Hi Chris Love it ! Job Well Done my friend . You have created a Rocket type Stove/Oven genius. I've read some of the comments regarding the materials used . They're great for the exterior but not so good for fire. You have the right idea with the Fire Brick that you used from your wood stove. just need more of them on the upper level for your cooking surface and side wall. I'm thinking of building one too but will be using a 200 liter steel oil drum and lining it with fire brick on the inside like of seen on TH-cam . But I really like yours its so simple and effective . Just need the right materials. Good luck on your improvements looking forward to see your next video.
Hi Sam, thank you for your kind words! And thank you for the feedback. My upgrade for this summer is to replace the stone surface with a steel plate and put a ceramic pizza stone on top of that, otherwise, keep everything the same. With that swap I can easily finish lining the firebox and the top is most likely fine. Fingers crossed, I will be posting a "Version 2.0" video in the summer.
Extra extra thin base bro and just mozzarella and tomato with a bit of basil on drizzle little bit of oil and bang traditional pizza cooked in seconds in that oven 🔥🔥🔥🔥
Can't wait to do this, great build. the only issue/question I have is that since the fire is directly on the stone the pizza sits on it must get super hot and scorch the bottom of the pizza. many of these videos show great pizzas on top and black burnt on bottom. A solution I might try is to add an actual pizza stone in the oven part with a gap between the bottom stone using bricks right to keep pizza off the stone with flames hitting it . it will get hot through convection air heat vs flames directly on the stone the pizza sits on. Thoughts?
I had the same concerns initially, but the thickness of the cooking stone has made my crust nice and crispy. Like “hold a slice and it doesn’t droop crispy.” If you leave it on the stone too long it will burn (anything would!) but I have found that depending on the flames the top may actually cook faster! Since posting I have learned to start it a solid hour before baking. I also keep a few split pieces of wood to stoke up fire if the top isn’t cooking well. The only other thing I’ve learned is you can control baking by moving the pizza further in or out. Good luck! It’s a ton of fun and now my family won’t stop asking me to make pizza!
I'd estimate 3-4 times a month. I watch and rotate my pizzas as they cook. A few times I would use the peel to lift it off the bottom so only the top is being heated. I am modifying mine this year replacing the thick stone paver with the metal and the ceramic stone on top. A little rust shouldn't effect the pizza since it will not come in contact with the actual pizza, but definitely remove the pizza stone in between uses to keep it out of the elements.
Yes! I am working on an improvement to deal with the cracking of the baking part. Those pavers are not meant for so much direct heat. I plan on posting another video this summer. At the moment my oven is covered with 18" of snow!
Not sure. I am hoping the used fire bricks will give me some longevity. I also ended up putting six steel straps about 1/8" thick, 1.5" wide and 2' long under the baking slab after I noticed a few cracks forming. I plan on using it as long as it lasts and then upgrading in Spring!
I have been thinking of doing one, and adding it to an outdoor kitchen, but am concerned about the stone. that is a stepping stone, and prob not designed for that amount heat.. What say you?.. And thank you BTW for the video, it was awesome
You are correct about the paver being for a walkway and not taking much heat. Since posting the video mine did crack, but I was able to place steel straps (2' long, 1.5" wide, by 1/8" thick) underneath for support. I am working on a new design that replaces the cooking stone with a sheet of flat steel and I am going to put a real ceramic cooking stone on top of that to create a more even heat. I am having fun tinkering with it, but its winter here now and pizza season is over til Spring.
I made similar earlier this year and people concrete pavers were going to explode. So I was trying to find basalt ones. Have you had any thoughts on this?
This was more of a prototype. Since then I have changed a few things and hope to have a new build after winter. Keeping it mobile is still one of my goals.
I start it about an hour before I plan to cook my first pizza. After that, I'd say it takes around five minutes or so. I do use parchment paper at first and then slide it out from under the pizza about 1/3 of the way through, or when it slides freely. I have always had bad luck with sliding the pizzas off my peel and parchment paper makes it so much easier! Besides that its all about experimentation and having fun with it. My cooking surface has cracked but it is supported from underneath with some strips of steel. The design is not necessarily long term, but it is fun to play with. Good luck!
Is this still in one piece? Concrete has a tendency to crack or even explode under high heat. I would find another type of material. _You might be fine for a dozen pizza's, and then one day? _*_BOOM!_*_ And that day will ALWAYS be when you have company...trying to impress them with your cool pizza oven._ (It's just how things always seem to work) Thanks for the video, and hold the anchovies!
Correct sir! It did crack, but I am supporting it with some flat metal bars I had laying around. I have been wanting to get a sheet of quarter inch steel and put a ceramic stone on top of that for the future. I agree about the Murphey's law...it will fail at the worst possible time, lol!
@@mrbeyrle Bummer. Maybe try one of these at Home Depot. _'Alpe White 24 in. x 24 in. x 0.75 in. Porcelain Paver'_ $20.00 ....or maybe a ceramic paver or two. Both should be better than concrete. A third option is to contact someone who does granite countertops, and see if he has a scrap chunk he'll sell you for cheap. Best of luck!
Have you upgraded this yet? Hoping for a video explaining your plan of using a sheet of steel with a pizza stone instead of the concrete slab. I want to try making my own, but I don't want the cement slabs to explode on me.
@@melhorsford1693Make sure you size them correctly. I have had to account for the thickness of the side bricks and the diameter of the pizza stone. I do have a pizza steel for my regular oven but don't want to use it outside.
Chris Beyrle right yeah. I am looking into that now. I am wondering what I would use for the top of the oven, aside from purchasing another pizza steel and using that lol. I am unsure if that concrete slab would be able to handle the heat since it does not have direct exposure to the flame.
I used regular cinder blocks. They lasted me two summers, about twice a month, so 12-14 times before they all cracked. But for $35 in materials the ingredients for all the pizzas costs more then that!
I purchased mine at Lowes near my house, but I would try lumber stores, hardware stores, or anywhere that sells patio stones. Anything made out of ceramic will work well too, if not better, because they can take the hotter temps.. Good luck!
@@windfire5380 Mine was a patio paver, not ideal, but it lasted two summers before catastrophic cracks. You can try a sheet of metal with a ceramic pizza stone on top, or fire bricks (that's what I am trying this year). I may make a perlite oven this year.
@@mrbeyrle Thanks for reply. That was helpful. Knowing it lasted 2 years is a great data point. How many times do you estimate you used it in that period? 5? 25? I was thinking about putting in a Pizza steel square as the layer, then using a pizza stone on that for the actual pizza. More expensive and you have to remove the Pizza Steel between uses I assume. But you still have the problem of the roof.
el material de que? Yo usé concrete blocks para construir mi horno. Pero yo creo que un horno de ceramica serå mejor? No sé si te di la respuesta que buscabas?
I usually start it 30 minutes before I bake my first pizza. It is much easier to regulate the fire and temperature over a longer period of time. Also the size of your wood changes the type of flame and level of heat. Experiment :o)
Nice basic video, turn your oven opening 90 Degrees to the fire 🔥 box opening the gap / opening between firebox & oven can be left/ right or rear! Why is everyone reaching over the firebox opening to tend to pizza 🍕? To many copycats not thinking outside the box! Mine works like magic, I have a raised pizza oven so I don’t have to work on the ground. Added a third chamber to keep other pizza’s warm while cooking multiple pizzas 🍕! Good luck
I never thought of turning the box, that is awesome. I have to rebuild it this summer unless I take the plunge and make a domed one. Thanks for the idea!
@mrbeyrle I would see that make sense by increasing the temperature slowly. I've heard of using food grade papers because pavers releases chemicals during high heat. Are you aware of that?
Put the fire bricks on the base of the oven, rather than the fire pit. The problem with aerated concrete blocks is they insulate heat rather than retain it. The clay based fire brick retain heat. So that helps cook the base. Maybe also try covering the top part of the fire box opening so the air flow from bottom to top.
Ash hasn't been an issue for me. A few "flavor nuggets" won't hurt. In other oven designs the dough goes directly next to the fire. The smoky flavor is the best! I also use hardwoods which produce more heat and less ash.
@@keyur.G 🤔 good question...! I did fire it up screaming hot before regular use. It has sort of “seasoned” itself. A new version is in the works that bypasses this material flaw.
Since the creator didnt mention it it's important to note this design won't work long term and could be dangerous. Those stones are not made to handle those temp changes. Risky to put this out without a disclaimer.
I haven't had any trouble with the cement blocks and the high temps, but I cover mine to prevent the blocks from getting wet when not in use. Wet blocks and high heat may not be a good idea.
GOOD JOB ON A QUICK DIY.. Thanks for sharing Chris!
Dude that final pizza looked genuinely incredible!
Thank you! I’ve been using it almost 2 times a week since posting and I’m finally dialing in.
Wow! I'm going to try to build this one! Great video!
Simple and functional = Excellent!
wow! im starting to get inspired! nice job!
best video !!! i love you share your progress to be more efficient !
Thank you! I am enhancing it, but have been delayed. I am looking for a 24" square steal plate that's about 1/4" thick for version 2.0.
Enjoyed watching your video. Great idea. I'm a new subscriber.
Awesome !
Muy bonito y util.bien explicado con imágenes claras. 👍saludos desde uruguay!!!
iGracias amigo! iEspero que contruyes uno para si mismo! Cuidese
Will have to stop by and get a piece of that pizza haha
Hi Chris Love it ! Job Well Done my friend . You have created a Rocket type Stove/Oven genius. I've read some of the comments regarding the materials used . They're great for the exterior but not so good for fire. You have the right idea with the Fire Brick that you used from your wood stove. just need more of them on the upper level for your cooking surface and side wall. I'm thinking of building one too but will be using a 200 liter steel oil drum and lining it with fire brick on the inside like of seen on TH-cam . But I really like yours its so simple and effective . Just need the right materials. Good luck on your improvements looking forward to see your next video.
Hi Sam, thank you for your kind words! And thank you for the feedback. My upgrade for this summer is to replace the stone surface with a steel plate and put a ceramic pizza stone on top of that, otherwise, keep everything the same. With that swap I can easily finish lining the firebox and the top is most likely fine. Fingers crossed, I will be posting a "Version 2.0" video in the summer.
SIMPLE CANNOT BE BEAT,I GOT WOOD PILE TO
Extra extra thin base bro and just mozzarella and tomato with a bit of basil on drizzle little bit of oil and bang traditional pizza cooked in seconds in that oven 🔥🔥🔥🔥
Compartilhei e me escrevi, vc é claro e objetivo
Magnifico
Can't wait to do this, great build. the only issue/question I have is that since the fire is directly on the stone the pizza sits on it must get super hot and scorch the bottom of the pizza. many of these videos show great pizzas on top and black burnt on bottom. A solution I might try is to add an actual pizza stone in the oven part with a gap between the bottom stone using bricks right to keep pizza off the stone with flames hitting it . it will get hot through convection air heat vs flames directly on the stone the pizza sits on. Thoughts?
I had the same concerns initially, but the thickness of the cooking stone has made my crust nice and crispy. Like “hold a slice and it doesn’t droop crispy.”
If you leave it on the stone too long it will burn (anything would!) but I have found that depending on the flames the top may actually cook faster! Since posting I have learned to start it a solid hour before baking. I also keep a few split pieces of wood to stoke up fire if the top isn’t cooking well. The only other thing I’ve learned is you can control baking by moving the pizza further in or out. Good luck! It’s a ton of fun and now my family won’t stop asking me to make pizza!
I'd estimate 3-4 times a month. I watch and rotate my pizzas as they cook. A few times I would use the peel to lift it off the bottom so only the top is being heated. I am modifying mine this year replacing the thick stone paver with the metal and the ceramic stone on top. A little rust shouldn't effect the pizza since it will not come in contact with the actual pizza, but definitely remove the pizza stone in between uses to keep it out of the elements.
Great thanks
Great video. 🍕
Thank you
That really is all you need.. some bricks and stone. Well done!
Yes! I am working on an improvement to deal with the cracking of the baking part. Those pavers are not meant for so much direct heat. I plan on posting another video this summer. At the moment my oven is covered with 18" of snow!
Awesome. How long do you expect the bricks to last through cycles of heating and cooling?
Not sure. I am hoping the used fire bricks will give me some longevity. I also ended up putting six steel straps about 1/8" thick, 1.5" wide and 2' long under the baking slab after I noticed a few cracks forming. I plan on using it as long as it lasts and then upgrading in Spring!
I have been thinking of doing one, and adding it to an outdoor kitchen, but am concerned about the stone. that is a stepping stone, and prob not designed for that amount heat.. What say you?.. And thank you BTW for the video, it was awesome
You are correct about the paver being for a walkway and not taking much heat. Since posting the video mine did crack, but I was able to place steel straps (2' long, 1.5" wide, by 1/8" thick) underneath for support. I am working on a new design that replaces the cooking stone with a sheet of flat steel and I am going to put a real ceramic cooking stone on top of that to create a more even heat. I am having fun tinkering with it, but its winter here now and pizza season is over til Spring.
I made similar earlier this year and people concrete pavers were going to explode. So I was trying to find basalt ones. Have you had any thoughts on this?
I got a pizza stone in replacement for the paver that is directly under the fire
Pizza looks great! But I would say don't cook with cinder block, get red bricks from home depot and some refractory cement, what I did
This was more of a prototype. Since then I have changed a few things and hope to have a new build after winter. Keeping it mobile is still one of my goals.
Does this work without Rosie's approval too?
De primeira já fui dando o meu laik
Looks really good! How long does it take for the stone to reach the temperature for making the pizza?
I start it about an hour before I plan to cook my first pizza. After that, I'd say it takes around five minutes or so. I do use parchment paper at first and then slide it out from under the pizza about 1/3 of the way through, or when it slides freely. I have always had bad luck with sliding the pizzas off my peel and parchment paper makes it so much easier! Besides that its all about experimentation and having fun with it. My cooking surface has cracked but it is supported from underneath with some strips of steel. The design is not necessarily long term, but it is fun to play with. Good luck!
@@mrbeyrle Instead of flour under pizza on the peel, use cornmeal. That pizza will whiz right off the peel with one quick pull.
Nice
None of this would be achieved without Rosie's helping hand. Paw. Whatever.
i realize it is kind of off topic but do anybody know of a good site to watch newly released series online ?
@Duncan Archer Flixportal :D
@Kyle Wesson Thank you, I signed up and it seems like they got a lot of movies there :D Appreciate it!!
@Duncan Archer glad I could help :D
Is this still in one piece?
Concrete has a tendency to crack or even explode under high heat.
I would find another type of material. _You might be fine for a dozen pizza's, and then one day? _*_BOOM!_*_ And that day will ALWAYS be when you have company...trying to impress them with your cool pizza oven._ (It's just how things always seem to work)
Thanks for the video, and hold the anchovies!
Correct sir! It did crack, but I am supporting it with some flat metal bars I had laying around. I have been wanting to get a sheet of quarter inch steel and put a ceramic stone on top of that for the future. I agree about the Murphey's law...it will fail at the worst possible time, lol!
@@mrbeyrle Bummer.
Maybe try one of these at Home Depot.
_'Alpe White 24 in. x 24 in. x 0.75 in. Porcelain Paver'_ $20.00 ....or maybe a ceramic paver or two. Both should be better than concrete. A third option is to contact someone who does granite countertops, and see if he has a scrap chunk he'll sell you for cheap.
Best of luck!
How about making the top out of steel instead of block, then you have a hot plate as well?
Good idea!
Have you upgraded this yet? Hoping for a video explaining your plan of using a sheet of steel with a pizza stone instead of the concrete slab. I want to try making my own, but I don't want the cement slabs to explode on me.
Soon, I am having trouble finding the sheet of steel. It is definitely on my to do list :o)
Chris Beyrle I was thinking about just purchasing a pizza steel off of Amazon and using that as the base to cook the pizzas on.
@@melhorsford1693Make sure you size them correctly. I have had to account for the thickness of the side bricks and the diameter of the pizza stone. I do have a pizza steel for my regular oven but don't want to use it outside.
Chris Beyrle right yeah. I am looking into that now. I am wondering what I would use for the top of the oven, aside from purchasing another pizza steel and using that lol. I am unsure if that concrete slab would be able to handle the heat since it does not have direct exposure to the flame.
What about getting cast iron plates from a bbq? And then can put a pizza stone on top? Can then use it as a frying surface as well
great 👍 what kind of bricks?
I used regular cinder blocks. They lasted me two summers, about twice a month, so 12-14 times before they all cracked. But for $35 in materials the ingredients for all the pizzas costs more then that!
Hats off to the chef👨🏻🍳 Well done brother!! I want pizza now 🍕 your neighbor!?? Is it who I think it is?? Thatwoodguy??
Yes! Thatwoodguy’s wood heats my oven!
Awesome !! Where did you buy the concrete blocks?
I purchased mine at Lowes near my house, but I would try lumber stores, hardware stores, or anywhere that sells patio stones. Anything made out of ceramic will work well too, if not better, because they can take the hotter temps.. Good luck!
@@mrbeyrle Ceramic.. as in Ceramic tile? Porcelain paver? Near Seattle and neither Lowes or Home Depot had much in the 24x24 size unless it is cement.
@@windfire5380 Mine was a patio paver, not ideal, but it lasted two summers before catastrophic cracks. You can try a sheet of metal with a ceramic pizza stone on top, or fire bricks (that's what I am trying this year). I may make a perlite oven this year.
@@mrbeyrle Thanks for reply. That was helpful. Knowing it lasted 2 years is a great data point. How many times do you estimate you used it in that period? 5? 25?
I was thinking about putting in a Pizza steel square as the layer, then using a pizza stone on that for the actual pizza. More expensive and you have to remove the Pizza Steel between uses I assume. But you still have the problem of the roof.
Este me gusta
What kind of wood do you burn? Does pine give off a resin taste?
I use hardwood. Especially hickory for a rich smoky flavor. I would not use pine for the same reason you mentioned. Pine pizzas would be gross, lol!
Agreed, I burst out loud laughing when I read your post!
Credit to Chefsteps who made the original video
for this
If the top gets really hot then I guess you could use it as a stove top
How to make sure cement is getting on your pizza
Como se llama el material que usaste para poner la pizza
el material de que? Yo usé concrete blocks para construir mi horno. Pero yo creo que un horno de ceramica serå mejor? No sé si te di la respuesta que buscabas?
Noicee
How long did it take before you got your optimum temperature?
I usually start it 30 minutes before I bake my first pizza. It is much easier to regulate the fire and temperature over a longer period of time. Also the size of your wood changes the type of flame and level of heat. Experiment :o)
@@mrbeyrle thanks Chris...🙏
What's the diameter of the cinder blocks?
4" x 8" x 16"
Nice basic video, turn your oven opening 90 Degrees to the fire 🔥 box opening the gap / opening between firebox & oven can be left/ right or rear!
Why is everyone reaching over the firebox opening to tend to pizza 🍕?
To many copycats not thinking outside the box!
Mine works like magic, I have a raised pizza oven so I don’t have to work on the ground. Added a third chamber to keep other pizza’s warm while cooking multiple pizzas 🍕! Good luck
I never thought of turning the box, that is awesome. I have to rebuild it this summer unless I take the plunge and make a domed one. Thanks for the idea!
Don’t forget to wear ur safety glasses,one day that’s gonna pop and ruin a perfectly good pie
Noted. The baking surface has cracked, but it’s being supported by 6 steel strips underneath. Pavers aren’t meant for pizzas LOL.
Hola, que medidas tienen los bloques?
4 pulgadas por, 16 pulgadas por, 8 pulgadas.
Any concern about if the paver will explode due to the high heat?
Good question, it has cracked but not exploded. I would imagine building a small fire first may help avoid explosions by drying out the paver a bit.
@mrbeyrle I would see that make sense by increasing the temperature slowly. I've heard of using food grade papers because pavers releases chemicals during high heat. Are you aware of that?
@@latincaz I do use parchment paper.
@@mrbeyrle thanks for the tip
Put the fire bricks on the base of the oven, rather than the fire pit. The problem with aerated concrete blocks is they insulate heat rather than retain it. The clay based fire brick retain heat. So that helps cook the base.
Maybe also try covering the top part of the fire box opening so the air flow from bottom to top.
Thank you for the suggestions. I am finding that this is a work in progress :o)
Does it work with bread? Thank you.
Not sure, haven’t tried. I’m leaning towards “no” since it’s not a true oven, but for pizzas and any other flat bread it should work.
@@mrbeyrle thank you, i will try with bread.
Yeah but notice Rosie is a black lab she probably told you how to do all this..... Those black labs are smart
Do you get ash from the wood.
Does that bother?
Ash hasn't been an issue for me. A few "flavor nuggets" won't hurt. In other oven designs the dough goes directly next to the fire. The smoky flavor is the best! I also use hardwoods which produce more heat and less ash.
@@mrbeyrle and what are the flat stone made of?
Are they made of natural or manmade material?
@@keyur.G It is a cementitious product, nothing natural/organic. A fired ceramic material would be ideal, but much more expensive.
@@mrbeyrle so the cement has lead, is it safe?
@@keyur.G 🤔 good question...! I did fire it up screaming hot before regular use. It has sort of “seasoned” itself. A new version is in the works that bypasses this material flaw.
I also made pizza oven from barrell. U can see my video. With gas its easier to handle.thks
Did it explode?
No, lol. It's got a significant crack, but I supported it with metal straps.
venturi effect chimney -- search
YEA I HAVE WETSAW
Since the creator didnt mention it it's important to note this design won't work long term and could be dangerous. Those stones are not made to handle those temp changes. Risky to put this out without a disclaimer.
I haven't had any trouble with the cement blocks and the high temps, but I cover mine to prevent the blocks from getting wet when not in use. Wet blocks and high heat may not be a good idea.