Newbie seeking to absorb knowledge for first WFO build

[robarb]

Hello all,

I've only gone and done it and decided to build a Wood-Fired Oven in my back garden (eek).  I've started reading all of this forum and the great ideas and advice that come with it but i'm still not 100% which route to go down given my available space... So...

Here it is from the very beginning; my story from nothingness to glorious pizzas!

       

Here is what I've got to start with, a space that's roughly 3m x 2.5m.  I would like to build the WFO somewhere on the 8 flags nearest the garden/border.  I'm currently installing a new pergola and decking area exactly where the old decking is, so it can't be too close to that (can it)? 

I appreciate you're all busy people but if i could get some advice from the below questions i can start to formulate a more fixed plan of action. I've done some basic research and know roughly where to get the basic materials. The bricks you see in the picture are inherited (as of yesterday) off a neighbour who's knocked down his garage to make way for an extension. Ideally i would like to make the base from some of these and some timber sleepers, with the bricks having a white render finish. So my questions:

• What is the general consensus on Brick Vs Cob? I'd like to go down the earthen cob route but i know these can be pretty heavy for a decent size and i'm not 100% sure if i have the available space
• What sort of dimensions should i be aiming for, i think from reading, i'd like a 400mm-480mm opening but what sort of dome does this result in (both for brick and cob) and what sort of base size would i need?
• Can i put the oven on a thick timber sleeper plinth with a thick insulation layer? Would the oven be too heavy for the wooden plinth? Would the insulation layer need to be ridiculously thick? Is a handmade concrete plinth better even though it would be very heavy to lift into position?
• I'd prefer not to have to move the patio flags, they are 2x2's, 50mm thick and they're on a decent bed and pretty level.  Can i build my brick base on top of these; i'd like the base to be hollow as such, for example a little timber store.

I've got plenty more questions but i'd rather not bombard people on my very first post and i'd still like to do a little discovery myself.  I think once i come to a conclusion on build for the space i have, i can start to get right into it.

Thanks for reading.

[robarb]

So i'm currently thinking something like a round base. Current dimensions are slightly elliptic so 120cm across front to back and 110 side to side.

Question is, for a clay oven, with straw insulation and waterproof render finish, is this too small? I think i'd like an internal diameter of 70-75cm and an opening of 40cm with a 30cm height (dome height 63% of this)

Would it be easier to go square base? Something like this:

[oblertone]

Square is easier to build but round has more aesthetic appeal. Square also allows for an entry arch on which the flue sits, and somewhere to rest your beer during extended cooking sessions.

[awfullynicefella]

Hi, I have just built a round based oven, I too think they look great but they are a little more work when it comes to cutting insulation boards etc. Go fo it.

share.icloud.com/photos/0KNNCXLgeqQ6eKVQXlMu9AUfQ

[mikewww]

Mine is made from clay / sand. Internal diameter is 80cm and I think this is a bit too large for a family and friends pizza oven.
I used a square base and made it entirely from breeze blocks and only had to cut three blocks.
I have published pics and plans - welcome to harvest any ideas!
www.ourpizzaoven.com