Compact, efficient and beautiful - it will not only allow you to cook delicious food, but will also look stylish on any country plot. How to lay out a Pompeian oven with your own hands, and what technical nuances should be taken into account, we will discuss in this article.

A standard Pompeii stove is characterized by certain proportions that must be observed regardless of the shape and size of the structure. Thus, the height of the entrance is approximately equal to 50% of the total height of the dome. This allows you to optimize the work process as much as possible, create normal traction and reduce heat losses.

Thanks to the special internal structure of the oven, it heats up quickly and retains heat for a long time. Historians claim that the Pompeian oven appeared on the Iberian Peninsula and was initially used specifically for preparing an open cheese pie, where the structure was not needed to heat the room.

Later it spread throughout the world. It is also called Neapolitan, Italian oven, tandoor.

The Pompeian oven will not only be an ideal design for preparing pizza, pies and bread, but will also decorate any countryside area. In combination with a gazebo or barbecue, it becomes a real landscape decoration, becoming a favorite vacation spot for the whole family.

Basically, such a stove is installed in suburban areas on the street, in a barbecue area, in an outdoor garden, but if desired and some technical modifications are made, a Pompeii stove can be built in the house. To do this, of course, you will have to provide not only a reliable, solid foundation, but also a chimney.

In this article we will look at the classic option for building an Italian oven in the open air. Before you start step by step instructions, I would like to warn you that laying a Pompeian stove is a very difficult and expensive undertaking.

But if you do everything correctly, then such an oven will delight you for decades, giving you an authentic look to your dacha and helping you prepare delicious homemade baked goods. Thanks to our clear and simple instructions, even a beginner can master the laying of a Pompeian stove with his own hands.

The structure of the Pompeian stove is somewhat similar to the design of the ancient Slavic stove.

But, unlike a traditional Russian stove, it heats up much faster. You can cook pies in it literally 30 minutes after heating, while a Russian oven will take at least 3-4 hours before reaching the optimal temperature for cooking.

This heating rate in the Pompeii furnace is achieved due to the lower thermal mass. The layer of brick that is heated is only 12 cm. Within 45 minutes after kindling, the temperature in this oven reaches 260 degrees, and after an hour - 370 degrees.

How is the temperature distributed in a Pompeian oven?

The peculiarity and main advantage of the Pompeian oven is that you can cook almost any dish in it in a short time. Thanks to the high temperature that is reached inside the vault, pizza and bread are perfectly baked in it. Smoke adds a special piquancy to baked goods.

Operating principle of the Pompeii furnace

The efficiency of the Italian pizza oven is due to the technical design features.

When solid fuel burns, two streams of hot gases arise inside the dome:

1. Convection flow that comes from the firebox itself.
2. The reflected flow comes from the walls of the dome.

It is also noteworthy that the temperature in the Pompeii oven is self-regulating.

The hotter the wood burns in the stove, the greater the amount of gases released. Rushing upward in a powerful stream, they block the flow of oxygen in the section of the pipe mouth. Consequently, the intensity of combustion decreases, and hence the temperature decreases.

When the temperature drops, the flow of hot gases also weakens, again opening up access to oxygen.

This cyclical process helps regulate the optimal temperature in the oven necessary for cooking bread, pies, pizza and any other food.

As can be seen from the figure, it is the dome that is the main element of the furnace, accumulating thermal energy from the fire.

Having analyzed the operating principle and design of the furnace, we can summarize and highlight the main pros and cons of the Pompeii furnace design.

Benefits include:

• Fast heating. Already 30 minutes after kindling, raw food can be loaded into such an oven for cooking. While the heating time of a classic Russian stove is at least 2 hours.
• Good heat dissipation. Even after the wood has burned, the heat in the Pompeii stove continues to be maintained for several hours, allowing food to be “stewed.”
• The compact dimensions of the unit allow the stove to fit seamlessly into almost any summer cottage.

The disadvantages of the Pompeian stove include:

• Complexity of design. Unlike the traditional laying of a brick stove for a summer residence, skill will be required here to correctly lay out the dome, which is an integral attribute of the unit.
• High cost of materials.
• The need to build a strong foundation, since the stove is not light in weight.

Financial and economic aspect of building a Pompeian oven with your own hands

What is the reason for the relatively high price of such a stove?

1. The Pompeian stove is made of fireclay bricks, which cost an order of magnitude more than usual.
2. The design of the stove is quite heavy, and for ease of use it must be raised to a height of 80-100 cm. To do this, you will have to lay out a brick stand on which the stove itself will be built, which means you need to think about a good foundation.

To slightly reduce the cost of building a stove, any materials available on the farm are suitable for the stand: blocks, ceilings, old bricks, etc.

Another disadvantage is the lengthy process of laying a Pompeian stove. A rather complex design, which requires the presence of a foundation, a pedestal, the stove itself, and a large countertop, indicates that the whole process will take at least a month.

In addition, you will need significant technological breaks to harden the concrete for the foundation, etc.

If you come to the dacha only for the weekend, then the entire masonry process can be rationally distributed into several stages, calculating that the technological break for “setting” the materials occurs during your absence.

Traditionally, the Pompeian oven has the following layout:

• solid foundation;
• pedestal for the stove;
• bake.

The oven itself, in turn, consists of four parts:

• base (furnace bottom);
• dome (vault);
• entrance arch;
• chimney.

The base (pedestal) is made of small cinder blocks, 20*20*40 cm each.

The tabletop is a monolithic slab made of reinforced concrete 10 cm thick.

Unlike a traditional stone stove, here the chimney is located at the front. This determines one of the main differences in the design. The fire rises up along the dome, heating the vault. Thanks to this, heating is carried out simultaneously from above and below, which contributes to fast cooking.

The Pompeian stove has undergone many changes over the many years of its existence, and today you can find several of its varieties.

There are Tuscan and Neapolitan ovens. The Tuscan stove has a higher arch and is more versatile in use. You can bake not only pies in it, but also cook stews, meat, and soups.

The Neapolitan oven is traditionally used for baking pizza and has a small dome that is approximately 80% of the total dome height.

As for the shape and size of the stove, the most optimal design is the one with an internal diameter of 80-110 cm. It is not recommended to make the stove smaller than this.

The spherical arch of the oven serves for maximum heating and heat accumulation, and the arched entrance is used for storing firewood and the food itself.

The size of the oven may vary, but in any case, strict proportions should be adhered to: the height of the arch should be approximately equal to 60% of the total height of the dome.

The width of the entrance for storing firewood should be equal to the total height of the dome.

The vault itself has several layers:

• the internal surface is made of fireclay bricks;
• clay coating;
• 1st layer of basalt wool (thermal insulating);
• 2nd layer of perlite;
• Facing layer made of cement mortar.

In this case, the thickness of each layer should be approximately the same size, 5-10 cm. The more heat-insulating layer is laid, the longer the oven will cool down.

The facing layer can be made from any moisture-proof and water-repellent materials, since its main purpose is protection from precipitation. If the stove is being baked in the house, then this protection can be omitted.

In addition, the facing layer also performs a decorative function, so you can make it to your taste: decorative plaster, painting, mosaic, etc.

Basic rules for arranging a Pompeian oven

Following step-by-step instructions and a diagram for laying a Pompeian stove, even a beginner can handle the work. But in order to avoid mistakes, it is necessary to adhere to the following basic rules when performing work:

How to build a Pompeian stove with your own hands?

The work on arranging the Pompeian furnace will take place in several stages:

Step 1. Circuit design.

Before starting construction work, be sure to draw a drawing of the stove. Consider not only its size and location, but also observe the proportions of the vault and dome.

Determine for yourself which option suits you best: Tuscan or Neapolitan, and correctly calculate the height of the dome and the width of the entrance.

Step 2. Preparation of materials.

Before you begin construction work, you need to stock up on everything you need.

We will need the following tools:

• building level;
• construction tape;
• Master OK;
• hammer for bricklaying (kiyalo);
• Bulgarian;
• hammer for formwork construction;
• container for mixing the solution;
• shovels and bayonet shovels;
• construction plumb.
• goniometer;
• putty knife;
• drill with mixing attachment;
• chisel.

Before starting work, you should purchase the following materials:

Step 3. Arrangement of the foundation.

The foundation is the basis of any construction and the strength of the entire structure depends on how firmly and thoroughly it is made. Considering the rather large dimensions and massiveness of the Pompeian furnace, work will have to be done on the foundation.

It is better to start work in the summer or early spring, since it will take at least 3-4 weeks for the cement mortar to dry and set. If the work is not completed before the onset of seasonal rains, then it is necessary to cover the oven with a thick layer of polyethylene and bandage it tightly.

After cold weather, in the spring you should carefully inspect the structure to identify weak points. If necessary, coat everything well again and finish the work.

The groundwater level is also important. You should think about this in advance, even before laying the stove.

If the dacha plot is located in an area where there is a high groundwater level, then a drainage system must be installed around the stove at the stage of building the foundation.

In addition, it will be necessary to use hydrophobic mixtures for arranging the foundation.

If the soil, on the contrary, is very dry and dense, then for the foundation you can use a small hole, which must be filled with crushed stone, brick and filled with concrete.

We offer a standard scheme for laying the foundation for a Pompeii furnace.

Step 4. Construction of the base from concrete cinder blocks.

After the foundation is completed, we begin laying the base of the furnace, on which the countertop and dome will be located.

The height of the stand (pedestal) is 80 cm. If the foundation is above the ground, then the height of the base can be slightly reduced. In general, the height of the pedestal should be selected taking into account the convenience of further use for the cook, so you can vary this parameter.

The shape of the pedestal will visually resemble the letter “H”, where the sides are 120 cm long. Considering that each concrete block is 40 cm long, we will need three cinder blocks for each side.

In some schemes for laying a Pompeian stove, it is recommended to make the shape of the letter “P”, but our option has its advantages. Considering the large weight of the dome and tabletop, the transverse wall will take on the additional weight of the structure, ensuring its strength and reliability.

• We will stack the blocks on top of each other using the “dry” method, which consists of fastening the material together using reinforcing wire, which is inserted into the hole in the blocks.

This will provide an additional guarantee that when pouring concrete, the blocks will not move.

Step 5. Tabletop.

A special feature of the Pompeii oven is the tabletop. It must be strong and reliable, so its construction should be approached with all responsibility.

Any error and unevenness, cracking or poor drying can lead to the unit not working as expected.

Step 6. Build the oven.

Video. Laying the dome of a Pompeian oven.

Immediately complete this row “dry” in order to clearly determine which part of the bricks will need to be cut off. Number these bricks with chalk or a construction marker so you don't make a mistake later when you start laying them on the mortar.

To make it easier for you to navigate by size, let's remember the following parameters of the Pompeian stove:

• The height of the furnace dome is equal to the radius of the entire circle.
• The height of the arch will be 60% of the total height of the dome.
• The width of the arch is equal to the total height of the dome.

If you are laying out a stove with a large diameter, then to preserve heat, you can make the entrance diameter slightly smaller. But you shouldn't make it too small. Firstly, through this entrance it will be necessary not only to lay firewood and place food, but also to shovel out the ash.

• We begin to form a dome in a circle. The thickness of the dome along the entire height will be 12 cm. In this case, lay out the rows from the beginning of the entrance, bringing them to the center of the back of the oven.

For beginners who will be laying a Pompeian stove for the first time, we recommend using a wooden frame, which will help form the masonry in the correct shape in the form of a dome.

There are several options for the dome model. They can be assembled from plywood or wooden boards. After the frame is laid on them, it will be necessary to remove them.

This is a rather complicated process, purely technically, since you will have to lick inside the vault to dismantle the plywood frame. Before removing it, make sure that all the bricks are “seized” and tightly secured together.

Attention! To arrange the brick, you will have to “shape it” and split it. Pay attention to how to do this correctly so as not to spoil the material.

Another interesting idea for arranging a dome is to create a hinged base that will determine the tilt of the dome.

The dome of a Pompeii oven is a type of multi-layer cake:

1. The internal part is made up of refractory bricks, which will take on the maximum combustion temperature.
2. Next comes a layer of clay refractory coating.
3. Thermal insulation layer made of mineral wool.
4. The outer layer is made of cement-sand plaster.

Attention! To build a dome, you will need a lot of fireclay brick halves. It is better to use a grinder for cutting, marking a groove in the center of the brick in advance.

With each row, the distance between the bricks will increase to maintain the spherical shape of the dome. To control the row evenly, it will be necessary to place wedges between the bricks.

• After the furnace dome is laid out, it is necessary to make an external vaulted arch, which will form the entrance part of the furnace.

To do this, we also make a piece of plywood with a larger diameter than the internal arch and lay bricks on it. On top of this arch there should be a hole for the chimney.

Step 7. Construction of the chimney.

In a Pompeian stove, the chimney can be laid out of ordinary brick, since the temperature of the exhaust gases here will not be too high.

To reduce construction time, the chimney can be made from ready-made metal or ceramic pipes.

The choice of the shape and material from which the chimney will be made remains with the owner.

As for the height of the smoke exhaust pipe, here too everything depends on the design and location. If the stove is being built under a canopy, then it is better to make the pipe higher so as not to create smoke under the canopy.

If the furnace is being built entirely in an open area, then the height of the furnace can be reduced.

The finishing touch to laying the dome and chimney will be sealing all the seams.

Step 8. Thermal insulation of the furnace.

This step is also the most important stage of work that distinguishes the design of the Pompeian furnace. Considering the open part of the firebox and the location of the stove on the street, only good thermal insulation is able to ensure uniform heating of food and maximum heating of the unit.

The thermal insulation layer can be made of mineral wool or based on calcium silicate slabs.

Thermal insulation material is laid out along the contour of the dome, and you immediately need to lay out the material “dry” in order to fit it to its shape as accurately as possible.

Cut out the required part of the material and use fire-resistant mastic (or fire-resistant glue) to connect it to the dome.

Step 9. Furnace lining.

After the dome has been laid out, the plywood frame has been dismantled and a thermal insulation layer has been laid, it is necessary to line the stove.

Plaster, clay, mosaic can be chosen as finishing. It all depends on your imagination, on the general style of landscape design and the technical aspects of arranging the stove.

If the stove is not intended to be installed under a canopy, then it is better to finish it in 2 layers:

The first layer is heat-resistant plaster, which will protect the top layer from cracking during operation. Lay out this layer at 12 mm. Wait until the layer “sets” completely and dries.

The 2nd layer is moisture-resistant plaster.
We spread it at 4 mm. Moreover, it can be decorative and have any color.

The technological break between the completion of the furnace construction work and the first kindling should be at least 2 weeks. If precipitation occurs during this period, it is necessary to cover the oven with polyethylene.

Step 10. Testing the stove and first lighting.

Once the stove is lined and thoroughly dried, it is time to light it for the first time.

Don't forget to remove the plywood dome that helped you form the vault.

Dismantling a plywood frame is a difficult task

Do not rush to do this immediately after laying. The mortar on which you laid the brick has not yet hardened and the stove may crack during the first lighting.

Test kindling should take place in 5-6 stages, only after this can it be considered ready for everyday use.

1 kindling. Take 1.5 kg of paper (not glossy) or 2 kg of straw. Light it and wait until it burns completely.

2 kindling includes 2.5 kg of straw and 0.5 kg of brushwood.

3 kindling consists of burning 4 kg of wood chips. You can use pellets, but this is for test use only. In the future, the stove can only be heated with wood.

4 kindling - you can already connect small logs that will give an intense flame.

5, 6 combustion - the furnace is operated in its normal state. Large logs can be used as fuel. The ideal raw material for firing a Pompeii stove is olive or cherry wood.

Once the oven has been dried and tested, you can begin using it. In order to cook pizza in it, you do not need to use any special substrate. The cake is placed directly on the tray, which imparts a characteristic smoky flavor to the food. If you want to cook grilled meat in such an oven, you need to rake the coals to the side and place a metal grate on the base.

If you ever go to the homeland of pizza, then know that you will be served a truly Italian dish in pizzerias with the sign “forno a legna”. This means that the pizza is cooked in a wood-fired oven, on flaming logs, at a temperature of at least 400 degrees. Surely, not many people have tried this dish, baked in accordance with the long-standing traditions of the Italians. And yet, you can do this even at your dacha! Andrey Pavlovets tells how to build a low-budget wood-burning stove.

The forum member began construction with a foundation and a base for the slab on which the stove was supposed to stand.

Then he knocked down the formwork from scraps of fiberboard, welded the reinforcement and cast the slab itself. He waited for the concrete to harden and moved it to a permanent place.

I cut off the unnecessary eyelets for carrying with a grinder and began to line them under the stove with fireclay bricks.

There were two options for building the furnace itself: from fireclay bricks and adobe. The first seemed more expensive and labor-intensive, but the structure would dry out faster. Accordingly, it could have been used earlier. On the other hand, three 50-kilogram bags of Cambrian clay cost 360 rubles; for this amount one could buy only nine fireclay bricks. The dilemma was resolved by an incident: when adjusting the brick for the hearth, the “grinder” broke. This determined the method of construction.

To prevent the pizza from clinging to the roughness of the hearth, the forum member sanded it, and then began to sculpt a hemisphere from wet sand. For accuracy, I used a rotating pattern made from scraps of plywood and a window hinge with a pin. With this device Andrey removed the excess.

When the “Kulich” was ready, the forum member began covering the sand with newspapers. Clay, pre-soaked and mixed with a mixer, was placed on top of the papier-mâché. Andrey replaced the straw with dried lawn grass. This is how the “hippopotamus” was born, as the family lovingly dubbed the structure. But it was going to take a very long time to dry. The owner decided to speed up the process by starting to remove sand from under the clay. This was his mistake: without sand support, the wet “hippopotamus” began to sink. But drying went faster. The process was further accelerated by an electric fan placed in the “belly” for several days.

Andrey heated the stove a couple of times with newspapers, and then started it on full-time heating. Soon, three ruddy samosas with minced lamb emitted an unprecedented aroma. The next day it was time for pizza. She took about five minutes to prepare!

After successful tests, the forum member wrapped the structure with the insulation remaining from the cassette home stove. A little later, Andrey completed the stove: he welded a wire rod frame and a piece of 25x60 mm pipe on the side (later it will be possible to attach a removable table to it). Then I secured the mesh and sketched out the solution. After the first layer dried, it became easier to work with the solution.

When a table near the stove was needed, Andrey made it by pouring a concrete slab:

Furnace costs: only two bags of clay for 120 rubles each and two bags of cement for the slab and foundation. Andrey planned to use the remaining cement for the external lining of the furnace. All other materials are used, in particular, the forum member laid the “table” under the stove from old bricks left over from alterations of stoves in the house and bathhouse.

The base for the stove can be made from anything. Andrey offers the following “free” options: dig up wooden stumps, cement construction waste in an old barrel, in general, use the unnecessary things that are lying around on your site.

In winter, the stove took a little longer to warm up and cooled down faster. Andrey came to the conclusion that the design needs some changes:

• the vault, which sank during drying, needs to be made higher;
• It would be nice to make the pipe not from stainless steel, but from clay with insulation and a casing, and cover the hole with foil and mineral wool, and cover it with something like a bowl during rain;
• the slab had to be cast at the installation site;
• the slab under the stove needed to be insulated or filled with concrete and expanded clay;
• the stove damper must be made with insulation.

The pizza oven's capabilities turned out to be much broader than baking just “filled pancakes.” To be convinced of this, just look at the “delicious” photos of the forum member’s culinary exploits. “Behemoth” successfully coped with many tasks: baked samsa and apples, fried sausages, simmered cabbage soup in a five-liter saucepan, made roast lamb, prepared meatloaf with onions and mushrooms. Don't believe me? , just don’t forget to eat first!

Based on materials from the forum "Home and Dacha"

WOOD FIRE PIZZA OVEN

Wood-burning pizza ovens AS TERM LTD

DC oven series

Dome-type wood stoves AS TERM LTD DC series are made of vibration-compacted reflective material with a high content of AI2O3, which guarantees high wear resistance and durability of the equipment. The dome shape of the chamber ensures baking with low wood consumption. The design uses insulating materials with a low electrical conductivity coefficient, thereby allowing maximum savings. All elements of the furnace are located in such a way as to ensure its greatest mobility.

DK oven series

Options for mosaic decor of dome stoves

DR rotary kiln series

AS TERM LTD dome ovens of the DR/MIXR series with a rotating chamber base are also designed for cooking pizza. By rotating the base, uniform cooking, high productivity and the best working conditions are achieved. The rotation speed can be gradually increased and decreased.

Wood-burning pizza ovens CEKY

Round kiln series

The front panel of the stove can be decorated using standard solutions offered by the Ceky factory. To create an innovative modern design, you can use one of the decorating materials from the Gioiello line.

The pizza ovens are handcrafted by artisans and run on wood fuel. The ovens are insulated and supplied ready for use. The inner baking chamber is round.

• black metal stand
• thermometer
• black metal door

Dome stove series

Inspired by the original Neapolitan stoves, the factory's craftsmen created dome-type stoves. The completely round surface allows the door to be positioned in any direction desired by the buyer. The chimney is located directly in the center of the stove dome.

Standard equipment of furnaces:

• black metal stand
• thermometer
• black metal door
• chimney pipe (pipe internal diameter 20 cm)

The furnace dome is made entirely of fireclay stone, the combustion chamber with a high aluminum content is framed by a fire-resistant coating that is resistant to high temperatures (up to 1200°C). The high aluminum content allows you to retain heat for a long time: when the stove is turned off in the evening, it remains warm all the next day. The brick also has sufficient fire resistance, which makes it possible to double the service life of the stove.

Corner oven series

Standard equipment of furnaces:

• black metal stand
• thermometer
• black metal door
• chimney pipe (pipe internal diameter 20 cm)

The ovens are designed for pizza with a diameter of 30 cm.

Square oven series

Standard equipment of furnaces:

• black metal stand
• thermometer
• black metal door
• chimney pipe (pipe internal diameter 20 cm)

The ovens are designed for pizza with a diameter of 30 cm.

Wood-fired pizza ovens MORELLO FORNI

L/LP oven series

Available in six different sizes, the prefabricated wood-fired oven is built into a heat-resistant, vibration-compacted material structure, a significant percentage of which is aluminum. A thermal effect comparable to that of a flywheel is achieved thanks to a significant mass of fire-resistant material and thermal insulation made of mineral and ceramic fibers, which, among other things, contribute to saving firewood. The steel structure is equipped with an internal supporting frame and stand, allowing the oven to be easily moved. The rusticated front side is decorated with granite blocks with a flat or curved cornice. This highly durable, heat-resistant material has a retractable heat treatment surface built into it, divided into three sections. There are four furnace modifications of different sizes available for sale: 100 cm, 110 cm, 130 cm, 150 cm. Manufactured in accordance with DIN 18 880 standard, and according to IBP - BWU 10/0009 is classified as a category “U” device.

The difference between the oven series " L" And " LP"is that the oven" LP" are equipped with a box for collecting ash and an internal cast-iron grate on the fire side, which is usually located on the left.

All ovens are equipped with an analog thermometer, support stand and manual door. Furnaces of the “L” and “LP” series can be ordered with a dome design (optional).

MR/MRE Rotary Furnace Series

MRE series wood burning stoves are essentially wood burning stoves with a rotating frying surface, in which a system of electric heating elements controlled by an electronic device adjusts the temperature of the frying surface and the power of the heating elements, saving energy according to current needs. The system consists of two groups of electric heating elements, one of which is located to the left and the other to the right of the rotation axis. Each group of heating elements can be turned on and adjusted by the user independently. The system controls the heat produced by the electric heating elements differentially and alternately using a power regulator. This is the most important function control device, thanks to which you can accurately determine the degree of frying of the product, and at the same time exercise strict control over energy consumption.

The system controls two more time-related functions, namely pre-switching on after a certain period of time and controlling the baking time using a timer. A sound signal indicates the end of the set baking time.

The MRE series stove retains unchanged the functional characteristics of wood-burning stoves and the special parameters for using MR series combination stoves.

Version of MR ovens with barbecue option (charcoal grill) - BBQ

In the area intended for burning wood, place a real charcoal grill . The fireplace insert, which burns coal in a metal box, is height-adjustable using a poker, which allows the user to adjust the baking process by pushing the grill away or closer. The baking grill, made entirely of stainless steel, is equipped with a special moving part that allows you to easily add food.

PAX furnace series

The PAX series built-in fireproof wood-burning stove is a stove that the client can receive and assemble himself, without the help of specialists. Supplied ready for use and installation in rooms with a passage width of 80 cm.

The oven consists of three main elements:

• metal stand;
• refractory stone base lying on top of a metal supporting structure
• monolithic dome made of fireproof material

These three items (in addition to other optional accessories) are supplied ready to install. Once received and installed, using lifting tools, they can be positioned and installed within a short period of time.

If desired, the stove can be lined and supplemented with various options. In addition, the durable metal structure with which the monolithic dome is equipped (with an internal diameter of up to 150 cm) allows lateral rotation for carrying even into 80-centimeter narrow openings. Various lifting hooks complement the equipment of the metal cage, such as handles for gripping when moving.

Available in 7 sizes with internal diameters from 80 to 150 cm for wood or gas.

Wood-burning pizza ovens ALFAPIZZA

Stainless steel oven series

Model Ciao intended for external use. Very compact, mobile, easy to use.
Reaches operating temperature 300°C within 10 minutes.
Thanks to the special insulating material, the outer surface of the furnace dome does not heat up much.
Large wheels allow you to easily move the oven.

Description:

• Operating temperature - 300°C
• Baking surface made of refractory stone
• 2 wheels included as standard
• Productivity - up to 30 pizzas per hour.
• Dome color options: yellow, green, gray.

Model “5 MINUTES” intended for external use. Reaches operating temperature in 5 minutes!
Mobile (you can additionally order a stand), weighs only 80 kg. Easy to use - easier even than a barbecue!
Thanks to the special insulating material, the outer surface of the furnace dome does not heat up above 50°C.

Description:

• Operating temperature - 300°C
• The inner surface of the baking chamber is made of 2.5 mm stainless steel, the outer surface is made of 1.5 mm stainless steel.
• The baking surface is made of refractory stone (up to 1200°C), as in professional pizza ovens.
• The oven is supplied ready for use.
• The stand is an option, must be ordered additionally.
• 2 wheels are included as standard with the stand.
• Wheel diameter - 100 mm, thickness - 40 mm.
• The chimney is made of stainless steel, diameter 150 mm, length - 500 mm.
• Productivity - up to 50 pizzas per hour
• Dome color options: orange, red, copper.

Model GUSTO ALFA factory, designed for indoor use. This stove will add bright style and comfort to your home.

Description:

• Operating temperature - 300°C
• Maximum temperature - 400°C
• The inner surface of the baking chamber is made of high-strength stainless steel.
• The baking surface is made of refractory stone, just like in professional pizza ovens.
• The stove is delivered ready for use; it only needs to be connected to the chimney.
• Thanks to the wheels, the oven can be easily integrated into the kitchen set, like ordinary household equipment.
• The set includes a glass door.
• Dome color options: pearl white, orange.

Model GUSTO Top - tabletop, without stand.

ForniRef oven series

Model Cupola intended for external use

Description:

• Operating temperature - 300°C
• Maximum temperature - 400°C
• Heating time - 45 min.
• The furnace dome is made of stainless steel and special refractory material.
• The baking surface is made of refractory stone.
• The oven is supplied ready for use.
• Stand included.

MEC 80 oven series

The MEC 80 series ovens are built-in ovens. They must be covered with insulating material on top and built into the wall opening. These ovens are already assembled and transported as a single unit without packaging, since their outer covering is made of metal. They cannot be taken apart.

The baking surface is made of high-strength fire-resistant material. The furnace dome is made of vibration-compacted fireclay material.

Important: stoves must be insulated and placed in a wall opening lined with stone.

Oven stand can be ordered additionally (as an option).

AMALFI oven series

The AMALFI series ovens are fully insulated, covered with steel and lined with a plate of forged polished copper. No additional coverage required. The stoves are already assembled, so they are transported as a single unit. The baking surface is made of high-strength fire-resistant material. The furnace dome is made of vibration-compacted fireclay material. Equipped with a metal shelf.

Standard boot window	Traditional boot window

The size of the loading opening can be changed upon request.

JOLLY oven series

Model JOLLY GREZZO- small built-in oven for professional use. The stove must be covered with insulating material and built into the wall opening. The stove is assembled, so it is transported as a single unit and cannot be disassembled. It is transported without packaging, since its outer covering is made of metal and the oven is built into a pallet.

Model JOLLY RIFINITO- small built-in oven for professional use. The stove is fully insulated, covered in steel, equipped with a metal shelf and a small decorative copper chimney umbrella. The stove is ready for use; it does not need to be built into a wall opening.

A stove stand can be ordered additionally (as an option).

“The article presented to you will discuss, as you probably already guessed from the title, the construction of a miracle oven for baking bread and pizza.

Today, suburban construction is very developed, many people want to live closer to nature, breathe fresh air, drink clean spring water, and just enjoy life)

Suburban construction is encouraged by the authorities, as well as by business, that is, the authorities allow it, but the business provides all the necessary materials for building a house, or some other building.

Also, in addition to building private houses and dachas, people try to bring the coziness and warmth of home to the site as much as possible, namely, they build all kinds of barbecues from different types of materials, iron or brick, make barbecues, tandoors, all kinds of ovens, all these buildings are different, Every owner tries to do something unusual and unique.

With a fireplace on the site, relaxation becomes doubly pleasant; you can always cook a lot of delicious delicacies) and just sit by an open fire with a cup of tea and think about various topics, what could be better.

So our author got the idea of ​​creating an oven for baking bread and pizza in his summer cottage. The main task facing the master was to make the oven small in size and quite compact, as well as save as much as possible. After much thought and searching, he came across an article on the Internet, where the photo showed a small functional stove with detailed description stages of construction. This oven was invented in Italy and is called Pompeian, as you know Italians are big fans of pizza, in fact they gave this cheesecake to the whole world)

For construction, the master collected used bricks, he made 2 pallets of them and made a base for the stove, and also prepared all the related materials.
And so, in order to understand how the author managed to build this miracle, you should very carefully familiarize yourself with the photographic material made by the author for his followers, as well as study the list of necessary materials and tools for subsequent work.

Materials
1) used brick
2) 2 pallets
3) cement
4) sand
5) gravel
6) clay
7) bucket
8) plastic film

Tools
1) shovel
2) mallet
3) spatula
4) trowel
5) hammer
6) hacksaw
7) ax

Thick plywood is nailed on top and sides are made from boards, where the cement slab will subsequently be poured.

Fills and levels the base.

I left it to harden for a week, then I decided to test whether the base would withstand the weight of the oven, and to imitate it I stacked all the prepared bricks.

Everything is fine) I sorted it out.

Started laying.

I made an arch and an opening.

He does everything very carefully and measuredly.

Step by step.

The preliminary preparation is ready.

Then he proceeds to laying the dome.

Row after row the dome rises.

For ease of laying, a pile of sand wrapped in plastic film is placed inside the cone.

There's just a little bit left.

And now the dome is ready.

Then the craftsman plastered the stove.

I let it dry for another day.

This is what happened.

Recently, the so-called “Pompeian oven” or pizza oven has been growing in popularity, as it is very easy to make with your own hands. We use this oven not only for baking pizza, but also homemade bread. In addition, you can make various dishes, baked goods, and meat dishes in it.

The design of the stove is such that it very quickly warms up to the desired temperature, faster than a Russian stove. And it retains heat for a long time. You can bake in it using different modes: cooking while the oven is heating up, cooking while wood is actively burning, and also using residual heat.

Pompeian oven and its place in our life

The most common place for its placement is in the garden, outdoors. Such a stove can be placed separately or be part of a garden barbecue complex. In combination with a gazebo, the stove becomes a wonderful element of the landscape and a favorite vacation spot for family and friends. By using various types of stove decoration, you can get a stylish decoration for your garden plot.

Despite the fact that a pizza oven is mainly considered as an option for placement on the site of a country house or cottage, it can also be installed indoors by making an appropriate foundation and a proper chimney for it. But now we will consider the classic version of the Pompeian oven in the open air. The construction of such a furnace is quite possible in our conditions, because all materials are sold in construction stores.

It should be said right away that building such a furnace is not a quick task, it is labor-intensive, and even expensive. But those who love fresh homemade baked goods, cooked in an authentic home oven, are willing to work hard to have such an oven. And there are more and more such enthusiasts, and they are very pleased with the results of their work. After all, they receive delicious homemade bread, real pizza and a real home, around which it is always pleasant to spend time in friendly company. And if you carefully study the instructions, then building a Pompeian stove turns out to be not such a difficult task. In addition, this process is creative and will bring a lot of pleasure, both in the process of the work itself and in the process of “reaping” its fruits.

Technical and financial side of the issue

The fairly high cost of installing such a furnace is due to several factors. The first is that it is made of refractory brick and this brick is more expensive. But the point is not only the cost of the refractory materials themselves, but the fact that the brick structure has a lot of weight. In order for it to be convenient to use the stove, it should be at a height of 80-100 cm. And for this it is necessary to make a stand on which the stove will be installed. At the same time, the design of this stand turns out to be quite massive, because it must support the weight of the stove. And to top it all off, such a massive structure requires an appropriate foundation.

But the stand and foundation can be made of any materials. Usually during construction and renovation there is always a large number of unclaimed materials and leftovers (blocks, bricks, fittings, rolled metal, boards, the same cement), perhaps friends and neighbors have them and they don’t know where to put them. Thus, by using leftover materials to build the foundation and stand, you can reduce costs.

Another negative factor is the duration of the furnace construction process. The entire structure of the stove consists of the following components: foundation, pedestal, countertop, and the stove itself. The foundation and countertop will be made in the form of a monolithic reinforced concrete slab. In order for the concrete to set and harden, you will have to take technological breaks for at least 5-7 days, and preferably even longer. But, on the other hand, those who come to the site for the weekend may even find a certain advantage in this and engage in construction in stages. You can even prepare the foundation or foundation with a pedestal and table top in one season, and continue building the stove itself the next summer. Thus, it is possible to divide financial investments into different periods. In addition, a foundation that has stood over the winter will show whether it was done correctly, and any defects that appear can be corrected before laying the stove. This applies to areas with unfavorable soil conditions and groundwater levels.

It is important to choose the right time for laying the stove itself. It is advisable to do this in the dry season so that the brick does not retain excess moisture, and it is easier to prepare the oven for thermal operation in the future. During work, it is better to build a canopy over the site, or at least remember to cover the stove with film after work.

How does the Pompeii oven work?

The Pompeian oven differs in its structure from. They say that it resembles the structure of an ancient Slavic stove. In any case, it has one definite advantage over the Russian oven - it heats up much faster and you can start cooking pizza in it already in the first hour of heating, which is very convenient. This is achieved due to the fact that the Pompeian oven has a less massive thermal mass (a layer of brick that must heat up and give off heat for cooking). In this oven, the layer of heated brick is 12 cm, and it quickly warms up and makes it possible to start baking pizza an hour after the start of the fire. In 45 minutes the temperature in the oven rises to 260 degrees, and to 370 after 60 minutes.

Structural diagram

A traditional Pompeian stove consists of the following structural elements:

• foundation;
• a stand for the stove, consisting of a pedestal and a tabletop;
• bake.

The oven itself consists of the following parts:

• under (the bottom or floor of the oven);
• vault (dome);
• entrance arch;
• chimney.

The chimney of a Pompeian stove is located in front, in front of the stove itself. This makes it significantly different from many other stoves and fireplaces. This is an important element for the proper operation of the oven. The flame of fire rises up along the dome, enveloping and heating the vault ceiling. This way, the heating effect of cooking pizza is achieved both from above and from below at the same time, resulting in heat from all sides.

Oven size and shape

The Pompeian oven has variations. There is a so-called Tuscan type of oven and a Neapolitan one. The Tuscan type has a higher arch, and the Neapolitan one has a lower arch. The Tuscan oven arch shape is more universal, and the Neapolitan one is suitable if you are making this oven for pizza - this shape is somewhat more suitable for baking pizza. Also, not all stoves must have a chimney; you can do without it.

The Neapolitan oven has a lower arch

Since many of us use this oven for baking bread, the Tuscan version with a round arch is more suitable for us.

The Tuscan type of oven has a round arch

As mentioned above, the size of the furnace can significantly affect the cost of the structure. The smaller it is, the lighter it is in weight and cheaper. But there are certain sizes smaller than which making a pizza oven is not effective. The most optimal size is considered to be an internal diameter of 80-110 cm.

There are also rules that must be followed, because... If you follow these rules, you get a stove with correct mode work. The oven consists of a spherical vault and an arched entrance for placing firewood and the pizza itself into the oven. The height of this arch is equal to 60% of the height of the dome (or 0.6 of the radius of the dome). The width of the entrance arch is approximately equal to the height of the furnace dome.

The Pompeian oven has a multi-layered vault. It consists of the following layers:

• inner layer of refractory brick;
• clay coating;
• the first heat-insulating layer of mineral or basalt wool;
• a second heat-insulating layer of perlite;
• covering protective layer of cement mortar.

The thickness of each heat-insulating layer can be made equal to 5-10 centimeters. Accordingly, the thicker the heat-insulating layer, the longer the oven retains heat.

The top layer serves to protect the oven from atmospheric influences and therefore can be made using any protective and moisture-repellent materials. It is also a decorative layer. You can decorate the stove to your taste. This can be decorative plaster, painting or mosaic.

Materials for laying a wood-fired pizza oven

For the laying of the Pompeian stove, fireproof materials are used: fireclay or stove bricks and stove mortar. You can prepare the mortar for masonry yourself from clay with the addition of fireclay, or buy ready-made mixtures in the store. It is better not to use cement mortar with the addition of special additives, because it behaves worse when laying and then leaves marks on it that are difficult to wash off, which is completely unacceptable inside the oven. The best thing is to buy ready-made mortar - a special masonry mortar for stoves. SHA-28 is suitable for such a stove. It can be easily removed from the masonry surface without leaving any traces. Another thing is that when laying a sphere of almost square bricks, fairly wide seams are formed on the outside, which are filled with mortar. And it is important that this solution is special fire-resistant for laying stoves, which will not crack at high temperatures.

When buying fireclay bricks for masonry, you need to take bricks for laying the inner surface of the furnaces. There is no need to take the front or for the outside, because the entire brick will be located inside the kiln and the additional properties of kiln bricks intended for external masonry will not be required here, and such bricks are more expensive. An external entrance arch can be laid out of facing bricks if required by the design. But this is not necessary, the temperature in the entrance arch is not so high and therefore nothing will happen to the brick, and for the entrance arch you can use the same internal fireclay brick.

To build a Pompeian oven with your own hands you will need:

• fireclay brick - for laying the hearth and roof of the furnace;
• mortar - mortar for laying stoves;
• basalt or mineral wool - for insulating the furnace roof;
• perlite - for insulating the furnace roof and thermal insulation of the hearth from the countertop;
• reinforcing mesh or wire for reinforcing the furnace roof;
• reinforcement and reinforcing mesh for reinforcing the table top and foundation;
• metal profiles (beams, angles, pipes), if used in the structure;
• chimney pipe;
• boards for formwork;
• polyethylene film for formwork and covering the slab and oven;
• boards and beams for supports;
• brick or other concrete blocks for the podium;
• cement M500 for pouring the foundation and countertops;
• sand for preparing concrete for pouring;

Tools and accessories:

• grinder with discs for cutting stone;
• or electric water-cooled tile cutter;
• concrete mixer;
• or a drill with a whisk for mixing the solution;
• hammer;
• chisel;
• mallet (rubber hammer);
• saw;
• protective glasses;
• respirator;
• gloves;
• other tools.

Instructions: making a wood-burning Pompeii pizza oven with your own hands

Options for constructing a Pompeii furnace may differ, because... this depends on the design decision, the materials available and the size of the oven. The instructions will provide general recommendations and work procedures for the construction of a traditional Pompeii oven.

Let's look at an example of building a Pompeian stove with your own hands with these basic parameters.

Foundation. The foundation is in the form of a monolithic reinforced concrete slab, 100-200mm thick.

Oven stand. The material from which the pedestal is built is cinder blocks, the size of the cinder blocks is 200x200x400mm. The size of the pedestal in plan is 1200x1200mm. Pedestal height 800mm. The thickness of the monolithic reinforced concrete slab of the tabletop is 100mm. The heat-insulating layer between the stove stand and the stove itself is made of fireclay bricks.

Bake. The internal diameter size is 840mm. Accordingly, the height of the dome arch inside is 420mm. The first layer of thermal insulation is mineral wool - 2 layers. The second layer of thermal insulation is cement mortar with the addition of perlite. Perlite can be replaced with vermiculite or expanded clay.

The whole process is divided into two stages:

Stage 2 – manufacturing the furnace.

Stage 1. Construction of a stand for the stove.

Step 1. Construction of the foundation. In the place planned for the stove, a hole is dug with a size of 1500x1500mm (100-150mm wider than the size of the pedestal on each side) and a depth of 350mm.

The bottom of the pit is compacted with crushed stone and a sand cushion 200 mm thick is made. Formwork is assembled from boards. To make it easier to pour the concrete mixture, a plastic film is spread over the sand.

A reinforcing mesh of rods 8 (12) mm thick is laid on it. It is necessary to place small supports under the reinforcement so that there is a gap of 3-5 cm to create a layer of concrete under the reinforcement. The formwork is filled with concrete. The top of the foundation slab is leveled and checked for level. The concrete is moistened with water, covered with a film and left to harden and set for 5-7-10 days.

Step 2. Construction of the pedestal. After the concrete has hardened, you can begin to build a stand for the stove. In this case, it is made from cinder blocks.

We install the blocks in the letter “H”. The plan should be a square with sides 1200mm (3 blocks each 400mm long). The shape of the pedestal in plan can be in the form of the letter “P”. It depends on your decision.

But the advantage of the letter “H” is that the middle wall serves as an additional support for the furnace and thus the load from it is transferred to all structures more or less evenly.

The blocks are placed dry. After installation, check the evenness and verticality of their installation. Reinforcement is inserted into the holes so that the blocks do not move when poured with concrete. We fill the holes through one with concrete. After this, you need to let the structure stand for a couple of days for the concrete to set.

Step 3. Construction of a monolithic reinforced concrete countertop. The formwork for the tabletop is being made. In order for the tabletop to be the required size (1400x1200mm), the formwork needs to be made 200mm longer in front. Table top height 100mm. The bottom of the formwork can be moisture-resistant plywood or boards covered with polyethylene.

Inside, the fittings are laid out again on stands with a gap of 3-5 cm.

In parts where the tabletop extends beyond the pedestal, add additional reinforcement.

The formwork is poured with concrete, the surface is leveled, and its horizontalness is checked. Next, the countertop is watered with water, covered with film and left for several days (5-7-10) for the concrete to harden.

This completes the stage of creating a stand for a wood-burning stove.

Laying a pizza oven is discussed in the sequel.

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Continuation.

The construction of a traditional Pompeian furnace is a lengthy process and requires compliance with the sequence of work and maintaining the necessary intervals so that the supporting structures gain the necessary strength. The whole process is divided into two stages:

• Stage 1 – construction of a stand for the stove;
• Stage 2 – making the furnace

Furnace laying

After the stand for the stove is built, you need to wait until its supporting structures acquire the necessary strength. A monolithic ceiling, also known as a countertop, must stand for at least 2-3 weeks before a stove can be laid on it, because... The weight of the stove is quite large and it is not recommended to install it on damp structures. If the countertop subsequently cracks, the oven may also crack, because in fact the countertop is the foundation for the oven. Therefore, it is not worth risking the efforts and finances spent on creating the stove.

Stage 2. Making the furnace.

Step 4. Installation of a thermal insulating layer between the countertop and the oven and installation of a hearth. The installation of a thermal insulating layer between the stand and the stove is necessary in order to cut off the spread of high temperature from the stove along the stand structures and thus save heat in the stove and avoid heat loss. This is an important point in the construction of the furnace and must be completed. The under is the brick bottom of the oven.

Method 1. A cut-off thermal insulation layer can be made only under the contour of the stove. This is the most correct option.

As a thermal insulation layer, use special insulating slabs made of calcium silicate (such as Super Isol, Silca) or others with similar characteristics.

First, a preliminary layout is made on the tabletop (without gluing to the solution) and cutting out sheets of thermal insulation and hearth.

Thermal insulating boards are laid out on the countertop. According to the template, the complete outline of the furnace is applied to them, including the entrance arch. The outline of the furnace is drawn along its outer diameter, taking into account all layers of insulation. The insulation sheets are cut out.

We prepare bricks for the hearth. Since the under is the future working surface of the oven on which pizza and bread will be baked, the under is lined with refractory (fireclay bricks). To do this, you need to select the required number of the most even and smooth bricks so that the surface of the oven bottom is as even and smooth as possible. The bricks are laid out on the countertop. It is recommended to lay out the bricks in a zigzag pattern so that there are no transverse seams on which the shovel can then get caught. Using a template, the outer contour of the furnace is applied to them. The bricks are numbered so that they can be laid out in the same order. Bricks are being cut.

After this, you need to once again lay out the insulation sheets on the countertop, lay the hearth bricks on top and make sure that all the insulation and hearth elements are cut out correctly. Now you can glue the insulation onto a thin layer of mortar (you can use any kind, cement or mortar). Next, the hearth bricks are laid out on the mortar. Thermal insulation and under the stoves are ready.

This is the most common method of constructing a hearth and insulating it. But it has a significant drawback: calcium silicate slabs are materials for the industrial production of furnaces. This material has very good characteristics, but it also has a fairly high price. In addition, it is not always possible to purchase small quantities of this material everywhere.

Therefore, thermal insulation can be performed in other ways.

Method 2. Pouring a thermal insulating solution of perlite sand into a specially made hole in a monolithic countertop slab. To do this, first fill the monolithic slab to half its height (100mm). Then a template of the furnace plan is laid out and formwork is made along its contour.

Pour the next layer of concrete around the template, another 80-100mm. After the concrete has hardened, the template and formwork are removed.

The resulting cavity is filled with a heat-insulating mixture of perlite sand or expanded clay and cement.

Method 3. Thermal insulation layer of perlite and under the stove made of refractory brick in a monolithic countertop. This method is a variation of the previous one. The difference is that first a thermal insulation layer is made from perlite (vermiculite) and under, and then they are poured into a monolithic countertop.

In this case, first, formwork corresponding to the outer contour of the stove is laid out on the countertop. A solution of perlite sand is poured into it.

Hearth bricks cut out according to the template are laid on top.

An insulating material is laid along the ends of the hearth (maybe a layer of perlite, 5-7 centimeters wide).

The formwork is being made.

Step 5. Laying the 1st row of the stove. A circle is cut out of plywood equal to the inner diameter of the oven. It is laid out on the floor. The first row of bricks will be laid around this template. In order for this template to be later removed from the finished oven, it is first cut into 2-3 segments.

In the center of the circle, a device is fixed on a hinged support to control the correctness of the masonry. With the help of this hinged lever it will be convenient to control the spherical shape of the internal arch of the dome and also maintain the glued brick in the desired position.

The device is a wooden block attached to the center of a circle using a hinge device. But it already has many options for execution.

The thickness of the furnace roof masonry is 12 cm, so the dome is laid with halves of bricks. To do this, the brick needs to be cut in half (using a grinder, tile cutter or chisel with a hammer).

We lay out bricks that will mark the edges of the entrance arch. From them we begin to lay out the bricks of the first row. The smooth factory surface of the brick should face the inside of the arch, since this place will then be visible from inside the furnace. Bricks must be laid on mortar for laying stoves (mortar). The distance between bricks should be minimal. It is recommended to first lay out the first two rows dry in order to determine exactly the required number of bricks.

Step 6. Entry hole of the vault. The entrance hole is made in the form of an arch. To perform it correctly, a template is first prepared. Two blanks are cut out of plywood in the shape of the future arch. The blanks are connected to each other into small blocks so as to form a stable template on which the arch bricks will be laid.

We remind you that the height of the entrance arch should be 60% of the height of the dome, which in turn is equal to the radius of the circle. The width of the entrance arch should correspond to the height of the dome or even be smaller for stoves with a large diameter.

But for small stoves, the inlet hole needs to be adjusted with such a concept as ease of use. A shovel will be inserted into this hole, on which the pizza will be placed into the oven.

Firewood is also placed through this hole and ash is removed. Therefore, it should be such a width that it is convenient to do these manipulations. In this case, it is proposed to make the width of the inlet opening 530mm.

The arch bricks are laid on the established template. Spacer wedges are installed between the bricks to fix the brick while the mortar sets.

Step 7. Laying subsequent rows. Masonry mortar is applied to the bottom and side of the half bricks and the bricks are laid in the next row. The row begins with the outermost bricks, which are located near the entrance arch.

When laying in the next rows, you need to shift the bricks relative to each other's arcs vertically to avoid through vertical seams. The brick is placed with the smooth front side facing inward. The bricks are laid as close to each other as possible so that the seams are minimal. To check the correctness of the spherical shape of the masonry, we control it using a hinged lever.

In higher rows, when the masonry is rounded, the bricks are laid at an angle to the lower row. Ideally, these bricks should be sawed at an angle. But this is too complicated and can be done without filing. It is necessary to place fixing wedges into the resulting widened seams. These wedges can be made from scraps and broken bricks.

Where the dome adjoins the entrance arch, the bricks should be wedge-shaped. To better mate the dome with the arch, the outermost bricks of the row need to be trimmed.

Step 8. Completion of the dome laying. Laying the very top of the dome is quite a troublesome task. You can support the bricks from below with small blocks.

Mortar, diluted to the correct consistency, does a good job of gluing bricks, quickly adheres to the masonry and fixes the brick well. So at this stage it is important to have a properly made solution.

If the brick is too dry and quickly draws moisture from the mortar, then you need to immerse it in water for a few minutes before laying it.

The canopy installation process can be made easier by using different templates. Templates are made from plywood or chipboard. The most important thing in making templates is to provide for the possibility of disassembling them so that they can be easily removed from the stove through the entrance arch.

Cell pattern.

A template made from stationary segments.

This template is made of cardboard

Template-weather vane from a rotating segment. You can make 2-3 segments. The segment is attached with screws to the embedded part, which rotates around an axis. For better stability of the axle, it can be attached to a plywood base using a threaded connection.

But if the template was not initially made, and problems arose when laying the last rows of the dome, then you can proceed as follows. In the center of the wood-burning stove, make a stand of bricks of the required height (approximately at the level of the existing masonry). Place a sheet of plywood (made of 2 parts, so that it is convenient to remove it later) on the bricks; place a bowl of a suitable size upside down (dome) on the plywood. Make a spherical surface of the desired shape from wet sand on top.

This will serve as a template for laying the last rows of bricks. After the mortar has set, the supporting structures are removed.

Thus, with the help of simple devices you can cope with the construction of a dome.

Step 9. External entrance arch. Now it's time to make the outer entrance arch. The outer entrance arch should be wider than the inner one. This is necessary in order to form the correct door vestibule.

It is not necessary to make a door in a pizza oven, because... pizza is baked on an open fire. But to make bread, residual heat is used and a door is definitely needed.

A plywood template of the required width and height is made. In this case with a radius of 325mm.

The arched vault is laid out according to the template. A hole for the chimney must be left in the upper part. The hole must match the shape and size of the prepared chimney.

Step 10. Installation of the chimney. The chimney is installed in its intended place and secured with masonry mortar. The design of the chimney may vary.

It can be made of special metal or ceramic pipes. It can be made of a metal box made of galvanized or stainless steel, followed by coating with masonry (or clay) mortar.

You can make a chimney from the same refractory brick. It all depends on the design and available materials. The height of the chimney varies. For an open outdoor stove it may not be high. For a stove located under a canopy, it should be higher so that the smoke does not go into the eyes of those present, or even try to move it outside the canopy or gazebo. Since the height of the pipe affects the draft, it must be sufficient to create good draft in the furnace. You may have to experiment with the height and width of the chimney in the future. But for small stoves in an open space, you can make a low pipe.

After completing the masonry work, it is necessary to carefully seal all external seams with masonry mortar. The entire wood-burning stove can be coated with a layer of refractory clay (with the addition of fireclay sand) to accumulate heat and create a flat surface before laying subsequent layers of insulation.

Step 11. Preheat and dry the oven. After the furnace laying is completed, the furnace must be dried and its preparation for operating temperature conditions must begin.

If you suddenly turn up the heat in the oven, the brick may crack. You need to prepare the stove for an open fire gradually, starting with a small number of twigs. It will take some time for the furnace to “firing”. It is advisable to do this over several days (4-7 days). In this case, the brick is dried before starting to insulate the dome.

Step 12. Insulating the oven. After the oven has dried, you can begin the process of creating the heat-insulating shell of the oven. The stove is wrapped in the first layer of insulation - mineral or basalt wool.

For an even greater thermal insulation effect, you can lay a thin layer of aluminum foil, but this is not necessary. A reinforcing mesh is placed on top. Instead of a mesh, you can tie the stove with wire. The insulating layer of cotton wool can be 5-10 cm.

We apply a second heat-insulating layer on top. It consists of a solution of cement with perlite sand. The solution is prepared at the rate of 5-7 parts perlite to 1 part cement. Perlite can be replaced with vermiculite.

When working with perlite sand, be sure to wear protective equipment: goggles, respirator, gloves. Perlite generates a lot of dust, and getting it into the respiratory tract and eyes is highly undesirable, because... Perlite is actually crushed pumice, and such dust can be very harmful to health.

Step 13. Finish. When the perlite insulation solution has dried, you can proceed to the final finishing of the stove. The surface layer can be made of clay or cement-plaster mortar.

If the stove is located outdoors, it is advisable to cover the top layer with moisture-proof material. Depending on the design, the stove dome, entrance arch, table top and pedestal can be finished with various decorative materials: mosaics, tiles, facing bricks.

Now you can carry out the first test of your Pompeian oven and cook real pizza.

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