Pompeii Base and Outer Dome

[quinny]

Hi,

I'm hoping someone can answer a few questions.

I don't like the idea of a render/stucco. Is there a way to have just the natural brick on the outside?

Another thing - could I use concrete paving slabs then fire bricks on top of the slabs as a base? I was going to put slabs on breeze block - is that do'able?

Thanks for your help.

Mark

[oblertone]

Good evening Quinny and welcome to the forum. You can indeed do as you say and use firebrick over slabs, although a more common approach is a layer of 'breeze block' laid flat on top of the slab, with firebrick on top of that. It all depends how much heat you want to store in your build after firing to use for baking/roasting etc. The extra layer of blocks act as a heat reservoir and will release stored heat over time, meaning you can still cook 24hrs after your pizza fest is finished.
As to the finish, then yes, a brick skin can be applied on top of the dome, but you need to insulate your dome bricks otherwise you'll just be loosing heat to air and your oven won't function efficiently. The dome bricks normally get a covering of the mortar used to build it, then a blanket layer usually covered with more render or vermicrete*. On top of this you can apply the finish of your choice, and there is at least one build on here covered in brick 'slips' with mortared joints.

Hope this helps.

Vermicrete = the Devils porridge = vermiculite and cement mixed at 10-1

[downunderdave]

Jun 19, 2016 19:25:23 GMT quinny said:

Hi,



Another thing - could I use concrete paving slabs then fire bricks on top of the slabs as a base? I was going to put slabs on breeze block - is that do'able?

Thanks for your help.

Mark

Most builders have found that one layer of firebrick (3") is sufficient floor thickness for retained heat cooking and great for cooking pizza. If you want the floor a little thicker you can stand the firebricks on edge (4"), but if you add an extra layer of concrete pavers under the firebricks you are likely to find that it is difficult to get your floor up to pizza temperatures. For a bread oven a thicker floor is desirable. In either case it is most important to insulate under the floor between the supporting slab and the floor that will be heated.

[quinny]

Guys - thanks for this. Very helpful indeed.
Cheers!