New Oven in Connecticut Pompeii Oven Construction Discuss New Oven in Connecticut in the Pizza Oven Design and Installation forums; JQ, Our oven is 42" so we have a 21.5" dome height a 20" opening and a 12.5" high arch ...

[mrgweeto]

JQ,
Our oven is 42" so we have a 21.5" dome height a 20" opening and a 12.5" high arch opening. Because you are making a 36" oven that should be fine. Keep on going so you can beat the weather. Looking Good!!
G

[redmen4]

Need some help. How do I determine the angle to cut my soldier course at? My oven is a 36 inch with an anticipated 17 inch dome height. The soldiers will be outside the oven floor. What angle to cut the soldiers at??

JQ

[Bob C]

JQ,
Good luck! from a fellow Connecticut WFO/pizza lover!

Bob C

[mrgweeto]

JQ,
Our soldier course started on the floor but this will work for you as well. I took and made a cardboard template using 21.5 as my height 21 (half of the 42" oven diameter). You end up with a right angle. I then drew and arch 21 to 21.5 and cut it out. I stood that up and then put a piece of cardboard the smae height as my firebrick on end representing the soldier course and drew a line that gave me an angle closest to the start of the curve. Once I determined that I just used that as my angle template, set my saw to that angle and started cutting.
G

[redmen4]

Here is some uodated pictures of the build.

1. Took towels off last Saturday to look at the slab and begin work on the floor. Not the best job on the slab but I think it will do.

2. Laid insulation board (Insblok 19, 3 inches) and started the floor work.

3. Pawn shop special, 8 inch wet saw.

4. Soldiers are all cut, hope to mortar tomorrow between soccer, Jets-Pats and whatever else may come up.

JQ

[mrgweeto]

Looking Good!
G