Q - How much free space between the back of the oven and the wall of the house is required?
A - You can build the oven against the wall, just make sure that you leave enough room to render it.

Q - Once built does the oven need to be protected from the elements?
A - It will be fine outside exposed to the weather, however you can use protective paints if you wish.

Q - Does the oven get very hot during use?
A - The outside of the oven is very cool to touch.

Q - What surface do I need to build the oven onto?
A - We recommend that the oven be built onto a flat surface such as a table that can withstand 400 to 500 kilos or you can build a surface using limestone blocks.

Q - Are clay brick ovens better than concrete ovens?
A - Yes they are. Clay brick ovens sustain 20 to 30% more heat.

Q - Can I cook other foods such as large portions of meat in trays/dishes in the oven?
A - Our ovens can cook any dish that can be prepared in any other oven, but with the added flavour and qualities of wood fired cooking.

Q - Do I need to cook on metal pizza trays?
A - No, the cooking of `wood fired pizzas' is preferably done directly on the fire bricks which make up the floor of the oven. Any food particles remaining on the bricks will normally quickly burn to ash and can be swept or wiped off as part or the normal routine removal of wood ash etc. before the next cooking cycle begins.

Q- I don’t like the ashy, gritty pizza base that can sometimes come from cooking a pizza on the oven’s floor tiles. How do I stop this?
A- Before cooking, place a damp tea towel on the end of a stick or poker and wipe the warm oven down with the tea towel.

Q-Do I need to clean my pizza oven?
A- The oven reaches temperatures that will burn off substance that may fall from your food. When you have finished cooking, bring the wood forward to the cooking area and let the heat do the job for you. You may wish to use a damp cloth and wipe the cooking area clean before cooking directly on the cooking tiles if you don’t like the taste of ash on your food