|
New build
Jun 23, 2015 21:23:17 GMT
via mobile
Post by gristy on Jun 23, 2015 21:23:17 GMT
Hi all, just about to start constructing my pizza oven. Can anybody advise me on what would be a good cooking surface size ? I'm going for a 950cm diameter.... Also what bricks would suggest to build the dome ?
Neal
|
|
|
Post by chas on Jun 24, 2015 7:55:24 GMT
Hi Gristy, and welcome...
you've lit on a size (assuming you mean mm not cm) which at 3' 2" is usable alright. If external it'll fit on a 4' base with enough for plenty of insulation. If internal, plenty inside but getting biggish outside: 3'2" + 9" min brick+ 4" min insulation+ 1" min render = 4'4" minimum o/s diameter. To some extent you can increase cooking area by using a course or two of vertical brickwork before you spring the dome - gives a bit more room to push ashes and logs to the side.
Choice of bricks? Read a few builds here and decide what your budget is, what you can easily get, what your building experience is, what plant you have available! Soft reds cut easily with a hammer, bolster, and patience...
Good luck and keep us posted.
Chas
|
|
|
Post by utopiangames on Nov 24, 2015 22:49:30 GMT
80cm interior on mine and its more than big enough IMO...tbh I wish I'd gone 70cm, less wood easier to get to temperature etc.
I used reclaimed old red clay bricks at 55p each delivered from Travis Perkins, my local had thousands in stock, I used about 100 in my build.
Cutting them all in half was easy with an angle grinder making a small groove all the way round then a bash with the bolster and hammer did the trick 99% of the time.
|
|