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The focal point of this new outdoor kitchen is a wood-fired pizza oven imported from Italy. The 36-inch oven turned out to have a 52-inch base, so landscape architect Mark Schisler had to move the counters three feet to accommodate it. The oven is covered with a stone veneer, rather than real stone, to save more space.

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The focal point of this new outdoor kitchen is a wood-fired pizza oven imported from Italy. The 36-inch oven turned out to have a 52-inch base, so landscape architect Mark Schisler had to move the counters three feet to accommodate it. The oven is covered with a stone veneer, rather than real stone, to save more space.

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