[Closed] we love a good pizza oven thread don't we?

can you not just put it on a concrete slab (for the heat sink) and use it as it is. Give it a clean up with a wire brush. Fire in the back, pizza in the front.

wouldnt it need a layer of bricks inside it too

Not really, my home made weber kettle attachmaent works brilliantly, and doesn't have any insulting qualities at all.

Granted, I'd prefer to make a big clay affair, but I've just not got round to it, can never really source clay locally.

can you not just put it on a concrete slab (for the heat sink) and use it as it is.

Not really, my home made weber kettle attachmaent works brilliantly, and doesn’t have any insulting qualities at all.

im surprised youve both suggested that, id have thought that what makes a good pizza oven a good pizza oven is the greater insulation, enabling higher heat stored for longer?

thanks

Can't you put the layer of bricks on the outside, use the metal as a form and to hold the chimney?

im surprised youve both suggested that, id have thought that what makes a good pizza oven a good pizza oven is the greater insulation, enabling higher heat stored for longer?

Depend what you're doing tbh, I only ever cook mibbe half a dozen pizzas top, a few minutes each at the temp. the weber can get up to, so no need for ages worth of heat.

im surprised youve both suggested that, id have thought that what makes a good pizza oven a good pizza oven is the greater insulation, enabling higher heat stored for longer?

if you're going to make 100 odd pizzas a night it probably would - because the pizzas cook really quickly and you keep opening the door to put them in and take them out so the thermal mass (not the insulation) helps keep the temperature constant

Personally after about 15 to 20 pizzas in an evening I'm pretty stuffed.

Obvs you want to get heat into the base as this is important to cook the base properly.
A certain amount of insulation would help the base heat up as without it the heat from the fire will dissipate quick quickly.
You could start without bricks on top and see what happens. If it's not so good then you could add something later.

Personally after about 15 to 20 pizzas in an evening I’m pretty stuffed.

i usually have pizzas about 9-12", having 15 of these is quite impressive even if they are really thin

i usually have pizzas about 9-12″, having 15 of these is quite impressive even if they are really thin

Whoooooooosh.....

Essentially its a steel inner, insulation fill, anodised metal outer with stones in the bottom on a heavy steel base, standing on stubby legs.

The stones weren't expensive to replace (shipping for two was more than the stones themselves) and they're "branded" to fit the particular oven.

The door helps with getting heat into the oven but stays off to cook pizza once the oven is hot.

pizza ovens don't have doors though, do they...just an opening...

DrP

does that have like 2" insulation around the firebox?

It'll be a glass fibre mat I assume yeti but I don't intend to cut it open to find out! The walling is 40-50mm at a guess.

Here is my attempt. A dome of engineering bricks formed over a sand pile, a cavity filled with vermiculite, outer skin of normal bricks and then insulated render. If I did it again I would insulate the base and make it a bit smaller as it takes a few logs to get up to 500 degrees c.

Just wish we could find some flour!

<img src="https://i.imgur.com/jEUObkw.jpg" alt="" /

For a few seconds I thought those were your French doors and couldn't figure out why the beer was so big!

It's an impressive build though is that. My original plan was to self build but the oven came up at a good price so went that route in the end

Whoooooooosh…..

stone baked frisbee

I think j know where all the flour and yeast has gone.

I wanted an Ooni for my birthday end of month.

Last week there was plenty

Now there is none 🙁

OP it looks like a lame template I'm afraid. Dome ovens are better than tunnels. Instead of buried glass bottle for hearth insulation you can use light weight breeze blocks (the type meant for house wall insulation). Calcium silicate board under the hearth is better and then body soluble kiln insulation over the top.

Here's mine from our old house. Got the same inner dome (being lazy and bought a kit) to build at the new house.

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thanks chaps.

nixie, looks like my template is indeed a little lame when i look at those ^^^ ill have a look into the breeze block/calcium silicate option, ill do a bit of googling.....

jaminb, now thats a smart oven, lovely!

yeah, looks like i may be being too hopeful that i can build somethings easily and for not much wedge, i wouldnt want it to look crap.

thanks for your advice and pics, appreciated.

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Don't know if these photos will work but I made a small pizza oven and BBQ from an oil drum a while back so similar principle to what you have. I lined it with fire bricks. little tight on space so takes a bit or fire management but does the job. We get 5 or 6 pizzas out of it before needing to rebuild the fire and get heat into the base again

hmmm interesting.....

where do you generally source fire bricks from, and what sort of mortar are you using? heat resistant or somethings?

that looks more like the sort of thing i was thinking i could do.....

EDIT: been googling. are they vermiculite bricks?

I found someone who was selling a load of left over bricks and mortar. Think they were originally from Vitcas, can be pricey. I cut the ones around the top in half to reduce how much space they took up

@sadexpunk kiln suppliers are a great place to look. Firebricks are basically kiln linings. Doing it on the cheap you can use the bricks out of storage heaters. The main difference is that kiln (fire) bricks are less likely to fracture under high temps. Old clay bricks and engineering bricks are a better choice than modern bricks. There is a special mortar recipe that resists heat better than you should use.

Vermiculite is an insulator rather than the main heat retaining layer.

You can just dig clay out of your garden however puddling it is damn, damn hard work. My first oven I built using clay. I actually bought terracotta clay from a kiln supplier. That's an expensive choice and it's so heavy that delivery also costs lots.

Victas are expensive. I think there is a bit of scene tax involved :).

That barrel oven looks neat. Nice work.