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Pizza Oven Build Question - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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Pizza Oven Build Question

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  • Pizza Oven Build Question

    OK, I decided to build a pizza oven this weekend. I poured my slab and got my first course of brick layed. After laying my brick I noticed I grabbed the 4WX8HX16L blocks. Will it be ok to use these blocks?

    I can add more rebar and wire mesh, any ideas?

    Thank you

  • #2
    Re: Pizza Oven Build Question

    That's a good question. I built an oven one time using a locally supplied narrow block (I don't have the exact dimension). I have to say that it was a little wobbly as it went up.

    If you want to go ahead with the 4" wide block, you can use bent rebar to tie your foundation slab, the block stand and the concrete hearth all together.

    What do other builders think?
    Pizza Ovens
    Outdoor Fireplaces


    • #3
      Re: Pizza Oven Build Question

      The rebar holes in four inch block are only about the width of a piece of rebar. There's no room to drystack and concrete fill the voids. If you're cool with mortaring your blocks, you should be OK. If you have no masonry experience, I'd stick with the dry-stack and fill plan.

      As for structural strength, it partly depends on what your exterior finish will be. If you plan a veneer of real 4 inch brick, that will stabilize things considerably. If your plan is for stucco, or a decorative veneer that depends on the stability of the underlayment, then, again why bother. The eight inch ones are only a fraction more expensive than the thin ones.

      Welcome. Good luck with your project.
      My geodesic oven project: part 1, part 2


      • #4
        Re: Pizza Oven Build Question

        The holes in the block are about 4"x3" is this not enough space? I will attach a picture when I get home it will be better to see.

        I have rebar coming up out of the slab into the holes of the brick and I am planning on putting rebar across the top bent into the holes. My issue is that I have already laid the first course of block and the bigger pain would be reloading all the block to take it back etc.

        I will attach a pic. Thanks for the help!


        • #5
          Re: Pizza Oven Build Question

          Sorry, when I got home I measured the bricks they are 6 inches wide. So will that be ok?



          • #6
            Re: Pizza Oven Build Question

            I think the 6 inch wide blocks will be fine. They are recommended in the Sunset book "BBQs and Outdoor Kitchens". Eight inch blocks would be better and more stable, in my little mind, but I think you're OK. Use a bit more rebar to make up for it.
            Everyone makes mistakes. The trick is to make mistakes when nobody is looking.