Really great video, nice explanation of all the important points. I’d love to make something similar in my garden so this has been very useful. Cheers 👍🏻
@@davewellscoffee Hi Dave. Well, a year later and I have now made mine! Used Pizza Oven Supplies as well and am incredibly chuffed with the results. I have a question that you might be able to answer - you mentioned in your video potentially sealing the brick work with a liquid sealant. Did you end up doing that, and would you recommend it? I am inclined to do it so wanted to know your experience. Thanks buddy, all the best. Simon
@@simonnorthover awesome! Yes I did- I used Thompson’s Water Seal. Got it from Amazon for under £20. Can’t say what it would have been like without it, and there has been a little bit of salt bleed through, which I’ll clean off and re-coat. Overall though, there’s been no real maintenance and we’ve had a lot of use out of it 👍👍
I’ve had it a while now, so my memory is a bit vague, but it was about 150 full bricks, 300 angled half bricks and about 250 quarters which went over the dome. The bricks took up one pallet of the delivery !
Not very long- the kit is very good, so the dome doesn’t need as much curing as some of the other clay ovens on the market. I did maybe 2 fires, just to make sure everything was as it should be before cooking pizzas.
Absolutely none- it wasn’t too bad to work out. As long as you keep measuring with a long spirit level with each course of bricks you put down, you can’t go far wrong.
Hi Dave, Im in the process of building the same oven. Inside the dome you say that the fireproof mortar and grog goes in between the fireproof bricks and the dome wall, do you just mix the two together and brush in. How did you get it in there as access is only through the oven door?
Hi Jim, I asked them about this before doing mine, and they suggested mixing the mortar and grog dry, packing it on, then adding water. If you do this, be careful not to add to much water and wash it away, just enough to get it all wet. I made a mess of it that way and ended up getting another batch of mortar, mixing it wet and packing it in. It goes off really quickly, so you have to work fast- do it in a couple of goes. The only access as you say is through the oven door, so a head torch and long arms is what I used!
I note your oven is around two years old and was thinking of buying from pizzaovensupplies too, how has it faired since you built it? Thank you in advance
It’s really good- no problems at all. It seems like it will last for a very long time. During the build, the guys at pizza oven supplies were very helpful with any little issues too.
@@lewisdow yes 2 max, although I only ever really do one at a time. When it’s up to temperature a pizza takes about 60 seconds and you’re always turning it, so any more than 2 would be an absolute nightmare. More space is good for doing other cooks like roasts etc though- although the bigger it is, the longer it will take to warm up.
I like the "all bricks" look and especially the doors!
Excellent work. Very well designed
Really great video, nice explanation of all the important points. I’d love to make something similar in my garden so this has been very useful. Cheers 👍🏻
Thanks! Good luck when you come to build yours. Ours gets a lot of use- even did Christmas dinner in it 🍕🍗🔥
@@davewellscoffee Hi Dave. Well, a year later and I have now made mine! Used Pizza Oven Supplies as well and am incredibly chuffed with the results.
I have a question that you might be able to answer - you mentioned in your video potentially sealing the brick work with a liquid sealant. Did you end up doing that, and would you recommend it? I am inclined to do it so wanted to know your experience.
Thanks buddy, all the best. Simon
@@simonnorthover awesome! Yes I did- I used Thompson’s Water Seal. Got it from Amazon for under £20. Can’t say what it would have been like without it, and there has been a little bit of salt bleed through, which I’ll clean off and re-coat. Overall though, there’s been no real maintenance and we’ve had a lot of use out of it 👍👍
Now that was a quick build👍🇨🇦
Hi I'm I currently processing of building on do you have any photos of the arch at the front are to see if it over hanging etc
Greta video. I plan on building the same. Do you know approximately how many bricks you used ?
I’ve had it a while now, so my memory is a bit vague, but it was about 150 full bricks, 300 angled half bricks and about 250 quarters which went over the dome. The bricks took up one pallet of the delivery !
Great buddy, where did you get the precast dome from?
www.pizzaovensupplies.co.uk/
Great company, very helpful with any building issues, and very quick to sort out any issues with the delivery.
Hello Dave. Great video and inspired me to build the smaller Naples. Just about finished. Out of interest, how long did you spend on curing fires?
Not very long- the kit is very good, so the dome doesn’t need as much curing as some of the other clay ovens on the market. I did maybe 2 fires, just to make sure everything was as it should be before cooking pizzas.
I'm looking at getting the same kit. Did you have any brick-laying experience before you started?
Absolutely none- it wasn’t too bad to work out. As long as you keep measuring with a long spirit level with each course of bricks you put down, you can’t go far wrong.
Looks amazing mate……you don’t fancy building one in Nottingham for me do you?
It is brilliant. Sadly you’re on your own though! It’s not really that difficult, just takes a bit of time and ‘figuring stuff out as you go along’!
Did you use full bricks for the dome or did you trim them down to reduce overall thickness?
No, the dome bricks are 1/4 thickness. To be honest they’re more for aesthetics than thermal mass
Hi Dave, Im in the process of building the same oven. Inside the dome you say that the fireproof mortar and grog goes in between the fireproof bricks and the dome wall, do you just mix the two together and brush in. How did you get it in there as access is only through the oven door?
Hi Jim, I asked them about this before doing mine, and they suggested mixing the mortar and grog dry, packing it on, then adding water. If you do this, be careful not to add to much water and wash it away, just enough to get it all wet. I made a mess of it that way and ended up getting another batch of mortar, mixing it wet and packing it in. It goes off really quickly, so you have to work fast- do it in a couple of goes. The only access as you say is through the oven door, so a head torch and long arms is what I used!
@@davewellscoffee Thanks Dave
I note your oven is around two years old and was thinking of buying from pizzaovensupplies too, how has it faired since you built it? Thank you in advance
It’s really good- no problems at all. It seems like it will last for a very long time. During the build, the guys at pizza oven supplies were very helpful with any little issues too.
@@davewellscoffee how many 12 inch pizzas do you think you can comfortably fit when cooking, would be two max right? Thanks again
@@lewisdow yes 2 max, although I only ever really do one at a time. When it’s up to temperature a pizza takes about 60 seconds and you’re always turning it, so any more than 2 would be an absolute nightmare.
More space is good for doing other cooks like roasts etc though- although the bigger it is, the longer it will take to warm up.
+++ Красавец!!! Привет из России!
7.5 kn block cut all day long with a diamond blade🤔🤔
It wasn’t really that the blade wouldn’t cut through it, not that the size of the blade was too small, so it was quicker just to use the mallet
Not a bricklayer
do not offend dave
@@Ellie-qd7hl I wasn’t. Was simply pointing out that he did this and is not a bricklayer. And did good job despite not being a bricklayer. 👍