- 39" Stargate Pompeii
- Texman Build
- Outerbanks 36incher
- how hard is it to build the stand?
- Lilydale 42" build, Yarra Valley, Victoria, Australia
- Filling the gaps with mortar
- IN progress
- Darley
- Scotty's 36" Build on the Sunshine Coast, Australia.
- Help understanding air draw and venting?
- Floor tile question
- Granite and Marble as building bricks
- About to pull the trigger...am I nuts?
- build a pompeii oven 51 " for my little restaurant in Algeria
- Reclaimed over doors
- Moving My Oven, the miniseries. Part 1 - Introduction
- 40" WFO in the New Orleans
- Concrete vent, flat entry
- Dismantleling oven and rebuilding
- Build the wall of the dome outside the FB Board.
- Oven Vent
- Mississippi 44"
- Finished but in need of help
- As dome gets steeper question - heat gun
- Reflective covering under dome insulation
- firebrick
- First Fire Too Hot! (?)
- Laying My Cooking Floor
- clever idea or bad mistake?
- Lightweight Concrete
- NJ, worlds fastest oven build - NOT!!!
- distances from combustibles
- Block for base
- indispensable tool
- HELP!!!! Rectangle to circle
- Chimney Temp for construction
- curing times????
- Floor insulation options because of a lack of materials
- concrete mix
- 40inch - 150mm v's 200mm Chimney????
- Question about Floor Insulation
- cleaning bricks
- bottom tray legs
- setting rebar frame
- bottom of slab won't be level
- Perplexed Oven Opening Guy
- Laying Insulation & Hearth - Pompeii
- Insulating blanket
- Free place to stay in Vietnam
- First course
- Shortage of Materials
- Arch Height?
- Aussie 42" Build - looking for Inspiration!!
- Commercial oven dimensions
- concerned
- My Build 42" oven GT
- DIY Tuscan Grill Questions
- chimney height? for 42" 0ven
- suggestions for castable hearth
- Do I need to re-cure?
- heat stop used for vermicrete
- Finally finished building the dome but now?
- Has anyone used wood for oven base?
- The Last Stand 42" Pompeii Oven Built
- 42" in Hungary by Slovak guy ;)
- Going mobile: My new mobile new pompeii oven build
- Pompeii heat up?
- Tuscan vs Neapolitan profile?
- Lotsa Brick
- Cultured stone and Hardie backer
- Home Brew
- Home Brew
- Martin's Oven Build
- Perlite Insulation Question
- That sinking feeling...
- thermal mass ratio hearth:dome
- want to build mobile pizza oven
- From mixing concrete to mixing pizza dough
- MT's 42 in State College
- How small
- support for bottom tray of form
- Chimney/Flue Construction Tips
- Colorado Pompeii - Temp and door questions
- Mortar for first course?
- Simon's 36" LA brick oven
- To Grind or not to grind
- Any tips for building outer arch/vent/chimney?
- What are the consequences of building your dome too high?
- Superwool 607
- Easiest Entry Transition Ever?
- Buying materials after only 4 weeks
- May be starting my 42" Pompeii in NYC this week...
- Weight Questions
- Aceves's Corner 42" Pompeii Build
- New door for our Pompeii
- Gardella 42" oven
- Frame for bottom tray
- Cloita's 42" Pompeii in Plainfield, IL
- Silverton,Or. Oven
- insulation question
- Chuck's oven underway NY
- Floor Insulation
- Continued Design Ideas
- Using Tapered #1 Arch Fire Bricks???
- home brew mix
- Electrical Question while planning my build
- Need help with my next steps.
- Chip's 42 in Minnesota
- Refractory Cast Dome Top?
- Pizza at the Cottage
- Bop's build
- Midwest WA build
- 35 inch Pompeii Oven Build Saga
- soldiers cut at angle?
- Chimney height and diameter
- 36" no masonery experience in CT
- Slab question...
- vermiculite alone or mix with concrete
- Here is my latest oven, oven number 3 in the curing phase.
- Curing question
- Johnfm43 Build
- Perlite Insulation Board
- cast hearth problems (powdery)
- Thickness of Hearth
- Different method for a flat opening
- Question about gaps in mortar joints
- Floor Size
- Chestnut's 42" soapstone oven & rumford
- When to cut bricks smaller
- Building the stand to 32" high out of blocks issue?
- Opinions needed on this Firebrick
- Opinions needed on this Firebrick
- entrance arch insulation ?
- Insulating slab premix?
- Insulation Question On Mobile pompei.
- alternative cheap insulation?
- FB Board under floor AND dome?
- Gaps in floor and expansion joint
- After the build...is this right?
- 32" Oven in Sherman Oaks
- Is Mortarless Realistic?
- Final Finish - Stucco and Chicken Wire
- To taper or not to taper?
- Insulating slab question
- Structural layer curing time
- sand and fireclay
- tight spaces from brick to granite
- Just layed the sand/fireclay/water mixture to set the bricks -- concerned?
- Replacing floor
- Pompeii oven kit question
- insulate before curing
- Making a Vermiculite/portland 'shell' on top of Insblock-19? Experiences & advice :)
- Tile Saw
- 3 inch Thick Firebrick ?
- Pre build questions
- Have to move the oven
- My biggest mistake!!
- 42" Pompeii Build in Boca
- Insulating front of oven landing
- Paper on the chicken wire for stucco igloo finish?
- We're building in Niagara -- any WNY / Southern Ontario enthusiasts?
- Jeff's 42" Pompeii in Easley, SC (near Greenville,SC)
- Ben's Brick Oven in Berwick
- Jim's Build for the Common Man
- 28" Pompeii
- How many rows ahould I have for a 42" oven?
- Mortar all cracks or go with Perlcrete?
- thermal couple
- Quick construction question:
- Mortar Stains on Refractory Bricks
- mini pompeii oven questions
- Alex’s Pizza Kitchen (APK) build, Central Coast, NSW Australia
- For experts and/or experienced builders!
- gt40's Pompeii Oven 42" build log
- Anchor Plate Sealant
- Finally Starting My 42" Manteca
- Oven Build In Missouri
- Mark's 42" in MN
- Chimneys: Questions and Metal vs Clay
- PC's 42" Build
- Dome on top of floor - mortar dome to floor?
- 9 x 11 x 4.5 fire brick
- Building error...Suggestions?
- Locating the arch????
- Brick Specifications
- Stucco Question - cold line?
- The Indispensable Tool
- The angle of the 10 or so chains for the dome.
- Heat radiation from external wall of Dome??
- Heat radiation from external wall of oven??
- 39" Stand Mount Roller
- Tapir Force Steps up to the plate!
- Cheesesteak's WFO build - Take Two.
- Wet Floor
- Insulation vs. Wall thickness
- vent and chimney
- Teardrop
- FB Mortar vs homebrew??
- Cracks!! Are yours this bad??
- I need curing advice
- I'm getting closer to my Dome!
- Insulating Concrete Hearth
- Debating between Pompeii and Modular build
- Pensacola Build
- A&M's 42inch Pompeii
- Loooong time to get to temp???
- Vegas Pompeii getting off the ground
- Has anyone?
- leveling and backfilling FB insul board
- Custom metal stand for WFO
- How much arch buttressing?
- Thermal mass question
- Tanzania/Canada
- air gaps in mortar
- Waterproof!!!!!
- Will this Flue be effective?
- Day one of 42" oven #2
- Jayson's build in Melbourne Australia
- My 32" oven build has begun
- pre soaking brick
- wet mix mortar
- insulation break at vent and landing
- Dome height on 42 Pompeii
- oven placement to the wind
- Who has used the calcium aluminate option for mortar?
- Major Cracks and salting?
- Castable vs firebrick...which is tougher
- Cracks in thermo mass, what to do?
- $
- 8" DuraTech Chimney Cap - Stainless Steel
- Phoenix, AZ New Pompeii-just getting started
- Price of new ovens
- 36" Pompeii oven in North Carolina
- why not refactory mortar to set floor?
- Poll: How big is your Wood Fired Oven?
- What is everyone using for mortar
- Where is FB Mortar
- Oven Door?
- warm dome
- Compact 36" in Seattle
- Chch NZ build
- Refractory oven maintenance.
- Crack in Vent
- plan changes for neapolitan height oven
- building pompeii style oven
- Maximum vent/landing length - is 20" crazy?
- Freezing temps before curing fires...worried!
- Round shape
- Anyone have experience with Surface Bonding Cement ??
- 42" Pompeii Build in Oregon