A chiminea is an outdoor fireplace or oven typically made from clay, ceramic, or metal. Chimineas are designed for warmth and ambient lighting in outdoor spaces, but some people wonder if they could also be used as a pizza oven. At first glance, a chiminea’s basic design seems like it could work for pizza with the right adjustments. In this article, we’ll look at the requirements for successful pizza baking and evaluate whether a standard chiminea is up to the task or if modifications would be needed to turn your chiminea into a pizza oven.
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Pizza Oven Requirements
To bake pizza properly, an oven needs to evenly distribute heat and reach temperatures from 500-800°F. Pizza ovens are specially designed to create the right baking environment:
- Temperature – A pizza oven uses fuel like wood or gas to quickly preheat to high temperatures for fast baking.
- Thermal mass – Materials like brick or stone absorb and distribute heat.
- Ventilation – An opening or chimney releases smoke and regulates temperature.
- Size – A spacious interior fits several pizzas with room for air circulation.
- Floor – A solid, flat floor evenly conducts heat to the pizza stone or baking surface.
A pizza oven is engineered with these factors in mind. A basic chiminea may meet some requirements but fall short in other areas without modifications.
How does a chiminea work?
To evaluate using a chiminea as a pizza oven, let’s first look at how a chiminea functions:
Chiminea Design
- Metal or clay construction.
- Burner or firebox for fuel (wood, charcoal).
- Vents for airflow.
- Open top and front opening for adding fuel.
- Shallow bottom surface.
- Decorative chimney or smokestack.
A standard chiminea is designed for efficient airflow and even heat distribution through the vents. However, they lack some pizza oven features like high temperatures, thermal mass, and a solid floor.
Intended Use
Chimineas are made for:
- Warming small outdoor spaces.
- Ambiance of flickering firelight.
- Occasional cooking of foods requiring lower heat like BBQ skewers.
They are not engineered for the high heat of pizza baking which requires 500°F+ temperatures. The metal or clay materials lack the thermal mass to retain and evenly distribute this level of heat.
Can you bake pizza in a basic chiminea?
Trying to bake pizza in an unmodified chiminea may produce less than ideal results. Here are some likely issues:
Low Maximum Temperature
A basic chiminea may only reach 400°F or less even with a hot fire stoked in the firebox. Most pizza requires at least 500°F to bake properly with crispy crust in a short timeframe. The lower heat of a chiminea means you’ll get a doughier, underdone crust.
Uneven Heat Distribution
With heat directly below the shallow floor of the chiminea, the bottom of the pizza would cook faster than the top. The limited thermal mass cannot evenly radiate heat around the pizza.
Lack of Headroom
Chimineas have a low ceiling height and opening diameter which limits the size of pizza that can be cooked. Large pizzas would be difficult to maneuver in and out.
Smoke and Ash
Since chimineas are not designed as enclosed ovens, they vent smoke and ash poorly compared to a pizza oven with a chimney. More mess means burnt crust from ash and soot.
| Chiminea | Pizza Oven |
|---|---|
| Max temp around 400°F | 500-800°F for pizza baking |
| Minimal thermal mass | Brick or stone for heat retention |
| Small, open design | Spacious interior for air flow |
| Shallow floor | Solid, flat oven floor |
Chiminea Pizza Oven Conversion
While a basic chiminea falls short as a pizza oven, with some DIY modifications it’s possible to optimize it for high-heat baking.
Increase Maximum Temperature
Replacing the standard chiminea opening with an enclosed, insulated door will allow temperatures up to 700°F for fast pizza cooking. Use firebricks or high-temp insulation inside.
Add Thermal Mass
Lining the lower walls with fire bricks adds thermal mass to retain and distribute heat more evenly.
Elevate Baking Surface
Raise the baking surface by creating a platform from metal, firebricks, or stone. This puts the pizza closer to the top heat source and allows air flow underneath.
Improve Ventilation
Add a tall chimney to increase airflow and vent smoke out of the cooking chamber. Strategically placed vents also help regulate temperature.
Maximize Interior Space
Cut any unused metal away from the upper opening to maximize height and width for fitting more pizzas.
Insulate Exterior
Wrap the body with insulation rated for high temperatures to hold heat in, reduce fuel usage, and protect from exterior touching hot surfaces.
Add Pizza Stone
A baking stone is essential for crisp crusts. Place it on racks over the firebrick floor to distribute heat. Use a pizza peel to slide pizzas onto the hot stone.
Here is an example of a DIY chiminea converted into a wood-fired pizza oven using these modifications:
| Modification | Purpose |
|---|---|
| Enclosed door | Reach 700°F+ |
| Firebrick lining | Retain and distribute heat |
| Elevated baking surface | Direct heat to top of pizza |
| Chimney | Vent smoke, regulate temperature |
| Maximize interior space | Fit more pizzas |
| High-temp insulation | Lock in heat |
| Pizza stone | Crisp crust |
Chiminea Pizza Oven Tips
If you’re considering converting your chiminea into a pizza oven, keep these tips in mind:
Preheat Thoroughly
The thick materials like brick or stone need time to get fully heated – 1-2 hours preheat time.
Choose High-Temp Materials
Use materials rated for temperatures up to 700-800°F like fire bricks and special mortars.
Watch Fuel Load
Don’t overload the firebox with fuel. Control the temperature with smaller loads for a cleaner burn.
Have an Ember Rake
A long rake helps move coals and remove ash while the oven is hot.
Try it Out
Experiment with test batches at varying temperatures to get the right heat for the perfect crust.
Consider Ergonomics
Ensure you create easy, comfortable access to load/unload pizzas with a pizza peel.
Check Building Codes
It’s important to check your local building codes and fire pit requirements before converting your chiminea.
Conclusion
While chimineas aren’t designed for the high heat of pizza baking, with some DIY modifications they can be converted into functional wood-fired pizza ovens. Added insulation, thermal mass, ventilation, and an elevated baking surface allows a chiminea to reach the 500-700°F range needed for pizza. However, working at these high temperatures requires caution and using only specialty materials rated for heat. With care and creativity, you can repurpose an unused chiminea into a fun backyard pizza oven. Just be sure to do your research and follow building codes for working with an outdoor wood-burning oven.