Etna Pietra 100 Overview

We are introducing a very classy new wood fired gourmet oven: the Etna Pietra.
Availability of this oven is limited.
The Pietra gourmet and pizza ovens are finished with natural Portuguese stone in sand or charcoal colour. The door arch is in stone as well and matches the colour of the dome stones. The oven door is in cast aluminium with a rustic look and has a thermo viewing glass.

The difference between the Pietra and the Classic.
The natural stones applied to the Pietra pizza oven gives it its unique character. Fitting the stones 1 by 1 is a challenge, and we are grateful to our Portuguese colleague for his endless patience in putting the puzzle together.
The dome shape and dimensions of the Etna Pietra are the same as our Classic Etna oven. Compared to our classic Etna with the stainless steel door, the Pietra edition has a larger door , it is 40cm wide. The chimney outlet is in stainless steel.
Also the Pietra pizza ovens have an additional layer of insulation because of the 15mm thick stones over the dome.
As our other brick pizza ovens, it is handmade with refractory bricks, then is covered with insulating cement, insulating blanket and another layer of insulating cement. It is then finished with sand or charcoal colour natural stone.

Cooking in the Pietra Gourmet Oven.
In this special edition gourmet and pizza oven you can cook your everyday family meal or a 3 course dinner, and of course the best wood fired pizza and homemade bread. You will receive Giuseppe's recipe booklet with the oven to give you a good head start. The Etna oven is our most versatile oven,  you can cook everything you would normally cook in your kitchen oven but with that unique wood fired flavour. Imagine a simple veggie dish, roast potatoes and chicken or fish or a roast cooked in your wood fired oven... It turns the most simple recipes into a flavourful special meal.

Outdoor Oven.
The Etna Pietra looks fabulous as a stand alone or as part of your entertaining area. The stones of this outdoor oven protects it from the elements. However, just like with a bbq, we recommend using an oven cover if you don't use your oven for a while or in rainy seasons to avoid the bricks inside the dome from absorbing humidity. If you are installing your oven in your patio, under an awning or in your verandah, we have extension chimneys and bends to go out or through the roof.

The Etna Pietra will be back in stock in Brisbane in a few weeks, make sure you reserve yours now as most are already ordered.
We ship around Australia, just ask us for the best options

Etna Pietra 100 Features

Unique Design Features

  • Refractory brick oven built by hand, triple insulated and ready to use
  • Natural Portuguese stones on the dome in sand or charcoal colour
  • Cast aluminium double door, 40cm, with thermo viewing glass
  • Stainless steel chimney (1 m) with cap
  • Chimney valve for smoking of fish, meats and more
  • Laser handheld gun thermometer for more accurate temperature reading
  • Handmade Portuguese terra cotta oven dish
  • Digital booklet with tips, instructions and plenty recipes

The Etna Pietra is available from our Brisbane depot. Can be shipped around Australia, just ask us for the best shipping options.


Available on backorder


Etna Pietra 100 Details



Internal : W73-75 x D 85 x H38-40 cm

External : W100 x D100 x H75 cm

Rounded corners on the slab

Weight: 650 kg

​Fits 2 large oven dishes

​Pizza capacity: 3 pizzas Ø 28 cm


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$525 Details

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Wood fire torch

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  • Tim and Kylie Nottle

    Hi Christi and Giuseppe We are very happy with our Pietra oven, it looks great. We have used it twice already and again this weekend for our son’s 21st! Set up was easy, we are lucky, we have a work truck with a crane on it, so used that to lift over fence and put into position. Will get some photos this weekend and put up on your FB site soon. Cheers Tim and Kylie Nottle Barham Tyre Service

  • Kellie O’Brien

    Hi Christi We love the oven. The sand stone finish is beautiful. It has taken a little while to get pizza baking right. The hardest being getting the pizza off the paddle. So thank you for the helpful videos. We are looking at a bread making course at Red Beards in Trentham (best bread ever). Can’t wait for that. Here’s a photo of when the oven first went in Cheers Kellie O’Brien

  • Remy Tancred

    We finally got the oven in position earlier this month and used it. Fantastic! I'd love to get recipes you would like to share from Giuseppe. And when I have chefs over to use the oven I'll get you some images. Remy Tancred

  • Scott Kirk

    Hi Christi The Etna with the stones we got is very nice. Looks great in it's setting now it is all done. I cured it with no problems. Thanks Scott Kirk