Tweet
Greetings!
I'm Michele, and originaly come from Italy - but now I live in the London, England.
For the last few years, I've been toying with the idea of getting/making a pizza oven; but could never get the time to start.
Well, that changed 2 weeks ago, when we had a 4 day weekend. I'll get some pics up as soon as possible; but here is a starting idea:
Foundation (breeze blocks) laid in a 1.8mx1.5 rectangle. BBQ area (2mx1.5) laid next to it while I was at it. The poured concrete foundation is about 35cm deep.
On top of that there will be 80cm of clay engineering bricks (outer layer - these are laid to ~50cm), with 2 "fake" sides (which will hold up small countertop platforms). The central opening will have an arch (still working on this).
On the inside there will be 6 reinforced concrete pillars to aid the bricks in supporting the mass of the oven and base.
The oven platform plan is thus (top to bottom):
- cooking base made of fire bricks
- 2.5cm of refractory mix (either fire mortar or this mix here: (Portland cement (1.5 parts), silica sand (2 parts), perlite (1.5 parts) and fireclay (2 parts)) depending on which is cheaper/can be found
- 10cm of perlite/cement; with some steel (i.e. leftovers from making the mesh for the concrete
)
- 10cm of concrete; with multiple steel rebars laid within for strength.
On top of that, there will be a dome (approximately 100cm wide) out of fire bricks. Then a thick (2cm?) layer of ceramic wool (partly for insulation and partly to allow the bricks to expand in this wet country). Then a layer of refractory mix (with any leftover fire bricks crushed into it), and a thinner blanket. Finally, a layer of clay bricks for looks (not sure if these are domed or straight sided... need to think about it some more... if straight sided, I'll pour loose perlite in between to fill the void)
Roof is undecided - depends on the outer layer of bricks. If domed, then the roof will be more complex... If straight sided, probably slate... either way, some form of waterproofing is needed (it rains 360 days a year here and I don't want the cavities to fill with moisture).
The BBQ area is a lot more boring - at the moment it's just a concrete base planned and a oil-drum BBQ. Eventually I'll make a masonry BBQ... but that's for another time!
Pics coming asap
M.
I'm Michele, and originaly come from Italy - but now I live in the London, England.
For the last few years, I've been toying with the idea of getting/making a pizza oven; but could never get the time to start.
Well, that changed 2 weeks ago, when we had a 4 day weekend. I'll get some pics up as soon as possible; but here is a starting idea:
Foundation (breeze blocks) laid in a 1.8mx1.5 rectangle. BBQ area (2mx1.5) laid next to it while I was at it. The poured concrete foundation is about 35cm deep.
On top of that there will be 80cm of clay engineering bricks (outer layer - these are laid to ~50cm), with 2 "fake" sides (which will hold up small countertop platforms). The central opening will have an arch (still working on this).
On the inside there will be 6 reinforced concrete pillars to aid the bricks in supporting the mass of the oven and base.
The oven platform plan is thus (top to bottom):
- cooking base made of fire bricks
- 2.5cm of refractory mix (either fire mortar or this mix here: (Portland cement (1.5 parts), silica sand (2 parts), perlite (1.5 parts) and fireclay (2 parts)) depending on which is cheaper/can be found
- 10cm of perlite/cement; with some steel (i.e. leftovers from making the mesh for the concrete
)- 10cm of concrete; with multiple steel rebars laid within for strength.
On top of that, there will be a dome (approximately 100cm wide) out of fire bricks. Then a thick (2cm?) layer of ceramic wool (partly for insulation and partly to allow the bricks to expand in this wet country). Then a layer of refractory mix (with any leftover fire bricks crushed into it), and a thinner blanket. Finally, a layer of clay bricks for looks (not sure if these are domed or straight sided... need to think about it some more... if straight sided, I'll pour loose perlite in between to fill the void)
Roof is undecided - depends on the outer layer of bricks. If domed, then the roof will be more complex... If straight sided, probably slate... either way, some form of waterproofing is needed (it rains 360 days a year here and I don't want the cavities to fill with moisture).
The BBQ area is a lot more boring - at the moment it's just a concrete base planned and a oil-drum BBQ. Eventually I'll make a masonry BBQ... but that's for another time!
Pics coming asap
M.
Partly from Torino and partly from Venice - so nowhere near Naples
Comment