How to Build an Outdoor Pizza Oven

Pizza oven can transform your backyard into the neighborhood's most coveted gathering spot.

Building your own pizza oven isn't just about creating a cooking space—it's about crafting the centerpiece for countless memorable evenings. 

Pulling a perfectly crispy, bubbling Neapolitan-style pizza from your very own outdoor oven, the aroma of fresh-baked dough and melted cheese can draw family and friends together.

Following the Pizzello guide and build your own pizza oven!

Peperation Before Building a Pizza Oven

Understanding Building Codes and Permits

Before building your pizza oven, check your local building codes.

Many areas require permits for permanent outdoor structures, especially those involving fire.

In case, you should contact your local building department to learn about:

• Required setbacks from property lines
• Height restrictions
• Fire safety requirements
• Chimney regulations

Some neighborhoods with HOAs may have additional rules about outdoor cooking structures.

Getting proper approval prevents headaches later.

Keep documentation of any permits you receive. You might need them if you sell your home in the future.

Designing Your Pizza Oven

The design of your oven affects both its appearance and function.

If you want a traditional one, consider the dome-shape oven. In today's introduction, we will focus on the dome-shape one, cause the traditional dome-shaped ovens retain heat well and cook pizza evenly.

Consider the following design elements:

• Size: Typically 24-36 inches in diameter for family use
• Height: Allow enough room for your pizza peel to slide in
• Door opening: Usually 50-60% of the dome height
• Chimney placement: Typically at the front for better smoke control

If you'll mainly cook pizzas, a shallower dome works well. For bread and roasts too, choose a taller dome.

Selecting Materials and Tools

Materials you'll need:

• Fire bricks for the cooking surface
• Regular bricks or concrete blocks for the base
• Fire clay or refractory cement for the dome
• Sand for insulation
• Metal for the door and chimney components

Tools for the job:

• Measuring tape and level
• Brick cutting tools
• Trowel and mortar mixing equipment
• Shovel for foundation work
• Safety gear (gloves, glasses)

Constructing the Foundation

Building a Solid Base

First, select a level spot in your yard for your pizza oven.

This area should be away from overhanging trees and have good drainage. Mark the perimeter of your foundation using stakes and string.

Dig down about 6-8 inches within your marked area. The hole should be slightly larger than your planned oven base. This extra space gives you room to work.

Fill the bottom of your hole with 4 inches of gravel. This layer helps with drainage and prevents moisture problems. Use a tamper tool to compact the gravel firmly.

Consider adding a layer of sand on top of the gravel. This helps create an even surface for your concrete. Level it carefully with a straight board.

Creating the Concrete Slab

Mix your concrete according to package directions. For a typical outdoor pizza oven, you'll need several bags of ready-mix concrete. Add water slowly and mix thoroughly until you reach a thick, workable consistency.

Pour the concrete into your prepared foundation area. Work quickly before it begins to set. Spread it evenly with a shovel.

Use a screed board (a straight piece of lumber) to level the surface. Move it in a sawing motion across the top of the wet concrete.

Smooth the surface with a concrete float. This pushes larger aggregates down and brings cement paste to the surface. Let the concrete set for about an hour.

Finish with a steel trowel for a smooth surface. Work in circular motions to get a professional-looking finish.

Setting Up the Rebar Grid

Before your concrete fully cures, install a rebar grid for added strength.

Cut pieces of 3/8-inch rebar to fit your foundation with a metal saw.

Create a grid pattern by laying pieces about 12 inches apart in both directions. The grid should sit in the middle of your concrete depth.

Use rebar ties or wire to secure the intersections. This prevents the grid from shifting during the final concrete pour.

If you're building a larger oven, consider doubling up on the rebar in the center where most weight will rest. This provides extra support for your masonry work.

Allow your foundation to cure for at least 48 hours before starting construction on the oven base. 

Erecting the Oven Dome

Forming the Dome Structure

You have two main approaches to build your pizza oven dome: freestanding or form-supported.

The freestanding method requires more masonry skill but gives you flexibility. Start by placing fire bricks in a circular pattern, with each row slightly inward from the one below.

Use a mixture of clay and sand as mortar between bricks. This traditional mortar can withstand high temperatures better than regular cement. Each brick should be angled slightly toward the center point of your oven.

You might prefer using temporary wooden forms. Build a dome-shaped wooden structure, then lay your bricks over it. Once the mortar sets, you can remove the form. Some builders use a hybrid approach—building the first 5 rows freestanding, then using forms for the final rows that close the dome.

Constructing the Rear Dome

The rear dome needs special attention as it affects heat circulation.

Start by marking the center point of your oven floor. Use a pole or string to help maintain the proper curve as you work.

Place bricks in concentric rings, with each new row slightly inward. Make sure each brick is secure before adding the next. The ideal angle creates a catenary curve—similar to a chain hanging freely between two points—which distributes weight perfectly.

Leave small gaps (about 1/8 inch) between bricks for thermal expansion. Fill these with your high-temperature mortar mix. The rear dome should be slightly higher than the front opening to promote proper air circulation and heat retention.

Installing the Fire Bricks

Fire bricks are essential for your oven dome as they can withstand temperatures up to 2,000°F.

Choose dense, high-alumina fire bricks specifically made for pizza ovens.

Before installation, soak your fire bricks in water for 30 minutes. This prevents them from absorbing moisture from your mortar mix too quickly. Dry each brick's surface before placing it.

Lay fire bricks in an overlapping pattern for strength. Each brick should be offset by half a brick length from the row below, like building a brick wall. Use a level frequently to ensure your dome remains symmetrical.

For the final row at the top (the keystone area), you may need to cut bricks to fit the smaller space. A masonry saw works best for this. 

Crafting the Oven's Entrance and Chimney

Building the Front Arch

Start by creating a sand former at the front of your oven dome. This temporary structure will support the arch while you build it. Shape the sand to match your desired arch height and width.

Place firebricks around this form using high-temperature mortar. For a sturdy arch, use a brick pattern where each brick slightly overlaps the previous one. This creates what's called a "soldier course" arrangement.

Make sure your arch is wide enough for your pizza peel to slide in and out easily. Most home ovens need an entrance about 16-18 inches wide and 10-12 inches tall.

Once your mortar has partially set, carefully remove the sand former. The arch needs to be stable before you remove its support.

Assembling the Chimney and Flue

Position your chimney directly above the front third of your oven. This placement creates a natural draft that pulls smoke through the dome and out.

You can build your chimney using bricks for a rustic look or install a metal duct for a modern appearance. Brick chimneys match the oven's aesthetic but require more work.

Start the flue with a slightly narrower opening than your cooking chamber. A good rule is making the flue opening about 60% of the entrance area.

Build up your chimney to a height of at least 18 inches above your dome. This height ensures proper draft and keeps smoke from blowing into your outdoor living space.

Applying Mortar and Finishing Touches

Mix a batch of heat-resistant mortar for sealing all joints in your entrance and chimney. Apply it carefully to fill any gaps between bricks.

Use a damp sponge to smooth mortar joints before they fully harden. This creates a cleaner, more professional appearance.

Consider adding decorative elements to your entrance arch. Some builders install a temperature gauge or a small shelf for tools.

For clay pizza ovens, apply a layer of clay slip over the brick to create a unified appearance between the dome and entrance.

Allow everything to dry completely before your first firing. This typically takes 3-5 days, however, it depends on weather conditions.

Finalizing Your Pizza Oven

Adding Insulation and Weatherproofing

Proper insulation is crucial for your pizza oven's efficiency and performance.

Start by adding a layer of ceramic fiber insulation around the dome. This helps retain heat and reduces the amount of wood needed to reach cooking temperatures.

Next, apply a layer of vermiculite mixed with portland cement over the insulation. This creates a protective shell that further prevents heat loss.

For weatherproofing, consider adding a simple roof structure above your oven. Even a small overhang can protect it from rain and snow.

You can also apply a waterproof stucco or render to the exterior. Choose a material that can withstand temperature changes without cracking.

Creating the Countertop and Prep Area

A functional prep area makes pizza-making much more enjoyable.

Consider installing a countertop using concrete, stone pavers, or tile that complements your oven's appearance.

Your prep surface should be:

• Heat-resistant
• Easy to clean
• Large enough for rolling dough and preparing toppings
• Positioned at a comfortable working height

Include storage beneath the countertop for wood, cooking tools, and ingredients. Built-in cabinets or simple shelving works well.

Keep flammable materials away from the oven opening. Create a designated spot for your pizza peel, thermometer, and other tools within easy reach.

Add some hooks on the side of your structure to hang utensils. This keeps everything organized and accessible while you're cooking.

Curing the Oven Before Use

Curing is essential to remove moisture from the mortar and prevent cracking. This process must be done gradually to avoid steam pressure buildup.

Start with small fires for the first 5 days. Begin with just a handful of kindling and slowly increase the fire size each day.

After the initial period, build medium-sized fires for another 5 days. Keep temperatures moderate (around 300°F) during this phase.

Finally, bring the oven to full cooking temperature (750-900°F) for a few hours.

After finishing it, the oven is now ready for making homemade pizza!

Monitor for any cracks during curing. Small hairline cracks are normal, but larger ones might need repair before proceeding.

How to Maintan Your Pizza Oven

Cleaning and Upkeep

Clean your pizza oven after each use while it's still warm (not hot). Use a wire brush to sweep ash and food particles from the cooking surface. This prevents buildup that can affect flavor.

For brick ovens, check the mortar regularly for cracks. Small fissures can be repaired with heat-resistant mortar. This prevents water damage and heat loss during cooking.

The chimney needs regular inspection too. Creosote can build up with frequent use, especially when using certain woods. Clean it at least twice a year to maintain proper airflow.

Keep fuel dry and stored properly. Different woods create different flavors - apple and cherry woods impart a sweet flavor, while oak and maple provide steady heat. Experiment with wood types as you become more experienced.

Seasonal Protection and Care

Cover your pizza oven when not in use, especially during rainy or snowy seasons. A waterproof, breathable cover designed for outdoor pizza ovens works best. This prevents water damage and extends your oven's life.

In winter, never light a frozen oven. Allow it to warm gradually to prevent cracking. If you live in a very cold climate, consider weatherproofing with additional insulation.

Before the winter season, apply a weather sealant to external brick or concrete. This helps protect against freeze-thaw cycles that can damage your oven structure.

Check for pest intrusions regularly. Small animals sometimes try to nest in unused ovens. A good cover and regular use usually prevents this problem.

Pizzello Pizza Oven For Outdoor Use

For backyard enthusiasts seeking authentic pizza-perfecting power without the construction headaches, the Pizzello Gusto 4-in-1 Outdoor Pizza Oven offers a ready-to-use solution.

Designed for those who crave the artisanal quality of wood-fired pizza but lack the time or expertise to build an oven from scratch, this portable powerhouse delivers professional results in minutes.

• Simplified Setup: Skip months of masonry work and material sourcing - this pre-assembled oven arrives ready to cook
• Ultra-Portable Design: Its lightweight build and optional carts (like the Gusto + Cart Pro-Black) make backyard-to-campsite transitions effortless
• Budget-Friendly Quality: Priced from $79.99, it outperforms DIY costs while featuring commercial-grade stainless steel components and precision temperature control

The Gusto’s 4-in-1 versatility shines for gatherings - sear steaks at 752°F, smoke meats low-and-slow, or host DIY pizza parties with its 12"/16" stone baking surfaces.

Unlike bulky permanent installations, its modular design packs compactly and withstands years of elemental exposure.

Why Build When You Can Bake?
The Gusto delivers:

• Instant high-heat performance (no 48-hour curing required)
• No specialized skills - assemble in under 30 minutes

Perfect for apartments (no permanent installation) to sprawling yards, it transforms any space into a pizzeria.

Pair with the Gusto Pro Cart ($179.99) for wheeled convenience or keep costs minimal with the base model's durability.

Discover the Effortless Alternative - Where Quality Meets Convenience.

Frequently Asked Questions

What materials are required for constructing a homemade pizza oven?

For a basic pizza oven, you'll need firebricks or refractory bricks for the cooking floor and dome. You'll also need regular bricks for the outer layer, refractory mortar, concrete for the base, and insulation materials like vermiculite or ceramic fiber blankets.

Sand and clay are needed if you're making a cob mixture.

Can I use regular bricks to build a pizza oven, or do I need special materials?

Regular bricks aren't ideal for the inner cooking area of your pizza oven. They can crack or explode when exposed to high temperatures. Firebricks or refractory bricks are made to withstand extreme heat and are essential for the cooking floor and dome.

You can use regular bricks for the outer decorative layer or base structure. The inner layer that contacts direct flame must be heat-resistant to be safe and effective.

How can I create a pizza oven on a budget without compromising quality?

Use recycled materials where possible. Look for reclaimed bricks from demolition sites or online marketplaces. Consider a smaller oven design that requires fewer materials.

A cob oven using clay, sand, and straw can be very cost-effective. Build the oven yourself rather than hiring professionals. 

Start with a simple design and add features later as your budget allows. Focus your spending on the essential heat-resistant materials for the cooking surface and inner dome.

What is the recommended thickness for a concrete base when making a pizza oven?

The concrete base should be at least 4-6 inches thick for a standard backyard pizza oven. For larger ovens, consider increasing to 6-8 inches for better support and stability.

Reinforce the concrete with rebar or wire mesh to prevent cracking under the oven's weight. Ensure the base extends at least 6 inches beyond the planned oven footprint on all sides.