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  #141  
Old 07-08-2014, 12:36 PM
jms jms is offline
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Default Re: 30"/760mm Scotland Pompeii

Then I got the final brick cutting out of the way. Just straightening stuff to make it look better once it is pointed.




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  #142  
Old 07-08-2014, 12:36 PM
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Default Re: 30"/760mm Scotland Pompeii

Then I started pointing and got the arch done. Just a simple white sand/white cement mix.



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  #143  
Old 07-08-2014, 07:49 PM
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Default Re: 30"/760mm Scotland Pompeii

G'day
That outer coating of brick will go a long way to waterproofing the oven. But you still have the Achilles heel of any oven in the open and that's the hearth at the entrance. That hearth brick will soak up any rain that falls on in. It will wick into your oven and of course your insulation will soak it up real fast. A tarp laid on the hearth is a good enough temporary measure, but a outer door is what you'll want in the long term.
Regards dave
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  #144  
Old 07-09-2014, 11:45 AM
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Default Re: 30"/760mm Scotland Pompeii

Quote:
Originally Posted by cobblerdave View Post
G'day
That outer coating of brick will go a long way to waterproofing the oven. But you still have the Achilles heel of any oven in the open and that's the hearth at the entrance. That hearth brick will soak up any rain that falls on in. It will wick into your oven and of course your insulation will soak it up real fast. A tarp laid on the hearth is a good enough temporary measure, but a outer door is what you'll want in the long term.
Regards dave
Yep, I'm planning on building an outer door for this reason.


Did some more pointing today, finished the chimney and started on the dome.


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  #145  
Old 07-12-2014, 06:34 AM
jms jms is offline
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Default Re: 30"/760mm Scotland Pompeii

I've finished pointing over the last two days.




Next I've got to clean it up. I've also started buying pizzamaking supplies.
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  #146  
Old 07-12-2014, 07:03 AM
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Default Re: 30"/760mm Scotland Pompeii

Very nice looking oven .
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  #147  
Old 07-21-2014, 05:55 AM
jms jms is offline
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Default Re: 30"/760mm Scotland Pompeii

The first products of the oven.

Caputo 00 dough (20hrs bulk fermented, 6 hrs balled, both at room temp), San Marzano sieved tomato sauce, mozzerella, chorizo. Made 6.



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  #148  
Old 07-21-2014, 05:56 AM
jms jms is offline
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Default Re: 30"/760mm Scotland Pompeii

Banana and Confiture de Lait (Milk Caramel sauce) dessert pizzas. Made 2.







Next time I need to go hotter and build a bigger bed of embers. I aimed to not overload the oven this first time, but I know it can higher to get that really spotty effect on the crust.
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  #149  
Old 07-22-2014, 01:24 PM
jms jms is offline
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Default Re: 30"/760mm Scotland Pompeii

I've made up my weatherproofing door over the last few days. The wood was part of an old tabletop, sanded down, and four coats of varnish. With a couple of handles and a weathersealing strip around it.




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  #150  
Old 08-05-2014, 02:20 PM
jms jms is offline
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Default Re: 30"/760mm Scotland Pompeii

I've finished cleaning the oven brickwork. I just wish I'd done it before the mortar set and then it wouldn't have taken a couple of days.





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