Originally Posted by JustPassingThru
That's neat, I have looked at some builds online and they seem way to complicated, overbuild in my opinion, but I confess I don't know diddly about a pizza oven, hey, they can't be that heavy they have then in Roulottes, ...that would be an interesting thread, pics of wood pizza stoves here, ...anyway, what you have shown doesn't look that complicated, ....this idea has been upgraded to possible.
I did a stack of research before I built mine including looking at home builds around me here.Yes people get carried away building them,me included,they get way over engineered .I reckon mine is earthquake proof.BUT THERE ARE TWO THINGS, use refractory cement & fire clay in your mortar & whatever you use over the outside of the bricks,cement render etc put heavy duty foil over it first.That way the expansion & different cooling rates wont tear the joints in your bricks.Once it tears thats it sand in your food,heat leakage crack gets bigger .You cut the risk of cracking if your mortar has the same fire properties as your brick. You can buy a fire tile about 9'' x9''x 1'' for the hearth that will keep the weight down.
Several companies do precast that have a keystone at the top ,like segments of an orange in terracotta,that you mortar up but theres still a lot of work in the base etc.
I still have my plans but they are for a general purpose french style village oven(pity I dont have a village to feed ) & a set that is in my Italian preserving book for the beehive style.Do you have access to volcanic rock? If you need or want some tips PM me .I reckon you could knock one out using firetile for hearth ,volcanic rock for the sides & dome & good old mud over the top.Sorry I dont mean to hijack this thread .