#11  
Old 03-17-2012, 07:11 AM
david s's Avatar
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Default Re: I Blew It !!

Because I was rather starved for space I designed my oven on a square base 910 x 910 mm
I pushed the entry into the oven a little and made the entry really shallow. All works pretty well, but interior is only 21".
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  #12  
Old 03-17-2012, 12:37 PM
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Default Re: I Blew It !!

Sorry,
I do not have a true cantilever on the front of my oven. I supported mine mostly off of corbels which were preformed into the hearth. I think that I've seen the cantilever pored afterward some where on this site though. You will have to use all the available space outside of the insulation "foot print" of your oven to get enough counter weight to make it work.

To do what I did now, you would have to bring you supports all the way from the foundation.
Assuming that you will finish your dome as an igloo:
You might think about gaining a few inches in the back of the oven in a similar manner. Put your dome as far back as possible. Keep the firebrick a full 2 inches from the edge. This would keep the main weight of the dome where it needs to rest. It would leave a bulge in the rear of insulation and render hanging over the edge. This could be supported from the foudation: A block pillor in the very center of the rear of the stand. There should be a few inches of the original fondation there for it to partially set on. An extra 16" X 24" foundation could be pored under that. I would bring this support column up even with the hearth. I would tie the hearth and the new support column together with a couple of layers of cement board cut in the simicircle shape of the finnished dome.
You will have about room for about 2 inches of the board to set on the original hearth. This should be able to support the small amount of insulation and render which bulges out side of the hearth.
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  #13  
Old 03-17-2012, 01:28 PM
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Default Re: I Blew It !!

I think I will dig the soil and pour an extension to the concrete foundation. Add an extra row of blocks and add to the hearth with concrete. All tie ins with 1/2 rebar for strength. It's a ton of work but I believe it has to be done. I need to make this a true authentic italian brick oven as this is a passion and hobby of everyone on this site. I would hate to cut a corner this early. It's a few extra bucks and a couple of labour days.....hey Gulf great job on you oven it's fantastic!!!
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Old 03-17-2012, 02:10 PM
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Default Re: I Blew It !!

If you are doing the extra work - consider a 42 inch?
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Old 03-17-2012, 02:23 PM
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Default Re: I Blew It !!

Quote:
I need to make this a true authentic italian brick oven as this is a passion and hobby of everyone on this site.
I would agree. Your most-important addition shouldn't be that much trouble and hopefully go quickly. FWIW, here's how I did my cantilever.

John
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  #16  
Old 03-17-2012, 02:37 PM
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Default Re: I Blew It !!

I did a small cantilever actually it was about 4" on 4" hanging over:



I'm grinning because I was using the back vibrator.

I had a couple inches of rebar sticking up so I tied into them. You could drill a couple bolts or glue some rods into the base-front for more rebar to cantilever a counter.

BTW: I just posted to someone else a minute ago on his question and I made this point that might help you: If you build your ovens vent landing with a flared opening (the outer arch is wider than the inner) it gives you a little extra "counter" area in the landing itself to set pizza peels on, cast iron pots and such before you push them into the oven. My counter is a tad shallow, but with the wide vent-landing area, I've plenty of room.

Good luck, Dino
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Old 03-17-2012, 02:45 PM
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Default Re: I Blew It !!

I have read many post's on the size of the oven 36" or 42"......my opion is majority have built 42" for large party's and large pieces of meat. Everybody who has built the 36" is satisfied. If I build a 42" I will have to extend the sides as well. Not a big fan of that process. I have convinced my self to extend the back for the proper 70" hearth as following the instructions by width is only 54". I would like cook 1 pie at a time , 3 or 4 pies would be stress!! ... But what do I know, just a rooky here looking in from the outside!
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Old 03-17-2012, 04:13 PM
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Default Re: I Blew It !!

"I have convinced my self to extend the back for the proper 70" hearth"

It is more work, but in the long run you will probably be glad you did it. As for size, a 36 inch oven will do pretty well anything you want. Most of us cook only one pizza at a time anyway. Even with a crew helping, you will be hard pressed to do the prep/toppings on pizzas fast enough to cook more than one at a time.

Last edited by Neil2; 03-17-2012 at 04:16 PM.
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  #19  
Old 03-17-2012, 04:40 PM
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Default Re: I Blew It !!

Your right, I will go for the extra work and the 36 build should fit perfect. We do entertain but never a wild shin dig. Will start after the snow melts,it a short season up here in the great white north ! I still have a foot of snow in my back yard. Probably will have to start after the May long weekend.....that when it's safe (temperature wise ).
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Old 03-17-2012, 05:05 PM
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Thumbs up Re: I Blew It !!

Quote:
Originally Posted by Mr.Buckles View Post
I was not aware of this site and built my base with the dimensions measuring 54" inches by 54" inches. Can I fit a 36" inch Pompeii hand made brick oven ?:
Take heart, I did the same thing! Had planned to build a barrel oven and built the base for the barrel design. Then, I decided to build a pompeii oven. The base was too small. We cantilevered on two sides and it turned out OK. Nobody would ever know to look at it, but we did some redesign mid-stream and we are happy with it. I made a fairly wide entry, but not as deep as most.

You can see we extended the base toward the house and toward the front of the base. Steel rebar is the secret
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