Instructions on Dome and Floor from Pompeii Plans Getting Started Discuss Instructions on Dome and Floor from Pompeii Plans in the Pizza Oven Design and Installation forums; Just starting to understand the Instructions pls bear with us. With reference to the Section on "Brick Cookling Floor", it ...

[roseglingad]

Just starting to understand the Instructions pls bear with us.

With reference to the Section on "Brick Cookling Floor", it is stated that a round refractory floor is more efficient in saving fuel as the doom wall is sitted on the insulating hearth. Since we will be following the Pompeii brick oven plan, both the dome and cooking floor are made of firebricks where the dome wall sits atop the cooking floor. Now, is it adviceable to cut the bricks of the cooking floor to shape it round so that the dome wall sits on the insulating hearth not on top of the cooking floor as the plan envisage ?

Also kindly advice us how much thickness is necessary for the thin layer of sand and fireclay under the cooking floor with 36" 0r 41" diameter cooking floor.

Thanks.

[dmun]

Originally Posted by roseglingad

Is it adviceable to cut the bricks of the cooking floor to shape it round so that the dome wall sits on the insulating hearth not on top of the cooking floor as the plan envisage?

Some people have cut the floor round to match the dome. This isn't necessary, unless you are finishing the dome as an igloo, and need the space for insultion. It isn't visible in the finished project. I'd cut any bricks in half where less than half is needed, so you have them for dome construction.

Also kindly advice us how much thickness is necessary for the thin layer of sand and fireclay under the cooking floor with 36" 0r 41" diameter cooking floor.

The main purpose of this layer is to smooth any irregularities in the slab, so your floor will be perfectly flat. Any amount will do, half an inch is just about right.