Frequently Asked Questions

Q – How long do the ovens take to build?
A - The first stage takes about 3-4 hours, the second stage about 2 hours and the 3rd stage about an hour.

Q – What is the best timber to use to cook pizza’s?
A - Any timber will do but I prefer to use split jarrah because it burns hotter and cleaner that anything else.

Q – How much free space between the back of the oven and the wall of the house is required?
A - You can build the oven against the wall, just make sure that you leave enough room to render it.

Q – Once built, does the oven need to be protected from the elements?
A - It will be fine outside exposed to the weather, however you can use protective paints if you wish.

Q – Does the oven get very hot during use?
A - The outside of the oven is very cool to touch.

Q – What surface do I need to build the oven onto?
A - We recommend that the oven be built onto a flat surface such as a table that can withstand 400 to 500kgs or you build a surface using limestone blocks.

Q – Are clay bricks better than concrete ovens?
A - Yes, the clay brick ovens sustain 20 to 30% more heat.

Q – What sort of foods can I cook in the oven?
A - Our ovens can cook any dish that can be prepared in any other oven but with the added flavour and qualities of wood fired cooking.

Q – Do I need to cook on metal pizza trays?
A - No, the cooking of wood fired pizzas is preferably done directly onto the fire bricks which make up the floor of the oven. Any food particles remaining on the bricks will quickly burn to ash and can be swept or wiped off during the normal removal of wood and ash before the next use.