Got these firebricks, how should I build a pizza oven with them?

[Fizz]

This is how far I´ve gotten ...

[Fizz]

I've seen some oven with far worse cracks. I would cover the brick with the blanket and move on. As far as the shape of your pizza, never changes the taste ;-)

Thanks for the reply! (the last margherita I made before winter was awesome!)

Some of the bricks are loose, but it doesn't feel like it´ll fall apart .. I think I´ll stick to the original plan of adding some support at the base, and maybe a single row of thin fire brick at the top of the dome ...

[Les]

I've seen some oven with far worse cracks. I would cover the brick with the blanket and move on. As far as the shape of your pizza, never changes the taste ;-)

[Fizz]

And a pizza pic. of course ..

Not the best shape, but I did manage to learn how to fire the owen right, and got pretty far on making good dough for pizza napoletana, last year ... This season I´m aiming for the sauce ..

[Fizz]

Six months later ...

I removed the insulation (rock wool) to see how last year fires and the winter has treated my owen ... I knew i had some cracks, but not this many ...
There´s cracks everywhere ... But it´s holding together still ..

I was planning to add a layer of bricks on top of the curved bricks, but now I´m wondering if it´s a good idea to add weight ....

Maybe it´s better to use thinner fire brick, and laying them in the other direction as the curved brick? Or maybe it´s better to add a 15-20 mm thick layer of some sort of vermicrete mix?

Any ideas?

[david s]

If the oven has only just cleared at the top of the arch, it is not hot enough for pizza. The whole of the inside of the oven needs to be clear of soot. With my oven I like to give it around another 20 mins of firing after the whole oven has cleared. Every oven is different though and as Russell has suggested your oven is still probably not dry enough yet. Getting all the moisture out from under the floor is the hardest. Try the semolina test. Cast about a 1/4 teaspoon of semolina onto the floor. It should take 3 secs to go black. 2 secs= too hot, 4 secs= too cold. Also because yours is a high barrel arch the vault is a long way from the floor, making it more difficult for the floor to pick up heat from the arch. The Neapolitan or low arch design, which is specifically designed for pizza, gets its floor heated from the low dome more easily.

[UtahBeehiver]

Sometimes you have to recharge the oven floor after cooking a lot of pizzas. You rake the coals back over the cooking area for a while then clear the area and start cooking again. It takes several firings for the oven to get completely cured of water and each firing the oven performs better.

[Fizz]

Bought an IR thermo gun and started reading the different temps in the oven ... Most temp recommendations around the web are pretty general, and I´ve noticed that my floor temp is hard to get over 400 c ... If I fire my oven til the dome starts clearing in the "middle" of the oven, where my cooking surface is the floor is well above 400 c, but when I push the ember to the side and back and use smaller pieces of wood and "less fire" and the cooking begins, the floor cools down to 300-350 c .. As long as I´m the only one making pizzas and baking them it´s fine, the floor heats up btw pizzas, but when I do multiple pizzas in a row the floor cools down to fast ..

Any ideas?

[UtahBeehiver]

Quite a common ailment of WFO builders.

[Fizz]

Almost finished the roof by now .. spending most of my time making pizza, rather than building though .. =)

[Fizz]

Removed the forms...

[Fizz]

By the look of your pics the end walls are built beside rather than under the vault. This presents a problem when the vault expands wanting to push out the end walls. As you have also created separate arches rather than staggered joints there may also be problems there. Some steel bracing should hold it all together.

Thanks for the input! I wonder how the staggered/non staggered joints affect these type of curved bricks ..

The back wall is built under the "first arch", but the last one, before the entry arch, is only supported by half an inch "from below" by the entry arch .. I guess we´ll see what happens ...

[david s]

By the look of your pics the end walls are built beside rather than under the vault. This presents a problem when the vault expands wanting to push out the end walls. As you have also created separate arches rather than staggered joints there may also be problems there. Some steel bracing should hold it all together. Here's one solution.
https://community.fornobravo.com/for...288#post207288

[Fizz]

Finished the FB floor, and the insulating FB heat break, and cast the first part of the buttressing.
And a pic of mocking up the entry arch ..

Been kind of quiet in this thread, so I´ll guess that means I´m on the right track ..

[Fizz]

Closed the dome yesterday .. Just one arch left to do ...