Frank’s construction manual for a wood-burning pizza oven - Wood burning loam bread oven - Build oven dome

To bake pizza

How do I build my own wood-burning baking-oven? How can I make an oven using natural building material? How do I get started baking my own homemade pizza or bread?
Almost everybody loves pizza. Most of us opt to go to pizza parlors to satisfy our cravings while other order thru pizza delivery. However, there are some who want to bake their own, as this would ensure that they'll have their favorite food just the way they like them. You will find helpful tips in this page on how to bake a pizza. Feel free to read on below to learn how to successfully bake a pizza.
General tips

Pizza baking in a loam oven is very simple and seldom goes wrong. I usually preheat my oven for 2 to 3 hours. In addition I use good quality dry firewood. I prefer birch and beech wood for baking. You can also use resinous woods for preheating. If the soot on the inside of the dome is completely incinerated then you are achieving the proper temperature. Before baking you will push the burning wood and embers over to one side and allow the oven to achieve a moderate baking temperature for breads. Pizza is baked with a flaming fire. Wipe the baking surface with a damp floor cloth to clean it of ash before placing a baking item on it.

Recognizing the correct baking temperature requires some experience. You can use a thermometer to check the temperature of the air in the oven but what you really want to know is the temperature of the baking surface itself. Fortunately there are simple ways to determine how hot the baking surface is.


I throw a handful of flour onto the baking surface. If the flour burns up very quickly it is too hot to bake and you should allow time for the temperature to come down. If the flour does not even turn brown them the oven needs additional preheating. With experience you will know your oven like an Italian pizza chef. When it's ready, flour your pizza peel then place a pizza in the oven. At the right temperature your pizza will be done in 2 to 3 minutes. Good appetite!

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© 2012 by Frank Noetzold
The Perfect Italian Pizza
Just a quick note to say that I just finished reading your book about building baking oven. I am 65 and about to retire. I have always wanted to have an outdoor baking oven. Thank you for an excellent book. Sincerely, Lucius M., Pilot Hill, (California USA)
I finished my pizza oven and want to thank you. Used with great success numerous times. Once again thank you.
Raymond L. from Victoria (Australia)
I have received the data and iy looks great, Thank You
Anna N. from Saylorsburg (USA)
The construction manual is in pdf format, very detailed, and easy to follow
Wolf N. from Boonooroo (Australia)
will send photos but could take a while, very happy to receive,thanks!
Michaela D. from Charters Towers (Australia)
Compliments on your cook book, which I received and browsed through. Thank you! Anna C. from Los Angeles (USA)
Your book is very good: a great help. I have not seen anything like it in
Barnes and Noble. Congratulations!
Kevin H. from Georgetown (USA)
Very professional product and service.
Mark St. from Corsham (UK)
Thanks very informative and well designed manual..wish us luck!
Brian G. from Dubbo (Australia)
Super fast delivery. Item is great - exactly what I needed! Thank you!!!
Amanda B. from Sydney (Australia)
excellent cant wait to build it, great details
Sandra S. from Nottingham (UK)
THANK YOU...Look forward to making our pizza oven.
Manuela Sch. from Fairview Park (Australia)
Very Fast Delivery! Very happy with the item - Can't wait to use it!
Rachel D. from Langwarrin (Australia)
Brilliant cd will be very helpful thankyou
Philip St. from Culcairn (Australia)
Fantastic manual and here super fast - Cant wait to start thanks!
Isaacs L. from BURGESS HILL (UK)