Garden & Patio Ovens

A domestic oven is a weekend oven — fired from cold, cooking for a dozen people over an afternoon, then left until next time. That argues for less mass than a commercial build, not lower quality.

Sized for an afternoon

At 90 cm a dome reaches working temperature in around an hour on 10 to 15 kg of seasoned hardwood, holds three twelve-inch pizzas, and runs the same 60 to 90 second bake as a commercial oven. The 90 cm build is the right answer for most households, and we will say so rather than sell you a commercial dome for a garden.

The same specification

High-alumina hearth, firebrick dome in refractory castable, ceramic fibre and rockwool. The things that make an oven hold heat do not become optional at domestic scale — they simply cover a smaller dome.

Built into the garden

Constructed into an existing wall, boma, or outdoor kitchen so it reads as part of the structure and shares the masonry, which is usually cheaper than a free-standing build. Weather specification is set for the site: coastal humidity and highland rain are different problems.

Cooking across the afternoon

The mistake most new owners make is treating a garden oven as a pizza oven only. Pizza uses the top of the heat curve for about twenty minutes; everything below it is heat you have already paid for.

A well-planned firing runs pizza first, then a roast that evening as the oven falls through 220 °C, then bread the next morning on retained heat. That is three meals from one load of wood, and it is where a domestic oven stops being an occasional indulgence and starts earning its place.

What we include

Site survey, build, full curing schedule fired by us, and a handover walkthrough covering how to build and move the fire, how to read the dome, and what wood to buy. Most problems with domestic ovens are firing technique rather than the oven, so the walkthrough matters more than it sounds.