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
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!
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 👍🏻
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.
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 . 😊
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.
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
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.
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?😊
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.
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?
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
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 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, 🙏🙏🙏🙏🙏
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.
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
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
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?
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
From an ergonomic standpoint, appliances like stoves and conventional ovens should be at elbow height when standing. Counter tops should be just above waist height off the floor The problem comes into play when you have a tall and short couple. I'm tall, do most of the cooking, so my counter tops are 42" My stove has a built in oven, so the oven requires me to bend over to tend food cooking. Overly tall counters and appliances become scalding hazards. I love the idea of a outdoor pizza oven and cooking center, I just don't like the price.
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
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
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?
Hope you are doing well too :) Great info regarding this topic. I have subscribed to your channel. Hope the rest of your videos are as professional and not including profanity, as this one.. then I will definitely be sticking around for more. Thanks for sharing your awesome knowledge , have a blessed day !
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 do have a door but if you are talking about a permanently mounted one, there is no need unless the oven is indoors. The door is used as a damper and to trap retained heat.
Yes but on the larger sized ovens you will only use it for the lower half. Then you will need to use a form to more aggressively curve the dome so it doesn’t get to high
ive built several and owned commercial. stage and go through all the motions before you break ground. everything problem is people don't have experience and quickly learn on first few uses. otherwise pretty looking. i prefer useful and mine are ugly dogs compared to your build. love the covered space. zoning prevents me,frustrating
once you get started you're going to find out that 36 in is big a lot of bricks a lot of fire mortar a lot of weight I plan for 32 I ended up with 30 in with a fudge 15 inch radius bar
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.
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!!!
Hi from South Africa
Thanks for advice, consider building a ramp platform in front of oven on floor to raise yourself up a level.
👍
I'm loving how thorough yohr videos are!
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.
Great content, watched your oven videos and really inspired me. I'm now setting the first row of bricks on my oven. Thanks again!!
Thank you for sharing your mistakes and all your insights. So informative!
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.
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.
Excellent advices.very informative thank u
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
Thanks for sharing and helping us out here 🙏
Extremely useful channel.
Thanks a lot !
Beautiful oven! 😎👍🏼 If the oven opening is too high, raise the floor.
Excellent series of videos!!! MANY thanks from RUSSIA!!!!
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.
We appreciate learning from your mistakes. We stand on the shoulders of giants
Thank You for all good advices!
Glad we found your video before we started building. Thanks :-)
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!
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…
Thumbs up 👍 keep it real, we need more honesty
Great video, thanks for showing us your mistakes!
this is perfect, great job on the videos! thank you!
That she'd is awesome. We'll done!!!
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 👍🏻
Great video for starting the process. Going to build one this summer
Good luck friend!
brilliant feedback
that's the good thing about bricks and concrete - it is easy to make changes and adjustments ;-)
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.
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.
Hi information u have given are very interested but if u would give sizes in centimetres is much better
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.
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.
I followed you for my build exactly. This video was long due for me 😅
Could the oven be square shaped? Having the dome replaced by a taller square?
very courageous. Thank you!
Thanks for sharing what you have learned its a Great video, subscribed & Liked
Very valuable lessons, thanks!!
Thank you, I found this very helpful
My mistake would be to build it myself. A big no no.
I like learning from others' mistakes so I can make all new ones!
Vidéo super bien expliqué merci
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
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.
Thank You, Good Man! 👍👍
60% or 63% rule. Diameter equal % height and height equal % of opening. Your welcome
Exactly! I covered that in an older video.
Hi love content as I myself have made a pizza outdoor oven
Thank you
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?😊
Very insightful and comprehensive. Thanks for sharing 🍕 🥩 🍗 🔥
Great video!
thank you for your info...👍👍
Jason what did you use for your chimney just made a brick cement chimney what type of materials did you use thanks.
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.
Just raise your floor Builder man!
What about the counter and bbq height?
@@ArtisanMadeRemovable platform for when you aren't firing pizza?
Thanks for the info! Just out of curiosity, how much did it cost you to build the smaller one?
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.
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.
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.
extremely helpfull
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,
🙏🙏🙏🙏🙏
Excellent ☝🏽👍🏽👌🏽🧱🧱🧱
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.
I wish I could hire you to build my backyard kitchen.
me too lol
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
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
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.
Any videos of you using the oven to the right of your pizza oven? How, & What for etc?
Coming soon
If I were to build a 40 in oven and wanted all the same layers you had. How large a base would I need
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
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
what are inches? in the rest of the world we use the metric system.
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
From an ergonomic standpoint, appliances like stoves and conventional ovens should be at elbow height when standing. Counter tops should be just above waist height off the floor
The problem comes into play when you have a tall and short couple. I'm tall, do most of the cooking, so my counter tops are 42" My stove has a built in oven, so the oven requires me to bend over to tend food cooking.
Overly tall counters and appliances become scalding hazards.
I love the idea of a outdoor pizza oven and cooking center, I just don't like the price.
It's cheap, if you consider you'll never have to buy an oven again in your lifetime.
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
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.
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
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?
Do you raise the floor? or deal with it?
Hope you are doing well too :) Great info regarding this topic. I have subscribed to your channel. Hope the rest of your videos are as professional and not including profanity, as this one.. then I will definitely be sticking around for more. Thanks for sharing your awesome knowledge , have a blessed day !
Bar height is 42” seems to be good, also 30” barstool is the rite height for the 42”…
The oven hight is the biggest issue for me.
Nice ovens! How many fire bricks for a 40 inch oven?
About 250
How much wood is needed for this oven to get it at 1000 degrees
It takes about 2.5 hours. Depends on the wood. Hardwood is best. Same as keeping a fireplace going for that amount of time.
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! 😂
Did you put this just on a c9ncrete slab?
Any video on that or reinforcing it?
Reinforced with rebar and footing
I have a question why didn't you put a door on your pizza oven? Please explain
I do have a door but if you are talking about a permanently mounted one, there is no need unless the oven is indoors. The door is used as a damper and to trap retained heat.
I have Problem with Haigh dome to tall will be not perfect hit
So...use the indispensable tool to build the dome or not?
Yes but on the larger sized ovens you will only use it for the lower half. Then you will need to use a form to more aggressively curve the dome so it doesn’t get to high
ive built several and owned commercial. stage and go through all the motions before you break ground. everything problem is people don't have experience and quickly learn on first few uses. otherwise pretty looking. i prefer useful and mine are ugly dogs compared to your build. love the covered space. zoning prevents me,frustrating
Hello
Please I wanna know how many bricks do I need to build a 42 inch oven
Thank you
About 250 for my 40 inch
How much did it cost?
once you get started you're going to find out that 36 in is big a lot of bricks a lot of fire mortar a lot of weight I plan for 32 I ended up with 30 in with a fudge 15 inch radius bar
I'm 5'11", and I was just thinking, how perfect that height is for the oven. Haha. Ok, so about 48" would be nice.
How much did this oven cost to build?
$3500-4000
How many bricks did it take for your build?
About 250