Should I clad the walls and dome? Getting Started Discuss Should I clad the walls and dome? in the Pizza Oven Design and Installation forums; OK...things are moving fast now and I've made progress on my build. I've decided to pour the 4" reinforced slab ...

[Abear]

OK...things are moving fast now and I've made progress on my build. I've decided to pour the 4" reinforced slab first followed by 6" vermicrete in a 5:1 mixture. Surprised it was solid by the end of two days! As for the firebrick construction, I have acquired large slabs of med/high duty bricks (9x18x4, 9x12x4 and arch shaped standard size bricks for the dome. When I set up the walls tonight, it was extremely solid seeing I used large slab pieces. I plan on using refractory cement for the dome and not using anything for the walls seeing they fit so well. Plan to pour a 4" vermicrete layer around all the walls to support them before I start building the dome. In the end, about 5" on the sides and 6-7" on the top.

Seeing I'm using high duty bricks, do I need a cladding layer before the vermicrete? I understand using foil between the cladding layer and the dome but do you still use foil between the dome and the vermicrete if you decide not to clad? I don't need the extra mass cladding provides due to the higher heat absorption of the high duty bricks. I've also heard on this forum that the cladding also provides strength. Will a dome encased in vermicrete be strong enough? I appreciate all your help thus far! Here are some pics of progress up to now...

[Abear]

Here's a pic with the bricks in place.

[ThisOldGarageNJ]

is your door opening going to be wide enough ?

[RTflorida]

Where are our resident barrel vault experts? hopefully CJ will chime in, he knows WFOs as well as anyone and runs his artisan bakery with a a barrel vault.

RT

[Abear]

Originally Posted by ThisOldGarageNJ

is your door opening going to be wide enough ?

It is going to be 16.5" wide. Is this too small? I made sure a roaster would fit through with no problem....

[thebadger]

Abear,

Looks like you're building a barrel vault oven. If you main plan is too bake bread then you should be in great shape but if your main intention is to cook pizzas you may want to step back and consider a dome approach. There are a lot of good articles about barrel vault vs. dome designs.

Just trying to be helpful. The rest of your outdoor kitchen looks great!

Dick

[Abear]

I'm too far along to change designs at this point. I do plan on making pizzas as well as baking so it begs the question: How wide should the opening be for making pizza? Also, any idea if I should use foil between dome and vermicrete?

[dmun]

Also, anyone out there who can answer my question about using foil between the dome and vermicrete?

I think the consensus it that foil is useless. It deteriorates in contact with the caustic portland. It will create a slip plane, but I don't think one is needed here. Any thought that the foil reflects radiant heat back into the dome has been thoroughly debunked.

[Abear]

I planned on leaving the foil out - thanks for confirming my hunch. Vermicrete seems to be more pliable than concrete in its final state. I'm checking over my brick count today to see if widening my opening is a possibility. I could probably stretch it to 18.5-19" but I need to see if I have enough. My plan is to pour the vermicrete around the walls without cladding tomorrow unless I hear something to sway me otherwise. Arches over the weekend!

[Cypress]

Looks good Just make smaller Pizzas