#11  
Old 08-18-2008, 07:17 PM
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Location: chicago
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Default Re: Started my pizza oven

i just used the wood to show the space but i am using metal studs. I also for got to mention that i have stone surrounding the entire stand so i will use liquid nail and some tapcons to mount the metal stud on top of the stone and then i will have a lot of room from the frame to the oven for the insulation.

Now the mortar

This is the type of refractory mortar i bought.
Alsey Refractories Co.: Firebrick, Mortar, Castables, Stain and Private Brand Products

50lb bags.

Is this what i use to put the dome together? Should i mix it with portland cement?
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  #12  
Old 08-18-2008, 07:23 PM
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Default Re: Started my pizza oven

i just used the wood to show the space but i am using metal studs. I also for got to mention that i have stone surrounding the entire stand so i will use liquid nail and some tapcons to mount the metal stud on top of the stone and then i will have a lot of room from the frame to the oven for the insulation.

Now the mortar

This is the type of refractory mortar i bought.
Alsey Refractories Co.: Firebrick, Mortar, Castables, Stain and Private Brand Products

50lb bags.

Is this what i use to put the dome together? Should i mix it with portland cement?


Here is a pic to show the side where the stone is?
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  #13  
Old 08-19-2008, 05:25 AM
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Daniel

I had a little time to play around with a couple of plan options.
Drawn to scale, using the bricks on edge, ie. 3" thick wall plus a 3" vermiculite cement insuation layer with a 1/2" stucco layer, you could get a 40" internal oven.
Optional shape using a round cornered squarish oven, you would end u with a little more room and it should be relatively easy by cutting a few more bricks to fit better in the cords, a good sized semi-spherical dome as a normal round oven.

Neill
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Old 08-19-2008, 06:33 AM
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Default Re: Started my pizza oven

Neill,

That squarish dome would look really cool from the inside. Would definitely be unique!
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Old 08-19-2008, 07:38 AM
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Default Re: Started my pizza oven

Daniel...

check your floor pattern from the previous pics- you want to lay a herringbone or diagonal pattern with your floor brick. All of those horizontal joints could cause you to snag your peel.
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Old 08-20-2008, 09:06 AM
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Default Re: Started my pizza oven

I would love to see the squarish dome!!! Give it a try!!!

Christo
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  #17  
Old 08-20-2008, 09:13 AM
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Default Re: Started my pizza oven

squareish is the new round -- i want to see it
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  #18  
Old 08-20-2008, 09:17 AM
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Default Re: Started my pizza oven

Maybe on my next oven ill do squareish but it dont want to be the first.

What type of mortar do you use to put the dome together.
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  #19  
Old 08-20-2008, 09:23 AM
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Default Re: Started my pizza oven

Quote:
Originally Posted by daniel5455 View Post
What type of mortar do you use to put the dome together.
There are three main choices in the states:
1. Forno Bravo's mortar
2. Heat Stop 50 (DRY 50lbs bags usually stocked or ordered from a brick store)
3. Make your own (recipe in the PDF Pompeii Plans).

I may have missed some other options but these are the 3 most widely used products. Judging feedback from other posts, the FB mortar or HeatStop seem to be the easiest to use.

I used HeatStop 50 and really liked it.
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Old 08-20-2008, 09:35 AM
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Default Re: Started my pizza oven

I used a homebrew of sand, portland cement and fireclay. Those 3 products were readily available at a local brickyard. the ratio mix was 6:2:1. It made a really sticky mortar and I found it really easy to work with (of course this is the first time I have ever worked with any mortar so I have no frame of reference. I must admit, I'm not sure how well it will stand up to the heat- haven't got my oven about 600F yet. But so far so good.
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