Started my pizza oven

[daniel5455]

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?

[daniel5455]

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?

[nissanneill]

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

[Ken524]

Neill,

That squarish dome would look really cool from the inside. Would definitely be unique!

[Breven]

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.

[christo]

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

Christo

[toddj]

squareish is the new round -- i want to see it

[daniel5455]

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.

[Ken524]

Originally Posted by daniel5455

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.

[Breven]

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.