Today’s residential pizza ovens take old world designs and update them with modern technology. You can still have a masonry artisan build a clay, concrete or brick oven for you. However, most prefab units on the market today are made of advanced refractory materials. They heat up faster and are more efficient than terra cotta or adobe products.

 

Some have ceramic shielding to keep the exterior at a relatively low temperature while the inside is blazing hot. Others (like the Kalamazoo) are constructed of stainless steel to create a durable oven that blends seamlessly with other outdoor kitchen appliances. Many are gas fired rather than wood burning. However, a wood chip tray may be incorporated to give foods a smoked flavor.

 

A classic dome model is still the signature shape for pizza ovens. The curved inner surface causes heat to bounce off the interior of the chamber and bake food thoroughly on all sides. It even heats up the stone cooking floor so the bottom of bread dough gets nicely browned. A well designed unit also draws in air and acts as a natural convection oven.

 

Types and Installation

 

Pizza ovens can be countertop units or feature their own concrete/masonry housing. Often, an oven will be built into a wall and double as an outdoor fireplace. The igloo shape (a dome with a tall chimney) is a popular design for floor mounted standalone ovens. Decorative stone or clay artwork is often used to embellish the exterior.

 

Prefabricated ovens come in two types - modular and pre-assembled. For large units, the modular design makes shipping easy. Small patio ovens can be delivered in one piece and ready for immediate use. Stainless steel units are generally pre-assembled but do need to be hooked up to a gas supply line.

 

Unlike grills, some pizza ovens that feature a fully enclosed exhaust system can be installed indoors if they are properly vented. However, the extreme heat they generate could make cooking inside pretty unpleasant during Texas summers. It makes more sense to install this type of oven outside where the heat can dissipate more readily.

 

Using an Outdoor Pizza Oven

 

Any pizza aficionado will tell you that the key to a crisp crust is maintaining a high temperature (7000 or more) during cooking. With a gas oven, the desired temperature can simply be selected on the thermostat. Wood fired ovens take more practice to use; but with an accurate thermometer and a sufficient supply of logs most people can learn to operate one well enough to achieve gourmet results.

 

Depending on the dish, a live fire, coals, or retained heat may be used for the actual cooking. Many owners plan a weekend around what they can cook in their wood fired oven. Typically, pizzas are the first item to go in. When the fire is out and only hot coals are left, it’s time to add cuts of meat for roasting or grilling. After the coals are removed, breads can be baked to perfection. For suggestions on how to incorporate a pizza oven into your Dallas outdoor kitchen, contact us for a consultation.