Minimum Base Size for Brick Oven

[PianoV]

I have a VERY sturdy masonry structure that could serve as the base of a brick pizza oven. It is about 30 inches high. My question is size. The flat top is 38" x 29" - is that large enough for a satisfactory one-pizza-at-a-time oven? I know it is on the small side, but would it work?

[Novaslo]

Re: Minimum Base Size for Brick Oven

I would say it is a bit too small. First we would need to know what size oven you would like to build. there is 16 inches of brick, insulation and mortar to factor in.

Also the Height could be a little higher. Could you pour a slab on top of it? lag into the top with rebar and make it bigger that way?

[david s]

Re: Minimum Base Size for Brick Oven

My oven is 21" internal diameter with 2 and 1/4" inner dome wall thickness. I have a 36" x 36" supporting slab.

[Greenman]

Re: Minimum Base Size for Brick Oven

Hard to offer advice without a picture of where/how your existing structure is situated. If you can extend the existing slab to 38' x 38" you would be in business for a smallish oven up to about 24" depending on how you want to insulate it.

Pics are good.

[Gulf]

Re: Minimum Base Size for Brick Oven

I have a VERY sturdy masonry structure that could serve as the base of a brick pizza oven. It is about 30 inches high. My question is size. The flat top is 38" x 29" - is that large enough for a satisfactory one-pizza-at-a-time oven? I know it is on the small side, but would it work?

Hard to offer advice without a picture of where/how your existing structure is situated. If you can extend the existing slab to 38' x 38" you would be in business for a smallish oven up to about 24" depending on how you want to insulate it.

Pics are good.

If your base is "very sturdy" and also well supported at the ground level, you could extend the hearth slab by building a cantilevered form to fit a fairly good sized oven .

When you get to my age, you will want the finished height to be at a level that will not require you to bend at the waist in order to work the oven. Placing a cantilevered heath slab + the insululation layer(s) will get you a little closer to that .

You only asked for a "size" that would allow you to have a "one-pizza-at-a-time oven". My oven is 44" ID. When I do cook pizza, it is only one pizza at a time But, pizza is only what I do after I clear my oven. And that is usually what I do when I am getting ready for what I really want to cook: bread, roasts, briskets, etc. etc. .

My oven is 21" internal diameter with a 36" x 36" supporting slab.

I don't know what the perfect size oven for you is. I guess it depends on what you intend on cooking, for how many, and your fuel sources.