Started my pizza oven

[Les]

Re: Started my pizza oven

I used Neill's (same as FB's) formula - Breven, 6,2,1 of what? I would like to mix it up just for fun. Daniel, buy one of the long beaters at Lowe's or HD - mix it up in a bucket with a drill, save your back!

Les...

[nissanneill]

Re: Started my pizza oven

Daniel,
you can spend heaps on refractory mortar of decide to use a cheaper alternative.
I used a poor mans mortar and have used the oven for a year with temps regularly over 500˚C with no cracks or problems.
the mix is as my posting on the oven build at:

/www.fornobravo.com/forum/f8/neill-s-pompeii-1-a-2005.html

I wrote then,
"Mixing the poor man?s mortar was an experience. 3 parts sand, 1 hydrated lime, 1 fireclay and 1 portland cement, was sticky and quite difficult to mix in the wheel barrow. I couldn?t be bothered using the mixer as I was only mixing enough to put in the base layer of soldier bricks and the bricks holding the steel arch oven frame. Three rows later, I had used it all up. Great to work with as it is exceptionally sticky and really grabs onto the bricks, very handy when working on chains 3 and over with very sloping bricks.
I will use this mix again on the next 2 ovens that I willbe involved with as I know it works.

Neill

[Breven]

Re: Started my pizza oven

I used a homebrew of sand, portland cement and fireclay. Those 3 products were readily available at a local brickyard. the ratio mix was 6:2:1. It made a really sticky mortar and I found it really easy to work with (of course this is the first time I have ever worked with any mortar so I have no frame of reference. I must admit, I'm not sure how well it will stand up to the heat- haven't got my oven about 600F yet. But so far so good.

[Ken524]

Re: Started my pizza oven

What type of mortar do you use to put the dome together.

There are three main choices in the states:
1. Forno Bravo's mortar
2. Heat Stop 50 (DRY 50lbs bags usually stocked or ordered from a brick store)
3. Make your own (recipe in the PDF Pompeii Plans).

I may have missed some other options but these are the 3 most widely used products. Judging feedback from other posts, the FB mortar or HeatStop seem to be the easiest to use.

I used HeatStop 50 and really liked it.

[daniel5455]

Re: Started my pizza oven

Maybe on my next oven ill do squareish but it dont want to be the first.

What type of mortar do you use to put the dome together.

[toddj]

Re: Started my pizza oven

squareish is the new round -- i want to see it

[christo]

Re: Started my pizza oven

I would love to see the squarish dome!!! Give it a try!!!

Christo

[Breven]

Re: Started my pizza oven

Daniel...

check your floor pattern from the previous pics- you want to lay a herringbone or diagonal pattern with your floor brick. All of those horizontal joints could cause you to snag your peel.

[Ken524]

Re: Started my pizza oven

Neill,

That squarish dome would look really cool from the inside. Would definitely be unique!

[nissanneill]

Re: Started my pizza oven

Daniel

I had a little time to play around with a couple of plan options.
Drawn to scale, using the bricks on edge, ie. 3" thick wall plus a 3" vermiculite cement insuation layer with a 1/2" stucco layer, you could get a 40" internal oven.
Optional shape using a round cornered squarish oven, you would end u with a little more room and it should be relatively easy by cutting a few more bricks to fit better in the cords, a good sized semi-spherical dome as a normal round oven.

Neill

[daniel5455]

Re: Started my pizza oven

i just used the wood to show the space but i am using metal studs. I also for got to mention that i have stone surrounding the entire stand so i will use liquid nail and some tapcons to mount the metal stud on top of the stone and then i will have a lot of room from the frame to the oven for the insulation.

Now the mortar

This is the type of refractory mortar i bought.
Alsey Refractories Co.: Firebrick, Mortar, Castables, Stain and Private Brand Products

50lb bags.

Is this what i use to put the dome together? Should i mix it with portland cement?


Here is a pic to show the side where the stone is?

[daniel5455]

Re: Started my pizza oven

i just used the wood to show the space but i am using metal studs. I also for got to mention that i have stone surrounding the entire stand so i will use liquid nail and some tapcons to mount the metal stud on top of the stone and then i will have a lot of room from the frame to the oven for the insulation.

Now the mortar

This is the type of refractory mortar i bought.
Alsey Refractories Co.: Firebrick, Mortar, Castables, Stain and Private Brand Products

50lb bags.

Is this what i use to put the dome together? Should i mix it with portland cement?

[james]

Re: Started my pizza oven

I'll second that (or did I say it first?) -- no wood in the upper enclosure! Use metal studs, where you can offset them from the outer edge of the dome to leave more room for insulation. I've done that myself.

Still, you have to leave space for the ledger board that holds the metal studs together.

For the thinnest possible upper enclosure, stucco and lathe are thinner.
James

[dmun]

Re: Started my pizza oven

As James said, I'd stay away from wood inside the oven enclosure. If you design your enclosure so that your framing stayed away from the two sides and the back, and you only had the thickness of the cement board next to the oven extremities, you would have more room for insulation.

[daniel5455]

Re: Started my pizza oven






Here are some pictures and all i have left on each side is 3.5" I want to frame this out with 2x2 and cover it with durock but i will plaster the dome with vermiculite and portland and then pour loose vermiculite in the open space to cover the dome.

What do you think? what is the temperature supposed to be in the inside for makeing pizza and bread. Also the inner diameter is 34.5" now. I want to make sure before i make this layout perminent if this will work.

thanks for all your help.