Rado- Couldn’t have done it without your cd and advice … Thanks a million! 
Funny thing is that over the past months we find ourselves making turkeys, chickens, roasts, cakes, and drying fruit as much as we make pizza and bread. Food that comes out reminds me when I lived in Italy many years ago … Awesome!
Joe’s Oven
Connecticut – USA
Foundation (46″ deep columns buried).
Joey working hard on the stone facing!
Oven dome before insulation.
Casting the hearth in the front.
Beginning of chimney with stucco and the front.
Had borrowed a cement mixer so I decided to pour the chimney … way too much work! What was I thinking???
Roasting meat. On this picture one big roast is in and one big roast is out. Pizzas never tasted better and healthier!
Just like Italy!!!
His pizza oven is amazing! I am his sister and have been begging him to come out to California to build one in our backyard. The pizza’s are delicious and better than the famous pizza’s on Wooster Street in New Haven CT (and that is hard pizza to out taste).
We wished we lived closer!!!!
Joey,
Because it is a stand alone fixture, Do you have to get county/city building permit for this? It looks great.
By any chance would you share with me as far as how many concrete blocks did you use for your foundation and overall structure? Did you follow Mr. Rado CD plan? thanks.
CT (Orlando FL)
As far as I am aware, each town/city has unique building codes. It’s probably a good idea to check with your planning and zoning committee. I lost track of how many blocks I used because I also built a corner counter prep area. If you’re thinking of building an oven, which I hope that you try, don’t over look an area for all the counter space you’ll need. Making the dough, sauce, toppings, pans for roasting other foods, etc. And yes I followed Rado’s plans fir the smart dome-He’s an artist!
Hi Neighbor, I am north of you in RI, I plan on making my oven this year, would like to talk to you about yours and it would be nice to get local advise as I build mine. Would you contact me at my address brit401 at hotmail
Hi Ed. Hope that you try building the oven. I use it all the time. I’ll write you via your email address.
Wow, what a job! You did a spectacular job on the construction of your wood-fired oven. I’de love to build one like yours instead of the clay/mud option I’ve seen so much of. Can you please direct me to a source of plans or specifications. I’m concerned about roof slope, flu volume, and insulation requirements to maintain temperature stability.
I’ll be on the hunt tomorrow to round up some good, used fire brick.
Many thanks, God Bless you.
Jeff Zinneman, Tennessee
Thanks Jeff. I hope that you build it – you’ll wonder how you could have ever cooked without it. We just had Easter dinner with a 22 pound rib roast, Virginia ham and baked pasta all from the wood fired oven. As far as the plans I emailed Rado and received his building cd and copied his dome design. Works great! If you are handy and have some basic tools you’ll be all set. Keep me informed on your progress. Don’t hesitate to ask any questions if you get stumped.
Did you build an oven? I am in TN also and looking into it.
If well insulated on the outside of the dense oven cooking part (more heavier the better) then this is perfectly satisfactory not only for pizza oven but as well for quality baking and/or roasting. I have a similarly looking oven with the cut stone tiling on the outside.
My wife is Old Country Italian, and has been talking to me about wanting to build an oven outside like the one her family had in Italy. I have a lot of natural stone around my property, as well as stone walls, I want to incorporate the stove so that it looks like it has always been there.
I would love to talk to you about your oven and pick your brain. Would love to see yours in person if possible. Please email me @jcurtis1@optonline.net
Jeff Curtis
Stamford, CT
Hi Joe!
Great looking pizza oven – you did a good job. We live in Connecticut as well – I would love to talk to you about your oven building and experiences. How does it fare with CT’s winters (especially the last one with all the snowfall?). Are you handy? Did you follow the CD? We are expecting our building CD from Rado any day now – can’t wait.
My email address is bikerbabie@yahoo.com. I hope we can talk! fiona elizabeth
Hi Fiona, sorry for not getting back to you. Busy summer with the kids and all. Hope you had a chance to build the oven. Let me know where you are in the project. Be glad to give any advice that you might need.
Joe
I need plans on how to build a Pizza oven. I can’t find any in these pages
Hey Joe,
I’m in Ct also and looking to do a build. What if any building and zoning code requirements did you encounter when you did yours?
Eric hi … just have them shipped home on cd’s or on one dvd if you request the second design also , which is the Masterly oven design (MTO) … it’s much more interesting and easy I can say that … the link for plans … http://www.traditionaloven.com/pizza_wood_oven/pizza_oven_3.html
Actually I have already ordered but I was looking for common codes or laws that are enforced when building one of these ovens outdoors.
Hello Rado,
I just wanted to let you know that the CD arrived safe and sound here in Canada yesterday, pretty fast. I will take the next few evenings to go over the vast amount of cool information you have provided then hopefully finish up my design. It is actually snowing here today (very uncommon for this time of year) and the ground is still a little hard for digging but with luck and some sun we should be able to get started in the next few weeks.
Cheers and thanks again.