Wake the oven.
Dry kindling and clean untreated firewood establish the first flame. Start progressively rather than forcing temperature, allowing the chamber and refractory mass to warm evenly.
EMBR · Elemental Living · Wood-Fired Oven Collection
Apollo outdoor pizza ovens — wood-fired EMBR systems for homes, kitchens and hospitality.
EMBR is Apollo NZ Global's dedicated wood-fired pizza oven collection — seven outdoor ovens handmade in Portugal and built around the full experience of live fire. It begins with the lighting of dry timber, the first rise of heat through the chamber and the anticipation as flame settles into a usable cooking temperature. From there, the oven becomes the centre of an outdoor gathering: pizza at full heat, followed by bread, roasting and slower retained-heat cooking as the fire matures. From the compact ALDER 65 through to larger 85 cm cooking-floor ovens and heavier traditional refractory models, Apollo's EMBR range combines Portuguese oven-making craftsmanship with insulated thermal construction, integrated chimney systems and durable weather-resistant design for homes, outdoor kitchens and hospitality settings.
Request Project Pricing View specificationsAsk Apollo AIView My ProjectFire & CookingBrowse Product DirectoryCompare all seven ovens in the Pizza Oven Size GuidePlan support, lifting, clearances and flue with the Pizza Oven Installation GuideOpen the EMBR Wood-Fired Oven Cooking GuideDownload the EMBR Outdoor Pizza Oven CookbookExplore the full EMBR live-fire cooking range
Handmade in Portugal7 core oven models65 cm, 70 cm and 85 cm cooking-floor pathwaysPizza · bread · roasting · retained-heat cooking
EMBR · ALDER 65 wood-fired pizza oven.The journey of fire
One fire. Four distinct stages of cooking.
Wood-fired cooking is not a single temperature or a single technique. The character of the oven changes as flame becomes stored heat, creating a natural sequence from ignition and heat-building through to high-temperature cooking and the long, slower finish of retained heat.
Charge the chamber.
As the fire develops, heat moves into the floor and refractory shell. This is the preparation phase: building a stable hot cooking environment rather than simply creating a large flame.
Use the fire at its peak.
At the hottest stage, the oven comes into its own for pizza and flatbreads. The live flame, hot floor and radiant chamber work together for fast, direct wood-fired cooking.
Follow the falling heat.
When the active fire eases, stored energy remains in the refractory mass. Use that descending heat for roasting, vegetables, bread, casseroles and slower cooking long after the first pizza leaves the oven.
The result is a cooking rhythm rather than an on/off appliance: light the fire, build the heat, cook at the peak, then keep using the energy already stored in the oven.
Meet the EMBR oven family
Seven ovens. Seven clear roles.
The range is organised around how the oven will actually be used — from compact household cooking and repositionable outdoor setups through to larger entertaining ovens and substantial high-mass refractory centrepieces.
ALDER 65
The lightest fixed oven in the core range, built around a 65 cm cooking floor for households, smaller patios and projects where footprint matters.
ALDER 85
An 85 cm cooking-floor platform with more working room for frequent pizza sessions, larger gatherings and multi-item outdoor cooking.
ROVER 65
The 65 cm trolley-format pathway for spaces that benefit from controlled repositioning when the oven is completely cold and the surface is hard and level.
HEARTH 85
A substantial fixed 85 cm oven suited to permanent outdoor-kitchen layouts where the oven becomes a central architectural and cooking feature.
FORGE 70
A mid-size 70 cm pathway with a stainless double-opening door and an optional rotisserie-style configuration for broader live-fire cooking.
MASON 85
The heaviest oven in the core range, combining an 85 cm cooking floor with a traditional brick-front format and substantial refractory mass.
KILN 85
A heavy 85 cm fixed oven with high refractory mass, a vented door and built-in thermometer for substantial retained-heat cooking.
Choose by the way you cook
Which EMBR oven is right for you?
Compact + family cookingDiscuss the compact pathway
Smaller spaces, regular family use and straightforward outdoor cooking.
Choose this pathway when footprint, handling and everyday use matter more than maximum cooking-floor capacity. It suits courtyards, smaller patios and households wanting the full wood-fired experience without moving straight to the heaviest ovens.
Best fitHouseholds and smaller gatheringsCourtyards and compact patiosProjects where footprint matters
Project priorities65–70 cm cooking-floor pathwayLower overall oven massSimple access and practical placement
ALDER 65
65 cm cooking floor · 140 kgThe lightest fixed oven in the core range and the natural starting point for compact permanent installations.
ROVER 65
65 cm cooking floor · 170 kgTrolley-format pathway for suitable hard, level surfaces. Reposition only when the oven is completely cold.
FORGE 70
70 cm cooking floor · 200 kgA useful step up in working room without moving into the larger 85 cm high-mass formats.
Direct project answers
What buyers and project teams need to know about Wood-fired pizza ovens.
What is Wood-fired pizza ovens?
EMBR seven-model insulated refractory oven collection for pizza, bread, roasting, hospitality and outdoor-kitchen projects.
What projects are suitable for wood-fired pizza ovens?
Typical project pathways include homes, hospitality, outdoor kitchens, and international projects. Final suitability depends on the exact configuration, site conditions, operating requirements and destination.
What information is needed to specify wood-fired pizza ovens?
Before specification or quotation, the project review should confirm: Verified product specifications or documented product facts; Clear applications, limitations and configuration boundaries; Project inputs required for manual quotation or technical review; Apollo supply-only scope and purchaser/local-project responsibilities. Claims are kept tied to the exact proposed system rather than transferred from a related product or reference configuration.
Can Apollo NZ Global supply wood-fired pizza ovens internationally?
Apollo can supply suitable projects internationally where the product and destination pathway are current. Send the project location, intended use, dimensions or quantities, timing, relevant drawings or photographs, and any known performance, compliance or environmental requirements for review.
Product details
Choose the oven around the way fire and food will be used.
Compare the seven-model EMBR oven range by footprint, cooking-floor size, weight and installation style — from compact fixed ovens and trolley-based formats through to larger traditional refractory models for more substantial outdoor-cooking settings.
01ALDER 65
115 × 80 × 80 cm · 140 kg65 cm cooking area. Compact fixed oven for households and smaller patios.
02ALDER 85
140 × 100 × 100 cm · 290 kg85 cm cooking area. High-capacity fixed platform for entertaining and frequent multi-pizza sessions.
03ROVER 65
185 × 80 × 80 cm · 170 kg65 cm cooking area on a wheeled trolley. Repositionable only when cold on a suitable hard, level surface.
04HEARTH 85
130 × 100 × 100 cm · 350 kg85 cm cooking area. Traditional fixed oven suited to outdoor-kitchen centrepieces.
05FORGE 70
125 × 90 × 90 cm · 200 kg70 cm cooking area with stainless double-opening door and optional rotisserie-style pathway.
06MASON 85
135 × 100 × 100 cm · 500 kg85 cm cooking area. Heavy brick-front traditional format and the heaviest oven in the core range.
07KILN 85
125 × 100 × 100 cm · 450 kg85 cm cooking area with high refractory mass, vented door and built-in thermometer.
08Fuel
Clean, dry, untreated firewoodUse dry kindling, suitable solid fire starters and split logs added gradually. Never use treated timber, rubbish or liquid accelerants.
09High-heat cooking
300–350°C starting rangeCurrent operating guidance uses 300–350°C as the high-heat range for pizza and flatbread, with a recommended pizza-cooking ceiling of 350°C.
10Published maximum cooking temperature
500°CThis is the published maximum cited in the customer cooking guide, not a target pizza temperature.
Pricing is prepared manually after project review. Freight, taxes, duties and delivery requirements are confirmed for the actual destination. Local fire, building, smoke, ventilation, support and clearance requirements must be checked for the project location.
Technical evidence status
Use the evidence that belongs to this exact product pathway.
Apollo separates current registered documents from reference-only material and from products where technical documents have not yet been centralised.
01Document status
Current documents registeredOpen the Technical Centre or registered product links for the current controlled documents.
02Drawing status
No controlled drawing record for this pathwaySpecifications, brochures and project planning guides do not establish availability of CAD, shop drawings, installation drawings or engineering. Confirm these separately for the exact system and quoted scope.
03Project review
Match evidence to destination and configurationTechnical Specifications · Warranty & Claims · Upload Drawings / Project Files
04Current document
EMBR Outdoor Pizza Oven Cookbook Cookbook · 2026 · approved premium EMBR edition · public model names corrected · Reviewed 2026-09-18. Confirm applicability to the exact product and quoted configuration.
Plan · specify · compare
Technical and project pathways for Wood-fired pizza ovens.
This owner page is supported by application, technical and project-planning pathways rather than duplicate keyword pages. Use them to confirm suitability, specification inputs and the information needed before quotation.
01Applications
homes · hospitality · outdoor kitchens · international projectsFinal suitability depends on the selected system, destination, site conditions and project responsibilities.
02Specification evidence
Verified product specifications or documented product facts · Clear applications, limitations and configuration boundaries · Project inputs required for manual quotation or technical reviewUse verified product and project evidence for final specification rather than generic claims.
03Parent category
fire pits pizza ovensOpen pathway
04Technical / planning guide
fire fuel live cookingOpen pathway
05Related project pathway
before you lightOpen pathway
06Related project pathway
wildfire property intelligenceOpen pathway
07Related project pathway
outdoor cooking under roof checkOpen pathway
08Project planning tool
outdoor kitchen plannerOpen pathway
Specifier evidence checklist
Confirm the exact Wood-fired pizza ovens project evidence before release.
Use this checklist to turn an early product choice into a project-ready brief. Only exact registered evidence should be relied on for specification, tender or order.
Application & use
Confirm: Intended users / buyers: hospitality-resort. Confirm the actual application, operating intensity and project outcome.
Boundary: A product-category match is not a final suitability confirmation.
Site & environment
Confirm: Review outdoor plus wind, rain, heat, UV, salt, drainage and other destination conditions that apply.
Boundary: Environmental performance claims must match the exact selected system and current evidence.
Configuration & dimensions
Confirm: Confirm configuration: standard-model-pathway, together with dimensions, quantities, interfaces and required options.
Boundary: Do not infer available sizes, spans, loads or options from representative imagery.
Materials, finishes & maintenance
Confirm: Review timber · refractory against finish, corrosion, cleaning, maintenance and replacement requirements.
Boundary: Material suitability can change with exposure, assemblies and maintenance conditions.
Technical evidence
Confirm: Use the current registered product documents and confirm that every cited value applies to the selected configuration.
Boundary: CAD, shop drawings, structural calculations, certificates and testing are included only where they exist for the exact system and are expressly identified.
Project interface & delivery
Confirm: Confirm destination, receiving point, unloading, local contractor, foundations / supports, services, installation responsibility and target programme.
Boundary: Freight, local works, engineering, commissioning and installation scope must be confirmed in the written quotation.
Apollo is supply-only unless the written project scope states otherwise. Local engineering, statutory approvals, site works and installation remain project-specific.
Wood-fired cooking · in context
From first flame to the final course.
The oven is the centre of a wider cooking rhythm: preparation, heat-building, high-temperature pizza service, entertaining and the slower retained-heat dishes that follow. These images show the experience and installation context; exact oven geometry, finish and installation vary by model.
Applications + project fit
The oven is only part of the outdoor-kitchen project.
Handmade in Portugal
Every EMBR wood-fired oven in this collection is hand-built in Portugal, bringing traditional oven-making craft together with practical contemporary construction for residential, hospitality and destination projects.
Insulated refractory design
The thermal system stores heat in the refractory inner shell while successive insulating layers reduce heat loss, supporting high-temperature cooking and a long retained-heat curve.
Use the heat curve
Cook pizza and flatbreads at the hottest phase, then use retained heat for roasting, vegetables, bread, casseroles, slow cooking and gentle finishing.
Support + lifting
These are substantial ovens, not benchtop appliances. Final support, load path, access route and mechanical lifting method should be planned before delivery.
Covered installations
Under a pergola, pavilion, veranda or roof, flue routing, clearances, heat and ventilation need project-specific assessment rather than copying an open-air installation.
Operating kit
An infrared thermometer, placement peel, turning peel, ember rake, metal brush, heat-resistant gloves, ash shovel/metal bucket and cool-use weather cover form the recommended working kit.
Care + weather
Let ash cool fully, avoid water inside the refractory chamber, inspect flue/exterior condition and bring a damp or long-dormant oven back to temperature gradually.
Outdoor-kitchen integration
The fixed models can be planned into permanent benches and landscape settings; ROVER 65 provides a controlled repositionable pathway on suitable hard surfaces.
Global project supply
International oven projects are POA by destination, freight, handling and configuration. Final dimensions and weights should be reconfirmed before structural or transport planning is locked.
Companion charcoal cooking
Apollo’s broader outdoor cooking range also includes masonry/firebrick charcoal grill options for projects combining enclosed refractory baking with open-grill cooking.
Applications
HomesOutdoor kitchensCourtyardsHospitalityClubsHoliday accommodationEvent spacesLandscape projectsInternational projects
EMBR · complimentary 24-page cookbook
The Outdoor Pizza Oven Cookbook
A rebuilt EMBR guide to wood-fired cooking: fire and floor-heat fundamentals, master dough, topping balance, nine pizza recipes, flatbread, roast chicken, vegetables, focaccia, dessert, entertaining workflow, care, troubleshooting and oven selection.
Download the EMBR cookbookFree PDF download. Current oven selection, specification and project pricing are confirmed directly with Apollo NZ Global.Product snapshot
Wood-fired pizza ovens
EMBR seven-model insulated refractory oven collection for pizza, bread, roasting, hospitality and outdoor-kitchen projects. Current operating guidance uses 300-350°C as the high-heat starting range for pizza/flatbread, with a published maximum cooking temperature of 500°C and a recommended pizza-cooking ceiling of 350°C. It also covers staged new-oven curing at about 100°C, 175°C and 250°C over three 6-8 hour stages, clean dry untreated firewood, first-pizza technique, retained-heat cooking and natural cool-down without water.
EMBRWood-Fired Pizza OvensLive product pathway
Applications
Hospitality Resort
Configuration
Standard Model Pathway
Materials
Timber · Refractory
Environment
Outdoor
Technical1 current technical documentDrawingsDrawing review by projectRegionalGlobal project reviewRelated2 controlled pathwaysSupply modelSupply-only · manual project quotation
Related systems
Planning tools
This snapshot summarises the current Apollo product record. Final configuration, interfaces, engineering, certification and destination requirements are confirmed against the project.
Project planning
Useful product details at a glance.
Apollo's catalogue owner, project-brief pathway and core product record are complete enough to progress into project review and manual quotation. This is not a statement of engineering approval or destination compliance.
1 controlled current/reference technical document is registered to this product pathway.
Configuration, technical evidence, interfaces, exposure or destination requirements need product-specific review before the final supply package is confirmed.
Final engineering, testing, approvals and destination requirements are confirmed for the actual project where applicable.
Connected project pathway
Everything you need to take the next project step.
Product rangeApollo Fire & Cooking
Wood-fired ovens, charcoal ovens, live-fire plancha grills, architectural fire and outdoor-cooking pathways.
Open pathway Fire educationFire, Fuel & Live CookingFire behaviour, seasoned firewood, smoke, embers, fire-weather conditions, fire-pit planning and live-fire cooking knowledge.
Open pathway Before useBefore You LightRun a conservative check for restrictions, fire-weather warnings, wind, dry surroundings, product instructions and shutdown readiness.
Open pathway Technical1 technical documentOpen the technical documents connected to this product or system.
Open pathway Project pathwayStart Project BriefSend the product, destination, intended use, site conditions and project information for manual review.
Open pathwayRelated pathwayWildfire Property Intelligence
APOLLO CITATION AUTHORITY · TECHNICAL REFERENCE
Trace the source, then trace the project evidence.
Refractory wood-fired oven sizing, weight, installation, support, lifting, flue, working-space and operating planning.Evidence boundary
Oven dimensions and weights are product-specific. Support, lifting, flue/chimney, ventilation, weather protection, clearances and local fire/building requirements must be checked for the exact oven and installation.
REFERENCE SOURCES
Product evidence remains configuration-controlled.
No unrelated external standard is added merely to increase citation count. Apollo uses the current controlled product evidence for this owner and keeps exact project documents authoritative for the supplied configuration.
AUTHORITY MESH
Related Apollo technical references.
SUGGESTED CITATION
Reference & source policy Apollo NZ Global. EMBR Wood-Fired Oven Technical Reference. Edition 2026.3. Reviewed 4 October 2026. https://apollonzglobal.com/pizza-ovensReady to review the project?