Authentic Brick Ovens

Authentic wood-fired brick ovens

Pat's passion for wood-fired ovens started on a visit to Zurich, Switzerland, where he fell in love with an authentic Italian brick oven in a family backyard. He's been building them in Sydney gardens ever since.

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So much more than pizza

A wood-fired oven is beautiful to look at, and incredibly versatile. We cook everything in ours: the Sunday roast, fish, steaks, and even bread for the next day. Nothing beats the natural wood-smoked flavour.

Then there's the social side. On pizza night everyone prepares and cooks their own pizza, with their own ingredients and style. A barbecue might last an hour; we often find ourselves still throwing pizzas in three hours later, just because they taste so good.

An oven for every space and budget

We build ovens for everything from small courtyards and balconies to large estates and commercial pizzerias. All of our ovens are commercial grade, made from refractory firebricks and refractory mortars.

Our range includes the King (a traditional firebrick dome and our top-of-the-line oven for the true wood-fired enthusiast), the Tunnel, and precast refractory ovens as a more affordable entry point. Popular sizes are 750 mm and 900 mm internal diameter, but every oven can be scaled and designed to suit your space. Delivery is available on request.

Authentic Brick Ovens gallery

A selection of our authentic brick ovens work across the Northern Beaches.

Authentic Brick Ovens FAQs

What size pizza oven do I need?

A 750 mm internal diameter oven suits most families and fits two pizzas at a time. A 900 mm oven cooks three or more and is better for regular entertaining. We can scale an oven to any space.

What's the difference between a firebrick and a precast oven?

A hand-built firebrick dome holds heat longer and cooks more evenly, the choice of the real enthusiast. Precast refractory ovens are more affordable and heat up faster, which suits smaller spaces and occasional use.

How long does a wood-fired oven take to heat up?

Typically 45 minutes to an hour for pizza temperatures of around 400°C, depending on oven size and construction. Once hot, a firebrick dome retains heat for hours, perfect for roasts and bread afterwards.