Design Recommendations Wanted For Adoquin Stone Base
Hello, I've got some Adoquin Stone secured for the floor of my future pizza oven. I have 3 pieces 24 x 24, 16 x 24 and many 16 x 16 in pieces as well as plenty of chipped and cracked extras. I'm thinking the design should start with the oven floor and go from there. Because they are all 3/4 inches thick and I have so much stone, I'm thinking of doubling the floor. Would the 1 1/2 inch floor be worth it and if I want say a 40 inch floor, do I need to make the floor roughly 40 in plus 2 times the width of the fire brick that would make the dome. I am also not sure I need 40 inches, but definitely don't want to go through all this work and not make it big enough. I'd say I would do two or three pizzas at a time max and want the ability to do roasts or bread as well.
|Thread||Thread Starter||Forum||Replies||Last Post|
|Design Recommendations Wanted For Adoquin Stone Base||johnt||Getting Started||8||02-07-2013 07:02 PM|
|Help wanted with Brick Roof design and mortar recipe - pls||colonelorbit||Getting Started||5||09-20-2012 08:37 PM|
|Does Sand Stone make a suitable oven base||ManicOrganic||Introductions||2||05-17-2012 07:13 AM|
|Dinos base design in 3D sketch||Dino_Pizza||Getting Started||6||10-25-2008 03:33 PM|
|Pompei Oven Base in Winterland - Floating Design||tdibratt||Getting Started||1||07-09-2008 07:42 AM|
All times are GMT -7. The time now is 11:33 AM.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC