hello again all - size and mortar question?

[interguglielmi]

hello again, i have two questions if you ladies and gents don't mind? first, im starting on the dome tomorrow. my oven is 39 inches.. well, any idea what the opening should be? i was going with 19" long and 12" high.

and secondly, should i mix the Calcium Aluminate fire clay mortar? OR The portland cement fireclay mortar.....? i wasnt sure. i want it to last but i read that Calcium aluminate is not easy to work with ??? any help would be much appreciated !!! - Leo

[egalecki]

My understanding is that the calcium aluminate mortar is quite difficult to master using. The portland/lime/fireclay and sand mixture is easy to work with- I used it and heatstop both. I wouldn't hesitate to use it again.

[interguglielmi]

ok thanks so i found this - what do you think?

10 : 6 : 2 : 3 – Sand, Fire Clay, Portland cement, and Lime.

[egalecki]

I'm pretty sure the ratio is in the FB plans. 1-3-1-1, the three being of sand and one of everything else. That's what I used and that's what I'd stick to.

[bimbo]

Originally Posted by egalecki

I'm pretty sure the ratio is in the FB plans. 1-3-1-1, the three being of sand and one of everything else. That's what I used and that's what I'd stick to.

Just had a look and that is defiantly what the FB plans say to use

Sorry but can't help with the opening size

[gjbingham]

Your dome height should be 24.5 inches high if you are building the more round/spherical version (non-neopolitan). That number is based on 63 percent of your oven size (39"). A little bit higher or lower won't be a huge issue.

I can't remember the dimensions for the width. I remember that most of the discussion on width talks about having enough room to get larger pizzas/food (turkey?)/tools in and out without being restricted by the entryway walls. I used 20 inches for my width on my 37 inch dome. That works fine for me. I suggest you re-read the plans and decide for yourself.