Let me know if you need any help! You think I can just leave the flue rope exposed then? Cheers for now, dinners ready, (after a week on ‘rations’ in the cabin!! Inside I had some 25mm thick firebricks and I used about 25 of them for the cooking floor. Hiya, Goplus Stainless Steel Pizza Oven, Electric Pizza Maker Pizza Baker with Snack Pan, Snack Maker, C… Happy baking! If mixing your own mortar I’d go for a 1:3 mix which is one part lime putty to 3 parts well sieved sharp building sand. Right, I’ve tried to count the bricks, talk about going round and round in circles, I nearly fell of my stool ;-). Ian, That’a a great question Serge and to be honest I didn’t count them as I was building. Yes I think so. Cheers and have a great weekend, it’s glorious weather here Wood fired pizza oven in action and yes, that’s me (and my beer!)…. I truely enjoyed your article. The final coat of render on the pizza oven dome was rubbed up using a foam tilers grouting trowel, in circular and sweeping movements. You can also use a short length of re-bar to tap the metal reinforcing inside the slab (only if it’s properly supported on spacer blocks). Couple of questions: – I have built an oval oven – you think that will be a problem? Cheers Ian, Click the book to grab your copy via amazon). Sorry, your blog cannot share posts by email. ROCCBOX by Gozney Portable Outdoor Pizza Oven - Gas Fired, Fire & Stone Outdoor Pizza Oven, Inclu… Used for underground, drainage work etc. First of all great work! So, I only had about 40mm around the brickwork for the blanket, chicken mesh, foil and a two coat thick’ish render. the digital ‘red spot’ laser thermometer is brilliant and really helped me figure out how the oven works. I have a tarp over it right now….nice , Hope that helps! With everything I build, I think ‘how can this fail’ and ‘where will it fail’ etc. I held it together using some old silicone sealant and propped it on an old plastic 10L paint bucket and small wooden wedges. Sorry for the delay, lots of stuff with the kids. All my bricks were cut with a brick hammer and dressed a little with a ‘scutch’ hammer, but then don’t forget I’m a bricklayer by trade, so I might have made that look easier than it might be for you…. Ian, Hi, Last question (Sorry to drive you crazy!). This slab is a good 15cm (6″) bigger all round to allow for building the dome. etc. Ian. Ironically, the one thing I would change is the chimney! brick dome outdoor pizza oven pizza oven outdoors small pizza oven wood fired pizza oven. 100g (4oz) as a minimum and can be closer to 150g (6oz) per person, yup it tastes that good…. Inside I had some 25mm thick firebricks and I used about 25 of them for the cooking floor. Cheers I too have a smaller area, and like the non bulky look of your base. It works perfectly I must admit. Thanks for dropping in! I have to say the end result is everything I wanted and much, much more, no problems at all getting the oven up to temperature (takes a couple of hours or so) and it bakes perfect pizza in two minutes. This makes for a better dome as mostly only the bricks are facing the heat with minimal amount of mortar (which is much softer than the brick). Ian one will also do that. Make the tool handles longer than you’d think, these ovens get really, really hot! Good luck with yours! I needed all the help I could get in the ‘authority’ stakes being self employed from 18! (30 inch wide/15″ high oven needs a 9 1/2″ tall door or thereabouts). Aim for sloppy-ish, (technical term lol!). And I was wondering about one thing with the door: It looks like it is actually seated on the inside of the chimney. So if you have to use metal, make sure it’s free to move. The walls or dome of the pizza oven were built using ordinary hard clay bricks (reclaimed from the fireplace in the house) laid in a lime rich mortar (to date no problems have been seen). I hadn’t seen that method outside of the commercially available ones. Basically, I drew two circles with a 350mm gap between them to give a ‘pill’ shape or a tube with rounded ends if you like. The width of your opening (relative to the size of oven) is, I think, much greater than that typically recommended… but it seems you have no problem getting your oven up to temperature? After a few weeks under an airy cover, start firing the oven with a tiny fire each day for a week and then some bigger ones. I’m not quite sure where you mean Alex! Hey Dominic, thanks for the kind comments! This is very important to make the oven work and the smoke to come out properly. and whatever you do, don’t mortar a metal pipe in like I did. Working the concrete into the shuttering using a shovel and ‘sawing’ across the form-work with a straight edge and tamping it flat, will get almost all the air out. Ian. If you were doing it again are there any changes you would make other than the amount of insulation ? I live in Norway too, so if this is a product you can get in a store, would you know the Norwegian name for it? Light, regular rapid taps is good. Ian, what should I use to vibrate the concrete? To be honest I only use the door when firing up the oven (propped on a little block outside the oven) to direct the initial smoke up the flue. Good luck, the chimney base where it meets the dome is kind of tricky, but thankfully it seems to come together on the job (but a devil to describe!) Hi Andy, It broke the door. This will make the smoke go up the chimney aiding air flow. Niles, You’re welcome! I’m moving some plants and getting ready for the project. But an ovaloid (I think that’s a real word lol!) What were the mix proportions you used for your LECA concrete base? Hey Alex, Love to see some pics of yours when it’s finished… We now produce pairs of pizzas in less than 2 mins. So the lesson learned is, build whatever wood fired pizza oven you can, from whatever materials you have and you’ll have fun, I guarantee it. It was no good, I had to go and check lol! Thanks for sharing your tips. Obviously shouldn’t use mortar… Any other suggestions? My summer ‘to-do’ list is expanding into page #3 so I have to prioritize As a hobby I build Cedar strip sea kayaks and aerobatic competition biplanes and neither is on my current to-do list :(( Cheers This creates the flames you need (licking up and over the dome) to cook the tops of the pizza. Alternatively, you can try, eBay, (Digital thermometers at ebay) or amazon, (Laser thermometers at amazon.co.uk) or here for the rest of the world… (Thermometers at amazon.com. I’d be interested to know how many bricks were used in this construction – we would love to build one but are just costing out right now so want it to be as accurate a reflection as possible. Many thanks again for a useful note. Great site and I love your oven. I wonder if the density of the liner will be similar to the brickwork? Or better still, maybe a clay or pot pipe would be better? My inner brick dome expands more than you’d think possible. Make more dough than you think. Cheers Thank you so much for your help. Actually I think I made it 3 leca to make it super strong. Wood Pellets Outdoor Pizza Oven in Stainless Steel If you love the taste of a great wood-fired If you love the taste of a great wood-fired pizza but don't want to deal with a heavy stone or complicated system, nothing is easier to use than the Fremont Pizza Oven. I loved this bit, so I made this trailer…. Dunk and shake off any excess water and sweep… quickly! As I was going for a small  oven and limited time use, I didn’t go crazy on the insulation. It’s also important that the door sits inside the chimney thus really closing off the air. but let me know how you get on or if you think I can help. Would standard concrete do as the outer layer? I had planned on covering the dome with stucco placed directly on the pearlite dome, using two coats: The base and finish coat. Contact: ian@handycrowd.com This pizza oven must weigh about 300kgs so it needs to be well constructed. Seal the pipe into a pocket left out in the brickwork using fireproof rope found at your local fireplace store. Thank you for your reply. My conclusion is that there needs to be a compressible layer in between the inner dome and the outer covering. I googled the manufacturer once I got home and it looks like the repair kit is little more than a cement slurry/ grout to brush on any cracks! Setting out first course. Remember to dunk first, if you don’t dunk, the brush will burn. I tapped the brick down as far as it would go to make the bed joint on the inside as tiny as possible, virtually nothing in places (and then straight on to the next one). Ian. If I was buying them I guess I’d buy 150…. So assuming a 1 cement, 2 sharp sand, you’d have 4 stone/leca. I used a local premixed ‘heritage’ lime rich mortar which the locals use to repair old buildings. Looking forward to seeing any pics you take. The concrete slab sits straight on top of the framework. https://www.quikrete.com/productlines/bulkportlandlimemortar.asp. I think I get a more even heat too. I bed my bases on sand and leave a cm around the edge, also filled with sand. I’ll include a link to my personal folder or pics, loads in there plus, we are firing it up tomorrow so I’ll measure the door and try to estimate the number of bricks! That would make for easy covering in the winter as you could just lift off the flue sections, before trowing a tarp or BBQ type cover over it to keep the snow off (as I do)… A final tamp over the top to flatten the mix out again finishes the job. Ian, Incidentally, are the liners modular? I guess I could do it and then just clear silicone any cracks which come. Hey Dave, No consolation, but I had the same problem. Otherwise I pop a plastic bucket on the pipe and bungy cord a small tarp over it. 995979268 and registered for VAT. You do need to keep the dome dry. I wrapped the dome with aluminium foil to reflect some heat back into the brickwork and then I wrapped the whole thing in layers of fire blankets (NOTE: If I did it again I would use 25mm or 50mm thick fireproof insulation to better separate the brick dome from the outer rendering to minimise expansion cracking). 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