FAQ

The size you choose depends on your backyard space, how many people you're cooking for, and how often you fire it up. Our most popular sizes are the 900mm and 1000mm ovens—they hit the sweet spot between space and performance.

Need detailed specs and base sizing?
Check out the Buy Guide or use our Fire Brick Calculator.

Every kit comes with:

• A precision-cut, flat-packed cardboard mould
• A pre-cut template for the oven door
• Easy-to-follow instructions

It’s strong, simple to assemble, and takes the hard work out of building your wood-fired oven.

Your oven will weigh over 500kg once finished—so it needs a solid, level base. Here’s what to consider:

• Weight Capacity – Can it handle the oven + insulation + extras?
• Foundation – Use a concrete slab or compacted gravel to avoid sinking
• Materials – Brick, concrete blocks, or precast concrete are ideal
• Dimensions – Check our Fire Brick Calculator for base sizing
• Ventilation – Add airflow gaps to reduce heat and moisture buildup
• Weather Resistance – Choose materials that handle sun, rain, and cold
• Accessibility – Make it easy to load, unload, and clean
• Style – Match it to your outdoor area for a clean finish

Need help with base size?
[Use the Fire Brick Calculator](https://www.pizzaoveninabox.com.au/pages/fire-brick-calculator)

Refractory cement is a heat-resistant mix that holds your oven together. It’s designed to handle temps over 1000°C—perfect for a pizza oven.

Look for these ingredients:
• Alumina (Al₂O₃) – Handles extreme heat
• Silica (SiO₂) – Adds strength and workability
• Calcium Aluminate – Improves bonding

How much you’ll need:
• 700mm mould – 6 x 25kg bags
• 800mm – 7 bags
• 900mm – 9 bags
• 1000mm – 10 bags
• 1100mm – 12 bags

Where to buy:
Search online for:
• Refractory cement suppliers
• Heat-resistant cement
• Furnace or castable cement

Or ask your local building supply store—many stock it or can order it in.

Here's your no-nonsense checklist to get the job done right:

• **Masking Tape** – Holds the mould together while you build
• **Acrylic Paint** – Seals the cardboard to stop moisture damage
• **6-inch Flue** – Vents smoke and keeps air flowing
• **Metal Door** – Locks in heat and gives easy access
• **Ash Pit** (optional) – Makes cleaning up a breeze
• **Fire Bricks** – Heatproof surface for cooking
• **Calcium Silicate Insulation** – Traps heat under the bricks
• **Refractory Cement** – Bonds everything together
• **Fire Cement** – Seals small gaps, keeps the heat in
• **Insulation Blanket or Loose Fill** – Wraps the dome to hold heat
• **Chicken Wire** – Gives strength to the outer shell
• **Wire Tie Downs** – Keeps everything tight during construction

Need help working out how many bricks?
👉 Use our [Fire Brick Calculator](#) to get it right the first time.

Here’s a realistic build timeline for your wood-fired pizza oven project:

• **1–2 Days** – Pour your slab or foundation
• **1–2 Days** – Build the oven base
• **1 Day** – Assemble and apply refractory cement
• **1 Week** – Apply render or coatings
• **1–2 Weeks** – Let everything dry and cure
• **Several Days to 1 Week** – Do small curing fires to remove moisture

🔥 **Total Time**: Around 2–3 weeks
That gives you a solid, long-lasting oven that’s ready to cook with serious heat retention.