Concrete vs refractory cement for mass Pompeii Oven Construction Discuss Concrete vs refractory cement for mass in the Pizza Oven Design and Installation forums; Originally Posted by jmhepworth I agree with Mark. When the oven is fully saturated, the bottom of the floor will ...

[DaveW]

Originally Posted by jmhepworth

I agree with Mark. When the oven is fully saturated, the bottom of the floor will be hot enough to cause problems with portland. I considered putting the floor bricks on their side thinking we might cook a lot of bread, but the forum convinced me I won't make that much bread. But it would look really cool.

Thanks, I think I will go ahead and put the floor bricks on edge.

I may start tomorrow if this guy will let me....
Dave

[ThisOldGarageNJ]

he may think your building a raised igloo dog house ???

[Neil2]

SPQR ?

Well, thats being historically accurate !

[MK1]

No offense, but I wouldn't do it. My main efforts with my oven are other than pizza and I did as much reading of old and new posts on this forum as I could stand. Every variation (almost) has been tried and tested. The heat originates (after the fire) from the dome. If you want more residual heat add more mass to the dome. I used about 1.75" of homebrew refractory mortar to the outside of the dome. The added mass makes heatup longer from what I understand but I can't say how much because I only built one.
On the 3rd day my oven is above 300F. The bottom and top of the bread are evenly done.

Have fun with your build!

Mark

[DaveW]

Originally Posted by MK1

No offense, but I wouldn't do it. .....
Have fun with your build!

Mark

Thanks Mark. You may have convinced me but it is too late!!! It was a pain cutting the bricks on edge and I am not in the mood to do it over again. Hopefully it will work out ok.
Dave

[DaveW]

Originally Posted by Neil2

SPQR ?

Well, thats being historically accurate !

SPQR. With my wife being from Rome, I am hoping to attract the spirits and gods for inspiration/protection.
Dave