Oven: JA70 Crema DIY
Customer: Tim Newton
Location: Victoria
When Tim Newton set out to upgrade his outdoor cooking setup, he knew exactly what he was looking for. Already an experienced griller and smoker, Tim wanted something that would bridge the gap between high-heat grilling and low-and-slow smoking. That’s where a wood fired pizza oven came in.
“The pizza oven fills a gap that can’t be delivered with a Weber charcoal kettle or a smoker,” Tim explains. “The wide range of temperature that the oven can reach—and the stability thanks to the refractory stone—offers huge cooking advantages. For example, you can smoke a whole brisket in your smoker until the wrap temp, then transfer it to the pizza oven for the final five hours at a constant 250–300°F. The stable temperature makes all the difference.”
Beyond versatility, Tim loves the social side: “The pizza oven allows for family and guest interaction, which isn’t always possible with traditional outdoor cooking setups.”
Tim was no stranger to wood fired cooking, having used a Fornetto smoker and oven in the past. While he enjoyed it, he found metal-frame stoves often came with drawbacks. That pushed him toward something more durable and efficient—a refractory DIY pizza oven kit.
For Tim, a pre-assembled oven wasn’t an option. “I wanted to personalise the build with certain options,” he says. “And because of uneven ground and stairs at home, access wasn’t possible with a pre-made oven.” The DIY kit gave him both flexibility and creativity in his build.
To insulate the oven door handle, Tim used merbau decking, rebated it to the thickness of the metal, and brought the pieces together so no part of the handle was exposed. Finished with black fasteners and a coat of timber oil, it’s both practical and stylish. The oven itself looks stunning with a Red Terra DLX roll-on render – a standout feature in any backyard.
Curing was a process Tim took seriously. “For the first two cures, I used live fire for 4–5 hours without exceeding 200–250°F. After that, I switched to charcoal—it’s easier to regulate, gives a consistent burn, and doesn’t need constant feeding.”
He also learned a lesson about timing: “I’d recommend curing the oven before applying render paint. I painted mine beforehand, and the curing caused blistering on top of the dome as moisture escaped. Next time, I’d wait until at least halfway through the curing process.”
When it came to positioning, visibility and proximity to the main kitchen were key. Tim also added smart accessories to improve performance:
Built-in bulb thermometer for accurate temperature readings
Modified oven door handle, encased in wood for heat protection
So far, Tim has only fired the oven with wood and charcoal as part of the curing process. But he’s looking forward to the real test: a family pizza night. “I can’t wait to road test it properly,”.
Tim’s DIY build shows exactly what makes a Jalando Pizza Oven kit special—customisable, practical, and built to bring people together.
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