Fantastic video. I am ready to build my own oven in the garden and have watched a number of builds on UA-cam. Although the concepts are similar, your video was by far the most detailed and descriptive. Thank you for the Master Class!
Great informative video! Been doing my research and every other video has no actual dimensions. Thank you for this! Now I just need to convert the numbers to inches. Looking forward to doing this project. Cheers!
Best video on pizza oven construction I’ve seen. I’m a bricklayer to trade and just wanted to see if it might be a good idea for mass producing maybe 10 domes at a time and maybe adding these to my clients builds.
Hi, I built the pizza oven using your instructions on the damalat cooking channel. Thanks for such detailed information. I am setting small fires to dry it out, cant wait to get a full burn on! Love the cooking sauces by the way too!!!
Thank you for the great comment. If you're on Facebook, why not join my Facebook group. hundreds of members on there have already completed the pizza oven build and are keen to share ideas and build techniques. facebook.com/groups/damalatspices
Hi there, I'm at the drying out stage of this fantastic project but can I ask.... Did you use regular sand and cement to adhere the base to the stand and the dome to the base. I was going to continue the sand and cement mix and put a layer on the outside of the dome for extra insulation and to make it look like a much better finish what fo you suggest. Thanks in advance. Lee
I have just watched your video on building pizza oven and by far the best one I have seen, all measurements given and reason for each measurement. One question if I may, is OK to use cement on the cooking base instead of fire bricks. Most use fire bricks on bed of sand
Thanks Kevin. Having now lived with the oven for a few years, I'd advise a fire brick tile cooking floor. Less mess and an easier surface to work the pizza on. The vermiculite concrete floor on my oven is now well seasoned and very smooth but it takes quite a few fires to get it to that point.
Thank you, this is very helpful as I'm about to get started building one of these. I'm going to use a vermiculite-concrete mix, but would you recommend refractory cement over portland? It's much more expensive and I do plan on a refractory cement layer over chicken wire and a ceramic blanket laid over the first dome layer. Thanks!
@@mancaveprojects4693 Thanks. I can't seem to find refractory cement in 50lb bags but I do find a Sakrete product called High Heat Mortar. It has sand in it. Do you think that will work? My original plan was to use a portland cement-vermiculite mix and build up a 2" initial layer. I would coat the inside of that with refractory mortar which I can find in small quantities. THen cover the shell with a hearth blanket and chicken wire, followed by two more thinner layers over that...
Man Cave Projects Hello again, I found refractory cement and made a 2” thick dome. It looks good. How long should I wait to deflate the gym ball? The mix seems to be pretty slow to get hard. I know there’s alot of moisture in the mix. Thanks!
I mixed 6 parts perlite, 1 part refractory concrete, 1 part Portland cement, and water, for the oven floor under the tiles, It's been curing for 5 days, but it hasn't fully hardened yet. I can still dent the surface with my nail. Could it be that I used too much water, and it won't cure properly? Or will it just take more time? Or could it be the mix itself?
Hi! I have been watching your video and i am thinking about getting a woodfired outdoor oven myself. I am thinking about building an oven like the one you have, but with a few modifications. 1. Change the size to a 1 metre gymball 2. Put a layer of firebricks on top of firecement on the molded floor 3. Maybe adding in a layer you ceramic insulation to the dome and another layer of vermiculite. But i have a few thoughts: Is a 1 metre diameter going to stretch this material too far, so i risk it breaking/falling apart? Is the ceramic insulation overkill, and should i just make the dome a bit thicker? And also i am wondering what would be best to use: Perlite or Vermiculite - or what are the pros and cons of each? If you are able to, i would love to hear your thoughts about this :-)
Question though if I may...noticed you used vermiculite/cement mix for the pizza oven floor. Did you take extra time w a float or trowel to smooth out that surface before it dried ? Or do you orbital sand it after drying ? Am curious if the vermiculite particles could possibly break free when using a pizza paddle to slide under the pizza ?
The floor surface should be as smooth as possible so light sanding may be needed. The fires that are set during commissioning will harden the surface of the cooking floor. The more fires you have, the harder the surface will become.
Fantastic tutorial video. Thank you so much. I couldn't catch the name of the device you used to shoot concrete and vermiculite. How is it spelled and where can I get one? Thnx.
@@mancaveprojects4693 thank you very much. I found it here in US. I think here they call it stucco sprayer. Will be an awesome project to do with my kiddo. Cheers.
Hi! After your first layer of vermiculite with the tyrolene do you let it set before the next layer? And is the next layer the final thickness? So in other words is it basically two applications of vermiculite?
Very nice video!! How long will this last? Is there anything you have to do to maintain the inside, to keep the cement from coming down? I want to make one, but when I am done, I want to make sure it last!!! I want to use it for a smoker to!
I've had over 60 fires in the oven and it's still going strong. The oven should last quite a few years. Don't use briquettes or wood with a high sap content. Other than That, there's not much to maintain. Join the DA MALAT Facebook group. Lots of build being discussed on there. Just search Facebook for DA MALAT.
hola como estas? como te resulto el horno? se quebro ? soy de uruguay me quiero hacer uno, podras pasarme las cantidades de cemento, perlitas y agua que usaste? muchas gracias
@@mancaveprojects4693 Thanks man! My brother and i are building a replica of your oven right now. We just did the arch today, so your reply was in perfect timing.
When I started this project, It was a challenge between a few friends (we set these build projects a couple of times a year). We had a very tight budget and the idea was to produce a fully working pizza oven, using general DIY skills and equipment. It came about because one of the guys involved had purchased an oven online for £350 ($400) and it was completely useless. Those cheap concrete ovens retain no heat and will not cook a pizza at all. Since making the videos, I've been contacted by so many people who have purchased ovens online only to discover they are the most expensive garden ornament they've ever bought. As it stands today, I know of over 160 people worldwide who have been inspired to build their own ovens from the videos I've produced. It's not just about an oven that works, it's helped them in a small way through this lockdown. Lots of them are sharing ideas and build tips on my facebook group as well as showing exactly what these ovens can do regarding the different foods they cook. Please feel free to join the group if you are on facebook, it's growing into a great community: facebook.com/groups/damalatspices
Way beyond most people’s comfort zone or skill level to build out of brick. Even using a pivot guide to measure the symmetry of the structure, it’s still quite a skill to ensure the dome doesn’t collapse. Plus, the cost of a brick built oven is considerably more than a cast concrete one. Brick built ovens though are far superior to cast concrete ovens.
Its pretty cheap, home depot/lowes/menards has it if youre in the united states. Just get 2 bag if you're planning on doing a 36" (~ 1 meter) interior diameter oven. I used about 1 bag to do a 24" interior diameter oven
Hello!I watched a lot of videos on this topic,but I did not understand where the door will rest :at the entrance to the vestibule, i.e. before the exhaust pipe, or in the depth of the vestibule, i.e. after the exhaust pipe?Or is it not essential?Everything is different...
@@mancaveprojects4693 Thanks for the answer!I understand your explanation.I just do not understand why the door is needed in principle,if the design of the stove presupposes that the door is open when burning wood.Another thing is when the fire has gone out and there are embers that emit the heat that we want to preserve.In this case, you need a door not outside,but inside the vestibule, which will lock the working chamber, otherwise all the heat will go through the chimney.Do you agree with me?.As far as I know,the Pompeian furnace is self-regulating, and it does not need to be helped in its work.Thank you again for your prompt response!
![DIY dome shaped pizza oven through self-learning! [Digest version] with roof and tile finish](/img/n.gif)
By far the best pizza oven build I have seen on youtube and I have been watching for over a year now. Fantastic job sir!
Big THANKS, for it is very thorough!
Fantastic video. I am ready to build my own oven in the
garden and have watched a number of builds on UA-cam. Although the concepts
are similar, your video was by far the most detailed and descriptive. Thank you
for the Master Class!
Great informative video! Been doing my research and every other video has no actual dimensions. Thank you for this! Now I just need to convert the numbers to inches. Looking forward to doing this project. Cheers!
Very good video im hungary men thankyou very much
Best video on pizza oven construction I’ve seen. I’m a bricklayer to trade and just wanted to see if it might be a good idea for mass producing maybe 10 domes at a time and maybe adding these to my clients builds.
Well done Sir !
Clear, concise process. Very impressed !
Thank you so much for such a detailed video. So easy to understand.
Hi, I built the pizza oven using your instructions on the damalat cooking channel. Thanks for such detailed information. I am setting small fires to dry it out, cant wait to get a full burn on! Love the cooking sauces by the way too!!!
Such a good video! Going to give it a try!
Brill vid 👍 especially for those of us who are a bit more diy challenged😃. Thanks.
Hi
I wanted to say I've watched so many, by far yours is the best! And your measurements are easy to understand I'm from the UK too.
*SUBBED!*
Thank you for the great comment. If you're on Facebook, why not join my Facebook group. hundreds of members on there have already completed the pizza oven build and are keen to share ideas and build techniques. facebook.com/groups/damalatspices
We build in a similar fashion and I am happy to have found your channel. I am a new subscriber. The pizza oven is simply phenomenal!!
Спасибо за видео! Это правильная сборка. Я много подобных смотрел.
Where did you get that device that spread the vermiculite on there? Some kind of spreader?
Hi, love your video. can you tell me how you lifted the dome onto the plinth and how heavy was it? thanks, Scott
great job
Congratulations on the trio of successful family YT channels. 🌟🌟🌟🌟🌟
Hi there, I'm at the drying out stage of this fantastic project but can I ask.... Did you use regular sand and cement to adhere the base to the stand and the dome to the base. I was going to continue the sand and cement mix and put a layer on the outside of the dome for extra insulation and to make it look like a much better finish what fo you suggest. Thanks in advance. Lee
thanks for the perfect explain, How big was your gym ball 75 cm or 90 cm?
Thank you for very informative video. Please can you share how you cut the bricks for the arch and what tool you used. Thanks
Good afternoon. If I use perlite instead of vermiculite do I use the same ratios you outlined?
I have just watched your video on building pizza oven and by far the best one I have seen, all measurements given and reason for each measurement. One question if I may, is OK to use cement on the cooking base instead of fire bricks. Most use fire bricks on bed of sand
Thanks Kevin. Having now lived with the oven for a few years, I'd advise a fire brick tile cooking floor. Less mess and an easier surface to work the pizza on. The vermiculite concrete floor on my oven is now well seasoned and very smooth but it takes quite a few fires to get it to that point.
Thank you, this is very helpful as I'm about to get started building one of these. I'm going to use a vermiculite-concrete mix, but would you recommend refractory cement over portland? It's much more expensive and I do plan on a refractory cement layer over chicken wire and a ceramic blanket laid over the first dome layer. Thanks!
@@mancaveprojects4693 Thanks. I can't seem to find refractory cement in 50lb bags but I do find a Sakrete product called High Heat Mortar. It has sand in it. Do you think that will work? My original plan was to use a portland cement-vermiculite mix and build up a 2" initial layer. I would coat the inside of that with refractory mortar which I can find in small quantities. THen cover the shell with a hearth blanket and chicken wire, followed by two more thinner layers over that...
Man Cave Projects will refractory mortar work? I can get that easier than I can get refractory cement.
Man Cave Projects Hello again, I found refractory cement and made a 2” thick dome. It looks good. How long should I wait to deflate the gym ball? The mix seems to be pretty slow to get hard. I know there’s alot of moisture in the mix. Thanks!
What was your timetable for letting the oven cure/dry?
Hey buddy this was amazing. If I wanted one how much would you charge to build or make one of these again ???
I mixed 6 parts perlite, 1 part refractory concrete, 1 part Portland cement, and water, for the oven floor under the tiles, It's been curing for 5 days, but it hasn't fully hardened yet. I can still dent the surface with my nail. Could it be that I used too much water, and it won't cure properly? Or will it just take more time? Or could it be the mix itself?
Hi! I have been watching your video and i am thinking about getting a woodfired outdoor oven myself. I am thinking about building an oven like the one you have, but with a few modifications.
1. Change the size to a 1 metre gymball
2. Put a layer of firebricks on top of firecement on the molded floor
3. Maybe adding in a layer you ceramic insulation to the dome and another layer of vermiculite.
But i have a few thoughts:
Is a 1 metre diameter going to stretch this material too far, so i risk it breaking/falling apart?
Is the ceramic insulation overkill, and should i just make the dome a bit thicker?
And also i am wondering what would be best to use: Perlite or Vermiculite - or what are the pros and cons of each?
If you are able to, i would love to hear your thoughts about this :-)
HI, thanks for the perfect explain, How big was your gym ball 75 cm or 90 cm?
Very meticulous process.
Question though if I may...noticed you used vermiculite/cement mix for the pizza oven floor. Did you take extra time w a float or trowel to smooth out that surface before it dried ? Or do you orbital sand it after drying ? Am curious if the vermiculite particles could possibly break free when using a pizza paddle to slide under the pizza ?
The floor surface should be as smooth as possible so light sanding may be needed. The fires that are set during commissioning will harden the surface of the cooking floor. The more fires you have, the harder the surface will become.
Fantastic tutorial video. Thank you so much. I couldn't catch the name of the device you used to shoot concrete and vermiculite.
How is it spelled and where can I get one? Thnx.
@@mancaveprojects4693 thank you very much. I found it here in US. I think here they call it stucco sprayer. Will be an awesome project to do with my kiddo. Cheers.
Hi! After your first layer of vermiculite with the tyrolene do you let it set before the next layer? And is the next layer the final thickness? So in other words is it basically two applications of vermiculite?
Man Cave Projects thank you so much for your reply and for making the video. Will be using your method very soon.
Very nice video!!
How long will this last?
Is there anything you have to do to maintain the inside, to keep the cement from coming down?
I want to make one, but when I am done, I want to make sure it last!!!
I want to use it for a smoker to!
I've had over 60 fires in the oven and it's still going strong. The oven should last quite a few years. Don't use briquettes or wood with a high sap content. Other than That, there's not much to maintain. Join the DA MALAT Facebook group. Lots of build being discussed on there. Just search Facebook for DA MALAT.
@@DaMalat Thank you for your fast reply!!!!!
hola como estas? como te resulto el horno? se quebro ? soy de uruguay me quiero hacer uno, podras pasarme las cantidades de cemento, perlitas y agua que usaste? muchas gracias
I see you are using normal bricks for the entrance.
Will they be able to withstand the heat from the oven?
@@mancaveprojects4693 Thanks man! My brother and i are building a replica of your oven right now. We just did the arch today, so your reply was in perfect timing.
What's the cist to build one vs buying one for $150?
When I started this project, It was a challenge between a few friends (we set these build projects a couple of times a year). We had a very tight budget and the idea was to produce a fully working pizza oven, using general DIY skills and equipment. It came about because one of the guys involved had purchased an oven online for £350 ($400) and it was completely useless. Those cheap concrete ovens retain no heat and will not cook a pizza at all. Since making the videos, I've been contacted by so many people who have purchased ovens online only to discover they are the most expensive garden ornament they've ever bought. As it stands today, I know of over 160 people worldwide who have been inspired to build their own ovens from the videos I've produced. It's not just about an oven that works, it's helped them in a small way through this lockdown. Lots of them are sharing ideas and build tips on my facebook group as well as showing exactly what these ovens can do regarding the different foods they cook. Please feel free to join the group if you are on facebook, it's growing into a great community: facebook.com/groups/damalatspices
Another pizza oven to make pizzas for my pet dog lol
? Why do you say that? You can use it as well!
WTF!! What’s the concrete flicker thingy called and where did you get it?
tyrolean gun $39.99 on Amazon
Waiting the last part, and didn't show it.
What I don’t get, if your gonna use bricks anyway, why not make the oven out of bricks instead of perlite cement mix?
Way beyond most people’s comfort zone or skill level to build out of brick. Even using a pivot guide to measure the symmetry of the structure, it’s still quite a skill to ensure the dome doesn’t collapse. Plus, the cost of a brick built oven is considerably more than a cast concrete one. Brick built ovens though are far superior to cast concrete ovens.
how much vermiculite do i have to get??
Its pretty cheap, home depot/lowes/menards has it if youre in the united states. Just get 2 bag if you're planning on doing a 36" (~ 1 meter) interior diameter oven. I used about 1 bag to do a 24" interior diameter oven
@@VinnyGjokaj can't find fine or medium perlite!!!only #4 coarse /that looks too coarse for building a pizza oven, any idea where to get it??
Hello!I watched a lot of videos on this topic,but I did not understand where the door will rest :at the entrance to the vestibule, i.e. before the exhaust pipe, or in the depth of the vestibule, i.e. after the exhaust pipe?Or is it not essential?Everything is different...
@@mancaveprojects4693 Thanks for the answer!I understand your explanation.I just do not understand why the door is needed in principle,if the design of the stove presupposes that the door is open when burning wood.Another thing is when the fire has gone out and there are embers that emit the heat that we want to preserve.In this case, you need a door not outside,but inside the vestibule, which will lock the working chamber, otherwise all the heat will go through the chimney.Do you agree with me?.As far as I know,the Pompeian furnace is self-regulating, and it does not need to be helped in its work.Thank you again for your prompt response!
YAWWWWWNNNN