Pizza Oven

[mr bill]

Hi Marion - bricks - it was a mix of Cuña for the dome, some Petatillo fot the base perimeter and Tabique for the rest - Just ordinary brick from the brickyard out a little past Chahuistle.

Truth be told given out pizza making technique it was a gas guzzler. First we'd preheat the over and the pizza 'stone' [ a barro bottom plate from a large maceta]. As the baking temp neared we'd have the dough sized and folded in quarters. Next one person would remove the hot stone and place it on the marble prep counter. The dough would then be laid on the stone and un-quartered/unfolded. Sauces [usually pesto based ] and toppings would be applied as the pizza sort of pre-baked. Once the pie was sufficiently dressed it would go back into the oven a few more minutes for the finish. We always used the best ingredients we could source (here in Thailand I can now get 00 Italian pizza flour].

I got involved in this project because I was appalled by locally made pizzas esp those featuring hot dog slices.

Good luck on your wood fired project! You'll need a larger dome and larger circumference base but a relatively easy, low tech job - just Google for how to's