I am in the early design process of making my pizza oven. I got a little ahead of myself as you can see in the picture and started digging out some dirt to frame up. Even after I started digging my plan changed. I went from a square base to a round base design in my mind.
The overall plan is for a Neapolitan style pizza oven. I have taken design ideas from a few threads. I am thinking about a base similar to the one found in this thread:http://www.fornobravo.com/forum/8/42-pompeii-s-louisiana-18910-19.html
The idea would be to replace the round metal stand used by most Neapolitan oven builders, with a concrete and brick round base. I am mainly looking at using the rounded part of the brick base, in the above thread, without the square front.
For the Oven itself I am inspired by the following thread:http://www.pizzamaking.com/forum/index.php/topic,22618.200.html
I never saw any finished pictures of the Swedish oven but the design and building pictures were great.
My current design plans are fluid but are coming together. I am looking at a 42" cooking floor. I am planning for 4.5" (x2) of soldier bricks. This will be buttressed by 4"(x2) of refractory insulating concrete. The insulating concrete will be covered with 2" (x2) of ceramic insulating blanket. I will cover the insulating blanket with another 1" (x2) of refractory insulating concrete. Finally there will be 1" (x2) of stucco and then tiles. All the numbers here besides the floor must be doubled to cover each side. This gives us a total diameter of roughly 68.5 inches (including a small allowance for tile).
With a 68.5" oven width I am figuring I want a base supporting diameter of 70" which will then have another couple of inches of finishing brick.
If someone could review my math and the planned size of my round base, it would be appreciated.
I have really enjoyed reading a number of threads here and hope to be a part of the brick oven community in the next 6-9 months.
I am planning to use Whitacre Greer Light Duty Fire Brick. This seems to be the best available in the Monroe, Louisiana area. I have not found a medium duty Alsey here. The only other choice seems to be Elgin and they do not get good reviews from what I see here and on other forums. I am looking at ordering my Ceramic Fiber Blanket and boards from either Forno Bravo or McGill's Warehouse. I may have a local source but we have not come to an agreement on price as they are not a wholesaler and are more of a company that installs refractory material. I am looking at using heat stop 50 or forno bravo refractory mortar. I will likely make my own refractory insulating concrete using vermiculite.
I am open to suggestions on anything from design to materials. I have a bunch of other home projects that will be intertwined in this build. Its a new home so I need to lay about 20 pallets of sod. I also need to install a fence and gate on my paver patio to protect the kids from going in the water and I need to hang curtains and rods on my overhanging patio. Needless to say, this will be a busy spring/summer.
Thanks for any advice in advance.