National Pizza Day: Recipes and tips to convert your oven to a brick oven

By Noelle Carter

Feb. 9, 2014 8 AM PT

Have you ever lusted after those great brick ovens you see in pizzerias and bakeries? Well, for about $40, you too can bake like the pros. I did a story a couple of years ago on homemade pizza, and did a bit of research (actually, I got a little obsessed) on converting a normal home oven into a brick oven.

As you can see from the photo above, a brick oven conversion is not complicated at all. You’ll need to get the right bricks (you need firebricks, as regular bricks aren’t made to withstand the heat), but the whole thing comes together quickly and easily. Give those bricks a little time to heat up, and you’ll be baking like your favorite pizzeria or bakery in no time. And it makes a fun -- and totally entertaining -- weekend project.

Check out these links for how-to tips on converting your oven, as well as some homemade pizza recipes:

If you have any kitchen tips or questions you’d like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.

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- See more at: https://latimesblogs.latimes.com/dailydish/2012/04/test-kitchen-tips-convert-your-oven-into-a-brick-oven.html#sthash.BrUg47iY.dpuf
Did you know National Pizza Day is Sunday? What with all the food holidays celebrated now, it might be hard to keep track (or care), but this is one celebration I can definitely get behind.

With homemade pizza, of course.

I know what you’re thinking. There are many components that go into a great pizza, and opinions vary as to what they are. But any pizza lover will agree that you can’t bake one without a super-hot oven, and you can’t replicate the effects of a great pizzeria oven with a standard home model -- even with a pizza stone or ceramic tiles. A home oven simply can’t reach the right temperature or mimic the necessary radiant heat.

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Check out these links for how-to tips on converting your oven, as well as some homemade pizza recipes:

- See more at: https://latimesblogs.latimes.com/dailydish/2012/04/test-kitchen-tips-convert-your-oven-into-a-brick-oven.html#sthash.BrUg47iY.dpuf
Short of remodeling your kitchen or constructing a wood-fired brick oven in your backyard (that’s assuming you have a backyard, and the necessary permits), great homemade pizza is just not going to happen at home. You’re better off keeping your favorite takeout number on speed-dial when you’re craving a great pie in the sweet comfort of your living room.

At least that’s what I’d always thought. Boy, was I wrong.

For about $40, you too can bake like the pros. I did a story a few years back on homemade pizza, and did a bit of research (actually, I got a little obsessed) on converting a normal home oven into a brick oven.

As you can see from the video above, a brick oven conversion is not complicated at all. You’ll need to get the right bricks (you need firebricks, as regular bricks aren’t made to withstand the heat), but the whole thing comes together quickly and easily. Give those bricks a little time to heat up, and you’ll be baking like your favorite pizzeria or bakery in no time. And it makes a fun -- and totally entertaining -- weekend project.

Check out these links for how-to tips on converting your oven, as well as some homemade pizza recipes:

If you have any gadgets, kitchen tips or questions you’d like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.

ALSO:

Go behind the scenes at the Test Kitchen

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Browse hundreds of recipes from the L.A. Times Test Kitchen