WeldingWeb - Welding Community for pros and enthusiasts banner
Cancel
Create thread New Forums

Pizza Oven Project

Jump to Latest
1 - 20 of 21 Posts
C

Cbrown6775

· Registered
Joined
·
36 Posts
Discussion starter · #1 · (Edited)
Been watching some youtube videos on pizzas ovens and a few beers later I convinced my self I could make one. Youtube "DIY Pizza Oven" if your interested.

The frame I made out of 11 gauge 1 1/2" sqare tubing. No close ups of the welds because Im not a welder, Im a grinder...

Made a wooden mold for the dome and door.

Coated it in 2 inches of 1 part concrete 3 parts perlite. Not happy with the wheel and pedistal. Was gonna add sliding or swinging out handles to move it like a wheel barrel. Turns out steel n concrete pizza ovens are heavy... 250+ lbs if i had to guess. So I will probably add casters to the front at some point.

Added a fire brick decor to the front.

Then wrapped it in 1/2" ceramic blanket
 
Discussion starter · #2 · (Edited)
Coated the cermic blanket in chicket wire.

Coated the wire and base coat of concrete in 1 part concrete 2 parts perlite.

Burned out the mold and the test pizza goes in...

Not bad, Id give it a B- for my first pizza. Need to work on heat managment and perfect the dough, but all in all a good night of home made fire wood pizza.
 
#3 ·
pretty neat I'm thinking of building one from a 20 in. pc. of pipe vertical, with a door for pizza and a door at bottom for fire chamber.. will probably make it with 3 racks to do several pizzas and maybe some bread all at one..it would have a baffle above the fire to keep direct heat off pizza.
 
#5 ·
Looks good, and so does the pizza! If I recall correctly, there is a ratio between the size (height) of the inside of the oven and size of the door. The idea I think is to be able to heat the inside, then open the door without losing all the heat too quickly. Did you do any calc's or investigating about that ratio?

cheers

John
 
#6 ·
John Bartley said:
Looks good, and so does the pizza! If I recall correctly, there is a ratio between the size (height) of the inside of the oven and size of the door. The idea I think is to be able to heat the inside, then open the door without losing all the heat too quickly. Did you do any calc's or investigating about that ratio?

cheers

John
Click to expand...
I was wondering the same thing. I've built a few of these (steel parts) for a customer to their specs. Door opening was always very small in comparison to this one.

Clearly this one works though, probably just loses heat faster. Nice work.
 
#7 · (Edited)
Great family project, and you will enjoy it long after the fun of building it, make a removable front cover, or add some brick to lower the front of the dome and the pizza will cook much more evenly...and yo wont need as much coals to keep up the heat..the idea is to heat up the mass of concrete and have a small pile of coals to keep the heat up, the insulating blanket really wasnt needed and even takes away from thermal mass...the outside would be hotter to the touch, but almost double the mass of concrete to hold heat..
 
Discussion starter · #8 ·
toofast_28 said:
I was wondering the same thing. I've built a few of these (steel parts) for a customer to their specs. Door opening was always very small in comparison to this one.

Clearly this one works though, probably just loses heat faster. Nice work.
Click to expand...

Thanks, I never did the math, instead I elected to use the inside specs from pizza party ovens. My opening is 1" higher than theirs(I have to convert cm to in) and I'm going to bring it down to 20cm(7.87"). Of course I moved the flue. Not sure how much that will affect it with a moved flue and using disimular materials. I won't be baking bread in it, but I think I'll be able to get it dialed in for pizza.

I did a lot of research on their ovens and watched a lot of their YouTube videos.

http://www.wood-fired-pizza-oven.us/wood-fire-oven-indoor-outdoor-portable/
 
#9 ·
Out of curiosity, why did you move the flu and angle it? If you explained before, I missed it.
Jerry
 
Save
Reply Quote Like Like
Discussion starter · #10 ·
I'm not sure how they engineered the flue to the back... It's fancy but 99% of the oven I found had them at the entrance. So the move was out of out of necessity(ignorance) and what was more simple. The angle came from I decided to change their design and angle the front and back a bit more to reflect the typical round pizza oven dome. I also knew this would make adding the concrete to a an angle vers a wall easier. So once the "dome" was built, it was easier to keep with the angle and I felt it made it look original to have a tilted flue and hearth(I think is the term). Secondly, I was hoping to get the smoke as far as back to get it out from under the roof on the deck. But it turns out a 250lb pound pizza oven isn't ideal for my small 700 square foot old aged deck, so I'm gonna give it to a friend.
 
Discussion starter · #11 ·
roadkillbobb said:
Great family project, and you will enjoy it long after the fun of building it, make a removable front cover, or add some brick to lower the front of the dome and the pizza will cook much more evenly...and yo wont need as much coals to keep up the heat..the idea is to heat up the mass of concrete and have a small pile of coals to keep the heat up, the insulating blanket really wasnt needed and even takes away from thermal mass...the outside would be hotter to the touch, but almost double the mass of concrete to hold heat..
Click to expand...
Thanks for the helpful input. Most full size ovens use ceramic blanket between layers, did I miss use it or is mine too small to need it, or are most not doing it Right?

Thanks again
 
#12 ·
I speculate those Pizza Party ovens draw from the front and route internally to the stack in the back.

Can I ask where you sourced the perlite and ceramic blanket?
 
Save
Reply Quote Like Like
#13 ·
Cbrown6775 said:
Thanks for the helpful input. Most full size ovens use ceramic blanket between layers, did I miss use it or is mine too small to need it, or are most not doing it Right?

Thanks again
Click to expand...
You're doing it right. The goal is to keep all of the heat contained in the oven, not heat a thermal mass like a rocket stove.

bead-boy said:
I speculate those Pizza Party ovens draw from the front and route internally to the stack in the back.

Can I ask where you sourced the perlite and ceramic blanket?
Click to expand...
You can buy perlite at just about any garden store (or Home Depot, Lowes, etc). McMaster sells ceramic blanket, but the minimum purchase is enough to build 100 ovens. I have some leftover from a kiln project if anyone just wants to buy a small amount.
 
Save
Reply Quote Like Like
#17 ·
. Heres a pic of mine. Walls are 9" thick firebrick then refractory cement then perlite insulation. The height of the door has to be 63% of the height of the inner oven roof. My inner ceiling is about 16" high.


Sent from my iPhone using Tapatalk
 
1 - 20 of 21 Posts
About this Discussion
20 Replies
11 Participants
Last post:
Cbrown6775
WeldingWeb - Welding Community for pros and enthusiasts
posts
1.8M
members
82K
Since
2003
Community Forum for Welding Professionals and Enthusiasts To Interact and Learn - Free
Full Forum Listing
Explore Our Forums
Welding Projects & Pictures General Welding Questions MIG, TIG, Stick, And Oxy/Fuel Welding Machines - Tools and Cutting Methods Lincoln