Wood-Fired Brick Oven (generic)
Generic
A catch-all entry for unbranded, self-built or inherited masonry ovens. Pick this if your oven is a brick or refractory dome fired with wood and you cannot find the exact model. The numbers here describe a typical garden dome of roughly one metre: high thermal mass, about 90 minutes to saturate, and a floor that recovers almost instantly between bakes. Adjust the temperature to what your own deck actually reads.
Specifications
Pros
- Enormous thermal mass, so the floor barely drops between pizzas
- Live fire gives leoparding and flavour no electric oven matches
- Holds usable heat for hours after the fire dies down
Cons
- Around 90 minutes of firing before the first bake
- Temperature is managed by fire and instinct, not a dial
- Fixed outdoor installation, weather dependent
- Specs here are typical values, not your specific oven
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Bake settings for this oven
Based on a 250 g ball — change the pie size to see a thicker or thinner crust shift the bake.
Generic Wood-Fired Brick Oven (generic)
453°C
453°C
73sNo top dial — set heat via flame or position, or measure the dome. Still modeled.
Free with a Pandough account — save your oven and get tuned settings every bake.
Generic Wood-Fired Brick Oven (generic) is a Wood-fired oven, reaching up to 500°C, outdoor, powered by wood, 100cm inner diameter, weighing 800kg, fitting 2 pizzas, and heating up in 90 minutes. A catch-all entry for unbranded, self-built or inherited masonry ovens. Pick this if your oven is a brick or refractory dome fired with wood and you cannot find the exact model. The numbers here describe a typical garden dome of roughly one metre: high thermal mass, about 90 minutes to saturate, and a floor that recovers almost instantly between bakes. Adjust the temperature to what your own deck actually reads. Pros: enormous thermal mass, so the floor barely drops between pizzas, live fire gives leoparding and flavour no electric oven matches, holds usable heat for hours after the fire dies down. Cons: around 90 minutes of firing before the first bake, temperature is managed by fire and instinct, not a dial, fixed outdoor installation, weather dependent, specs here are typical values, not your specific oven.
wood-fired, neapolitan, high-heat, masonry, generic, catch-all