Why I Oughta...

My last check-in on the oven showed the 4th chain of dome bricks rising up.  I call it the 4th, but some call it the 'soldier plus three'.  Whatever.  There are 12 or 13 total chains that are needed to close the dome, so four is about 1/3rd of the way.  Today, I'm showing off the sixth (or 'soldier plus five') chain installed.  Along with the 'anchor brick' for the next chain up. We're starting to get a real pitch on the bricks - see below: And, we're starting to see some curvature to the dome, too.  See below: Lots more to go - including the inner arch.  

Last week, I posted the first few photos of the dome 'going vertical' with the second and third (or first and second if you count the solider course as separate) being mortar'd in with high heat refractory mortar.  Today, I'm showing the next chain (the 4th - or 3rd if you similarly call the solider NOT part of the numbering sequence) going in - where we're starting to see the slightest bit of dome starting to appear with each chain of the dome hanging *over* the previous one oh-so-slightly. Below are a couple of photos showing chain four.  (or three plus the soldier....) I've been cutting the bricks with side angles to get a tight fit and that's been working well.  This chain is the first one where I needed to use wedges under the bricks to get the right top angle. Just eight or nine more to go.  With each chain getting a little bit more difficult. 

Last week, the pizza oven dome went vertical with the first chain rising above the solider course .  Today, I'm showing a few more photos of even more vertical construction.  First, I've learned from the FornoBravo community that part of mortar'ing in a chain of bricks on the dome *should* include the placing and mortar'ing of an 'anchor brick' for the next course/chain.  You can see that below - in the first photo.  I set the first brick of the second chain (soldier + 2) in the middle of the back of the dome.  I did this one evening, then let it set.  I came back the next night and was able to mortar in the bricks to the side while using this fixed brick as an anchor. Below you can see that anchor brick with the rest of the chain: From there, the dome keeps rising: Below you can see the pitch starting to be created by the IT / dome gauge.   Below is the solider + three chains.  Four in total - from the outside of the dome.   And here, below, is the same view fr

A couple days ago, I posted details of how I am using sheets of tile (flipped upside down) to create a little drainage pattern that sits on top of the poured concrete hearth of our wood-fired pizza oven .  On top of that tile goes - first - insulation.  Then, the floor and dome.  There are a number of ways to do insulation, but over the past few years, the FornoBravo community has seemed to coalesce around the use of Calcium Silicate Insulation Boards as the *best* insulation.  I found some online - sold locally in Southeast Wisconsin - at a decent price.  I bought 54 square feet of 2" thick boards.  I've opted to go with a double layer - 4" of CalSil boards.  That's the recommendation for the 'best insulation' you can use.  Why insulation? To keep the heat *in* the oven.  In this case, it is about creating a barrier between the cooking floor and the concrete hearth.  From what I understand...if NOT for the insulation, the concrete hearth would act as a '

A few days ago, I shared an update on our DIY backyard wood-fired pizza oven build that showed the latest progress:  the installation of the final rebar and bracing (wires) for the raised, reinforced concrete hearth.  I'm set to pour that 4.5" thick hearth (plus the filling of the pressed bond beam block cavities (so...around 8" deep around the perimeter and 12" deep across the opening spans), but the forms of the heart sit 42" above grade.   Like I did with the foundation slab, I'm planning on using the MudMixer to help pour the concrete.  The problem that I'm facing is that the Mudmixer's chute stands just 16" from the ground.  That means....that I have to either use buckets to lift the mixed concrete up from the Mudmixer chute or....raise the Mudmixer to allow it to 'POUR' directly into the raised hearth. If you look back at this post where I showed the foundation slab pour, you can see that I made a platform for the Mudmixer to allow

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 pl

With excavation started on the site of our backyard wood-fired pizza oven (on our drywell) , I need to move from the theoretical (What could an oven look like?  How high should it be?  What would it need to be made out of?  How many cinder blocks? What layout?) In my recent post on excavation , I ran through some mental math to figure out what size the hole needs to be, what size the slab will be and how wide the block foundation will be once constructed.  I ran through both a 10x8x16 block scenario and an 8x8x16 block scenario.   The 8x8x16 is the traditional block, but I was considering if the extra 2" block in the first (one or two) courses is appropriate to all for the footing of a brick face on the sides of the oven. Off I went to Menards to poke around in the construction block section.  Back in January, I posted the details of how there are L-shaped cinder blocks that help make proper corners and I wondered if I should be using those to make a square pizza oven stand .    I

A few weeks ago, I posted a couple of items related to my 2024 goal of building a wood-fired pizza oven in our backyard including a look at a couple of locations , some brickwork inspiration and how I could build the stand out of cinder blocks - including corners .   With the snow melting away this week, I went out to look at one of the locations and remembered...that ahead of the snow, I was digging around trying to find the 'edges' of the drywell.   Below is a photo showing a number of locations that I dug down to see 'how deep' the drywell is located and how I was probing to find the 'edge' of the well.   The drop from grade to drywell is variable across this six-foot-by-six-foot section.  Surprisingly so.  I also found (I think) two of the 'edges' of the drywell.  Which...if I sited the oven where I *wanted* to, would have a small portion of the foundation OVERHANGING the drywell.  That would mean that I'd have to bring in some gravel - which i