a rectangular alternative to the dome that simplifies the bricklaying while retaining strong thermal performance. Regardless of which type you choose, the chapters on planning, design, thermal physics, foundations, hearth construction, insulation, curing, firing, and cooking apply to all three. The book is designed so that you can read it from cover to cover for a complete education, or use the chapter structure to navigate directly to the information relevant to your build. How to Build a Wood-Fired Pizza Oven 11 All measurements are metric. All costs are estimated in euros and reflect approximate 2026 pricing across Europe. Where national regulations differ, the relevant standards for France, Germany, Spain, Italy, and the United Kingdom are referenced. Solid fuel installations are subject to national building codes, and the book identifies where you should consult a certified installer or check your local requirements rather than proceeding without guidance. If you have already built a sauna or a hot tub using the companion volumes in this series, you will find the format familiar and many of the skills transferable. Concrete work, foundation preparation, and working with thermal mass are common to all three projects. If this is your first major outdoor construction project, everything is explained from the ground up. No prior masonry experience is assumed. Light the fire. Wait for the dome to clear. Slide the pizza in. Count to ninety. How to Build a Wood-Fired Pizza Oven 12