Pizza oven in process (how to overdo it)

Here is the base (all stone/mortar) with bottom insulation and the floor of the oven. I have been busting my scrawny keester making this- well, the next one should be easier Lots of hobbit jokes floating around on this one.

I should have the oven smacked out by next weekend.

Determining the catenary arch with the hanging chain method



Form in place



Built up

I'll be right there. umm- you aren't a Canadiens fan or anything, right?

Swedishchef said:

See..they are gonna lose. As a friend of mine said " I would cheer for Russia if they were playing the Habs..."

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I'm a life-long Bruins fan, so I can sympathize with that one

Rented a brick saw. I call it D'Brickasaw Ferguson. So cool

Haven't fired the kiln in a couple of months- I normally fire about 4 times a year, but this project has had me distracted.

It should get pretty hot, but not to kiln temps. I was going to make a mini Japanese kiln, but it wouldn't have the same top/bottom heat distribution, so I went with this classic design. Chimney will be built today.

Still needs insulation on the chamber

BG- yes, I have specific spots waiting for something hand made. I'm also thinking about making a sculptural chimbly pot

joes169 said:

Looks good, I'm sure you'll enjoy it!

I take it you already have a "recipe" for the insulating castable over the dome?

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I have a LOT of insulating firebricks- mostly broken- I pieced them together with an refactory mortar loaded with crushed insulating bricks. Covered the whole thing with hydraulic cement for some weather resistance until I can make tiles.

First one- this was a test on Friday. Saturday I made 6-8 (lost track).

Not the worst pizza I ever had... the home made sauce really adds something

Jags- it's a good question. In very untypical style- I didn't measure. I thought about putting in a pyrometer port, but then just said screw it. The door height would restrict me from getting an IR gun in there without losing my little t-Rex arm. Luckily I have some experience making bricks hot.

I fired until I thought it was hot. Cooking time is in the 2 minute range I think, with great browning on top. Learned a lot in the first firing that made the second day a breeze.

The smoker box ports in the back could allow access for some sort of thermocouple, or I could drill, but I already have the feel for it. I will use a standard oven thermo for judging temps for bread baking etc. during cool down.