Built-In Pizza Ovens
- Oven built into the braai wall
- Brick or plastered oven enclosures
- Insulated hearth under the oven floor
- Counter space on both sides
- Wood storage bay below
- Finished to match the braai
Pizza oven installation for built-in and freestanding wood-fired ovens across Cape Town. We prepare the base, fit the flue, insulate the oven and help you cure it, usually right beside your braai.
A wood-fired pizza oven runs much hotter than a braai, and a built-in oven is heavy. It needs a strong, level base, insulation under the floor so the heat stays in the oven, and a flue that carries the smoke clear of the roof. Get these right and the oven heats quickly and cooks evenly.
Most of the ovens we install sit next to the braai, so the two share the counter and the wood store. We plan the oven with the braai area, so it looks like one build and works as one.
To plan the whole area, see our braai area design and build page. For layout tips, read our guide to designing an outdoor kitchen.
Pizza oven jobs range from setting a countertop oven in place to building a full enclosure. We quote yours after seeing the site.
Type of oven. A countertop or freestanding oven needs less work than a built-in oven with a brick enclosure.
The base. A new brick or concrete base costs more than placing the oven on an existing solid counter.
Flue route. A short flue through an open roof is simpler than one through a ceiling or up a double-storey wall.
Fuel. Wood-fired ovens need a flue. Gas ovens add a gas line and a Certificate of Compliance.
Finishes. Brick, plaster, tiles or stone around the oven, and counter tops on either side.
Get my free quote1. Photos and oven details. Send photos of the space and the make and model of your oven, or tell us what you are after.
2. Site check. We check the base, the clearances to walls and timber, and the best flue route.
3. Written quote. You get one quote for the base, the installation, the flue and the finishes.
4. Base and hearth. We build or prepare the base, lay the insulated hearth and set the oven level.
5. Flue and finishes. The flue goes through the roof with flashing and a cowl, then we clad, plaster or tile.
6. Curing and first fire. We explain the curing fires and light the first one with you, so the oven dries out slowly.
Pizza ovens, braais and outdoor cooking areas from our recent Cape Town work, photographed on site.
Send us photos of your braai area and we will come back with ideas and a written quote.
Oven beside the braai. The oven and braai side by side on one counter, sharing the wood store.
Entertainment room oven. A pizza oven and braai in an enclosed room, with flues taken up through the roof.
Countertop oven. A compact oven on a solid worktop, easy to fit into a smaller outdoor kitchen.
Freestanding oven on a stand. An oven on its own steel stand or brick base, placed where it suits the garden.
Gas pizza oven. A gas oven connected to the gas supply and signed off with a CoC.
It depends on the oven. For a built-in oven we prepare the base, lay an insulated hearth, set the oven, enclose it and fit the flue. For a countertop or freestanding oven we check the surface, the clearances and the flue.
Yes. Send us the make and model and a photo of the spot. We check the base, the clearances and the flue the manufacturer asks for.
Yes. A wood-fired oven makes smoke, so it needs a flue that takes the smoke clear of the roof and any windows. Under a patio roof or indoors, the flue must go up through the roof.
New ovens hold moisture in the dome, the floor and the mortar. A series of small fires over a few days dries it out slowly. A big fire straight away can crack the oven. We walk you through your oven maker's curing steps.
Usually, yes. That is where most people want it. We check that the oven, the braai and their flues have enough space, and that the counter between them can take the heat.
