- Vent finished
- height of transition to anchor plate
- Dave's WFO door
- vent size for a 36" internal tuscan?
- Vermic and type N
- Vent started
- Keystone Day
- my volunteer has just arrived
- brick thickness for top of landing arch
- Halogens to keep warm?
- Reinforcing arch sides?
- Lid for castable in place
- My oven in Framingham, MA, USA
- Whats the best advice you recieved here?
- dusty dome is 4" tall
- Last brick (well almost)
- To Clad or To Not Clad
- Ryan's 42
- Change of plans...help!
- Oven vent....will it work?
- Chimney/Rain Cap
- Keeping Concrete out of Cells
- Steel frame vs. wood frame
- Pompei oven progress from Carlo
- Acoma 42" Tuscan
- Sad/Happy.. the last brick in the dome
- Dome cracks
- Heatstop 50 offers no strength?
- Mortar set time in cold weather
- 6th course is done (almost)
- (Another) Vent Question
- How hot does entrance hearth get
- David' flue
- props for brick slide
- Sarah's Progress Photos
- well.. I finished the
- Help with vent landing size
- Vent chimney and insulation complete
- George's Pompeii progress
- NH Progress pictures
- Looks like thick mortar did the trick
- Heat-dry mortar made of refactory clay and refactory sand (and nothing else)
- Finished the dome today
- I hope this works
- Reducing Mortar Usage with Firebrick Shims?
- Iron Oven Dome!
- How many firebricks??
- casting a vent to anchor plate transition
- Insulation information
- Entry way too long?
- angle irons on corner installation
- Floor sanding?
- Smoke past door / Throat Size?
- Can I use insulating vermiculite concrete instead of mortar clading
- Entry is done
- perlite -portland mixture for oven floor
- HELP! Can I cure and test oven before enclosing?
- Kemo's South Austin Pizza Oven
- anchor plate to vent
- Heatloss through landing and vent if using Fire brick?
- taking a vote on chimney or not
- Give a shit pills
- Firebrick color question
- Exact specs on insulfrax for 42" oven?
- Are these firebricks the right weight?
- Second coarse and entry
- Supplies in Melbourne, OZ.
- dome questions
- Door
- Thermal Expansion Question - Dome vs Hearth
- Pompeii oven in Switzerland: pics
- Flue Liner
- Arch Rise for Oven Opening
- Question about bricks for vent
- Cracks with smoke coming from them
- Pompeii Oven e-book hits 3,000
- Two floor patterns I drew.
- big day tomorrow
- Cracks
- Dome
- Anyone use red firebrick?
- 50" oven vent size
- Just a small update.
- Dome insulation
- Vent & Chimney
- Vent landing size
- still lots of questions
- Oven Floor
- My oven vision in Google Sketchup
- Laying Floor Bricks On A Bed Of ....
- Lava?
- Dave's Pics of Progress
- Dome to Door??
- confirmation on canadian products
- I found a source/s for firebrick in Austin Texas
- How many bags of Refmix for a 36" high dome oven?
- Dave W's Pizza Oven
- Begining dome construction
- Forno Bravo oven directions
- Cutting bricks and insulation question
- Cutting bricks
- Theremocouple,sand & fireclay?
- Finally finished Oven :)
- Oven (Floor - Wall - Dome) Fire Bricks Thickness?!
- Dimensions of a 32" FORNO Q?
- Brick and Mortor products
- 42" Oven Opening
- Mortar between Brick & Firebrick
- 31.5 Neapolitana style FORNO specification
- Neapolitana Style Oven (31.5")
- Dome To Door Jamb Transition
- Portable oven?
- Rockwool vs Insulfrax?
- Question about oven opening and chimney
- Floating Hearth?
- Very Interesting Arch transition Design
- Oven Sizes in the Plans
- chimney's and where to get em?
- Chemicals in Firebrick
- A couple pompei queries
- ChristopherBlair's 36" Oven
- Adobe Oven Q?!
- The Devil is in the Details
- cast lintel question......
- Floor question
- CalSil board and the oven wall
- Anchor plate question....
- Stupid floor question?
- Starting dome, have question...
- Insulfrax is available in CANADA! :) Yahhh!!!
- Insulfrax is available in CANADA! :) Yahhh!!!
- Vent and chimney design
- Insulating hearth question
- by chance can anyone help?
- Hearth question
- Alternative Designs For Tight Spaces
- Question on thermal mass
- Floor Tiles
- Getting closer in Ravensdale
- Seismic considerations?
- Raising height of original plans
- The last Brick!
- Anyone use igloo building techniques?
- Help! Vermiculite problems
- No space for Insulation
- Used brick splits to complete dome
- Finishing the dome
- Getting ready for the final push...
- A few questions
- Cooking Floor and First Course
- fire brick splits
- Dome stayed up this time!
- new dome approach
- Initial firing heat temps
- The Picton Pizzeria
- Chimney Specs
- Balty Knowles's Oven
- A Question...
- Way to go Balty
- Pouring a dome plug
- Cutting bricks - what power tools?
- Pompeii Oven plans in French and Spanish
- Am I crazy?
- Heads up - almost free refractory flue tile in OH
- tapered soldier course?
- Oven Insulation & Heat
- Update on Pompeii e-Book
- Cleaning the Oven Dome & Cooking Floor
- My oven progress
- Dome collapse - advice needed
- Oven floor gaps
- Neill's Pompeii #1
- Vent/Opening and Heat Conductivity
- Laying bricks near dome top
- Heat Stop cost
- another one born and a ?
- Versachi's 42" oven!
- flying pizza oven?
- Mortar Joint Confusion
- One hole for Versachi!
- Firebrick composition-what's good and bad?
- possible alternate insulation blanket/progress report
- Cure before insulating?
- Connecting front to dome
- Sanity check on my hearth
- A Potential New Low Dome Design
- floor set now debating thickness
- For a few questions more
- AAc blocks instead of Vermiculite insulation under slab
- captain; cracks in vermiculit
- Fire Mortar vs. Refax Refractory Mortar
- check this link out
- Oven pictures
- Average construction hrs for pompeii
- looking for some code help here
- Habitat for Humanity
- Pompeii Plans download
- Space between hearth floor and dome wall?
- Recommended changes should be viewable
- Tell-a-Friend
- Sunset Magazine request
- Recommended changes
- Wire mesh
- Finding oven materials
- Casting vent
- Pompeii Plans Ready for Download
- Updated Materials List
- Splits in the hearth..
- PDF Pompeii Oven plans
- looking for opinions/ideas for space please comment
- Trying a thin Dome Pompeii?
- chimney-fluliner installation?
- Chimney / Flue Question..
- moving question
- No Form Brick Oven
- Block over the angle iron...
- Somebody stop me!
- The Forno Bravo Door
- Dome completed.
- Big commercial Pompeii oven?
- Poured my foundation today
- Oven & Vent Opening Size
- Boccu's oven
- chimney question
- Tuscan and Naples designs
- Feeling brave... a true Neopolitan Pizza Oven
- Dome Angle Question
- Updated Dome Construction page
- How does the dome meet the door?? .....
- captain: didn"t get passed 2 mississippi
- underfloor mortar - wet or dry?
- hearth done - brick floor and dome next
- captain. what size vent
- dome 'cap'??
- Smoking (BBQ)
- using second hand bricks
- captain : is the weather going to effect the curring
- Gaps in the Brick Floor
- captain: the harth is done.
- Captain: Bari style oven
- Insulating Hearth Too Big, no room for anchors
- looking for vermiculite
- captain
- captain
- Christo's Cucina
- Hearth and Dome construction questions
- Captain
- Home Slice
- Another Texas oven
- New Vent Instruction Page