Chefsteps brick pizza oven!

Jason_alexander_1351338

I’m dying to build one of these but can’t seem to locate “firebrick” or Hugh heat slabs in the size you recommend. Can you name what you used? Or where to find ty!!

FrankM_3301

No need for firebrick. I used regular clay brick and pavers found at the Home Depot. It take a little playing with to dial it in. I find a 750 - 800F surface temp is pretty good. I also raise the pizza near the "roof" to get a broiler effect when finishing. At this temp, a can finish a pizza in just a couple of minutes. See my original post here. See also, my second post on the topic. Since then, I have also removed a brick layer reducing the oven opening. I find that works a bit better for me. It's easy to play around with, and if anything breaks (which it hasn't) it would be easy and inexpensive to replace.