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  1. New NorCal build
  2. Home brew with airset alumina mortar
  3. Base for 42" oven
  4. Oven steps
  5. Starting my build soon - have some insulation questions.
  6. Can I convert a brick smoker into a pizza oven??
  7. What to charge to build oven?
  8. 36" in DFW Area
  9. Semi-portable WFO
  10. Build vs. Buy - Tampa
  11. North Central IN Footers/Foundation Check
  12. 24" oven build
  13. 24" cast oven
  14. cold weather concrete question and another.
  15. Florida ovens
  16. Using Stone
  17. Mineral wool
  18. spalling brick
  19. Concrete
  20. entry arch
  21. Need advise on size of oven.
  22. Entry floor tile
  23. Q: about dry-stacking CMUs for the stand
  24. Dome connection
  25. Question about first row of brick
  26. Pizza Oven Base Advice
  27. Pre-made wood fire clay ovens
  28. Started my Build in Georgia
  29. Checking if I am on the right track
  30. Warped calcium silicate board?
  31. Primavera 70 Questions
  32. Weber grill pizza stones
  33. Under Floor Insulation Qld Aus
  34. Thermal Break Options for pouring concrete landing up to cooking floor
  35. Rustic Primitive II
  36. Help malaga Spain
  37. dome finish
  38. heat loss 32" oven
  39. Arch to Dome Transition
  40. Synthetic calcium silicate
  41. oven floor temperature - need some data
  42. Northern CA newbie question
  43. 32" build in north TX HardieBacker board
  44. School Project
  45. 32" build in north TX Insulation question.
  46. 32" build in north TX
  47. Melbourne Newbie Build - Questions
  48. oven # 4
  49. reusing victorian chimney bricks?
  50. vermiculate pour question.
  51. YouTube Video - Cucina Stand
  52. starting a 32" build
  53. Insulation under the oven floor
  54. lightweight concrete pad
  55. New build
  56. Block stand height
  57. A few questions
  58. Can foundation be flush with block stand?
  59. Foundation on sandy soil
  60. Arch design
  61. Aluminum foil
  62. Using Roofing insulation in pizza oven
  63. The Making of a Precast
  64. How safe is the insulation
  65. Oven ideas, opinions, facts and experiences
  66. Experience with std. concrete dome cladding?
  67. Calcium Silicate (CaSil) board thickness
  68. Floating slab or not?
  69. Floor inside dome installation
  70. Heat-holding, and heat-tolerant, concrete.
  71. Quikrete for Hearth Slab
  72. Uk custom cast oven build - Tractors oven will this work?????
  73. Getting ready to start a build in Georgia
  74. New Guy
  75. Base Slab question
  76. Tall stand. How tall is too tall.
  77. Thoughts on this oven build...
  78. chimney position
  79. Oven orientation
  80. Oven orientation
  81. Barrel oven build?
  82. Hearth Concrete
  83. Cladding over perlite Portland mix?
  84. 42" Pompeii Enclosed Build
  85. Details needed for Pompeii oven instruction w angle iron frame
  86. different approach to red clay vs firebricks?
  87. door opening size
  88. Temperature out of chimney
  89. Places to Build
  90. Chimney and vent size
  91. Roxul ComfortBoard IS in place of FB Board
  92. New build in SW Arizona
  93. ceramic roll insulation supplier near NYC
  94. Wet premix mortar - crumble risk
  95. Sealing exposed edge of Super Isol Board?
  96. 63% rule for oven entrance
  97. Can I use clay paving bricks for my dome?
  98. Retro fitting a pizza oven
  99. Freestanding Pompei oven - doable?
  100. Is my benchtop usable?
  101. Getting my barrel started!
  102. brick question
  103. FB board
  104. Getting started - or not?
  105. Chimney?
  106. type of brick
  107. newbie build with pic
  108. To keep the oven hot
  109. Dome render
  110. Ovens List!
  111. Up up and away (dome)
  112. Clay oven, modern materials
  113. Mobile Pompeii - Not for the purists
  114. Length of Rerod in Block Stand
  115. Pizza oven wood to burn in NZ
  116. Will this support the weight of the oven?
  117. Cob or brick & cement? First time build in Winchester, UK
  118. Problem getting the fire going in the back
  119. Trouble getting a good fire going in the back
  120. Well here goes nothing
  121. Dome Size advice
  122. Location/foundation advice please
  123. Using ventilation insulation for the dome
  124. Idea parabolic dome design/dimensions
  125. Concrete Calculations
  126. Dome supplies
  127. Adding electric burner question
  128. Initial build ideas - thoughts?
  129. Can I just use refractory cement and sand?
  130. both wood and concrete used for base… a problem?
  131. Angle cut the bricks
  132. insulation stupid question
  133. Flat dome, and steel arch instead of brick?
  134. Insulating in the base
  135. Dome vs tunnel
  136. Foundation Size
  137. Cucina Stand Question
  138. STL_WFO_Pre-production
  139. Stand Dimension Question by Newbie
  140. Minimum Base Size for Brick Oven
  141. Pizza oven problem?
  142. Pizza oven problem?
  143. Gluten Free Pizza Dough... i need help!
  144. carrying oven on its side
  145. Carry Primavera70 on side
  146. Concrete slab strong enough?
  147. Insulation materials Pros cons types and thicknesses
  148. Newbie Questions
  149. How many bags of vermiculite
  150. Help with wanna be oven
  151. Build in Thailand
  152. Holy Moly
  153. Indispensable tool issue - i'm flummoxed!
  154. Floor Leveller
  155. Primavera (style) Stand - Where to buy or build?
  156. Thickness of vermiculite concrete
  157. Tandoor oven help
  158. Dome insulation - is this enough?
  159. Installation on uneven surface
  160. Starting on existing concrete
  161. Composite Deck right up to the WFO?
  162. Steel Stand size for 36" oven ?
  163. Cal Sil board
  164. Mobile Oven Build
  165. 42" Build Geelong AUS - Curved Stand (based on Maburton's design)
  166. Pre Building stages !
  167. Looking for some input
  168. Forno Bravo Morrtar
  169. Back of arch.
  170. starting the dome, checking opening size
  171. Sunny South Africa Holiday Build
  172. What insulation is best?
  173. Setting The Fire Brick Floor
  174. Feedback on hairbrained idea?
  175. Criticism of my WFO idea?
  176. For My "Next" Build...
  177. Bevel Cuts
  178. Refractory cast from a 2-use form?
  179. Custom Baking Stone - Material Question
  180. "De La Capra" oven build
  181. New Tuscan oven build in Tampa Florida
  182. door for firing oven
  183. Using an existing Chimney
  184. Homemade Insulation?
  185. Plywood stuck to bottom of hearth
  186. Satan's back and he's going mobile...
  187. Which chimney size, height, cap to prevent down draft?
  188. Winter Prep
  189. 2nd hand oven - opinions?
  190. temporary dry-stacked WFO - square design
  191. Finally started
  192. Starting a Wood fired pizza restaurant..Help needed
  193. Concrete Slab
  194. Pizza oven new build- need suggestions
  195. On with ny build, a couple more questions?
  196. Is Cladding necessary?
  197. Cutting bricks
  198. Fire brick quality
  199. Insulation Thickness
  200. Castable refractory Concrete recipe
  201. DIY castable refractory
  202. Insulation thickness and type
  203. Fyrston's 42 in Cen Cal
  204. Oven opening shapes, true arch or rectangular?
  205. Question on oven floor design
  206. newby with a ?
  207. Above Ground Deck Install
  208. Taste and hearth cooking surface
  209. Budget Build 36"
  210. Floor design and materials
  211. Door design
  212. 36" build seeking guidance
  213. Steel base instead of block?
  214. How to secure dome insulation blanket
  215. Support for brick work?
  216. clearance
  217. Fiberglass Dome Roof
  218. Second course angle
  219. Oven floor height, opinions please
  220. Dome height vs Stability
  221. Air channels in the floor and chimney in the back...
  222. Wishing to start first WFO
  223. Finished before I start?
  224. Perlite enclosure
  225. Vermiculite or Perlite?
  226. Lava rock
  227. Glass and Salt Hearth?
  228. New Andiamo 60 Oven
  229. Does size matter?
  230. Chimney at the back
  231. remove the plywood support?
  232. remove the plywood support?
  233. Time for another oven
  234. Is this a good deal? (on Craigslist)
  235. Built a Brickwood Oven, Now what?
  236. Relocateable Oven With Wooden Stand- Ideas?
  237. oven exterior waterproofing
  238. How your insulation should work
  239. Quick stand question
  240. first layer
  241. Advice for floor insulation
  242. Insulated door
  243. How flat does the floor have to be?
  244. Stucco Recipe
  245. FB Board and moisture
  246. how to fix uneven hearth
  247. New here!
  248. 39" Oven in AZ
  249. char
  250. design of compact corner stand