FAQ

The size you choose depends on your available space, how many people you’re cooking for, and how often you plan to use your oven.

Our most popular sizes are the 800mm and 900mm — they offer the best balance between cooking space and performance.

What’s included in the pizza oven mould?

Flat-packed cardboard mould

Pre-cut door template

Instructions

What’s not included

All building materials are supplied separately.

What kind of base do I need?

Your finished oven will weigh over 500kg, so it needs a solid, level base.

A concrete slab is the best option, but a well-built base using bricks or concrete blocks also works well.

What to keep in mind

• Make sure your base is:
• Strong enough to support the full weight of the oven
• Level, so your build sits properly
• Built on firm ground to prevent sinking

Materials that work well

Concrete slab

Concrete blocks or besser blocks

Bricks or precast concrete

Other tips

Allow a bit of airflow where possible to reduce heat and moisture build-up.

Choose materials that can handle the weather, especially if your oven is exposed to sun and rain.

What is refractory cement?

Refractory cement is a heat-resistant material used to build the dome of your pizza oven.

It’s designed to handle very high temperatures (over 1000°C), so it won’t crack or break down like normal cement.

What’s in it?

You don’t need to overthink this, but good refractory cement typically includes:

Alumina – helps it handle extreme heat

Silica – gives it strength

Calcium aluminate – helps it set and bond properly

Simple way to think about it

It’s a ready-made mix designed specifically for high heat, so it’s the easiest and most reliable option for building your oven.

700mm mould – 6 bags

800mm mould – 7 bags

900mm mould – 9 bags

1000mm mould – 10 bags

1100mm mould – 12 bags

Tip: Use any excess cement over the outside of the dome for extra strength.

Essentials

Masking tape – holds the mould together

Acrylic paint – seals the cardboard from moisture

Refractory cement – forms the main dome

Sand (brick or concrete) – for DIY mix if needed

Build & Structure

Chicken wire – strengthens the outer shell

Wire tie downs – keeps everything secure

Cooking Area

Fire bricks – cooking surface

Airflow & Access

6-inch flue – improves airflow

Metal door – helps retain heat

Insulation (Recommended)

Calcium silicate board – under floor insulation

Insulation blanket or loose fill – keeps heat in

Finishing

Fire cement – seals gaps and joins

Optional

Ash pit – easier clean-up

Typical timeline

1–2 days – Prepare your slab or foundation

1–2 days – Build the base

1 day – Apply the refractory cement over the mould

Then allow:

About 1 week – for outer layers or render (if adding)

1–2 weeks – for drying and curing

Curing fires

Once fully dry, start with small fires over several days, gradually increasing the heat.

Simple way to think about it

The build itself is quick.

The drying and curing is what takes time.

Why is curing important?

Curing removes moisture trapped inside the oven.

If you heat it too quickly, that moisture turns to steam, which can cause cracking or damage.

Taking your time here makes a big difference to how well your oven performs long term.

How to cure your oven

After building, let the oven sit and air dry for at least 7 days.

Then begin a series of small fires, gradually increasing the temperature each day:

Day 1 – around 150°C

Day 2 – around 175°C

Day 3 – around 200°C

Day 4 – around 230°C

Day 5 – around 260°C

Simple way to think about it

Start low and go slow.

Why it matters

This gradual process allows moisture to escape safely, helping prevent cracks and ensuring your oven lasts.