caponelandscapingli@gmail.com

516-252-9630

This project uses our "Volta" pizza oven kit and combines it with stone work and a timber frame to deliver a stunning outdoor kitchen island.

Another Project by Ropel Stone Works With Our Volta Pizza Oven!

Discover The Benefits of Having the Chimney in the Back!

Now, this is called off-the-grid, it doesn't get more energy-independent than this!

And it's not just the looks, it's also the taste: the PI Truck serves crusty wood fired pizza pies!

Our Neapolitan pizza oven kit was a perfect match with its thick dome and beautiful interior.

Find out all about the PI Truck on their Facebook page.

The name says it all: "Tobas" stands for "tomato and basil"!

In their own words:

We are a family owned small business dedicated to providing our costumers with the best, freshly made daily, old style, handmade brick oven baked pizza. We pride ourselves in using the best seasonal organic ingredients obtained from local  farmers markets to guarantee the best flavor, as well as to support our local small business community and our environment.

Spazio 90 is a very versatile oven capable of producing professional quality pizzas in a backyard.

This beautiful outdoor kitchen project was carried out by Albert Coccia of COCCIA ENTERPRISES INC. in Long Beach, California. if you would like to consider one for yourself please contact Albert at 310-514-3091 or cocciaent@cox.net

This trailer produces pizzas which will take you on a ride! With our oven inside Carl has created a mobile pizza trailer for birthday parties, events, football games, you name it. Be sure to check them out at their next event!

Their Facebook page is here.

A categring company that specializes in authentic wood fired pizza not only delivered - but also baked - right at your door!

One of their trucks has our oven inside!

You can reach them here or via Facebook.

If you are not coming to Portugal then Portugal is coming to you! In a beautiful pizza truck by Southern Wildfire Pizza. The truck is equipped with a real wood fired pizza oven producing crusty pies. In their own words "Southern WildFire Pizza Co. combines the southern tradition of good food, good people with the savory taste of authentic wood-fired pizza. Delicious, indeed."

Find out where they are stopping next here

Or just give them a call:  (601) 527-1351

We are proudly adding Hammond, LA as another location where our ovens are represented. Stoned Brick Oven Pizza took the courage to order our 3500 lb Italian-made commercial pizza oven. Literally a piece of Italy. 

If you haven't yet run outside you can find them here:

https://www.facebook.com/FullCirclePizzaAndPoBoys

An Artistic Taste is literally both - art and taste. You can find them in NYC at street fairs and festivals delivering unforgettable food to a long line up of New Yorkers. Guess whose oven they use! Find out where they will be next here:

http://www.anartistictaste.com/

don't forget to "Like" them, they deserve it:

https://www.facebook.com/AnArtisticTaste

Hungry in Sudbury? Not for long! Your wood fired pizza is just a phone call away. See one of our ovens in action operated by Fired Up Pizza. You can find out where their truck is cooking next on their website:

www.firedup-pizza.com

and don't forget to "Like" what you try:

https://www.facebook.com/pages/Fired-Up-Pizza/327766270707703

Real Neapolitan brick pizza oven kit!

This project shows how to assemble our Neapolitan brick pizza oven kit - a DIY kit made from bricks as opposed to traditional cement.

The dome comes in 4 pieces, the floor in 5. Place mineral board under the floor, mortar the dome together, cover with insulation, and veneer (stucco, flagstone, bricks, etc)  and enjoy 90 sec pizzas!

How far do you have to travel from New Brunswick to taste authentic wood fired pizza? New York? Montreal? Perhaps all the way to Naples? It's a trick question: you don't have to travel at all! You can taste Milda's wood fired pizza right in Fredericton at the Boyce Farmers Market and other locations incl. the annual Folly Fest, Picaroons Beer Bash, and Harvest Jazz and Blues Festival! You can find out about their next event on their Facebook page:

https://www.facebook.com/pages/Mildas-PizzasMore/102816963127706?ref_type=bookmark

or just call Milda at (506) 367-3442

Those who enjoy retreats to Muskoka can now taste real Italian wood fired pizza right in Huntsville!

21 W S, Huntsville, ON P1H 1P2(705) 787-0662

www.ladolcevitahuntsville.com

Anchor Bar now features a real wood fired pizza oven built by us on their patio in downtown Hamilton:

2 King St W, Hamilton, ON L8P 1A1
(905) 308-7888
www.anchorbar.ca

If you live in Haliburton County your life may just have taken a turn for the... tastier!

Janine plans to be at markets, festivals, and fairs catering from her Maximus mobile wood fired pizza oven to the lucky folks in her area.

To book a private party or to see where Janine will be next please visit her Facebook page:

https://www.facebook.com/pages/Into-the-Blue-Bakery/625978157482285

To help make wood fired pizza available to all in Haliburton County:

https://www.indiegogo.com/projects/into-the-blue-bakery-start-up

Who says fire trucks can't cook? Rick Siegel of Fire Engine Party proves the opposite with one of our ovens on his fire truck. Even though the truck does not answer 911 calls if you have a party emergency Rick will come to the rescue with pizza, cooking lessons, warmth, and entertainment for the whole family! 

You can learn more at: https://www.facebook.com/fireengineparty53

Or contact Rick at 

727.641.9311

rick@fireengineparty.com

Our Volta pizza oven kit can be an excellent addition - and centerpiece - to any outdoor kitchen.

Watch this outdoor kitchen project in pictures. Please see our Picture Gallery or other projects for more design ideas.

This wood oven kit is our "Volta 120" Italian oven. It can be used both indoor and outdoor and in this application it was assembled, vented and insulated inside a restaurant. This project features a cleverly designed metal vent. Such an enclosure is by no means a must, it is only one of the options for smoke collection, something the restaurant owner has preferred because of venting requirements. The oven itself is wrapped in ceramic blankets, covered with chicken wire and stuccoed over.

First 3" mineral board insulation is laid out.

Oven floor is assembled. No glue or mortar, the pieces are just set near each other according to the diagaram, this takes a few minutes. Inside cooking area is 47".

Oven dome is assembled. Again no glue or mortar, the dome pieces interlock with each other and are kept steadily in place by their own weight. Floor and dome assembly can take 20-30 min.

The dome is covered with 3 layers of 1" ceramic insulation blanket and then overlaid with chicken fire or stucco lathe for stability.

Covering with mortar and/or cement. It's best to use insulating cement (not the same as refractory cement) but you can even use regular Portland since the ceramic blankets provide the bulk of insulation.

Final coat of stucco.

A NEPA Pizza review is now available here.

Link to Amberdonia's new website.

Although differently designed the bakery features the same "Volta 120" Italian wood oven kit as the first location in Scranton.

Walk inside for a taste of Naples! Ice cream, cakes, cup cakes, cookies, hot chocolate, fancy teas, pastries, coffee, and of course crusty pizza.

235 Scranton Carbondale Highway

(Inside the Fashion Mall)
Scranton, PA, 18508

(570) 507-9950

See over 50 pictures from this brick oven project in Florida involving our Portuguese brick oven.

A great addition to fairs and festivals, and other outdoor events. Nooners pizza trailer can produce up to 100 10" pizzas per hour adding an unforgettable taste to your memories.

To find out more please visit Nooner's Facebook page: https://www.facebook.com/noonerswfp

Or just call them at 717 201-9406

Watch this project deliver a complete and original wood fired oven! Built around our "Volta 80" wood oven kit.

Watch our "Volta" wood oven kit assembled inside Amberdonia Bakery.

A review from NEPA Pizza is now available here.

No, you are not in Manhattan although you could certainly think so upon walking into Amberdonia on Farr st. in Scranton. As one of many reviews says:

"This is a true gem. As a long-time customer I can attest to the quality and amazing selection of pastries and goodies to many to name.  This is the work of an artisan.  It's the kind of place that would fit in any significant city in the entire world."

And now a wood fired pizza oven compliments the amazing selection of pastries and mousses at Amberdonia. Watch their pizza oven project from start to finish. To take that irresistable bite you can find them here:

(570) 871-4337

Mobile wood pizza oven catering in NY/NJ.

There are birthday parties. Then there are fun birthday parties. Then there are really fun birthday parties. And then there is Hott Carl's pizza catering!

Carl arrives with a mobile wood fired pizza oven able to go practically anywhere - your backyard, veranda, deck, patio or even a picnic in the park! You can try the first pizza as early as half an hour after the match is ignited and after that... just watch those calories!

You can contact Carl at:

732 319 9852

visit him on Facebook: https://www.facebook.com/HotCarlsPizza

Every wood oven has a story... See this Volta oven kit become a garden centerpiece!

North Creek Construction can build an amazing wood fired pizza oven in your backyard. Just watch select images from their recent project and the amazing result! To contact them please call Jim Bestys of North Creek LLC:

S. Francisco Puffs & Stuff in Ft. Lauderdale, FL now have a wood pizza oven trailer! Mounted on it is our Volta oven! To try pizza and flatbreads please contact Puffs and Stuff to find out about their next event:

http://www.puffsandstuff.com/wood-fired-ovens/

Office: 954-584-1925

Toll Free: 888-584-6920

This is a traditional outdoor pizza oven project involving our popular outdoor pizza oven kit "Volta". We are also using a few upclose pictures from another project with the Volta oven to better show some of the building steps.

Step 1.

Dig the ground for foundation. Measure the area that you will need (if you are using a 40" oven kit with stone or brick veneer a good estimated area is 60x60), dig around the perimeter first, then over the entire area. Make it 6-8" deep. Make a frame from 2x6s on all 4 sides in the ground - basically a retaining wall. Fill up with gravel and sand. Flatten the sand. Put kids to good use, after all they will likely be eager pizza eaters when the oven is ready!

Step 2.

Now prepare another frame for your footing. Build a timber frame from 2x4s, place metal rebars inside for reinforcement. Fill up with cement. Do NOT use vermiculite, perlite, r insulating cement for this slab. This slab is not exposed to heat and it needs to be as strong as possible so use regular Portland cement only or something similar. Before the concrete dries up you will want to make sure that it's completely level. You can do this with the help of a 2x4 - slide it continuously from left to right across the entire footing to make sure no cement sticks out above the timber frame. When you are finished cover cement with plastic and leave to dry for at least a week.

Step 3.

Once footing is dry you are ready to build your base! The base is usually built from cinder blocks which you can later decorate with tiles, bricks, or stone. Cinder blocks should be reinforced with upright metal rebars (just place inside, make sure each rebar penetrates all the layers of your base - usually 4 high) - and then fill in all cinder blocks with cement. This is the same way retaining walls are built. You can also make a base from pavers or bricks but it will take longer since more mortaring is involved - bricks are smaller. And it will also cost considerably more.

Step 4.

Once you are finished with the cinder block base you need to create the weight bearing slab - this is the surface upon which your oven is going to sit. This will be somewhat exposed to heat (though still covered by the main hearth insulation - mineral board) and hence you may want to mix vermiculite or perlite with Portland cement in a 5:1 ratio (5 perlite: 1 Portland). You can also use insulating cement for this slab. Put plywood on top of your 3 base walls, support the plywood in the middle with wood or more cinder blocks (keep in mind - you will need to remove the supports once the slab cures) and make a frame from 2x6s similar to the frame in the ground, insert metal rebars and pour your mix, by now this should seem easy after making an identical footing slab.

Step 5.

Wait for the slab to cure - another week. Once cured place mineral board insulation on top, this takes about 2 minutes. You should use at least a 2" thick board, better 3" or just double up on the 2" to make it 4". You will not regret this and you will liekly not have another chance to do this without taking the entire oven apart. Assemble the oven floor on top of the mineral board - another few minutes.

Step 6.

Assemble the dome. No mortar is needed, the Volta oven dome interlocks, on the pictures below you can see the oven sitting on rectangular pieces of mineral board insulation.

Step 7.

Wrap the oven in ceramic insulation. You need 3" of insulation all around, this usually means 3 layers 1" each. Continue building your walls up from the base slab to cover the entire oven (unless you are applying stucco or otherwise maintaining the exterior dome shape).

Step 8.

Volta has an arch for chimney connection in front of the oven door (landing area). If you are using a kit which doesn't have one then one has to be built from bricks. Attach chimney anchor plate to Volta arch and simply twist lock your chimney to it (make sure to buy matching ones, many suppliers sell them as a package). Ovens with 30"-36" cooking area diameter are fine with a 6" chimney, for 40"-48" ovens you may want to try 8" but if you use 6" it will still be fine since in any case the oven is outdoor. But if you are building your oven indoor definitely use 8" for 40" and larger oven.

Everything else is mason work according to your design, you are finished with the oven itself. Voila!

Try wood fired pizza from our Volta ovens!

JB Wood Fired is a mobile wood burning pizza catering company doing private events, festivals, and fairs in New York and New Jersey.

The centerpiece of the trailer is our Volta 120 oven with a lot of insulation all around it.

We have heard compliments from JB Wood Fired about the heat retention properties of the oven but don't take our word for it - use JB for your next private or corporate party and check for yourself! You can also check their Events page to see where to spot them and their pizzas next.

Please contact John from JB here and tell him we sent you!

Getting a brick or clay oven into your backyard or on your deck does not have to be difficult, it just needs to be carefully planned. There are two main stages to the delivery process: a) getting the oven from driveway to where the oven will be used and b) lifting the oven onto your base. Watch how both of these can be accomplished with minimal physical efforts!

Step 1.

The oven arrives in the truck. We make sure the truck has a liftgate/tailgate to take the oven down on the ground.

Step 2.

The oven is lowered onto the ground. Do not stand on or near the liftgate, the only one who needs to be there is the driver.

Step 3.

The oven, still on the pallet jack, is wheeled to the place there it will stay. The pallet jack will only roll on solid surfaces, so if you have to go over grass, pebble, or earh 4x8 plywood needs to be lined under the wheels of the pump truck. Please don't count on the driver to stay and do this step, they will do it only if it takes reasonable time, technically once the oven is on the ground the driver has completed his part of the job. Tip him, it always helps ))

If the oven is going on a deck make sure you have a ramp for the pallet jack, it cannot clear steps. Also make sure your deck can bear the weight. A good idea is to place sheet of plywood or metal to spread the weight as we are doing in this case.

Step 4.

The wooden crate is removed with the help of a regular hand saw.

Step 5.

Now the oven has to be lifted, the stand slipped under it and then it should be lowered on the stand. Bring the engine hoist. You can rent it for $40 per day from a local tool supply company. Make sure it's capable of lifting at least 2 tons. Also make sure the reach (from the hook to the ground) is close to or over 7 feet.

The engine hoist will not go under the oven, its feet are not wide enough. So... the pallet with the oven has to be lifted a few inches so that the engine hoist can be slipped under.

Now it goes in!

Step 6.

Lift the oven. Make sure you use the appropriate setting on the hoist. This depends on the weight of the oven. If the oven is 600 kg as in our case use the 1 ton setting. Also make sure you are using appropriate straps. Straps are better than chains because the latter can scratch the oven surface when they tighten up around it. I bought these 4 straps and shackles for approx. $100 from a local industrial supply shop. Each strap is rated for 2800 lb. This is an overkill, you would be fine even with 1500 lb straps. Whatever you do do NOT stand under the oven when it's hanging and do not move the engine hoist, it's only for stationary lifting.

Step 7.

Place your stand underneath. We are using a powder coated stand custom made from tubular steel.

Step 8.

Lower the oven onto the stand.

We are done! Of course it helps if it's not -8C outside but what can you do if the party is tonight and your guests already got wind of your latest toy?! In the end it's worth it!

(if you are in Canada we now sell a garden cart that could make this easier!)

Mosaic is pretty but takes prohibitively long. Discover what you can do with a brick oven by using regular ceramic wall tiles.

In this series of pictures you can see what regular wall tiles from Home Depot can do to your wood fired oven. These ceramic and glass tiles present a very convenient medium to finish the dome of the oven since their flexibility allows them to repeat the shape of the dome. Given the variety of colors and styles of tiles available at hardware stores the design possibilities are huge. Tiles of different designs can be interchanged on same oven. There is much less work involved than applying stucco all over the oven and of course much less weight is added to what the stand has to bear. Of course tiles are also a much quicker alternative to standard "broken pottery" mosaic. This is also a great option for pizza trailers since it can save the trailer a few hundred lbs of loading capacity and instead allow for more wood, food, and accessories on board.

While you can leave your brick oven "as is" there are also many ways to insulate it and finish with the veneer of your choice.

In this article we show a set of pictures which were captured during insulating and finishing one of our Portuguese brick ovens. The oven itself arrives in one piece constructed from natural clay bricks. However at this point it is not yet insulated. The oven can be placed on your base and made into a centerpiece of an outdoor kitchen structure. The project shown here is a little bit of an "overkill" in the sense that the oven is completely covered over and a new brick arch is constructed in front of it. This is not necessary, normally Portuguese and Spanish (know as the Mediterranean ovens) ovens are used without chimneys and the smoke goes up straight from the door. Nor does a wood and metal frame have to be constructed around the oven, this is done only if you want straight walls. If you have looked at our other published construction projects these pictures will need no explanation!

Assembling a modular wood oven kit is easier than you may think!

Always wanted to build your own pizza oven but being talked out of it by wife and neighbors? Don't let them stop you! The project below was undertaken by a first time builder who has conclusively proven that you can have a great oven without a great price tag.

Stage 1: Pour the slab in the ground from regular Portland cement reinforced with rebars and start building your base from cinder blocks. In this case they are being vertically reinforced with rebars which improves stability.

Stage 2: Finish the base. Take care to use the level frequently to make sure all walls are straight.

Stage 3: Lay down the weight-bearing surface - this is the surface which will support the oven. In many cases this will be a poured cement slab however nothing is simplier than 4x4 or 8x8 wood bars which are used in this project.

Stage 4: Insulation under the oven floor. The boards are first covered with sheets of plywood for uniformity. The easiest way to insulate the floor of the oven is to use Insblok or Thermafiber 2" mineral board. This is precisely what's used in this project. On the picture below you can see the bottom layer of Insblok mineral board and immediately on top is the oven floor and dome.

Stage 5: Finish oven assembly. The mineral boards on the sides are added in order to keep the entire surface on the same level. The layer of dome insulation will rest on the boards around the side of the oven.

Stage 6: Insulate the oven. If you are using rock wool or a ceramic blanket then wrap it around the oven and press down with chicken wire. You can then apply a 2-4" layer of vermiculite on top of the blanket. The chicken wire serves to reinforce the vermiculite. Applying vermiculite is not a must, the blanket itself is a poweful enough insulator provided there is no less than 3" of it.

Stage 7: At this time it's a good idea to run a curing fire to drive out the moisture from the dome of the oven and to feel out under-insulated spots. It's done now when it's not yet too late to add further insulation as opposed to waiting until the oven is already bricked in or stuccoed over. If you find some area too warm to your touch add insulation.

Stage 8: The oven is now fully functional, the rest is cosmetics. Apply stucco to the dome and tiles or bricks to the front arch.

Stage 9: Cover plywood with tiles. Add chimney. You can use a clay or a metal chimney. Or a clay flue liner.

Stage 10: Ha ha! You won! Wife is shocked, neighbors are looking through the fence! And soon you can tease them with the smell of your victory! Enjoy!

This wood oven project incorporates a bbq and an outdoor fireplace.

Shown in this series of photos is a standard set of stages in wood oven construction. First, a base is poured in the ground, reinforced with rebars. Second, walls for the base are built up to a height of 32-40" from cinder blocks. Third, a weight bearing slab is poured (also reinforced) which will be the surface to hold the actual oven. Next insulation for the floor of the oven is laid and after that the Volta 100 modular oven itself is assembled on top of the mineral board. Next the walls around the oven are built up with ceramic insulation between the oven dome and the walls. The rest is design work...

A project like this takes days of well-planned work and considerable expertise but Giancarlo makes it look easy! If you are in Delaware or in the tri-state area and are looking for similar work done feel free to call Giancarlo for estimates at 610-745-9067.

One of many wood oven projects with our Volta ovens in the Greater Toronto Area.

The construction process of this oven follows the standard one outlined in our other Blog posts. First a foundation is poured in the ground with 2x4s providing a frame for cement on all 4 sides. Next, a base is built up from cinder blocks. On top of the base the actual weight bearing surface is poured from rebar reinforced concrete. For oven insulation Mat prefers insulating refractory cements (such as Fondu) to mineral boards and ceramic blankets and does very well with them. He uses sand under the floor of the oven to level out all unevencies making sure the entire oven floor is precisely at same level. A clay flue liner is used for a chimney. The dome is covered with yet more refractory cement all over. The rest is brick work.

Note how the plywood is supported before the weight bearing surface is poured. This is a crucial step - you don't want it falling through under the weight of the mix which is hundreds of lbs.

Also note the brick charcoal grill with 2 levels to the side of the oven!

You can reach Mat at 416-953-1787 or by email ropel007@hotmail.ca

Ever wondered how a modular wood oven kit is built into a ready to use pizza oven? Mateusz Ropel of Kamionka Stone Works in Toronto, Canada has your answer!

The first thing you will need is the actual modular oven, such as our Volta line. On the size of the oven will depend the size of the foundation and base that you will need. For instance an oven with 40" internal diameeter will typically have a 45" external diameter plus a 10" landing in front of the door. You should leave 3-4" of room all around it for insulation and another 2-5" for veneer whether it's stucco, stones, bricks, or cement. This project uses our Volta 100 oven, which has very similar dimensions.

The first step is to pour a foundation. Mateusz has poured an 8" foundation, reinforced both vertically and horizontally with rebars. Vertical support rebars are driven into the ground and horizontal ones are laid across and the cement is poured on top. This is not Portland cement, it's a much stronger industrial mix, used for pouring floors in buildings.

The next step is shaping your base out of cinder blocks. This is a fairly straightforward process but make sure to have a good size level on hand to make sure each layer is straight. Once the cinder blocks are in place you can go ahead and cover them with the finish of your choice - in our case a combination of stone and bricks, please see below.

The next step is to pour the oven bearing slab. This is done in a similar way to pouring the foundation only this slab doesn't have to be as thick - only 3-4". It's also reenforced with rebars. Holding the slab from underneath is regular plywood. You may need to set up a few wooden supports to hold the sheet of plywood until the cement hardens.

Now, to the oven itself. Once the slab is in place put 2" mineral board in top (such as Thermafiber or Insblok) and construct he oven on the board. A lot of builders also use sand under the floor of the oven for added flexibility and insulation. The oven dome itself is easily assembled without mortar as the pieces are shaped to snugly fit together. At this point you can slowly fire the oven to test it before applying insulation. If you will be using ceramic blankets or mineral wool for insulation you will need to hold them in place with chicken wire.

Another option is to use an insulating refractory cement both for the floor and for the dome of the oven. You would need a 2-3" layer depending on the quality of the mix.

The rest is design work!

If you wish to contact Mateusz Ropel please do so at 416-953-1787 or by email ropel007@hotmail.ca