Ian, Just wanted to say a fantastic post. I am currently at that tricky chimney stage of mine …. That makes my concrete slab 1300mm front to back and 950mm wide. The cooking at this stage is from the stored heat in the base and dome. etc. 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!) Ian Plus, it’s a pizza oven outside, different rules from anything you’d build inside which needs to be 100% bulletproof in the leak department! 20/10/2020 at 3:24 pm. Dunk and shake off any excess water and sweep… quickly! (30 inch wide/15″ high oven needs a 9 1/2″ tall door or thereabouts). I will enclose photo’s as I build but that won’t be for 2-3 months yet. That’s all folks! Looking forward to seeing any pics you take. Plus it extended the heat up time as the water boiled off. It’s obvious to me now, but of course the metal pipe expands much more than the brickwork. Right now, this is my favorite outdoor pizza oven. Good luck. To support the last few courses I used some old drywall pieces cut to the radius and stacked inside the dome. Which, I have to admit was an absolute delight to do. Keep up the good work, and I look forward to seeing a response from you! 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…. I’ve wanted a wood fired pizza oven of my very own since I was in Rwanda back in 2007. It works perfectly I must admit. Click the book to learn all about your lath and plaster... Ian. With everything I build, I think ‘how can this fail’ and ‘where will it fail’ etc. I take it concrete would be no good? Let me know if you meant something else, I wasn’t sure where you meant to be honest! Brace the outriggers down onto the frame itself. Triangles, the more the better! I went for a weaker, cement/ lime based mortar on the thinking that a softer lime based mortar will cope better with the inevitable expansion. But for arguments sake I’ll count them all as half bricks, and in that case I used around 160 half bricks (so 80 whole ones). Awesome. 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. Actually I think I made it 3 leca to make it super strong. youtube.com/Pompeii Italian Brick Pizza Oven Construction This means I can’t carry out my original plan of mosaic tile (since that will crack also). very tough. I chose to do this inside the dome as I thought building the dome on top of the firebricks silly as the firebricks are only sitting on sand. (check here for more… explains the door to dome height ratio). Would a masonry flu liner make an acceptable chimney ? Now don’t forget I am a builder and carpenter, so some of the way I made this might be out of reach for the hobbyist; but I just wanted to show you that a small, simple, wood fired pizza oven is worth building. Thank you Ian for such a fast reply! Question: I have some soapstone left over from my kitchen counter install. MASSIVE TIP! I think I get a more even heat too. Hope this means you’re looking to build your own? )… Can you use bricks that are not clay bricks? And then again when roasting meat or baking bread. by Mont Alpi 45 Free Shipping. Ooni Pro Outdoor Pizza Oven – Multi-fueled. Like all of Ooni's ovens, it's surprisingly small and easy to assemble, weighing in at a petite 22 pounds. screwed to a broom handle. Ian, This is superb… very tidy. I too have a smaller area, and like the non bulky look of your base. Now this isn’t very accurate in a way because obviously as you go up the bricks get smaller, you might even get three out of one brick. I made my own tools from stuff I had lying around and they are good enough for our use, but you can buy pizza tools from amazon.co.uk or amazon.com easily enough if you’ve ‘folding stuff’ to spare. For the cooking base I used fire bricks recovered from my fireplace when I switched to a log burner. Once it really starts to heat up it will burn away the soot, creating a ‘clean’ circle at the top. I seem to remember having around 200 in a pile and there wasn’t much left over. … Click the book to improve your handiness today... Go on, make yourself useful! It MUST be 63% of the internal dome height. But an ovaloid (I think that’s a real word lol!) Refractory mortar is recommended but it’s difficult to find here outside of tiny tubs and of course it’s expensive (welcome to Norway!). outdoor pizza oven pompeii Set out the chimney arch on paper first, adjusting to fit. Here is the link…. I bed my bases on sand and leave a cm around the edge, also filled with sand. Thanks for stopping by, good luck with yours! But for arguments sake I’ll count them all as half bricks, and in that case I used around 160 half bricks (so 80 whole ones). From a fellow trowelsmith (Advanced C&G, Silver trowel and bronzed medal, all too may years ago in the seventies now) may l say great job, very well described. If I insert the fireproof rope surrounding it then it will fix this issue? I hate spam too, so of course your email address will never ever be abused or shared, you have my word as an artisan and a gentleman! We can cook pizza for 10-12 folks and then there is plenty enough heat to cook a couple of chickens or roast a big lump of meat. Is this then covered with mortar after? You think I can just leave the flue rope exposed then? Also – interested in your thoughts on other materials to make outside the render out of. What were the mix proportions you used for your LECA concrete base? 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