Greetings from the Twin Cities

[jnhall]

Hi Pizza fans, I'm getting started to lay up the concrete block on the structural base slab and am looking for any tips and info on the upper structural slab and insulating portion of the slab that the firebrick floor will sit on. I've seen some great looking ovens posted and hope I can carry through with the creativity shown. Looking forward to pizzas and baking bread in the oven.

Cheers! JH.

[cobblerdave]

Re: Greetings from the Twin Cities

G'day
2 things that don't appear in the plans.
Instead of making a standard one entrance stand make 2 entrances with H shaped stand. Its a long crawl to the back with only one entrance.
Include a secound moisture barrier under the insulation layer. Should your stand slab moisture barrier be breached by future building or flooding your oven still protected.
Regards dave

[GianniFocaccia]

Re: Greetings from the Twin Cities

Welcome jnhall,

You'll want to spend some time in the planning stages to make sure the sloped support slab ends up with the proper dimensions for front counter space, insulation and cladding, etc. Too many builders have neglected this aspect and it's tough to add after the fact.

Sketchup has a free drawing program that works great in laying out your oven beforehand.

Post lotsa pics.

John