- Another thing I cannot find in China
- New Member- New build
- Napolino 70
- oven setback from front??
- 3" or 5"
- How high
- Chris' oven build
- oven floor insulation with rockwool
- Measurements for Corner Installation 36" Pompeii Oven
- Relocating a Giardino
- Indoor install questions
- Wood Smoke Release Question
- Too Small?
- Ashes between the floor stones
- Big screw up needs correction
- 32 Igloo Build, Lakeway TX
- Buying & Cutting 2nd hand bricks +bonus question
- Smallest Pizza Oven.
- Irish Build - sizes and Quantities
- The why in Foundations
- flue placement
- Laying bricks for rectangular doors
- Types of Sand
- Foundation Question
- Oven Shipping Issue
- 36" build in Tallahassee - AKA Bruce's Folly
- Hearth construction
- Corner Installation Foundation
- Cedar Heights fireclay
- Corner Build Help Needed
- Advice on Laying (circular?) insulating hearth
- Laying vermiculite
- Polo's Thread
- Insulation blanket
- Hardware for the indespensible tool
- Before pulling the trigger, in need of criticism
- Rockland County, NY 36" build with pictures.
- Spark Arrester for Primavera?
- Different kind of foundation. Am I crazy?
- Reasons for Cutting Oven Floor ?
- stucco thickness for smallest possible stand
- The right mortar
- Chimney under barn dilema
- Oven floor material
- Strada Oven on a Redwood Stand?
- support for chimney
- Fireclay/Sand mix under floor
- Cal-Sil board available in Northern California
- 36" Corner build question - Foundation Size - Block Stand Size
- 42" in Portland OR
- Vermiculite or Perlite
- planning and layout stages
- Claypave Pizza Oven Kit - Australia
- brick igloo waterproofing
- Amerigo Pizza Ovens
- Rome wasn't built in a day and neither will my oven - 42" Pompeii Oven Build Seattle
- Selection Of Oven
- insulating fire brick questions
- Planing stages for 40" castable in Iowa
- oven weight over vermiculite mix
- Oven next to roof? Draft issues?
- Casa2G90 Base Size
- Oven Floor disaster
- Permit...
- Design Recommendations Wanted For Adoquin Stone Base
- Design Recommendations Wanted For Adoquin Stone Base
- Oven cracking, need some advice
- Russian oven design, unusual hearth floor.
- Indoor oven venting
- Structural Slab for new WFO
- Greetings
- Wall thickness?
- how big?
- Help No Insulation!
- oversize hearth for Casa 110....
- Possible approach to hearth
- Delivery
- Almost there...
- Dome thickness question
- foundation depth confusion
- Any reviews for Fozmex kitset ? (New Zealand)
- A Suggestion for Those Living in Damp Climates
- Insulating existing barrel oven
- reuse fire brick?
- Vent arch construction
- Brickies Grey for Concrete Pad?
- InDoor Oven
- Loose perlite on floor.
- Curing the oven
- Rocket pot oven
- A n00b building an oven - Need some info/direction please.
- Can I use red bricks instead of firebricks?
- new build with 36" stainless skin
- Oven weights?
- Oven Stand
- Calculating air velocity within an oven
- A few questions about hearth insulation and mass
- Groin vault base for a hearth. Is it possible?
- Foundation
- Oven Built into Deck
- Questions about hearth insulation
- Building a barrel brick oven...
- Refractory cement: pre-mix or not?
- Uneven insulation pad
- Foundation Question
- Locating oven with pool nearby
- Insulating an oven hundreds of years ago
- 46 inches pizza oven from Slovenia
- Updated Plans
- Rustic Primitive Materials
- Super Excited to start new project
- Final oven coating
- Starting my barrel vault
- Moving my new Primavera
- Pouring hearth Qs
- Oven floor insulation
- uh oh...
- Price range for building project
- Price range for building project
- Firing up & fixing up an old WFO in Mozambique
- Firebrick or builders mortar for floor surround
- Kansas Corner Build
- New Guy - How to take the plunge
- Vent
- exposure of vermiculite during the winter?
- firebrick base question
- Foundation
- Artigiano Design Questions
- Getting started
- Awesome Experience
- Newbie here, getting started!!
- Finished Hearth - Vermicrete
- Dome design
- New WFO in Asheville
- Pompeii oven installation
- Hardibacker
- Perlite
- Small Oven needed - looking at Strada60 or Primavera60
- 42" or 32" oven?
- Build stand into a retaining wall
- Anyone know about concrete and fire?
- Insulation question.
- CMUs vs. Other Materials for Base walls
- Insulation pad
- Questionable dome insulation installation
- Two Tricky Questions
- Retrofitting under floor insulation - insulation thickness and door/dome ratio
- form for barrel type oven
- Flue angles
- attempt at fireplace/oven combo
- Thermocouple and insulated door for oven
- Is a Green (Eco) Roof Possible?
- Update on my floor which exploded from steam re wet insulation
- floor insulation options
- Metal roof rafters
- Cooking with Radiant Energy
- beating a dead horse-footings-club foot
- Advice on buying firebricks
- Help wanted with Brick Roof design and mortar recipe - pls
- Question re oven floor--does it have to be some kind of tile?
- Building a Mobile Brick Oven
- footing perimeter width
- Update to my oven
- Cure again?
- Build using foam form
- leveling oven floor
- Dome walls on brick floor
- Looking for barrel oven tips
- Blanket vs loose insulation
- Footings?
- New Build On Existing Slab- NC
- 9 X 18X4.5 inch firebrick
- Expansion gap question on dome
- gravel and slab on soft soil?
- 36"w/ Steel Stand, 2-3 Week Build
- What Dome?
- Any problem using just sand to set floor
- location
- Pacific Clay Brick
- Place chimney in back of oven?
- My 42inch oven build in New York
- Thermal Breaks: Definitely Worth It!
- connecting inner and outer arches
- Arch question
- Durock platform for hearth pour
- Might be a stupid question...
- Can I use inulated firebrick?
- Converting a fireplace into a wood-fired oven!!
- Base built and hearth poured.....now Im stuck.
- free pizza ebooks
- Hearth and Oven Floor installation
- Making plans
- Mortar joint size question
- Portuguese ovens??
- Questions, and little time
- A Few Questions
- Getting started
- Picture JPEG attachments in-line
- Looking for a pompeii 46" build post.
- crack problem...
- Two tiered ovens? Safety? and Quickest time to build a pizza oven.
- angle iron for stand
- Help me design a mobile oven install on the cheap!
- 2 layered firebrick oven floor?
- New user.... Lost.....
- how high on the base?
- Entry/landing brick to use?
- Fire Clay to set oven floor?
- Dry Stacking
- 42" WBO build in NJ vent landing ?
- The start of things to come uk
- Perlite doubles as finishing structure?
- new adobe oven plan - pls comment
- dome shape?
- curing in cooler weather?
- Arch Question
- Waterproofing Dome
- New Progress
- Fire Brick angle on first layer when forming Dome
- Oven builder in GTA
- Heat....and insulation
- Dome height
- Indispensiable tool?
- Sandy Foundation
- oven floor
- Which vermiculite (fine or coarse pellets)
- correct oven plans
- Novice..no really!
- New Project. Help Needed.
- How much vermiculite do I need
- Oven Floor template
- How small?
- what if... Thin brick?
- Bread & Pizza
- foundation
- New Oven Planning
- How Easy is it to Move the Primavera 60
- looking for fireclay in ireland
- Fire Brick Storage
- 24" Oven Okay?
- Soilid Works model?
- new build need some help
- Soldier Course...Full Brick? Half Brick?
- possible humidity problem?
- fire code - permit rejected
- DIY Casting Modular Oven
- Insblock19
- Why do plans call for 8x8x12 sized blocks?
- Mobile refractory pizza oven build/design
- Second raised floor inside