36" Corner Build in Minnesota

[Giovanni Rossi]

Impressive brick work. Great volume of wood storage. I was shooting for that amount of counter space but my eventual site would not accommodate it...envious. Enjoy!

[UtahBeehiver]

Congrats, those last little items seem to take forever to do.

[MnDude45]

At long last, I can finally say it’s done. Finished up the brick and mortar on the face of the base. I never thought this day would come. Need to do some maintenance of water proofing and still need to get the oven door but what a ride.

[RandyJ]

Looking very nice. With the mild winter and spring you will be able to get back at it again soon. I can't wait to see the finished product.

Randy

[MnDude45]

I finished the veneer on the base. Next up is to seal and mortar.

[MnDude45]

Long but productive weekend. I got most of the exterior veneer on. I just need to put on the vertical bricks around the base and finish the sides. Then, mortar all the joints. I’ll probably have to save the base front until next year.

[MnDude45]

Packaging says 12-24 hours before mortar/grouting. Full cure takes 72hrs.

[Michael Harrington]

Thank you Chris for your quick response. Do you have any idea how long it has to cure before using the oven thank you

[MnDude45]

Old Mill (the maker of the brick veneer I used) recommends this

[Michael Harrington]

I read on this post from Utah about sealing the front of a Pizza Oven. Does anybody know what kind of sealant you would use?

[MnDude45]

It was a busy day today. Took off the forms for the oven roof, finished the veneer bricking on the front and side of the steps and completed the surface bonding cement on the base. Good progress but exhausting.

[MnDude45]

Set-up the forms to pour the top of the oven. Can’t wait to have this last big physical challenge completed.

[mongota]

I use wooden peels as well. If I think the dough might sit on the peel a bit too long before placing it in the oven I'll sprinkle a little semolina flour on the peel before placing the dough on the peel and building the pizza. The semolina doesn't burn like 00 and offers a bit of added crunch.

Congrats on the first cook!

[MnDude45]

Great tip! After mortaring the joints, I’ll put some sealant on the face.

Thanks!!

[UtahBeehiver]

Are you going to seal the brick facing? I notice that there was some carbon staining on the top of the arch prior to installing the brick face which is common on ovens. By sealing the bricks the soot will be easier to clean.