Hello

[pizzakidd]

Hi,

This is PizzaKidd from Canada. My wife and I have been talking about building a pizza oven for a few years and would like to begin construction in the spring. This will give me the next 6 months to read, read, read, select materials and purchase some over time. I hope that by not rushing the process I can build a higher quality oven and take advantage of some inexpensive brick/tile.

Cheers!

[jeeppiper]

Re: Hello

Im jealous! I wish I could do it all over again!

Everything you will need to know resides in this website and the forum, or if it doesnt, just post a question...

Did you download the free pompeii oven plans from the FB store?

Best of luck to you, Pizzakidd !

[moderator]

Re: Hello

Hi Pizzakid,
Welcome to the forum! We have a community of knowledgeable, fun, and very informative members who would be more than happy to help you along your journey.

I would recommend taking a look at our free online oven plans and using it as a reference point for your oven build. It should be helpful.

We look forward to hearing about your oven adventure and hope to see pictures when it's finally installed.

Enjoy!

[pizzakidd]

Re: Hello

Thanks for the replies.

Yes, I have downloaded the pompeii oven plans and read though them.

It seems like there are not a lot of changes to be made to the actual oven plans, as the 42" Pompeii is a tested plan which heats up quickly, holds heat long enough for home cooking and has enough space to cook for a small group. I think the big decisions will be the size, placement, covering and STYLE of the oven.

Cheers!

[waikato pizza]

Re: Hello

Like you I am about to embark on "the build". Our spring has just started so will keep posting on how the build is going.
I even just scored about 100 refractory bricks for $1nz on a eBay style site. They normally retail for about $4.50 each over here!!!!
If you come across any great new sources of info, can you share a link on here? I am going to start a new thread when I begin my build and I wil do the same. Best of luck and may your pizzas be thin and crispy!!!!!!
All the best Andy