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Precut Brick Pizza Oven Kits

If you are looking to build a real brick oven (made from discrete bricks), there are a couple of choices. Of course you can download the Pompeii Oven book from Forno Bravo, buy all of your materials—firebricks, mortar, insulation, a tile saw, etc., and spend an enormous amount of time cutting and stacking bricks. Maybe it’s on your bucket list, but it is not a project for the faint of heart. As a point of reference, you’re strong advice to buy a large masonry cutting saw from Harbor Freight that costs $500. And that’s just the start…

You can also buy one of two actual firebrick “kits”. The Firebrick Co, located in Australia, makes a kit where they cut each brick for you, and “all” you need to do it put it together. The kit comes with high-end refractory mortar and refractory castable (to pour the keystone), and good insulation, and the price is reasonable. The kits are stocked in the US, and a 38″ brick pizza oven kit costs $2,900, plus about $500 for shipping. They’ve been around for a long-time, they know what they’re doing and they are said to provide high quality support for the build.

But be aware that this is also not a project for the faint of heart. Watch the YouTube videos before committing to taking this one.

An easier, but more expensive way of getting into a “real” brick oven is through Bread Stone Ovens (Tx), who imports French-made ovens from Four Grand Mere. These ovens are a hybrid of a precast oven kit and a brick oven kit, as each of the precast pieces contains firebrick splits facing inward toward the oven chamber, held in place by a refractory outer shell shaped like a traditional precast refectory oven kit. That means you basically “snap” the oven kit together, just as you would with a typical precast pizza oven kit, plus you get to enjoy a real firebrick oven interior. Cool.

The ovens come in various versions, including a very (very) low dome oven that is optimized for pizza making, but too low to even roast a chicken, and a low dome that is a little more mainstream.

The oven comes with nice, high-end insulation, and both the oven dome and oven floor are very thick—though that can be a mixed blessing. While they are good at holding heat for retained heat cooking, they are too thick for most home cooking requirements, and therefore they take a lot of time to heat up. Which is a very serious problem you need to consider. You fired your oven every time you use it, and you only use the retained heat from pizza making for baking bread or other baking pretty infrequently.

But that’s not the biggest criticism. Bread Stone Ovens are very expensive. A 39″ oven kit where you still need to assemble the oven and build a concrete block stand and waterproof masonry enclosure costs about $7,000. That’s about double the cost of a good-value Forno Bravo oven, and about the same as an overpriced $7,000 Mugnaini precast oven kit.