@Artisan Made if i use ceramic fiber board should i build the dome on top of it?? i mean ceramic fiber board is strong enough to support that much weight? Thanks in advance!!
i just finished building my oven and i cant even fathom having to video this process and to share it all. what you accomplished and the way you explained it all is incredible. respect!
Thank you for the practical demonstration. Watched a couple of other pizza oven constructors. Yours by far the best and easiest to follow - without an OD of personalized stuff. Keep it simple and straight. Well done.
If I can add a friendly comment...The top of my oven was similar to this one, in that it wasn't so smooth. The air flow is really important in these things, so I climbed into the oven on my back and smeared refractory cement on an area of about a 2 foot (diameter) circle. let it dry for about an hour, then used damp cloth to really smooth it out. The top of my oven is like glass now. I ended up spending another 90 minutes or so really smoothing out the area where the air exits the dome moving towards the vent. It's perfectly smooth now, and (at least I think) it really makes a difference. (MASSIVE THANKS ON THE VIDEOS)
Oh yes, a final comment. Also checked out your link. Simple, easy and brilliant. I'm from South Africa, The only feet I know, is those I walk with and the only foot I understand, is a foot long boerewors (a traditional Afrikaner sausage, normally grilled on open fire or coals). Please consider those who only understand the metric system.
Tu mérites le respect des cuisiniers italiens, et aussi des constructeurs européens, Italiens....Bravo Monsieur, vous êtes le 1er Anglophone à comprendre tout....ah ah ah rire d'admiration, de fraternité....MERci, Thanks... in French, ah ah ah....Respect, Love....
Это лучшее видео, которое я когда либо видела! Мы супер мастер!!! Большое спасибо за подробное описание. Обязательно воспользуюсь Вашими советами и рекомендациями!!!
40 dislike! what is that those guys realy dont like on this video?The tecnical procedure step by step is absolutly perfect.Thank you very mutch for all those technical details .
My wife and I decided we needed an outdoor pizza oven. Im not a putz but Im not Im not a natural handyman either. I watched a few dozen videos on building a pizza oven before finding your channel and I was ready to swallow my male pride and concede to the idea of buying one out of the box. Then your channel appeared in my feed...NOW I AM PUMPED TO GET STARTED! extravaganza
I’m not a mason. I tried to get some experience by doing some small masonry projects around the house first. Then I built the base. By that time you should be good enough with the trowel to build the dome. Good luck!!!
Great job! To finish the dome when the bricks become slippery my grandfather Donnangelo taught me using some kind Bowl (big one) and then put wet sand in there (into the oven) and shape the sand as a dome. Then, you can continue sticking your bricks without any effort and with a perfect inside and outside finish. Congrats! Really nice!! Also my grandfather said that using a mattress of chipped glass mixed with salt (NaCl) is perfect for floor insulation. Regards!
Надо шагать в ногу со временем не в 19 веке живём битое стекло ещё найти надо да и в стеклорезной мастерской его отдадут только за деньги тогда лучше добавить и купить каменную вату (базальт)
Great looking oven, and many thanks for the clear and succinct direction and info. I very much liked the measuring tool on the castor for exactness and was impressed by your handling of the mortar. Makes for a finer finished product. Fantabulous!
Hello, I've built a pizza oven similar to yours but only 31 inch floor. May i ask how your oven is holding up? And its performance? I want to build a 45 inch floor and and i like your design. Any thoughts or recommendations?
Well, just a first class job! As for figuring out the complex angle at the closure, Hold a brick on the underside and scribe from above and you'll have your angle. Yes, I have subscribed and yes I will get your plans! You were the first one I've seen strike their joints. You sound like a New Englander! Thank you, Eric Harper, Tx
Great work! I just finished mine and here are a few things I found helpful: 1) Soak the bricks before you cut them. They cut easier, the diamond blade lasts a lot longer and the amount of dust is way less. 2) When I got to the last 4-5 rows at the top, the gaps got really big. I beveled my bricks on these so that the gaps were much smaller. The bevel angle will be larger as the circles get smaller. 3) I used a grout bag with mortar and laid on my back inside the oven to fill any gaps from the inside. 4) I built my arch according to the measurements below, but then I couldn't find a door to fit it. I spent a full day cutting and welding a door. It looks great, but you may want to buy a door first, then build your arch to fit it.
Great video. I used the tool that enabled you to cut the bricks into segments to reduce the mortar joints. As you went up in courses the segments had a compound angle cut so you avoid the inverted "V" joint between bricks. Both methods cook great pizza.
Congratulations from Florence (Italy)! Very welldone and your video is extremely clear. May I ask you to post further info when you closed the owen top? Thanks!
You have the best vids i have ever seen on wood fire pizza oven builds, thank god. Most others skip around and dont give important details. well done mate.
Amazing job. I had a question about the sliver of brick you were using in between each joint. Did you actually cut all of these with the grinder too and did you fill every gap??
Amazing work and thank you for sharing, couple of questions where did you get the materials and how many bricks did you need for that pizza oven and what is the size, we would love to built one here in Las Vegas, thank you !
Thank you! I got the firebrick at my local mason supply yard. You can get vermiculite at the larger garden centers, but I think you can get it online too. I had trouble finding the high heat refractory mortar. Got it online. Link should be in the description. I used about 250 firebricks. The inside diameter is 40 inches. Inner arch is 18. Out arch is almost 20.
This is one of the best tutorials plus another one posted by a japanese which is a different version but as good as this one. ThankArtisan for your excellent proposition a master work.😂
Great Job!!! Give yourself lots of credit even with no Trigonometry. I mastered Trigonometry but still cannot come up oven close to yours. Awesome awesome job. Thanks for sharing.
Holy smokes, that was an amazing amount of work ! Looks beautiful, love the firring strips you custom made to hold up the brick . As the son of an Italian mason , gotta say the music nd the brick work was entertaining to watch nd listen too. Thank you so much, as im researching a pizza oven to construct, this looks great.
Extremely well documented, excelent job! Thank you for sharing this, of course, I have subscribed. QuestionȘ how many brick, what size is the dome (or the bricks, for that matter)? Thank you again for sharing this!
I have been watching some videos of brick ovens before I built one. My question is some of the builders recommend starting the dome wall outside the oven floor and you started laying yours on the floor. They say for heat expansion. Does it make a difference. I tell you, you had the cleanest work out of the ones I watched and will definitely use your method.
Hi I just wanna thank you for your excellent explanation on to build a pizza oven, I just finish the dome and on the third day of curing hoping everything goes well
Great video BUT, you need to know there are 360° in a circle, and by using the diameter of the circle you can work out (using math), the number of bricks (using their width) in each circle, so you can cut them to form a circle without those horrible joints, I.e. nil space at the front and wide gaps at the back……it’s so easy to do properly…it just needs a bit more patience, time and you’ll also have lots of ‘wedges’ to use if your so inclined…
who would want to build an elliptical oven? I think your just making a lot of work for, yourself... using a elliptical shape simply requires a little more planning...doing a drawing and place it inside a 360 degree circle - how you create the height using the traditional method goes out of the window and is a matter for design at each level upwards into the elliptical shape...not impossible but a much more difficult build...you could of course simply cast it over a pre-formed elliptical shape....might be a lot easier... @@samanthaogden4643
I don't have place, i don't have money, i don't have time for this, but I keep watching these owen videos back to 10 days. Btw this one looks wonderful :)
Funny you say that. I’m surprised surprised no one ever really explained this whole process. It took a long time to get all of this information. This has been a lost art for a while now I guess.
@@ArtisanMade it truly is a lost art. I am an accountant so I can’t really get gradual experience with smaller projects. However I still want an oven like this to make pizza and sourdough bread.
Great fun video. Lots of details thank you. What I need a little help with is creating the foundation. I live in Iowa, cold climate. How deep into the ground do I need to make my foundation make sure the concrete cutting out. Use rebar?
I have never seen your videos before. You said in your video that you normally give more detail. I think you did great on detail. I have been looking at videos for a long time to build a pizza oven I have to say this is the best one . Good job you have a new subscriber . Thank you
For the dome I used a 1 ton car jack and lifted it up with a circle of half inch ply wood to the point where my bricks were needing support from sliding. I then used wet sand with a little cement and made the dome from the top. I then had no problem laying my bricks. Next day lower the jack, remove the sand and the ply wood cut in half to remove it as it was bigger than the door. Worked well.
Very nice! If you have any pics, can you share them with me so I can share them in my Instagram? These different approaches can be very helpful for people who want to build their first oven. Artisanmadethings@gmail.com If you would rather not share, I completely respect your privacy. Thank you for commenting.
@@ArtisanMade Unfortunately I did not take pictures. I watched many videos of making pizza ovens RUclips with many creative ideas of making the dome. As you know the best oven is with fire bricks and a special clay fire clay which does not go hard until you fire up the oven. I went to the manufacturers as I thought there was a problem with the clay not going hard like building sand and cement. I was a jobbing builder before I retired so keying the bricks is important for strength and the last brick is the key stone to hold the other bricks in place. People should look at old Roman bridges and they will see the key stone. Clay and very heavy bricks not secure until I put in the key brick I had to sleep on it. That is how I came up with the idea of a car jack and a piece of ply wood. Jacked it up and and made the dome from wet sand and a little cement 10 in 1 from the top. I then laid the bricks on the wet sand and finished with the key stone. Next day I plastered the dome on the outside with 3/1 sand and cement thin coat. Next day insulation rock wool 2 inch held with chicken wire. and then 2 inch sand and cement. Removed the temp dome which came out without a problem. Three years ago and and I can get the temp temp to 1000 degrees inside and still put my hand on the outside. The only change if I made another would be to put the flue at the back of the oven as I don't like inhaling smoke when you fire up and more thought needs to go into the flue construction stopping rain, wind and the ability to throttle down the chimney to balance heat loss.
Sir first thank you for sharing, your job it is commendable, I just wish if you could build one in our yard. Awesome work, both explaining, and building it and on top filming!!!!, WOW, thank you.
I am watching videos since few days for my pizza and baking oven that I am planning for my restorent in India and all I get Turkish vidio where no explanation and material is not mentioned in English so it was very confusing. I think this is the best vidio on Internet that explained all very nicely and now I have all my answers. I would like to know why Turkish use glass particles and some white powder into the foundation and then they put brick to build the foundation. Anyway I will start building mine
Hello, your movie is very very interesting! If I understand well, when you will close your oven with the door, you close the chimney too since it is in front. Don't you think the fireplace should stay behind the door?
In italy they fill the inside of the oven with sand and lay the bricks on top of the sand for the top of the dome. Then you just shovel out the sand after.
Great job 👏👌💪...thank you..please tell me why the smoke vent does not go from one end to the other but only to the middle? can a larger horizontal opening be made?
Love your videos. Any advice on a roof for my oven. Live in Tennessee, oven base is 84x78; pizza dome height is 80 inches with inside dimension of 48" circumference. Double wall flue rises another 36" above top of dome.
Hi thanks for the lovely video you shared ,Im Robert from Malta i had an oven which i had build and on top of the fire bricks i had covered them in clay for better insulation which worked well, now i dismantled this oven and will be building one like the video, im not so sure about one thing ,dont you think that when the fire bricks get wet and will absorb rain water you will lose inner temperature quicker thanks again and stay safe
Thank you! You don’t want firebricks getting wet. If temp falls below freezing it could cause cracking or if moisture is trapped in the brick when the oven is heating up, steam pressure could also cause cracks. I build a roof over my oven to protect it from the elements. So far it has been great. I think the roof construction is covered in part 12.
I have wanted to build a wood-fired oven in my back yard for baking pizzas plus numerous other dishes. What has stopped me thus far is I live north of Houston, Texas; that’s 90 miles from the Gulf of Mexico, meaning HIGH humidity when it’s not actually raining. Question: do you use different materials or techniques when building an outdoor oven in a wet / high humidity environment? Or must you use a several day-long gently increasing heat drying cycle before each use? Thank you.
Free plans with measurements, materials, and additional information about my design on my website www.artisanmadethings.com/brick-oven
Great descriptions on your page.
Awesome!
@Artisan Made if i use ceramic fiber board should i build the dome on top of it?? i mean ceramic fiber board is strong enough to support that much weight? Thanks in advance!!
How Long do you keep the half-cut fire brick in water?
I guess the free plans are over? I know it's been a while...
i just finished building my oven and i cant even fathom having to video this process and to share it all. what you accomplished and the way you explained it all is incredible. respect!
Thank you for the practical demonstration. Watched a couple of other pizza oven constructors. Yours by far the best and easiest to follow - without an OD of personalized stuff. Keep it simple and straight. Well done.
If I can add a friendly comment...The top of my oven was similar to this one, in that it wasn't so smooth. The air flow is really important in these things, so I climbed into the oven on my back and smeared refractory cement on an area of about a 2 foot (diameter) circle. let it dry for about an hour, then used damp cloth to really smooth it out. The top of my oven is like glass now. I ended up spending another 90 minutes or so really smoothing out the area where the air exits the dome moving towards the vent. It's perfectly smooth now, and (at least I think) it really makes a difference.
(MASSIVE THANKS ON THE VIDEOS)
Thank you for sharing!
Oh yes, a final comment. Also checked out your link. Simple, easy and brilliant. I'm from South Africa, The only feet I know, is those I walk with and the only foot I understand, is a foot long boerewors (a traditional Afrikaner sausage, normally grilled on open fire or coals). Please consider those who only understand the metric system.
Wow, I love your patience and the way you explain the details you’re an awesome teacher.You deserve five star.
Thank you! I’m a high school history teacher. I wish my students felt the same way. Lol
Tu mérites le respect des cuisiniers italiens, et aussi des constructeurs européens, Italiens....Bravo Monsieur, vous êtes le 1er Anglophone à comprendre tout....ah ah ah rire d'admiration, de fraternité....MERci, Thanks... in French, ah ah ah....Respect, Love....
I’ve watched many of these builds, this is the best I’ve seen. Forty plus years in.
Thank you for your incredible compliment! It means a lot, especially from someone who has more than 40 years on knowledge.
YEs, but also the most expensive one..
Это лучшее видео, которое я когда либо видела! Мы супер мастер!!! Большое спасибо за подробное описание. Обязательно воспользуюсь Вашими советами и рекомендациями!!!
That is a fantastic job. No need to apologise. It’s great that you explained and showed everything so others can learn.
40 dislike! what is that those guys realy dont like on this video?The tecnical procedure step by step is absolutly perfect.Thank you very mutch for all those technical details .
Thank you so much! There are a lot of angry haters in the world.
Best looking amateur built wood fired oven I've seen.
Thank you!!!
not sure if it is amateur. it looks amazing.
Seriously... Probably the best dome build video I've watched. Impressed.
Thank you!!!
This is the best pizza oven construction video I've seen. Thanks!
You just made my day! Thank you for the kind words. Good luck!
My wife and I decided we needed an outdoor pizza oven. Im not a putz but Im not Im not a natural handyman either. I watched a few dozen videos on building a pizza oven before finding your channel and I was ready to swallow my male pride and concede to the idea of buying one out of the box.
Then your channel appeared in my feed...NOW I AM PUMPED TO GET STARTED!
extravaganza
I’m not a mason. I tried to get some experience by doing some small masonry projects around the house first. Then I built the base. By that time you should be good enough with the trowel to build the dome. Good luck!!!
Great job! To finish the dome when the bricks become slippery my grandfather Donnangelo taught me using some kind Bowl (big one) and then put wet sand in there (into the oven) and shape the sand as a dome. Then, you can continue sticking your bricks without any effort and with a perfect inside and outside finish. Congrats! Really nice!! Also my grandfather said that using a mattress of chipped glass mixed with salt (NaCl) is perfect for floor insulation. Regards!
Great advice
Надо шагать в ногу со временем не в 19 веке живём битое стекло ещё найти надо да и в стеклорезной мастерской его отдадут только за деньги тогда лучше добавить и купить каменную вату (базальт)
벽돌 오븐 을 만들기를 마쳤는데 정말 훌륭한 영상입니다
새해복 많이 받으세요~^^
I really appreciate your effort to making this video, is the best one so far! Thanks
Glad you liked it!
You sir are an artist . I worked as a mason for many years , I am duly impressed .
That is a great compliment. Thank you!
Great looking oven, and many thanks for the clear and succinct direction and info. I very much liked the measuring tool on the castor for exactness and was impressed by your handling of the mortar. Makes for a finer finished product. Fantabulous!
This is the best dome pizza oven I have seen. Thank you very much
Bravo !!! Vous êtes très fort !! Excellent travail 👍
You are the honest builder I have ever seen! Nice work, really.
Thank you friend! That is a great compliment!
Hello,
I've built a pizza oven similar to yours but only 31 inch floor. May i ask how your oven is holding up? And its performance? I want to build a 45 inch floor and and i like your design. Any thoughts or recommendations?
Well, just a first class job! As for figuring out the complex angle at the closure, Hold a brick on the underside and scribe from above and you'll have your angle. Yes, I have subscribed and yes I will get your plans! You were the first one I've seen strike their joints.
You sound like a New Englander!
Thank you,
Eric
Harper, Tx
Thank you! From Long Island NY.
Great work! I just finished mine and here are a few things I found helpful:
1) Soak the bricks before you cut them. They cut easier, the diamond blade lasts a lot longer and the amount of dust is way less.
2) When I got to the last 4-5 rows at the top, the gaps got really big. I beveled my bricks on these so that the gaps were much smaller. The bevel angle will be larger as the circles get smaller.
3) I used a grout bag with mortar and laid on my back inside the oven to fill any gaps from the inside.
4) I built my arch according to the measurements below, but then I couldn't find a door to fit it. I spent a full day cutting and welding a door. It looks great, but you may want to buy a door first, then build your arch to fit it.
Thank you for sharing your knowledge. I had to learn this by trial and error. It is always better to learn for other people's trials and errors.
😂😂😂😂😂😂😂😂😂😂buy a door first...
Great video.
I used the tool that enabled you to cut the bricks into segments to reduce the mortar joints. As you went up in courses the segments had a compound angle cut so you avoid the inverted "V" joint between bricks. Both methods cook great pizza.
Thank you! Do you know what the tool is called or can you share the link? I would like to incorporate this into the next oven.
This was SO fun to watch! Now I have to binge watch your other videos!! By the way, you are an excellent craftsman!!
Thank you for the kind comments! There are a lot of haters out there who get pleasure from writing negative comments.
Congratulations from Florence (Italy)! Very welldone and your video is extremely clear.
May I ask you to post further info when you closed the owen top?
Thanks!
Grazie Andrea. What information would you like?
BRAVO C'ÉTAIT BIEN FAIT
ruclips.net/video/Tw8HbHShXk0/видео.html
You have the best vids i have ever seen on wood fire pizza oven builds, thank god. Most others skip around and dont give important details. well done mate.
ruclips.net/video/bs4t2c_hJ7k/видео.html&lc=UgwyGNEYwUBl7XxEOqV4AaABAg
Amazing job. I had a question about the sliver of brick you were using in between each joint. Did you actually cut all of these with the grinder too and did you fill every gap??
Thanks. This is by far the best documentation of building an wood fired oven.
Fantastic build and good work - looking forward to more content.
Thank You!!! More on the way!!!
great videos, very descriptive and you're not ashamed of saying you made a mistake.
Amazing work and thank you for sharing, couple of questions where did you get the materials and how many bricks did you need for that pizza oven and what is the size, we would love to built one here in Las Vegas,
thank you !
Thank you! I got the firebrick at my local mason supply yard. You can get vermiculite at the larger garden centers, but I think you can get it online too. I had trouble finding the high heat refractory mortar. Got it online. Link should be in the description. I used about 250 firebricks. The inside diameter is 40 inches. Inner arch is 18. Out arch is almost 20.
This is one of the best tutorials plus another one posted by a japanese which is a different version but as good as this one. ThankArtisan for your excellent proposition a master work.😂
Great Job!!! Give yourself lots of credit even with no Trigonometry. I mastered Trigonometry but still cannot come up oven close to yours. Awesome awesome job. Thanks for sharing.
Haha!! Thank you!!
Agree! The best oven building video I saw
Okay, I’m inspired. You are officially an inspiration.
I am 10 years out from retirement. I am preparing for my hobbies now. Ty so much for the great detail
Thank You! I'm 10 years out too!
Bravo masterwork!!!
Holy smokes, that was an amazing amount of work ! Looks beautiful, love the firring strips you custom made to hold up the brick .
As the son of an Italian mason , gotta say the music nd the brick work was entertaining to watch nd listen too.
Thank you so much, as im researching a pizza oven to construct, this looks great.
Excellent work. I wish I had the chance to watch your video before I built mine, but it came out nice.
I'm halfway through...your attention to detail on the arch is admirable.
Extremely well documented, excelent job! Thank you for sharing this, of course, I have subscribed. QuestionȘ how many brick, what size is the dome (or the bricks, for that matter)? Thank you again for sharing this!
Thank you! Plans are on my website www.artisanmadethings.com/brick-oven
I have been watching some videos of brick ovens before I built one. My question is some of the builders recommend starting the dome wall outside the oven floor and you started laying yours on the floor. They say for heat expansion. Does it make a difference. I tell you, you had the cleanest work out of the ones I watched and will definitely use your method.
Very nice job man! you deserve more views and subscribers
Thank you!!! Looks like the views and subs are starting to come in.
Hi I just wanna thank you for your excellent explanation on to build a pizza oven, I just finish the dome and on the third day of curing hoping everything goes well
Congratulations!
I was that guy in class! I gotta plan though....get my math teacher daughter to figure it out for me. she better do it.
@ thank you
@@nedanother9382 You're welcome.
@@nedanother9382
if I helped. great
ruclips.net/video/-Mdl77cJJXY/видео.html
Great instructional video! Even better that you are wearing a Lake George NY shirt!! The amazing place I was raised in. Thanks for the great video.
I love Lake George! That was our family vacation spot when I was little and now i bring my kids and they love it too!
Great video BUT, you need to know there are 360° in a circle, and by using the diameter of the circle you can work out (using math), the number of bricks (using their width) in each circle, so you can cut them to form a circle without those horrible joints, I.e. nil space at the front and wide gaps at the back……it’s so easy to do properly…it just needs a bit more patience, time and you’ll also have lots of ‘wedges’ to use if your so inclined…
Would you be able to help with the math for cutting the bricks for an elliptical oven with diameter of 50 inches and height (radius) of 20 inches.
@@Persiancouplelife if you're diameter is 50 inches how'd you get 20 as your radius, when half of 50 is 25....
How does your pizza taste Michelangelo?
who would want to build an elliptical oven? I think your just making a lot of work for, yourself... using a elliptical shape simply requires a little more planning...doing a drawing and place it inside a 360 degree circle - how you create the height using the traditional method goes out of the window and is a matter for design at each level upwards into the elliptical shape...not impossible but a much more difficult build...you could of course simply cast it over a pre-formed elliptical shape....might be a lot easier...
@@samanthaogden4643
@@mapletoethumbs😂
Nice job buddie.
I definitively take it as example for my future my project.
Thanks to share!
You’ve given me the courage to take on this project. Thank you so much for this video
I had no masonry skills when I started this project. If I can do it, you can do it! Good luck!!!
Did you give it a go Dave?
Superbe travail !
Propre, méticuleux, j'ai beaucoup appris......
I don't have place, i don't have money, i don't have time for this, but I keep watching these owen videos back to 10 days. Btw this one looks wonderful :)
That was me 5 years ago. When i moved, the dream became a reality.
Nice. I learned some new ideas. Especially what kind of mortar to use for brick oven. Thank you
Finally someone that took their time to explain to the rest of us one step at a time! Thanks man.
Funny you say that. I’m surprised surprised no one ever really explained this whole process. It took a long time to get all of this information. This has been a lost art for a while now I guess.
@@ArtisanMade it truly is a lost art. I am an accountant so I can’t really get gradual experience with smaller projects. However I still want an oven like this to make pizza and sourdough bread.
Super vraiment extraordinaire et très propre 👏👏👏👏
Great fun video. Lots of details thank you. What I need a little help with is creating the foundation. I live in Iowa, cold climate. How deep into the ground do I need to make my foundation make sure the concrete cutting out. Use rebar?
You should have a footing below the frost line and reinforce it with the rebar. I have a 3 ft footing here in NY
Hallo friend , from Italy : very good job , congratulations !
Bravo !!!
You are very artistic, my friend, very nice constructions... Hello from Greece.👍
Great tutorial, thank you very much. I have a question, can you please tell me what is the dimension of indispensable tool? thanks
20 inch radius. I made a video on it as well.
All these videos have been fantastic! But can you tell me how are you getting to the top of the dome inside to fill in and cleanup?
شكرا على العمل الرائع.ممكن توضح لنا سبب وضع المدخنة فوق فتحة الفرن وليس وسط القبة
Hi love this video. Is there a specific size cut for each brick? Like is every row a different size cut or all the rows are the same brick?
Bricks are cut in half until you get to the last few rows. Then you will need to cut them a little smaller
Mi piace però mi piacerebbe sapere quale malta cementizia usa per i mattoni
Grazie
I have never seen your videos before. You said in your video that you normally give more detail. I think you did great on detail. I have been looking at videos for a long time to build a pizza oven I have to say this is the best one . Good job you have a new subscriber . Thank you
ruclips.net/video/bs4t2c_hJ7k/видео.html,
o kadar video seyrettim seninki ço akıllıca ve güzel olmuş eline saglık
Very Good design and good craftsman.
Harvinder
Toronto Canada
Thanks for this video. I will be sharing this to THE WOOD FIRED OVEN PHILIPPINES Community.
Thank you!!!
He makes it look so easy, if I were to do this I know it wouldn't look like this!!
It was the most challenging thing I have ever done in my life, besides raising kids. Lol
Sehr schön geworden 😃👍 Grüße aus Deutschland 🇩🇪
Perfect work ❤😊
Best frigging vedio filled with detail and tips
Salam kenal dari Indonesia from me (Sigit Wahyudi) Lampung Tengah Province. Terimakasih tutorial nya
Sehr schön sauber
Super Arbeit
Afiyet ile kullanin
Not only is it visually nicer and structured stronger but also it prevents water from coming through
Great job with the video and thank you so much!
For the dome I used a 1 ton car jack and lifted it up with a circle of half inch ply wood to the point where my bricks were needing support from sliding. I then used wet sand with a little cement and made the dome from the top. I then had no problem laying my bricks. Next day lower the jack, remove the sand and the ply wood cut in half to remove it as it was bigger than the door. Worked well.
Very nice! If you have any pics, can you share them with me so I can share them in my Instagram? These different approaches can be very helpful for people who want to build their first oven. Artisanmadethings@gmail.com If you would rather not share, I completely respect your privacy. Thank you for commenting.
@@ArtisanMade Unfortunately I did not take pictures. I watched many videos of making pizza ovens RUclips with many creative ideas of making the dome. As you know the best oven is with fire bricks and a special clay fire clay which does not go hard until you fire up the oven. I went to the manufacturers as I thought there was a problem with the clay not going hard like building sand and cement. I was a jobbing builder before I retired so keying the bricks is important for strength and the last brick is the key stone to hold the other bricks in place. People should look at old Roman bridges and they will see the key stone. Clay and very heavy bricks not secure until I put in the key brick I had to sleep on it. That is how I came up with the idea of a car jack and a piece of ply wood. Jacked it up and and made the dome from wet sand and a little cement 10 in 1 from the top. I then laid the bricks on the wet sand and finished with the key stone. Next day I plastered the dome on the outside with 3/1 sand and cement thin coat. Next day insulation rock wool 2 inch held with chicken wire. and then 2 inch sand and cement. Removed the temp dome which came out without a problem. Three years ago and and I can get the temp temp to 1000 degrees inside and still put my hand on the outside. The only change if I made another would be to put the flue at the back of the oven as I don't like inhaling smoke when you fire up and more thought needs to go into the flue construction stopping rain, wind and the ability to throttle down the chimney to balance heat loss.
Sir first thank you for sharing, your job it is commendable, I just wish if you could build one in our yard. Awesome work, both explaining, and building it and on top filming!!!!, WOW, thank you.
👏 😯 is the 🍕 oven wow good job 👍 outdoor
the best tutorial i ever seen. thank u !
Thank you!!!
I am watching videos since few days for my pizza and baking oven that I am planning for my restorent in India and all I get Turkish vidio where no explanation and material is not mentioned in English so it was very confusing. I think this is the best vidio on Internet that explained all very nicely and now I have all my answers. I would like to know why Turkish use glass particles and some white powder into the foundation and then they put brick to build the foundation. Anyway I will start building mine
Wow nice and Easy 👍👌 amazing job, you the man
I'm preparing to build a brick oven in the garden. I believe your video will help me a lot. Thank you very much.
Hello, your movie is very very interesting!
If I understand well, when you will close your oven with the door, you close the chimney too since it is in front.
Don't you think the fireplace should stay behind the door?
The door is used to control airflow. If the door is fully closed is will suffocate the fire and trap all of the heat inside
In italy they fill the inside of the oven with sand and lay the bricks on top of the sand for the top of the dome. Then you just shovel out the sand after.
Bir çok video izledim , en iyisi bu bravo
Great job 👏👌💪...thank you..please tell me why the smoke vent does not go from one end to the other but only to the middle? can a larger horizontal opening be made?
Thank you. You could make it wider. My chimney is 8 inches in diameter. A wider opening would end up getting closed up by the base plate.
Brilliant videos and explanations!
Love your videos. Any advice on a roof for my oven. Live in Tennessee, oven base is 84x78; pizza dome height is 80 inches with inside dimension of 48" circumference. Double wall flue rises another 36" above top of dome.
Questo oven è meglio di quelli italiani ! Bravo 👏🏼
Hi thanks for the lovely video you shared ,Im Robert from Malta i had an oven which i had build and on top of the fire bricks i had covered them in clay for better insulation which worked well, now i dismantled this oven and will be building one like the video, im not so sure about one thing ,dont you think that when the fire bricks get wet and will absorb rain water you will lose inner temperature quicker thanks again and stay safe
Thank you! You don’t want firebricks getting wet. If temp falls below freezing it could cause cracking or if moisture is trapped in the brick when the oven is heating up, steam pressure could also cause cracks. I build a roof over my oven to protect it from the elements. So far it has been great. I think the roof construction is covered in part 12.
Chingón 👍 saludos desde México 🇲🇽
Bravo bel lavoro! Ciao dall' italia 🍕🥂👋
Brilliant Video probably the best I’ve seen yet, could you send me some more details on how to and materials
Thank you! More information is on my website. www.artisanmadethings.com/brick-oven
I have wanted to build a wood-fired oven in my back yard for baking pizzas plus numerous other dishes. What has stopped me thus far is I live north of Houston, Texas; that’s 90 miles from the Gulf of Mexico, meaning HIGH humidity when it’s not actually raining. Question: do you use different materials or techniques when building an outdoor oven in a wet / high humidity environment? Or must you use a several day-long gently increasing heat drying cycle before each use? Thank you.
Great video. The thin pieces you put between the bricks, are those just cuts you made off of extra bricks?
Thank you. Yes most were cut offs that I repurposed.
Great build! Did you use filler stone pieces all around the back? If so, how did you make/get these?