Mortaring In First Course - DIY Pizza Oven Construction - May 2024

Last I posted about my backyard DIY pizza oven construction project, I was showing the foundation slab after I had stripped the forms.  The pour went well - thanks to the MudMixer.  Now that the reinforced slab was done, I can move on to building the stand.  That stand is made out of 8x8x16 cinder blocks.  If you go back and look in the archives, you'll see that I went back-and-forth about the dimensions of the slab and stand and after a bunch of thinking/tinker'ing, I ended up deciding on these dimensions:

Slab: 72" wide x 80" deep.

Stand: 4 blocks wide x 4.5 blocks deep - 62.5" wide x 70.312" deep.

Hearth: Same as stand.

Oven: 39" interior, 51" exterior side-to-side x 64" front-to-back.

That's the slab that I poured: 72" wide (6 feet) by 80" deep (6 feet, 8 inches).  And, so I could go about building the stand with four blocks wide and four-and-a-half blocks deep.  

Setting these blocks square is important and I had to play around a bunch with getting it right.  I borrowed a snap chalk line and went about trying to figure out how to make a perfect 90-degree angle to set the first corner.  I have that large surface drain that sits on the slab and the dimensions of the block mean that I was going to have to cut-it-close there.  So....I decided to start with that corner; that way I knew the drain would 'fit' inside the stand.  I had a framing square, some string, a tape measure and a couple of levels and did my to cut a 90.  Thanks to high-school math, Mr. Pythagoras of Samos (is he a 'mister'?) and the ole' 3-4-5 right triangle test, I was able to snap out some lines with a high degree of confidence they were square.  

DIY wood-fired pizza oven build - block stand

Then, I went around and laid out my block.  I filled all the spots - even where no block will go due to openings - to make sure things were spaced properly.   Here, below, is the first go at the edges of the stand:

DIY wood-fired pizza oven build - block stand

Making sure to hit that line with the outside edge of the block:

DIY wood-fired pizza oven build - block stand

Then, I removed the blocks where the openings are going to be - starting with the back two:

DIY wood-fired pizza oven build - block stand

I then slept on it for a night.  

When I woke up the next morning, I futz'd with the blocks a little more and then dove in:  mixing up my first batch of Type S mortar in a bucket.  

Type S Mortar - DIY wood-fired pizza oven build - block stand

Starting with the 'highest' part of the stand (I used a level to figure this out), I began to set the bottom course of block with the Type S Mortar.  I used a level and a mallet to work my way around the stand and eventually mortared all of the blocks in.  I used the angle iron that I had on hand to ensure the gaps were straight.  It took me a little over an hour and three small batches of mortar to get them all locked in.  See below for that first course:

DIY wood-fired pizza oven build - block stand

DIY wood-fired pizza oven build - block stand

DIY wood-fired pizza oven build - block stand

Level and square.  A success.  

For my first masonry project, I'm pretty happy with how it came out.  I watered in the mortar for the rest of the day to keep it from drying too fast and allow it to cure.  

A couple of days later - just to see how it would look (and to determine if I ACTUALLY had enough blocks on hand), I decided to dry stack the second course.  See below for a few photos showing the stand going vertical.

DIY wood-fired pizza oven build - block standDIY wood-fired pizza oven build - block standDIY wood-fired pizza oven build - block stand

Turns out, I need to return some of the cinder blocks and buy a few others.  A pallet of block comes with two types of blocks:  those that have clean corners and those with little 'nubs' on both ends.  The clean corner ones are for just that: corners.  The 'nubs' blocks are for in the middle of the runs.  I have too many 'nubs' blocks and not enough corners to do another course.  

Once I get those last few blocks, what comes next is dry stacking (and ensuring their straight) the next two full-block courses, one half-block course and then the bond-beam course.  Right now, I'm thinking this will be four-and-a-half blocks tall, but before I lock that in, I need to sort out my oven floor insulation.  

Why?  Because the height of the oven floor is important - don't want it too tall/too short.  I'm aiming for about 45" from the grade.

Once I get the insulation situation sorted, I can move on to finishing the stand.  

After setting them in place, I'll need to add rebar down every-other-core, bend it across the bond beam blocks and then fill those cores (every-other-one) to lock the stand in-place.  When that is done, it is time to move on to the suspended hearth.  

Comments

Popular posts from this blog

Lou Malnati's Salad Dressing Recipe as Published in the 60's

Tom Thayer's Italian Beef Recipe

Overwintering Disneyland Roses With Leaf Mulch - Floribunda Roses - December 2024