You lost me at 52 inches 😂😂. In all seriousness it takes some balls to jump on social and admit that you made mistakes in an effort to help somebody from making the same ones. Well done A.
I'm an interior designer doing my first patio layout with a client & trying to talk them into a small stone fireplace with a small pizza oven above. This is all SO MAJORLY HELPFUL!! Thank you so much.
Nice oven. I made a similar video for the indoor one I built for my cafe here in Japan. Mine is a 40 inch and with a 64% inner arch ratio for my Pompeii design. It is always better to run your flue back over the dome and then extend from the middle. This way the heat of the oven powers the draft. As for the height of the base that’s not a problem as everyone in a family is a different height. This is where you can fabricate a platform and place it on the floor and then move it for the taller members of the family. Also when making a Pompeii dome the roof should not be a perfect dome at the apex. It should flatten off a bit and this way you lessen the hot spots. 40 inch is the perfect size even for 2 guys cooking pizzas all night. The only time you need something bigger is when you have a bread operation. I made mine with a second battery brick behind the dome and with a double floor. Super even and consistent and much much longer heat retention.
Thats so far the best pizza oven video i've seen, you really covered every single detail that i was looking for, and now i'm much more positive about building one myself Thanks alot !
This video is clutch... I just came inside from building the walls of my oven stand and its at 35" in height which I think its kinda low and I'm thinking put putting another round of blocks. I'm super glad I got to hear you opinions on the matter
A full round dome is only a UA-cam phenomenon - it creates a burning point on the oven floor. This mistake is due to the “UA-cam smart tool” holding the bricks. Italian ovens is more flat and has a variable radius. Top height - 48-50cm …stack up bricks, make a plate divide it in 3 or 4 so they can get out later on through the pizza opening, then use wet sand to shape up your dome - the wet sand will hold your bricks as well. Super easy.
You’re talking about Pompeii style ovens and they are great, especially for pizza. Not all oven designs are shaped in this way. The rounder shaped ovens like mine are Tuscan ovens. The reason why so many people on UA-cam build them like that is because many of us are not experienced masons and these are much easier to build. The “UA-cam smart tool” existed long before UA-cam. I never liked the sand method for constructing the dome and this is not what the pros do either.
I can so relate to your video, if you say 40 inches is that inner diameter or outer diameter? I've built two pizza oven before, first one was too small and the chimney was placed too high in relation with the ceiling of the oven and the base was too low. Lessons learned! Second attempt I managed to get the opening size perfect and the chimney going back over the top worked a charm. Although I made the base higher than the first one it was still about 8 inches too low for my liking. Both these oven are still in use as they were at different properties we lived at before. Also the perfect radius dome resulted in using such a big load of firewood to get the oven to temp. I am planning a third attempt where I will lower the dome (I saw you mentioned that being called a Pompei style), raise the oven base about 8 inches but also elongate the oven from left to right rather than a perfect circle in order to create a bit more room for a fire and potentially more flexibility when baking multiple items. I hope the lowered dome height will reflect heat down and make the oven way more effective. Wish me luck!
Good advice I've built eleven ovens . It took ten ovens to perfect the design, size , insulation , oven shape . I finally made the perfect oven for my house and it works fantastic. I've used it everyday for the last 20 days . One thing you left out that is the most important next to insulation thickness , and that is you need to keep it bone dry with a good roof or some outer waterproofing material . A wet oven will not work . Second thing is you need to seperate the oven brick with insulation then another layer of cement or brick then another layer of insulation and then your decorative stone or brick outer shell because if you don't they will crack . Cracks will form all over the place from heating exspansion and cooling contraction . I could go on and on . But I've been building and using these ovens for twelve years now
Excellent video. I am starting my oven this week. Your tips about height were killer. I have been going through the physical movements, you made all my decisions crystal clear. 😎👍 Much appreciated
Overall a great effort…. Not sure what region of the country your in, I’m in the north east. Without well thought out waterproofing details it just wouldn’t hold up in my area despite having the roof. I would love to see the bbq finished and in use…. Good luck with it…
Mate so happy I have found this video and channel ! So many pizza oven making videos in video speed x 10 Gonna watch all the ones you have about building one. Subs and thumbs up 👍🏻
I went with an exercise ball 29 inches at Walmart 13$ it kinda filled it. It's a strange hat-looking dome lol the foam was hard to build after I got so high. but I stopped the tool just after the arch and did it by eye it turned out to be egg-shaped kinda like a turtle, but then rounded just before the hat. don't know how to show it but thanks for your vids helped me a lot 48" inside needs to fill some gaps inside but I'm satisfied. watched your vids like 50 times
@@ArtisanMade I am planning on building an oven this summer. Would a two piece arm on the tool work with a series of holes say a half inch apart for shortening the arm length as you proceed thru the top of the dome work? I don't know how much shorter the arm needs to be, but with the known drop needed the hole spacing could be split so it would be even for each row of brick.
Loved the build, watched all the videos, came across a Portuguese clay oven by mistake, person had the oven doors for sale, bought the whole thing. It works fine, but it only increased my desire for a real brick oven. How many firebricks did you end up buying, floor and dome? Figure if I just go buy them now, It'll light the fire under my rear to get moving on it.
Great video, thanks. I’m just about to start building my 1st pizza oven and I’m glad I found this video beforehand. A lot of your viewers watch from around the world (I live in France) and don’t understand inches. It might be worth while showing metric measurements also . 😊
Hello this is Thomas! I Live in Thailand. I finally found a good Brick layer. From Germany a professional Brick layer. Most of the Thai brick layer's don't pay any attention to details keeping it plumbed vertically or level. Yesterday we measured the actual size of the overall width of my pizza oven. It is 40" wide. For building our foundation we are going to be using Blocks, the Blocks measurements are 2.1/2-1/16th wide By 15-1/2-1/16th So we are going to use two Blocks side by side with about 1/4" of Morter in-between the Blocks. Making the total with of the block 5" Wide. I've decided to go with your suggestion for the actual oven door opening of 18" and the Center of the door opening 12" High. As you answered me in my first question about do you have a door for your pizza oven. Thank you for your answer. Mine will be the same just a simple metal door with a Handel to cover the opening of the pizza oven. I have another question for you what about the metal flue that takes out the smoke? They don't have aluminum here at all only steal in which to build it. What are your thoughts and suggestions on this? What are the four sides of the dementions you need for the flue opening? How high should we go up with the stack?
Hello Jason thanks for your reply it's very helpful. I have another question regarding what type of cement fire cement I think did you put on top of your base? To lay the fire Bricks down on? Please let us know as we are waiting on your response we have stopped building until we get a solid idea answer from you. Thanks again Thomas.
Hello Jason. I'm asking a few more questions. The reason I have not built my pizza oven yet is I have been looking for my friend who is a Professional Brick layer from Germany. We have started he has built the three sides of the oven the blocks measure in width 2-3/4 Length 15-1/2. Width. He put two Blocks side by side with rebar in the inside of the Blocks. Four courses high. We built the fram overall demetions are 51x51"X4" thick with rebar. Heating our pizza oven. What about using LP gas this is the norm for cooking here in Thailand. I've been thinking about this? I think I will go with it besides wood. Using wood here Is a lot different then in America. Plus here in Thailand there is not that much wood here in Thailand. Jason I am in the process of building a wooden dome. I have built one already but it was to small. So building a new Wooden dome I've looked at your video again I'm going to go with your overall suggestions. Highth of the opening, dome. The width of the opening door. My Brick layer Kai is coming back next week to start laying down the fire bricks on top of the wooden dome I've built to your suggested measurements. Sounds great. Thanks. Jason My first wooden dome wasn't large enough I couldn't put Three pizza's inside of the wooden dome. Opps I looked at your video again writing down the measurements of what you suggested. I'm going with it. Thanks. I am going to have a door opening and closing. After Kai gets almost everything done I will have to oven door built.
What are the differences between the domestic & tunnel shaped ovens, in terms of their performance? Which one is better & easier to build as a pizza oven, please?😊
Hi when you rendered the dome you had said cement? So you didn't have to use perlite and or Vermiculite in the dome rendering after your 3" of ceramic fiber blanket? Thanks
Thanks for informative tips, I have a question if you don’t mind! Is the outer wall of the dome going to be hot? And what is the clearance if it’s close to the wood material? I’m adding a pizza oven in to my existing outdoor kitchen space which is mostly wood, since we live in Toronto and I need to know if should be considered and also for exhaust pipe after insulation can be close or touching wood material? I really appreciate if you would help me with that since I couldn’t find any source for that! I thought I would put the whole oven right behind my kitchen and only opens from inside means just an iron cast small door maybe! If I have the answer for that I’ll start it right away sir, 🙏🙏🙏🙏🙏
Great videos love all you have done! How can I fiqure out the height of dome of a 30 inch interior oven before building to know my door max heiht and width. Thank you for your videos
I'm about to make mines soon so this video help I do have a question what you do to clean the oven I was thinking of making a door in the back of the oven to clean remove the ashes I see yours don't have a back door from this video do you think it be a good idea and should I really do this just wondering if you think it will be worth doing or not ? Thanks for all the inputs your oven looks nice.
4:03 - good point, that looks so silly take out the pizza at your face level, im sure it would be easy to loose control coordination maneuvering at that level and drop the pizza at the floor when taken out from the oven. lol I prefer having the pizza oven at the face level but taking it out below the chest level, I guess automatic hydraulics is the solution to level the oven when needed.
Hello Jason This is Thomas again. Thank you for your answer! So far we have our base and Top surface complete, we just laid out our Fire bricks now Jason I want to ask you again about your opening please! My plan is to make pizza and bread inside Plus other items. Plus we will have a removable front door. What do think is a good size door opening for our oven. Thanks again Bless your Heart Thomas
I notice your ovens are covered in an enclosure. Is that necessary? I live in Indiana and I believe I need to be concerned about freeze/thaw and keeping the fire brick from taking on water. Also, with your flue being so tall do you have any issues with overdrafting? Thanks for your help- awesome job and love the videos- new subscriber! Thank you
Nice build on your oven. My oven is a barrel vault oven. I want to make another that will go on a trailer. I used Rado Hand's plans and adapted. His advice made the difference. I made a big oven to fit two full restaurant sized sheet pans in. Rado's advice on the ratio of oven dome height to mouth opening height was spot on. I made my opening wider as he said that wasn't the crucial dimension. My draft is excellent and after ten years there is not smoke on the outer face of the oven. My large oven with a large height does suck down the wood though, but I have tons of it on my land. I would make it a bit lower of dome height because with pizza's I don't get the top radiant heat as much, but as long as I have a good log flaming it works fine. The other size consideration was to fit a small roast pig in so it's a bit bigger. I really am glad to have found your build with such good instructions. We'll see how it works out.
All you need to do is lift the pizza up and hold it for 10 seconds on the peel near the roof and that takes care of that. With a low dome you have taken away all the other uses for your oven other than pizzas and breads. You chose well just remember to finish the pizzas off by lifting them into the roof and then serving them.
@@RealRuralJapan Thanks for the perspective. That's generally what I do to get the final toast on top. I was just getting a bit tired have having to use so much wood to get it up to pizza temp. But once it is ready, it is a great oven.
Thanks for tips! Just wondering how did you calculate the amount of bricks you need to build this oven? I want to build a Pizza Oven similar to this but smaller. 🤝
@@ArtisanMade Also, instead of adding chicken wire, insulation and cement for the outer layers of the oven, could you use the vermiculite paste you used at the bottom of the oven to cover the entire oven as an insulator?
Biggest mistake with most pizza oven floors is that they aren’t double thickness. Double the floor and also use 5 inches of perlite/vermiculite under it.
AR, thanks for the vids. Wondering why the inside of the oven is so clean...looks new/unused. Can you explain how it is looking so clean/ new? My best guess is that high temp cooks will naturally clean the interior dome quite well. Please comment and, again, thanks
So what do you recommend to lower the height of the dome using this tool? Use it to point then what? wing it or use a ball or something. I'm working up its's doming and will be huge, but I see your point like a turtle with a flat top. maybe cut the stones like the arch and go in. gravity doesn't help. what's your recommended idea
Thanks a lot for all those videos helps big time, I am about to start the dome following your video of how to make the trammel tool!. I’ll have an important question. I hope you can help. I have enough light weight white insulating firebricks to build the dome, is it ok to use those type of bricks?
Insulating bricks are no good for the dome. They Do not absorb heat. Firebrick absorb, retain, and reflect heat and is necessary for an oven to cook properly
Question - how viable will it be to add a cold smoke chamber to the side or underneath the oven with a smallish inlet into the dome of the oven for cold smoking? By extension, including a metal bar at the top of the done to hang cuts of meat for this purpose?
Hi mate, how is your oven holding up now? I am about to build the dome and want to know if it's really worth tapering all the rectangular bricks or is the mortar and brick wedge/shims good enough for one off build ...
I like learning from others' mistakes so I can make all new ones!
You lost me at 52 inches 😂😂. In all seriousness it takes some balls to jump on social and admit that you made mistakes in an effort to help somebody from making the same ones. Well done A.
Thank You brother!!!
It's probably impossible not to make a few mistakes with such a complex project. Especially while taking videos and the time lapse between steps.
@@ArtisanMade .....when life deals you lemons .... raise the floor
If you have an ounce of humility you can easily. No balls required.
I'm an interior designer doing my first patio layout with a client & trying to talk them into a small stone fireplace with a small pizza oven above.
This is all SO MAJORLY HELPFUL!!
Thank you so much.
Thanks. Very instructive
Hi from South Africa
Thanks for advice, consider building a ramp platform in front of oven on floor to raise yourself up a level.
👍
Great! Informative! And very humble! We learn by our mistakes, and you have saved people quite a few! That’s education.
You really did knock this project out of the park. Great job!
Thank you!!!
Thank you for the intel. I haven't decided if I'm going to pull the trigger on a DIY wood fired oven.
Nice oven. I made a similar video for the indoor one I built for my cafe here in Japan. Mine is a 40 inch and with a 64% inner arch ratio for my Pompeii design. It is always better to run your flue back over the dome and then extend from the middle. This way the heat of the oven powers the draft. As for the height of the base that’s not a problem as everyone in a family is a different height. This is where you can fabricate a platform and place it on the floor and then move it for the taller members of the family. Also when making a Pompeii dome the roof should not be a perfect dome at the apex. It should flatten off a bit and this way you lessen the hot spots. 40 inch is the perfect size even for 2 guys cooking pizzas all night. The only time you need something bigger is when you have a bread operation. I made mine with a second battery brick behind the dome and with a double floor. Super even and consistent and much much longer heat retention.
Hello, thanks for sharing. I thought about building a little platform.
Thank you for sharing your mistakes and all your insights. So informative!
Kudos for pointing out lessons learned. Very informative. Cheers.
Great content, watched your oven videos and really inspired me. I'm now setting the first row of bricks on my oven. Thanks again!!
Thats so far the best pizza oven video i've seen, you really covered every single detail that i was looking for, and now i'm much more positive about building one myself Thanks alot !
This video is clutch... I just came inside from building the walls of my oven stand and its at 35" in height which I think its kinda low and I'm thinking put putting another round of blocks. I'm super glad I got to hear you opinions on the matter
I had the same problem with the height. For good work it was a little to high.. Well...I will remember for the second oven :)
Make a platform to stand on and problem solved. No biggie.
Very informative, good job. Thanks for putting your DIY ego aside and letting us know where you went wrong 👍
Haha! I just want to help.
We appreciate learning from your mistakes. We stand on the shoulders of giants
Im tall so I like the height of your oven. But the way you explained scooping out with spatchula makes alot of sence. Thank you that helps.
Beautiful oven! 😎👍🏼 If the oven opening is too high, raise the floor.
Excellent series of videos!!! MANY thanks from RUSSIA!!!!
Excellent advices.very informative thank u
A full round dome is only a UA-cam phenomenon - it creates a burning point on the oven floor. This mistake is due to the “UA-cam smart tool” holding the bricks. Italian ovens is more flat and has a variable radius. Top height - 48-50cm …stack up bricks, make a plate divide it in 3 or 4 so they can get out later on through the pizza opening, then use wet sand to shape up your dome - the wet sand will hold your bricks as well. Super easy.
You’re talking about Pompeii style ovens and they are great, especially for pizza. Not all oven designs are shaped in this way. The rounder shaped ovens like mine are Tuscan ovens. The reason why so many people on UA-cam build them like that is because many of us are not experienced masons and these are much easier to build. The “UA-cam smart tool” existed long before UA-cam. I never liked the sand method for constructing the dome and this is not what the pros do either.
I'm loving how thorough yohr videos are!
I can so relate to your video, if you say 40 inches is that inner diameter or outer diameter? I've built two pizza oven before, first one was too small and the chimney was placed too high in relation with the ceiling of the oven and the base was too low. Lessons learned! Second attempt I managed to get the opening size perfect and the chimney going back over the top worked a charm. Although I made the base higher than the first one it was still about 8 inches too low for my liking. Both these oven are still in use as they were at different properties we lived at before. Also the perfect radius dome resulted in using such a big load of firewood to get the oven to temp. I am planning a third attempt where I will lower the dome (I saw you mentioned that being called a Pompei style), raise the oven base about 8 inches but also elongate the oven from left to right rather than a perfect circle in order to create a bit more room for a fire and potentially more flexibility when baking multiple items. I hope the lowered dome height will reflect heat down and make the oven way more effective. Wish me luck!
Great video for starting the process. Going to build one this summer
Good luck friend!
Thanks for sharing and helping us out here 🙏
Good advice I've built eleven ovens . It took ten ovens to perfect the design, size , insulation , oven shape . I finally made the perfect oven for my house and it works fantastic. I've used it everyday for the last 20 days .
One thing you left out that is the most important next to insulation thickness , and that is you need to keep it bone dry with a good roof or some outer waterproofing material . A wet oven will not work .
Second thing is you need to seperate the oven brick with insulation then another layer of cement or brick then another layer of insulation and then your decorative stone or brick outer shell because if you don't they will crack . Cracks will form all over the place from heating exspansion and cooling contraction . I could go on and on . But I've been building and using these ovens for twelve years now
Excellent video. I am starting my oven this week. Your tips about height were killer. I have been going through the physical movements, you made all my decisions crystal clear. 😎👍 Much appreciated
Good luck with the build!!!
@ thanks 🙏
Overall a great effort…. Not sure what region of the country your in, I’m in the north east. Without well thought out waterproofing details it just wouldn’t hold up in my area despite having the roof. I would love to see the bbq finished and in use…. Good luck with it…
Glad we found your video before we started building. Thanks :-)
That she'd is awesome. We'll done!!!
Great content, and thank you for the tips. I’m planning to build my pizza’s oven, will keep you updated 😊
Mate so happy I have found this video and channel ! So many pizza oven making videos in video speed x 10
Gonna watch all the ones you have about building one. Subs and thumbs up 👍🏻
I went with an exercise ball 29 inches at Walmart 13$ it kinda filled it. It's a strange hat-looking dome lol the foam was hard to build after I got so high. but I stopped the tool just after the arch and did it by eye it turned out to be egg-shaped kinda like a turtle, but then rounded just before the hat. don't know how to show it but thanks for your vids helped me a lot 48" inside needs to fill some gaps inside but I'm satisfied. watched your vids like 50 times
Congratulations!!! This is not an easy thing to do. If you have time, send me a pic. Artisanmadethings@gmail.com
@@ArtisanMade I am planning on building an oven this summer. Would a two piece arm on the tool work with a series of holes say a half inch apart for shortening the arm length as you proceed thru the top of the dome work? I don't know how much shorter the arm needs to be, but with the known drop needed the hole spacing could be split so it would be even for each row of brick.
Extremely useful channel.
Thanks a lot !
that's the good thing about bricks and concrete - it is easy to make changes and adjustments ;-)
Thank You for all good advices!
Loved the build, watched all the videos, came across a Portuguese clay oven by mistake, person had the oven doors for sale, bought the whole thing. It works fine, but it only increased my desire for a real brick oven. How many firebricks did you end up buying, floor and dome? Figure if I just go buy them now, It'll light the fire under my rear to get moving on it.
About 250
Ty Sir, appreciate it.
Thanks a lot !
👍👍👍
Great video, thanks for showing us your mistakes!
Very valuable lessons, thanks!!
this is perfect, great job on the videos! thank you!
Great video, thanks. I’m just about to start building my 1st pizza oven and I’m glad I found this video beforehand. A lot of your viewers watch from around the world (I live in France) and don’t understand inches. It might be worth while showing metric measurements also .
😊
Every phone has a conversion scale on the built in calculator.
Thumbs up 👍 keep it real, we need more honesty
Hi information u have given are very interested but if u would give sizes in centimetres is much better
I followed you for my build exactly. This video was long due for me 😅
Thanks for sharing what you have learned its a Great video, subscribed & Liked
Could the oven be square shaped? Having the dome replaced by a taller square?
I am so impressed. Yes, you are my research. Do you hire out to build ovens for others?
No way. I can’t imagine a lifetime of building these. That is real hard labor.
@@ArtisanMade Thank you for your reply. You have inspired me. 🙏❤️
Hello this is Thomas! I Live in Thailand. I finally found a good Brick layer. From Germany a professional Brick layer. Most of the Thai brick layer's don't pay any attention to details keeping it plumbed vertically or level. Yesterday we measured the actual size of the overall width of my pizza oven. It is 40" wide. For building our foundation we are going to be using Blocks, the Blocks measurements are 2.1/2-1/16th wide By 15-1/2-1/16th So we are going to use two Blocks side by side with about 1/4" of Morter in-between the Blocks. Making the total with of the block 5" Wide.
I've decided to go with your suggestion for the actual oven door opening of 18" and the Center of the door opening 12" High. As you answered me in my first question about do you have a door for your pizza oven. Thank you for your answer. Mine will be the same just a simple metal door with a Handel to cover the opening of the pizza oven.
I have another question for you what about the metal flue that takes out the smoke? They don't have aluminum here at all only steal in which to build it. What are your thoughts and suggestions on this? What are the four sides of the dementions you need for the flue opening? How high should we go up with the stack?
Most are made out of galvanized or stainless steel. The opening should accommodate the size of your flue. My flue is 8 inches in diameter.
Thank you, I found this very helpful
Hello Jason thanks for your reply it's very helpful.
I have another question regarding what type of cement fire cement I think did you put on top of your base? To lay the fire Bricks down on? Please let us know as we are waiting on your response we have stopped building until we get a solid idea answer from you. Thanks again Thomas.
QUESTION ABOUT DOME OVEN: Where does the air come from to feed the fire?
The front
very courageous. Thank you!
Hello Jason.
I'm asking a few more questions. The reason I have not built my pizza oven yet is I have been looking for my friend who is a Professional Brick layer from Germany.
We have started he has built the three sides of the oven the blocks measure in width 2-3/4 Length 15-1/2. Width.
He put two Blocks side by side with rebar in the inside of the Blocks. Four courses high. We built the fram overall demetions are 51x51"X4" thick with rebar.
Heating our pizza oven.
What about using LP gas this is the norm for cooking here in Thailand. I've been thinking about this? I think I will go with it besides wood. Using wood here Is a lot different then in America. Plus here in Thailand there is not that much wood here in Thailand.
Jason I am in the process of building a wooden dome. I have built one already but it was to small. So building a new Wooden dome I've looked at your video again I'm going to go with your overall suggestions. Highth of the opening, dome. The width of the opening door. My Brick layer Kai is coming back next week to start laying down the fire bricks on top of the wooden dome I've built to your suggested measurements. Sounds great. Thanks.
Jason My first wooden dome wasn't large enough I couldn't put Three pizza's inside of the wooden dome. Opps I looked at your video again writing down the measurements of what you suggested. I'm going with it. Thanks. I am going to have a door opening and closing. After Kai gets almost everything done I will have to oven door built.
What are the differences between the domestic & tunnel shaped ovens, in terms of their performance? Which one is better & easier to build as a pizza oven, please?😊
Any videos of you using the oven to the right of your pizza oven? How, & What for etc?
Coming soon
Jason what did you use for your chimney just made a brick cement chimney what type of materials did you use thanks.
Hi love content as I myself have made a pizza outdoor oven
Hi when you rendered the dome you had said cement? So you didn't have to use perlite and or Vermiculite in the dome rendering after your 3" of ceramic fiber blanket? Thanks
Thanks for informative tips,
I have a question if you don’t mind!
Is the outer wall of the dome going to be hot?
And what is the clearance if it’s close to the wood material?
I’m adding a pizza oven in to my existing outdoor kitchen space which is mostly wood, since we live in Toronto and I need to know if should be considered and also for exhaust pipe after insulation can be close or touching wood material?
I really appreciate if you would help me with that since I couldn’t find any source for that!
I thought I would put the whole oven right behind my kitchen and only opens from inside means just an iron cast small door maybe!
If I have the answer for that I’ll start it right away sir,
🙏🙏🙏🙏🙏
Great videos love all you have done! How can I fiqure out the height of dome of a 30 inch interior oven before building to know my door max heiht and width. Thank you for your videos
Not sure for 30 inches. Once you decide on the height, you can use the formula that I explain in the video.
I'm about to make mines soon so this video help I do have a question what you do to clean the oven I was thinking of making a door in the back of the oven to clean remove the ashes I see yours don't have a back door from this video do you think it be a good idea and should I really do this just wondering if you think it will be worth doing or not ? Thanks for all the inputs your oven looks nice.
Great tips, thanks
4:03 - good point, that looks so silly take out the pizza at your face level, im sure it would be easy to loose control coordination maneuvering at that level and drop the pizza at the floor when taken out from the oven. lol I prefer having the pizza oven at the face level but taking it out below the chest level, I guess automatic hydraulics is the solution to level the oven when needed.
I’m ordering my hydraulics tomorrow! 😂
Great video!
brilliant feedback
Hello Jason This is Thomas again. Thank you for your answer! So far we have our base and Top surface complete, we just laid out our Fire bricks now Jason I want to ask you again about your opening please! My plan is to make pizza and bread inside Plus other items. Plus we will have a removable front door. What do think is a good size door opening for our oven. Thanks again Bless your Heart Thomas
Hello, my name is Alessandro. I explain the math near the end of the video. Do some research as well. Getting this right is very important.
Hello Jason. I have one other question please what type or Morter did you use to lay your Fire Bricks on top of your slab? Thanks
I notice your ovens are covered in an enclosure. Is that necessary? I live in Indiana and I believe I need to be concerned about freeze/thaw and keeping the fire brick from taking on water. Also, with your flue being so tall do you have any issues with overdrafting? Thanks for your help- awesome job and love the videos- new subscriber! Thank you
Nice build on your oven. My oven is a barrel vault oven. I want to make another that will go on a trailer. I used Rado Hand's plans and adapted. His advice made the difference. I made a big oven to fit two full restaurant sized sheet pans in. Rado's advice on the ratio of oven dome height to mouth opening height was spot on. I made my opening wider as he said that wasn't the crucial dimension. My draft is excellent and after ten years there is not smoke on the outer face of the oven. My large oven with a large height does suck down the wood though, but I have tons of it on my land. I would make it a bit lower of dome height because with pizza's I don't get the top radiant heat as much, but as long as I have a good log flaming it works fine. The other size consideration was to fit a small roast pig in so it's a bit bigger. I really am glad to have found your build with such good instructions. We'll see how it works out.
All you need to do is lift the pizza up and hold it for 10 seconds on the peel near the roof and that takes care of that. With a low dome you have taken away all the other uses for your oven other than pizzas and breads. You chose well just remember to finish the pizzas off by lifting them into the roof and then serving them.
@@RealRuralJapan Thanks for the perspective. That's generally what I do to get the final toast on top. I was just getting a bit tired have having to use so much wood to get it up to pizza temp. But once it is ready, it is a great oven.
how did you construct the bottom cooking surface.And whatever you did how does it perform and if anything else you would do differently.Thank you
I have a bunch of videos covering this. Links are in the description
Thanks for tips! Just wondering how did you calculate the amount of bricks you need to build this oven? I want to build a Pizza Oven similar to this but smaller. 🤝
I took a guess. I bought 300 and used 250.
@@ArtisanMade Also, instead of adding chicken wire, insulation and cement for the outer layers of the oven, could you use the vermiculite paste you used at the bottom of the oven to cover the entire oven as an insulator?
@@heartsofhubert yes. 6 inches thick is the equivalent to 3 inches of the ceramic fiber blanket.
If I were to build a 40 in oven and wanted all the same layers you had. How large a base would I need
what's the "stone finish" product you're applying in sheets there and mortaring/pointing after? I havent seen it before
Any small tile would work, but these are river rock sliced thin. I purchased them at the big box store.
I wish I could hire you to build my backyard kitchen.
me too lol
Hi, i am really interested in having one built, but do you know what bricks or materials i should use or avoid to ensure it is still food safe? thanks
Thank you!
60% or 63% rule. Diameter equal % height and height equal % of opening. Your welcome
Exactly! I covered that in an older video.
Vidéo super bien expliqué merci
Very insightful and comprehensive. Thanks for sharing 🍕 🥩 🍗 🔥
My regret, not using more perlite floor insulation. My insulation is 2.5 in. I can still cook a mean pizza though!!!
Biggest mistake with most pizza oven floors is that they aren’t double thickness. Double the floor and also use 5 inches of perlite/vermiculite under it.
Thanks for the info! Just out of curiosity, how much did it cost you to build the smaller one?
AR, thanks for the vids. Wondering why the inside of the oven is so clean...looks new/unused. Can you explain how it is looking so clean/ new? My best guess is that high temp cooks will naturally clean the interior dome quite well. Please comment and, again, thanks
Thank You! You are correct. Once the oven reaches 800F, the soot starts to burn away
So what do you recommend to lower the height of the dome using this tool? Use it to point then what? wing it or use a ball or something. I'm working up its's doming and will be huge, but I see your point like a turtle with a flat top. maybe cut the stones like the arch and go in. gravity doesn't help. what's your recommended idea
I would make a form with styrofoam sheets with a more aggressive curve for the upper portion of the dome.
Thanks a lot for all those videos helps big time, I am about to start the dome following your video of how to make the trammel tool!.
I’ll have an important question. I hope you can help.
I have enough light weight white insulating firebricks to build the dome, is it ok to use those type of bricks?
Insulating bricks are no good for the dome. They Do not absorb heat. Firebrick absorb, retain, and reflect heat and is necessary for an oven to cook properly
Thank You, Good Man! 👍👍
Excellent ☝🏽👍🏽👌🏽🧱🧱🧱
thank you for your info...👍👍
Question - how viable will it be to add a cold smoke chamber to the side or underneath the oven with a smallish inlet into the dome of the oven for cold smoking? By extension, including a metal bar at the top of the done to hang cuts of meat for this purpose?
Not sure but I think I saw a video on UA-cam
My mistake would be to build it myself. A big no no.
Nice ovens! How many fire bricks for a 40 inch oven?
About 250
Thank you
Did you put this just on a c9ncrete slab?
Any video on that or reinforcing it?
Reinforced with rebar and footing
New to your channel, Do you have a door for your opening. Isn't there a fitted "PLUG" for the entrance of the oven?
Yes I have a door. Not sure what you mean by a fitted plug?
what are inches? in the rest of the world we use the metric system.
Bar height is 42” seems to be good, also 30” barstool is the rite height for the 42”…
Do you raise the floor? or deal with it?
You can always build a step foundation in front of it if you make it too high. In your case that seems do-able
Hi mate, how is your oven holding up now? I am about to build the dome and want to know if it's really worth tapering all the rectangular bricks or is the mortar and brick wedge/shims good enough for one off build ...
Oven has been great. Tapering is definitely the more professional way of doing it, but the shims worked as well.
@@ArtisanMade thank very much for the reply, massive amount of time saved for a 1 off build without tapering every brick with the dropsaw
Very helpful