Greg's Pompeii 42" - San Diego Pompeii Oven Construction Discuss Greg's Pompeii 42" - San Diego in the Pizza Oven Design and Installation forums; It looks great Greg. I am anxiously awaiting pizza. Great job by the forum guys on the piping, your almost ...

[eprante]

It looks great Greg. I am anxiously awaiting pizza. Great job by the forum guys on the piping, your almost under the radar, but regardless of the cost the oven has critical mass now and has to go to completion.

Eric

[geisen]

Eric
The RADAR definataly blipped when i mentioned $1400 for the chimminey, but I cautioned that we don't want to cut corners on safety. The revised $600 figure seemed like a great deal and Scott (Smuth10) made me look like a hero while saving my marriage. Thanks, Scott.

Dino,
Ordering online can be a risk, but local prices were even worse. I was getting real tired of cutting bricks but with the dome finished I have renewed enthusiasm for getting the framing up. Remember, Northridge ain't too far from SD for good pizza!!!

GG

[smuth10]

Not a problem. I ordered from them and I had my order in two days in perfect shape. Very well packaged. I believe they are in Ohio, so it may take 4 or 5 days to get to you.

My oven went the same way. I was so tired of working on the dome I was starting to loose interest, but once I was able to put the insulation blanket on and start using it I caught my second wind.

[jwnorris]

Greg,
Congratulations on a fine looking dome. Now you can stop lolly-gagging around and get it finished.

Dino,
I went through 4 pipes before I got one that was not dented.

J W

[geisen]

outside arch is next. With the flared opening, it took me a while to figure out how I wanted to do it. I compensated for the flared opening by cutting a notch into the last verticle brick on the left and right side which squared the first wedge brick of the arch back to square with the front of the oven.

[geisen]

here are a couple shots of the top and interior of the chimminey opening so far. still have to close it up a little more.

[geisen]

Six hours after finishing the arch I pulled out the support. I wanted the mortar to be hard enough to hold but soft enough i could still scrap it and hit it with a sponge to clean it up. perfect timing. all clean.

[eprante]

Greg,
Very nice work on the outer arch and vent. Did you use the angle grinder to notch the vertical bricks for the outer arch? You have a nice 1" relief for the oven door. Now you need to find a SeaBee or Boilerman who have the ability to weld you up a nice stainless oven door with integrated thermometer. If not call me I may have a source of that kind of knowledge.
GREAT JOB
Eric

[geisen]

Eric
Back from the grandkids? Sorry I couldn't wait. Gotta squeeze it in when I can. Gonna close up the chimminey in the morning if you got the time to stop by.

Yes to the grinder. gotta wear eye and breathing protection. messy but goes pretty easy. just gotta take it slow, you can't put it back once you cut it off.
Greg

[Tim M]

Hi Greg,

Really enjoying your build!! I'm in Australia and currently gathering supplies etc, that Indespensible Tool looks....well....Indespensible!!!! (Got a mate of mine knocking one up for me.) Have also ordered an anglizer off the net, thanks for the tip. I was wondering if you could help me out with something. I really like the templates you made and your floor layout/design, and this is one area that is confusing me a bit. Is it possible to post all of the measurements etc for your hearth and oven vent and landing area. I am planning to build the same size oven as yours, and wouldn't mind copying your oven foot print. (If you don't mind!!!)

Cheers,

Tim