Right, finally, vibration. Triangles, the more the better! I bought mine from China via AliExpress (Digital laser thermometers at aliexpress) for about £8. Height of the door and the chimney outlet is 63% of the dome height (opinions vary online, but it looks like 60% to 65% is all feasible). I’m not quite sure where you mean Alex! Good luck, the chimney base where it meets the dome is kind of tricky, but thankfully it seems to come together on the job (but a devil to describe!) For the cooking base I used fire bricks recovered from my fireplace when I switched to a log burner. storm collar example from Novaflex. Hey Alex, Right now, this is my favorite outdoor pizza oven. Even when you think it’s dry, it’ll ‘bleed’ water all over. Let me know if you need more details! Hi Dave, Once it’s about 1/2 way down the dome you’re not far off ready to start cooking. So, ours is 75cm diameter which means a 37.5cm radius and therefore dome height (assuming you’ve made an accurate dome!). I was wondering why a tile chimney liner could not be used as a stand alone chimney ? The square you can see inside is the top edge of the permanent frame. What do you think about this as a base in my pizza oven instead of fire bricks? Brr, cold out there! Plus, even if it cracks, it won’t affect the ovens usability. Hey Andy, Hi Andrea, Ian. screwed to a broom handle. Thanks Terry, you’re a couple of decades in front of me but virtually the same at college. (eBook via amazon). We go onto roast meat afterwards also. I generally get the floor on mine to well over 500 degrees C. (that’s over 900F!). Types Of Pizza Oven. There seems to be a kind of flat layer inside where you can see the smoke pool, flatten out and then slip out of the door top and into the chimney opening. Cheers Hiya, Slow really is the word here. Ian. Thanks, Sue, Hey Sue, The casting you can see on mine is just mortar… but it turned out to be a mistake! Thanks! I’d be interested to know how many bricks were used in this construction – we would love to build one but are just costing out right now so want it to be as accurate a reflection as possible. Moved around a bit, from one side of the planet to the other, but now settled close to the beach in Norway. Read this for more info on the ‘magic’ ratio…. (paperback or eBook via amazon). Basically, I drew two circles with a 350mm (13 3/4″) gap between them to give a ‘pill’ shape or a tube with rounded ends if you like. Huge concrete foundations, massive concrete and steel reinforced walls and thick heavy bases and even thicker insulation etc. ROCCBOX by Gozney Portable Outdoor Pizza Oven - Gas Fired, Fire & Stone Outdoor Pizza Oven, Inclu… It cracks lol!). Right, the wooden frame was 650mm x 900mm and the concrete projection was 200mm all round. To support the last few courses I used some old drywall pieces cut to the radius and stacked inside the dome. I hadn’t seen that method outside of the commercially available ones. This means I can’t carry out my original plan of mosaic tile (since that will crack also). (30 inch wide/15″ high oven needs a 9 1/2″ tall door or thereabouts). Good luck with the chimney, what material are you using? Thanks, More importantly though is the door height. I stuck a small piece of wood to the floor with the hot glue gun and then used a lightly screwed hinge to create the movement needed. You shouldn’t be able to keep your hand inside the oven for much more than ‘one Mississippi’ as they say! And if that is the case, do I really need one? The first rough coat of render on the oven dome. It also means adding the right amount of water, you should aim for a smooth mix, not too dry it crumbles but not so wet it’s like soup. Pretty much like what we call ‘engineering bricks’ in the UK. I feel like that should also be covered so not exposed to the weather. The final coat of render on the pizza oven dome was rubbed up using a foam tilers grouting trowel, in circular and sweeping movements. If i understanc correctly you built a rectangle of bricks on top of your arch. Seal the pipe into a pocket left out in the brickwork using fireproof rope found at your local fireplace store. But second and the method I prefer is to use a small natural fiber brush (no nylon bristles for obvious reasons!) And to be honest there was a healthy logic to eating food which had been heated to around 300C (570f or so), if you understand what I mean….. Or is it literally there just to get the shape, and as soon as the brick and cement are placed you can move on to the next one? Inside I had some 25mm thick firebricks and I used about 25 of them for the cooking floor. It is one of this summers projects. Post was not sent - check your email addresses! Goplus Stainless Steel Pizza Oven, Electric Pizza Maker Pizza Baker with Snack Pan, Snack Maker, C… I do agree with you the chimney seems to be in an illogical place but it does work. What brick did you have in mind? *Tips, Tricks and DIY gold. Cheers Well, for me it’s all been about expansion. Yes, mine were a very hard clay brick. Sue. by Mont Alpi 45 Free Shipping. You do need to keep the dome dry. Push the fire to the back with a tool or garden rake just before you start cooking and add a few small pieces of wood. Thanks for such a lovel post. Now go and build a wood fired pizza oven of your very own, go on, you know you want to . Today, there are some small hairline cracks in my dome but hey, who cares. Randy. Thank you for this fantastic post! I used a metal stainless steel 15cm (6″) pipe for the actual flue which you must make sure isn’t cemented in place at any point. The chimney will sit outside the dome. If so then maybe it can just be built in as it will expand at the same rate as the whole oven. Cheers The first couple of firings spalled a few tiny brick pieces here and there but it’s been stable since then. However, I was put off by the complexity and size of just about every pizza oven you see built on the internet. a lot, much more than you’d think, (go on then, ask me how I know…). At the end of the day you’re lighting a great big fire in a small enclosed space! Small is beautiful. My favorite post so far about pizza ovens. But most importantly it teaches you how to run the oven, from building the fire to managing the heat throughout the cooking time. I have another question regarding the chimney. Ian, This is superb… very tidy. My favorite post so far about pizza ovens. There was quite a weight to the concrete slab, even though I replaced the majority of the stone element with a lightweight expanded clay. I don’t own one and can’t find a rental. Thanks for the kind words about the pizza oven, it was very satisfying to build a perfect half dome, even if it was not really proper facework (imagine the cutting, groan). I too have a smaller area, and like the non bulky look of your base. To be sure, you should tap the outside edge of the form-work with a metal implement, a length of bar, small hammer etc. The outside of course is different, it looks rough anyway and needs finishing, it’s impossible to make the inside and the outside look good unless you have two layers of brickwork. Sorry I double posted, I missed your answer so I tried again. BIG TIP: if you’re not sure when the oven is ‘hot enough’, look up into the inside of the dome. Hi John, ). You’ll still probably have trouble with small cracks appearing, I’ve stopped worrying about it now and accept it as a feature of building a small oven without lots of insulation around it. I still had some problems with water coming out even after all the care taken above. I tapped the brick down as far as it would go to make the bed joint on the inside as tiny as possible, virtually nothing in places (and then straight on to the next one). The mix ratio is 1:2:4 and that’s one part cement, two parts sharp building sand and four parts aggregate (expanded clay balls in this case).