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Frequently Asked Questions

You Ask, We Answer!

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Choosing an Oven

We offer true brick ovens because of their exceptional performance and durability:

  • 25% faster heat-up time
  • 50% better heat retention
  • Superior natural convection
  • 100% organic materials

Learn more about why our ovens are more than just a pizza oven at Our Difference.

The process of choosing an oven relies heavily on what you will be using the oven for, such as for business or personal/residential use, and what you see yourself cooking in it. If you’re unsure, or if you have any questions, please feel free to call or email us. We are always here to help.

A pizza oven has thin walls possibly made of metal, a thin floor, and limited insulation. You will often feel the heat come through the dome and they don’t work well once the fire has died down. They will heat-up very fast (in about 1 hour) but will also cool off fairly fast, within 24 to 36 hours at best. They’re great for making pizzas and with the residual heat, you can possibly bake some bread or roast a chicken.

A true brick oven, such as ours, has thick walls (3.25″ to 6″) and is very well insulated. You won’t feel the heat come through the dome, even when fired at 1000° F, and it will continue to cook for days, even when the fire has died down or been removed.

True brick ovens will take a little longer to heat-up, about 1.5 to 2 hours, but the residential ovens will take up to 5 days to cool off, and the commercial ovens can take up to 7 days to cool completely off. With the longer cool-off times, you can cook for 3 to 4 days after the fire has been removed; from baking multiple batches of bread, roasting meats or vegetables, grilling, smoking, or dehydrating. There is no limit to what you can do.

Yes we do! Our showroom is conveniently located in Dallas, Texas at Interstate I-635 East and Skillman St. Please give us a call or email us and make an appointment to stop by and see the ovens in person! Our physical address: 9758 Skillman Street, Dallas, TX 75243.

We have a deluxe tool set that provides you with everything you need to cook in our brick ovens, but you can also purchase individual items and tools as needed. Please visit our Accessories page and our blog post on a few details that make all the difference.

  • The floor of the oven, made of extruded heavy-duty 100% natural refractory clay tiles that can handle over 2400° F and are extremely durable
  • Hand-laid, fully bricked oven dome covered with refractory concrete that is reinforced with stainless steel fibers
  • Brick entry archway
  • Dome thermometer with 16″ probe to read the core temperature
  • Flue connector with damper
  • Hinge-mounted cast iron door with peephole
  • Insulated door: a unique feature that allows you to cook with a closed door while retaining all the heat and steam
  • Dome insulation: our ovens come standard with 3″ ceramic fiber blanket. It is the highest and safest insulation available on the market and is quick and easy to install. Don’t settle for the complicated, hard to install vermiculite to save a few extra bucks!
  • Gantry dome support
  • Assembly refractory clay
  • Complete assembly instructions with pictures
  • UL certification plate unique to your oven

We can sell each part individually, though our kits are put together with the customer’s every need in mind.

We hand-craft our ovens, trailers, and carts to suit your needs and desires. We can customize the outside finish, the color of the trailer or cart, etc. The possibilities are endless, it’s simply a matter of speaking to us about your preferences.

Yes! We offer a gas conversion for our residential and commercial ovens. For maximum performance and safety, the gas burner and temperature controller are UL Certified.

The materials used in our ovens are designed to withstand temperatures up to 2,200°F/1,250°C and are also frost-proof. They can be installed in areas where the outside temperatures drop below freezing. Thanks to the quality of our materials, your oven will last for generations.

Materials, Construction, Safety & Warranty

Bread Stone Ovens Company is the exclusive distributor of Four Grand-Mere ovens in the United States. 

Four Grand-Mere is a French company based in the Voge Mountains. They offer traditional wood-fired brick ovens. Started in 1979, their team of artisans build wood-fired ovens with hand-laid, true refractory bricks, using only the highest quality natural materials. As a food industry professional, Antoine Cantarel was so impressed with Four Grand-Mere ovens that he decided to import and distribute “true” wood-fired brick ovens to food industry professionals and home gourmet chefs in the United States.

Our wood-fired brick ovens are shipped from our warehouse in Dallas, TX to your location anywhere in the world. Our physical address is 9758 Skillman Street, Dallas, Texas.

There are many types of brick ovens built with various materials, and they make a difference to the end result. The materials we use for our ovens are:

  • All-natural organic refractory bricks
  • Hi-density vibrated refractory concrete
  • Stainless steel fibers
  • Refractory grout
  • All-natural organic clay
No, there are cold-pressed bricks and extruded fire bricks.
Cold-Pressed Bricks: 99% of the brick ovens in the US are made with cold-pressed, factory mixed clay bricks. Easy to recognize, they are perfectly square and have small holes and imperfections all over. These bricks are much cheaper and great for building fireplaces, but not so great for cooking.
Extruded Fire Bricks: The clay is pushed through a die and then hand-cut to length. This ensures the bricks are perfectly smooth on the surface, making them perfect for cooking.

All food should be prepared and cooked in, or on, food-grade certified equipment. Not only is refractory clay safer to cook food directly on, it is also known for its resistance to thermal shock and exceptional thermal characteristics. The fully bricked dome makes our oven 25% more efficient than a regular concrete dome.

Underwriters Laboratories or “UL”, NSF International and the American National Standards Institute (ANSI) are independent safety certification organizations that determined industry standards for product safety and performance. UL, NSF and ANSI are nationally recognized and approved by the federal government. Bread Stone Ovens Co. voluntarily submits our ovens for UL and NSF testing to guarantee the quality, safety, performance and simplicity of installation for your oven. All of the Four Grand-Mere wood-fired ovens offered on our website have been tested by OMNI-Testing Laboratories and listed to UL 2162-2001, UL 737-2011, ULC-S627-00, and NSF ANSI 4-2007e (Report Number: 508-D-01-2). Please contact us for more details on our list of certified ovens.

We offer a 10-year limited warranty on our residential ovens, and a 3-year limited warranty on our commercial ovens and trailer-mounted ovens, though we build our ovens to last a lifetime.

Chimney Pipes & Parts

For the Neapolitan and the 700 you will need a chimney pipe with a 6” inner diameter. For all sizes bigger you will need chimney pipes with an 8” inner diameter. 

Double wall-packed insulation, UL listed 103. 

If you order a turnkey oven we include a 36″ long chimney pipe with a chimney cap and spark arrester. It will need to be installed on the oven when you receive the oven. The chimney pipe simply screws onto the oven. The chimney cap is designed to sit on top of the chimney pipe with a clamping mechanism ( all provided with instructions ). If you order an oven kit you will need to purchase the chimney pipes separately. 

You can order our chimney system kit in either the 6” or 8” inner diameter. Includes: Chimney Pipe Adapter, 36″ long Chimney Pipe, Chimney Cap, and Spark Arrestor

36″ to 60″ of chimney pipe length is standard when the oven is installed free standing with no roof or structure directly above or around the oven. If it is more than 60″ of chimney length, it will need to be supported by the roof and not by the oven. You will need to purchase a universal chimney support kit to support the oven through the roof. Each Chimney Support Kit can support up to 20′ of chimney length. 

The chimney must be 10 feet away from the nearest structure or tree to ensure proper smoke draft. If the chimney is coming out of a roof, the chimney needs to be 2 feet higher than any structure within 10 feet. Please check your local building code for proper chimney installation requirements.

If your chimney goes through the ceiling you will need a trim plate spacer. If your chimney goes through an attic you will need an attic shield. The roof flashing is to protect the oven from water. You will need to know the pitch of the roof and the material the roof is made of. The storm collar goes over the roof flashing. You will also need a chimney cap and spark arrestor. You will need a roof brace kit if the chimney goes over 3 feet out of the roof. 

Smoke is lazy. For every foot the chimney goes horizontally it needs to go 3 feet vertically. We recommend only using 30 degrees or 15 degrees elbows

If you have an open trailer you only need the standard chimney system kit, which includes: Chimney Adapter, 3 foot Chimney Pipe, Chimney Cap, and Spark Arrestor. If you have an enclosed trailer or food truck you will need the chimney system as well as the roof flashing and storm collar. You may also need additional feet of chimney pipes so the top of the chimney is 2 feet higher than the roof.

Purchase & Delivery

Please call or email us for a final estimate. We will need your zip code to calculate the shipping cost. The final price will also include any options you select (tool kit, tile finish, etc.).

We can ship anywhere in the world. Feel free to call or email us for a shipping quote.

Even after purchase, we are happy to help with any questions or concerns you may have, as we understand there is a lot to know about brick ovens.

Assembly, Installation & Disassembly

Our kits are modular ovens designed to be assembled on-site. Every single piece of our ovens is designed to fit through regular 36″ door openings. Our turnkey solution offers a fully-assembled oven, ready to be fired.

Installation Guide ENGLISH
Installation Guide FRENCH
Installation Guide SPANISH

Yes, you can!


There is no cladding, no cutting, no drilling, and no mortar required. All the components are pre-cut to simply fit together. The dome is a tongue and groove system, making it extremely easy to assemble. The assembly time is very short, 2 to 4 hours depending on the size of your oven, even for those with no experience. The customization of your oven and the type of finish you choose may be the most time consuming part. We provide detailed instructions for assembly.

Certainly not, every oven in stock can be assembled by us at our warehouse, and delivered ready to install. 

It takes 4 to 8 weeks for us to custom build your oven. We keep most types of finishing materials in stock. Special order materials may take a little longer, but don’t worry, we will get you cooking as soon as possible! 

Our ovens are designed for very easy assembly. The dome has a tongue and groove system, and the floor tiles are pre-cut. The provided natural clay is the only thing required to assemble the oven. The clay is non-binding so the oven can easily be taken apart and moved to a new location. We also offer a turnkey solution where the oven is fully assembled on a heavy-duty metal cart that can easily be moved as needed.

Heating Up a Wood-Fired Oven & Heat Retention

Heat-up time is the time it takes for your oven to get to the desired temperature using wood or gas.

It can take 1 ½ – 2 hours to reach 700-800°F, depending on how you fire up the oven, external temperature, etc.

Air Temperature: Most of the oven manufacturers measure the heat-up time by placing a thermometer inside the cooking chamber. This method will give you the temperature of the air inside the cooking chamber, just like the gas/electric oven in your kitchen. While that may sound great, it is a poor way of measuring the temperature in a brick oven. In a brick oven, the fire and the heat are absorbed by the masonry materials (brick or concrete) which are then returned to the food, making the air temperature irrelevant. For example, your thermometer may show 600° F, but if you let the fire die down or open the door, this type of thermometer may show a drop to 200° F or less, depending on the temperature outside of the oven.

Core Temperature: We use a 16″ probe thermometer that measures the temperature 2″ into the thickness of the dome. This is called core temperature, or stable temperature. If the thermometer shows 600° F, you can open the door, let the fire die down, or even remove the fire altogether, and the oven will remain at 600° F for hours. This is why it is a superior way of measuring the temperature; it is accurate, which is what you need when cooking.

Total Heat-Up Time: Some oven companies on the market list 20 or 30 minutes as the heat-up time. Though it sounds good, simply ask them how many pizzas can be cooked after that short of a fire and they will tell you: one pizza. After that you will have to continue heating the oven before cooking more pizzas or any other foods. Our ovens take anywhere from 1-3 hours to heat up, but once they are heated they can retain their heat for several days.

  • All of the materials we use have some form of heat retention (refractory brick and concrete)
  • Shape of the dome: the low-dome design ensures uniform cooking, as the dome is close to the food and provides superior natural convection
  • Insulated door: a unique feature that allows you to cook with a closed door while retaining all of the heat and steam
  • Oven floor, walls, and dome: in addition to the refractory brick and/or concrete, our ovens are built with 4″ floor insulation, 3″ wall insulation, and 5″ insulation over the top of the dome. 

Depending on the size of your oven and how you fire it up, it can take up to 6 days to completely cool off, making our ovens extremely energy efficient.

Using a Wood-Fired Oven

You can use any, but preferably wood that has little to no sap. For more information on our favorite wood for wood-fired ovens, see this blog post.

The fire must be started in the middle of the oven. Once the oven reaches the desired temperature and you are ready to cook, simply push the fire to one side of the dome to make space for cooking.

Our ovens are made for versatility; you can make a true Neapolitan pizza in 60 seconds, bake bread, pies, and cakes, grill, smoke, roast, slow cook, and even dehydrate. See our blog for recipes and tips. 

You can bring the oven to over 1,200°F if you would like, but in most cases food will instantly burn above 1,000°F.

Yes, we use quality insulation materials to ensure our oven is cool to the touch, and family safe. 

Once the oven has been cured there is no maintenance. If you go for an extensive period of time without using the oven you may want to make a small fire the day before you plan to use it; this will help remove any moisture that may have accumulated. You should clean (sweep) the inside of your chimney at least twice a year depending on usage.

 Only sweeping the ashes is needed to keep your oven clean. Because of the high temperatures used, our ovens are self-cleaning; everything from meat fat to melted cheese will simply burn off.