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So this is the completed oven! She works wonderfully, breathes well, looks good and is 100% mobile. Its heavy as and requires effort to push but can be done 
I have rubber wheels now supposedly suited to 250Kg a piece but they don't like the weight much so will order polyurethane versions.
Only things left to do, is cover in the base at the sides to protect the wood and make the stand look the part. I also need to build a door for the oven, with sliders to control ventilation.
The original idea for this oven came from seeing my friends oven, being then struck with jealousy and needing one haha but not willing to pay 4000$ for a jamie oliver one. I set about wanting to create the same if not better oven for way less and i think i well and truly achieved that. My oven came in at approximately 1300$ in materials and tools ect. Labour... well took three months give or take a week or two. Its has and 80 cm internal diameter cooking surface on firebricks laid herringbone. The dome walls are 2.5 - 3 " thick, built in four sections with keystone at top cast in. Covered in 2"+ vericrete and then 10- 15mm stucco with six layers in total waterproofing plus mosaic tiles for looks. Love it, loved the job and had so much fun reading other peoples builds. Now wifi could only learn to make better dough hahaha
One thing i haven't mentioned it a put a steam valve in at the top of the dome like was suggested on this forum, works a treat and for at least the next six months when i fire it i will have the steam valve open. Big thank you to the forum and especiallyDavidS for his help and advice along the way.
This was my fist oven and no doubt will not be my last
Ps if anyone in Brisbane, Aust i still have 10kg Lime, 12.5 kg High temp High strength castable, 3 kg mortar, grout and tile adhesive ect if anyone wants it.
I have rubber wheels now supposedly suited to 250Kg a piece but they don't like the weight much so will order polyurethane versions. Only things left to do, is cover in the base at the sides to protect the wood and make the stand look the part. I also need to build a door for the oven, with sliders to control ventilation.
The original idea for this oven came from seeing my friends oven, being then struck with jealousy and needing one haha but not willing to pay 4000$ for a jamie oliver one. I set about wanting to create the same if not better oven for way less and i think i well and truly achieved that. My oven came in at approximately 1300$ in materials and tools ect. Labour... well took three months give or take a week or two. Its has and 80 cm internal diameter cooking surface on firebricks laid herringbone. The dome walls are 2.5 - 3 " thick, built in four sections with keystone at top cast in. Covered in 2"+ vericrete and then 10- 15mm stucco with six layers in total waterproofing plus mosaic tiles for looks. Love it, loved the job and had so much fun reading other peoples builds. Now wifi could only learn to make better dough hahaha
One thing i haven't mentioned it a put a steam valve in at the top of the dome like was suggested on this forum, works a treat and for at least the next six months when i fire it i will have the steam valve open. Big thank you to the forum and especiallyDavidS for his help and advice along the way.
This was my fist oven and no doubt will not be my last
Ps if anyone in Brisbane, Aust i still have 10kg Lime, 12.5 kg High temp High strength castable, 3 kg mortar, grout and tile adhesive ect if anyone wants it.
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