first course on top of floor or beside floor?

[gtofani]

I have read the instructions that state the advantages of the first course going around the outside of the oven floor.
Most of the photos I have seen on the sight have the first course on top of the floor.
What is the best design for strength, which is easier? The placement of the first course on top of the floor looks easier. That way the dome sits perfectly flat on the floor. My chances of getting perfect cuts on a circular floor are not that great. Do I fill the crack whith mortar?
What are the chances of having to replace the outter floor bricks anyway?

[Ken524]

I think it's a wash. Makes no difference which way you do it. If you put the soldier course around the floor bricks (like I did), leave an expansion gap. I used a piece of corrugated cardboard for this. The gap will fill with ash and vanish after a few fires.

If you put the soldier course on top of the floor bricks, don't mortar them to the floor. This is no doubt the easier method. I'd probably go this route if I build another oven.

Chances are you will never need to replace ANY of your floor bricks.

[gtofani]

thanks for the advice, I never would have thought of the expansion joint.
I like the first course on top even better now that you mentioned the expansion. Thats not really a problem if the first course just sits on the floor.

[Dino_Pizza]

Setting the dome on the floor is a fine option and seems to have become the 'standard' now. It does save a lot of cutting; just be sure to lop off the largest chunks that go beyond the dome to keep your heat efficiently in/on the dome.

On your other thread you mentioned you got Dinos and Ginos in your family? You must be Italian. It's about time you build a pizza oven. My family's Greek so their reaction was "Pitsza? A-why you no coook Lamb? Eetalians no no how to coook." Then as soon as I throw on a salt-cured anchovy on a classic Pizza Margarita, they see the light .

You might be ready to start a "building" thread in the Pompeii section. Post some pics of your progress when you can.

-Dino

[gtofani]

I posted some pics on of the stand and filling the cores.
I will continue to post pics as I go.
My wife is Greek (moms side), I am Italian (dads side).
Makes for some good eating at my house, I cant wait to make a fetta pizza with spinach and Kalamada olives. I have all kind of recipe ideas.
Have you tried making spanakopita in the pizza oven?

[Dino_Pizza]

Ya, you've got some good cooking mo-jo going on in your house.

Spanakopita in the wfo is a great idea. The way filo dough puffs in a gas-kitchen oven has got to be even better in the wfo (like most everything else ). I'll be sure post a pic if I get there 1st but you may have your oven done and be cooking by then.
-Dino