Hi From Leeds as well !

[petec]

Hi all,

I'm Pete in NW Leeds , and I have been reading about Cob ovens and brick pizza ovens for a while now.
I'm a keen home-made pizza maker - but want to take things up a level !

I have a clear spot in my garden and have decided to build an oven
Still pondering what to build and where to source materials, so really looking forward to getting info from all the resources here.

I'll let you know how I get on...

Rgds
Pete

[bladesman]

Hi Pete

I am in NE Leeds and will be interested in knowing how you get on

Alex

[turkey]

welcome aboard Pete

have a good browse and don't forget our old forum has lots of old builds, you will need to register to view the photos tho.

woodovenukforum.forumup.co.UK/

any questions you have just pop them into the corresponding forum and I am sure someone will have advice or an opinion on it.

[petec]

thanks for the warm welcome
Rgds
Pete

[cannyfradock]

Hello Pete......welcome to the forum.

Couple of points to pick the bones out of.

A base will have to be built regardless of the oven choice. If you want to go down the clay oven route a timber built base can support a Clay oven built a clay oven needs some sort of roof structure to protect the clay against the elements.

A Pompeii or Barrel/Vault build can be protected by waterproof render, but will need a sturdy masonry base.......decisions, decisions.

We will try to advise you on whatever oven style you decide on.....it's really worth the effort.

Terry

[petec]

Hi Terry

many thanks indeed.

I have decided to build a masonry base to keep my options open and started digging out last night !

I will look through the threads but wanted to know typical dimensions for a hardcore and cement plinth. I will scale off the photos. I'm only shooting for a small brick pizza oven or a cob oven big enough to cook 12" pizzas in.

slow progress last night as my chosen plot has lots of tree roots and a couple of small land drains in it

Cheers
Pete

[cannyfradock]

Pete

As you are laying on soil (" I've hit treetrunks") and have the possibility of roots .....I would lay 6" of concrete with about 2" of scalpings or broken bricks under that. You could also put steel mesh in the concrete for good measure but 6" concrete base on scalpings should be fine.

If you want to build a brick base for your oven with storage space underneath then lay a membrane (polythene) in between the scalpings and the concrete. Always try to use a dpc below and on top of your supporting walls. The more you can stop damp entering the dome.......the better and more efficiant your oven will be.

Terry