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Small Pizza Oven. - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Small Pizza Oven.

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  • Small Pizza Oven.

    Evening Guys.
    I am in the process of planning my new oven and am looking for advice.
    I want to build it as follows and am after advice regarding the practicality of my plans.
    I am planning on making a mound of sand, covering it in wet newspaper and then covering that in a thick, 100mm minimum, coating of a vermiculite and concrete mix. I'll then, cut a door, scoop the sand out and Bob's your uncle.
    My questions are thus,
    Will this work?
    Do I need an insulation blanket?
    Do I need chicken wire?
    How do I stop it cracking?
    All advice gratefully received.
    Thanks
    Nick

  • #2
    Re: Small Pizza Oven.

    This is not my area, but you need to do a little more research. It sounds like you are placing an insulating layer on the inside of your oven. I did not see a mention of insulation under the sand mold or what floor material you intend to use . I am sure that someone else can direct you on a castable build.

    You do need to download the oven plans from the FB Store.
    Last edited by Gulf; 04-28-2013, 08:37 AM.
    joe watson

    "A year from now, you will wish that you had started today "

    My Build
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    • #3
      Re: Small Pizza Oven.

      As stated, you need to begin with an insulating perlcrete base, then a shell of NON-INSULATING refractory, then another layer of perlcrete insulation. Bob will then be your Uncle.

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      • #4
        Re: Small Pizza Oven.

        Sorry Guys, You're right, I should have said. My base will be made of heat retaining fire bricks from inside an old storage heater. These are extremely dense and retain heat very well. What would an alternative to this be?
        What mix do I need for the perlcrete? We have vermiculite in the UK, which seems to be the same as perlite.
        Look forward to reading your replies. I enjoy the planning almost as much as the build.

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        • #5
          Re: Small Pizza Oven.

          The insulation under the floor, if using vermiculite, needs to be around 100 mm thick and the brew is 5 parts vermiculite, one part cement, three parts water by volume. If casting a dome over a sand mould you need to obtain a dense castable refractory from a refractory supplier. For a small dome 2" thick is adequate.
          Kindled with zeal and fired with passion.

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          • #6
            Re: Small Pizza Oven.

            Originally posted by david s View Post
            The insulation under the floor, if using vermiculite, needs to be around 100 mm thick and the brew is 5 parts vermiculite, one part cement, three parts water by volume. If casting a dome over a sand mould you need to obtain a dense castable refractory from a refractory supplier. For a small dome 2" thick is adequate.
            Also after forming your sand mold layer it with wet newsprint to create a mold release for the sand and to make a nice smooth interior. The newsprint will burn out later.

            Chip
            Chip

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            • #7
              Re: Small Pizza Oven.

              Originally posted by trenchn View Post
              Sorry Guys, You're right, I should have said. My base will be made of heat retaining fire bricks from inside an old storage heater. These are extremely dense and retain heat very well. What would an alternative to this be?
              What mix do I need for the perlcrete? We have vermiculite in the UK, which seems to be the same as perlite.
              Look forward to reading your replies. I enjoy the planning almost as much as the build.
              Be careful of the heat bank bricks, they may not be suitable because in that application they are not subject to high temperatures. Although I have heard of folk in the U K having used them successfully.

              You can use either perlite or vermiculite. I discovered that a 50/50 mix of each produces a more workable mix than either of them alone, but can't explain why this would be so.
              Kindled with zeal and fired with passion.

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