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Calabrese 04-01-2009 07:13 PM

Finally started my pizza oven!
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I've accually started it 2 months ago in my shop, after reading about all of these wonderful oven builds and seeing all of the progress I just couldn't wait.

exceloven 04-02-2009 06:12 AM

Re: Finally started my pizza oven!
Looks like you're off to a great start. Very clean work. Looking forward to following your progress. Where is Mississauga?


Dino_Pizza 04-02-2009 08:56 AM

Re: Finally started my pizza oven!
Nice cuts on your oven floor. And I think it's great you're going with full height soldier bricks AROUND the oven floor. I think it will make for a nice oven space inside when you go up a few inches before arcing in the dome. As you can see by everybody's pictures, it doesn't have to be perfect but you're off to great start. Congratulations!

Calabrese 04-02-2009 03:24 PM

Re: Finally started my pizza oven!
Thanks Guy's
HI Mark I live near Matheson and Kennedy. Are you from this area?
Dino, I've been following your oven build and find it very inspiring. I can see how your outside arch took some time, but I can also see that you've really thought about it and I think tieing it in and flaring it out was a smart thing to do - and a little difficult I bet.
I have really enjoyed reading about your oven build along with some of the others. Great Ideas all around!

Calabrese 04-02-2009 07:40 PM

Re: Finally started my pizza oven!
5 Attachment(s)
It's been a long cold winter and I thought I could get ahead by cutting my bricks and starting my build. I decided to make a stage to hold the oven temperarally and try to dry fit my bricks into place to a certain point. I accualy got upto 5 courses before they started sliding down. They held in place pretty good, concedering I tapered the bricks on 3 sides turning them into all key-stones. I then just cut the remaining bricks into thirds and tapered those as well. The wheather has actually gotting alot better the last month or so, so have managed to dig my foundation pour my slab and start my block walls. I've taken lots of pictures but have to rely on my wife and kids to take them out of the camera and up-load them into the computer which I'm not that proficient in either. Anyway, here are some photographs of what I've done so far with more to come.

cchell 04-04-2009 10:35 AM

Re: Finally started my pizza oven!
Great job on all your cuts. All the planning will pay off. Are you gong to use forms or go formless as you build the dome. Saw the plywood template. If you use forms, make sure you use something you can remove when you're finished!

Calabrese 04-04-2009 03:31 PM

Re: Finally started my pizza oven!
2 Attachment(s)
Thanks, I have my fingers crossed. My goal is to have the oven done and cured by the 23rd of June, my 25th wedding anniversary. We are having about 75 guest and the wife says it better be done! I hope so the backyard is a mess. And, Yes I am going with the plywood template. The template I made is accually 2 pieces of plywood screwed together and cut into sections, the plywood base is the same, the base and the form are accually tied together with a threaded rod dead centre on the oven floor, It rotates the full 360 degrees on the rod and keeps me in line and cimetrecal, it should also help me hold up my bricks as I morter them on the higher chains.

Calabrese 04-05-2009 06:49 PM

Re:Can I sink my hearth?
2 Attachment(s)
The weather was in my favour today so I got alot done, finished the foundation walls. MAN, I DIDN'T REALIZE JUST HOW MUCH CEMENT GOES IN TO THOSE DARN HOLES. I did manage to rough wire for a light inside the wood shed, Anyway after everything was said and done I stood back and noticed it looked kinda high, 39" HIGH. Is that too high? adding 5 1/2 for the slab, 3 1/2 for vermiculite, 2" insulating layer and another 2" for the brick. TOTALING 52" from the ground to the oven floor. Could I sink the slab a couple of inches, I've seen it done, but what is the split 50/50 - 60/40 or what. I'd like to do all of the above but If I can't should I forget about the vermiculite layer? Or am I fine? :confused:

Les 04-05-2009 08:16 PM

Re: Can I sink my hearth?

Originally Posted by Calabrese (Post 53380)
TOTALING 52" from the ground to the oven floor. Could I sink the slab a couple of inches, I've seen it done, but what is the split 50/50 - 60/40:

I dropped mine 50/50. The question is, how tall are you? You may find the higher hearth is a godsend (or not).


Calabrese 04-06-2009 04:09 PM

Can I sink my hearth?
Thanks Les, I will sink the slab 50/50, I'd like to stay around the 50" mark. Another question I have: if I switch the vermiculite and the FB board where I have the FB board on the bottom and and the vermiculite on the top will my thermal mass be more efficiant? I realize that it the FB board is cleaner to work on but, if it is so efficiant in stopping heat isn't that what you don't want directly under your bricks? I may be way off, but could someone please clarify. OH and by the way I'm 6' 3".;)

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