Pizze e Brace Outdoor Wood Fired Pizza Oven

Pizze e Brace Wood Fired Pizza Oven

The Pizza e Brace is the perfect pizza oven for use at home.
Our oven is a little more expensive than any other ovens sold on the internet and in garden centres, but please be reassured that our ovens are of a higher build quality, better design and have incomparable performance. All Award Leisure wood fired pizza oven range are covered by a 5 year satisfaction guarantee, carry a 5 star endorsement from our hundreds of satisfied customers and we will onfidently promise you years and years of mouth-watering cooking experiences.

Once in location in your garden, the oven can be heated up to 400°C and ready for cooking your pizzas in less than 10 minutes. All you’ll need is a lighter, 4 sticks of kindling and 6 quarter sections of kiln dried log to start you off. Please see our video guides and recipes to see how easy the oven is to use.

The Pizza e Brace is a stylish 52cm deep wood fired oven and is ideal for gardens and balconies. The broad mouth (59.5 cm) allows pizza to be cooked on one side and a roast on the other. The Pizza e Brace oven can also bake cakes, mixed grills (meat, fish and vegetables), and any dish that you’d traditionally cook in a conventional oven. The front door is fitted with a solid steel handle and allows air flow into the oven so the flame can be made weaker or the flame can be kindled to brown food for a crisper result.

Through design we’ve created a heating technology which combines the traditional properties of a brick built oven with a more contemporary efficiency. The casing of the steel structure is specially designed to be resistant to any thermal and mechanical stresses created by the very high temperatures our ovens can reach. The dome is manufactured from thermal stainless steel and is insulated with ceramic fibre so that the hot temperature required for outdoor ovens to be effective is retained. Our ovens can reach much higher temperatures, much more quickly, with less wood and stay hotter for longer than any other pizza oven and can reach controllable temperatures up to 500°C.

The cooking surface is made from refractory stone which absorbs and retains heat so that your food is cooked all through with an unbeatable and unique taste. The face of the oven is also fitted with a pyrometer which indicates the wood-fired oven's combustion chamber temperature. Castors are fitted at the base of the frame to ensure easy movement both for indoors and outdoors. When you’ve finished cooking at high temperatures, you can bake up to 3 loaves of bread (1.5 kg) in the oven or even a joint of meat, as the fire dwindles and the oven cools down.

Delivery Price: £90




£ 2,495


£29.03 pcm

10% deposit required


  • Pizza e Brace, the pizza oven for home use comprises parts in stainless steel and powder coated parts that are resistant to high temperatures.
  • The oven floor is made of interchangeable refractory tiles, the same as in pizza parlour ovens. These tiles enhance the food, helping create a unique flavour, fragrance and crisp finish. The refractory tiles store and convey heat from the bottom upwards to cook all of your food effectively and efficiently. 
  • The oven can cook up to 3 pizzas at the same time, and 3 kg of bread with every oven load.
  • The stainless steel dome is proven to reach high temperatures while consuming very little wood and the Ceramic fibre insulation ensures long-lasting warmth inside the oven.
  • The Pizza e Brace pizza oven is fitted with a pyrometer that indicates the wood-fired oven's combustion chamber temperature. 
  • There are 2 handy side shelves for food preparation and a warming shelf fitted within the base.
  • The large oven door is double layered and is simple and easy to remove. The door fitted with a large handle, for a convenient grip, allows the draught to be easily adjusted, controlling the fire inside the oven.
  • Oven can be ready to use in 15 mins from starting the Fire.


Minutes to heat up 15
No. of pizzas at a time three
Number of pizzas in 15 minutes 12
Bread baking (Kg) 3
Average consumption (Kg/h) 3
Floor area (mq) 0,44
Cooking floor (cm) 71 x 63
Flue (cm) ∅ 15,0
Width (cm) 130
Depth (cm) 90
Total height (cm) 210
Weight (kg) 105,0
Mouth width (cm) 52
Mouth height (cm) 22,0
Available colours
Maximum temperature (°C) 500


Spicy pork, Pepperoni, Ham

Ham, Pepperoni, Onions, Mushrooms, Peppers, Olives, Capers, Pineapple <

Ham, Mushrooms

Ham, Pineapple

Spicy Pork, Jalapeños, Fresh Tomatoes

Onions, Mushrooms, Peppers, Olives, Capers

Smoked Salmon, Prawns, Capers, Olives

Prawns, Anchovies, Tuna

Tuna, Onions, Sweetcorn

Pepperoni, Italian Sausage, Coppa Di Parma, Roasted Peppers, Sundried Tomatoes

Chicken, Sweetcorn, Mushrooms

Ham, Mushrooms, Peppers, Onions, Eggs

Spinach, Red Onion, Garlic, Feta Cheese, Pine Nuts, Pomegranate Seeds

Onions, Anchovies, Black Olives, Freash Thyme, Black Pepper

4 tsp Butter, 3-4 Vertically Sliced Fennel Bulbs, 3 tbsp Maple Syrup, Fennel Seeds, - To make the topping, heat the oil and butter in a frying pan. Fry the fennel on a medium-high heat until golden, then add the maple syrup, a pinch of salt and the fennel seeds. Toss and cook for 3-4 minutes until soft and caramelised. Remove and set aside.

Vegetarian Parmesan or Firm Goat's Cheese, Baby Spinach Leaves
For the flavoured oil - 1 Bottle Olive Oil, Fresh Rosemary , Garlic Cloves - To make the flavoured oil, place the ingredients in a blender and whizz until the herbs have dissolved. Place in a jar for at least an hour, preferably overnight. Run the oil through a fine strainer into a new bottle and keep refrigerated.

Bacon Lardons, Onions, - Cook the bacon in a heavy frying pan until almost cooked. Drain, reserving 2 tbsp of fat. Add the onions to the pan and cook until lightly browned, then set aside.

Salt & Black Pepper, Pinch of Ground Nutmeg, Pine nuts, , Finely Diced Onion, Garlic Cloves, Lamb Mince, Ground Cumin, Pinch of Ground Cinnamon - Fry the onion and garlic in olive oil for a minute or two. Tip the mince into the pan, breaking it up with a wooden spoon, then stir in the cumin and cinnamon. Fry the mince until it has released some liquid and this has all evaporated, which usually takes around 10 minutes. Tip the pine nuts into a mixing bowl along with the mince. Taste for seasoning.

Lemon, Roughly Chopped Flat-Leaf Parsley, Pinch of Paprika, Salt and Black Pepper.

Thinly Sliced Red Onion, Crumbled Gorgonzola, Fresh Oregano, 4 Figs, Prosciutto, Rocket, Chilli Oil, Balsamic Vinegar

Crème Fraiche, Creamed Horseradish, Shallot, Grated Parmesan, Spring Onions, Smoked Salmon, Rocket, Lemon Juice

Chilli Flakes, Worcestershire Sauce, Paprika, Button Mushrooms, Sausages, Smoked Streaky Bacon, Black Pudding 100g, Cheddar, Grated Mozzarella Ball, Quail’s Eggs

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