your awesome... 1mtr internal dome Sydney Aus

[Bren]

Re: your awesome... 1mtr internal dome Sydney Aus

Thanks for the tips.

Cast able keystone! Great idea!

I got out tonight and cut a few with the grinder. I can see how it would have taken you 9 hours.
I'm resigned to just hireling the saw this weekend again so I can do it right.


The dome before I tore it Down to about 6 rows.... Here is to a sunny weekend

[cobblerdave]

Re: your awesome... 1mtr internal dome Sydney Aus

G'day Bren

No this is not my oven but a pic of a fairly typical Italian style pizza oven and the typical method used to construct them
Notice the bricks are stacked into position then the mortar is poured into the gapes . Not many fancy cuts in there and once the mortar gets its first set the sand mold is dropped and the newspaper is cleaned away.
Once that last brick is in position the mortar isn't the glue that keeps it together but rather the spacer that keeps the bricks orientated onto a dome. Gravity forces down on the dome making it a strong structure.
Point is whichever way you complete you will have a dome and it will be one of the strongest structures.
Enjoy the weekend
Regards dave

[cobblerdave]

Re: your awesome... 1mtr internal dome Sydney Aus

G'day again Bren
Sorry can't post more than one pic with an I phone



Yes this is my oven, old pic , but you can see the brickwork is less than perfect .
4 years of pizza, plenty of bits of cow pig etc have gone through without ill effects
Regards dave

[huskerduck]

Re: your awesome... 1mtr internal dome Sydney Aus

Thanks for the tips.

Cast able keystone! Great idea!

I got out tonight and cut a few with the grinder. I can see how it would have taken you 9 hours.
I'm resigned to just hireling the saw this weekend again so I can do it right.


The dome before I tore it Down to about 6 rows.... Here is to a sunny weekend

I finished this from the arch Keystone to the dome keystone in one day, basically a 42" oven in a day since this is a 54" inside. Thanks to a chop saw

The reason the mortar looks dried on bits and pieces for the first 3 layers above the arch is because we used heat stop 50 for the upper 1/3 of the arch and 3 connecting courses of the dome and that stuff is set up super fast especially when you run a heater in the dome the entire times.

I tried to be a little ugly to a point just because of how the final look is going for very old.

The top half of the dome is super easy, I didn't use sticks or anything to hold bricks even when they were basically 85% vertical. Home brew and Heatstop hold extremely well.

https://www.youtube.com/watch?v=Iw1V...ature=youtu.be

If it doesn't slide off the trowel your brick won't slide off the other bricks

[Sharkey]

Re: your awesome... 1mtr internal dome Sydney Aus

It is not essential to use a proper brick saw. I built my oven using a hand held power saw with abrasive cutting disks. One of the worlds best known oven builders, Stefano Ferrara uses a small axe for most of his brick cutting.

As Dave said, the bricks are basically cut in half, stacked in place over a sand form and then a wet mortar mix poured over the top and worked in.

Here are some pics of Stefano building an oven for a restaurant in New York.







Pics are from this story Donatella Arpaias Pizza Oven