Time lapse video of construction of our pizza oven. It is Pompeii style one. The oven is on steel / concrete "table". We used 300 fireclay bricks and lots of insulation. Many thanks to FornoBravo (https://community.fornobravo.com/) for some inspirations and basic size / construction ideas. It take about 2 hours to heat the oven up. And if the entrance is closed it maintains heat for 612 hours. So we are going to try to bake bread there. If there is enough interest, I'll make commented version of the video.

Dimensions:
1) inner diameter is 98cm (38"), including bricks 122cm, including insulation 132cm, including stucco ~136cm
2) inner height should be ~49cm (it is half sphere)
3) bricks are 25x12.5x6.2 cm
4) the stand is 2.0m x 1.5m x 10cm thick
5) the entrance (mouth) front inner dimensions are: 61.5cm width, 38.5cm height in the middle and 28.5cm height at sides. The inner back shape is about 1.5 cm smaller. There is small step for a "door" to fit better.
6) the chimney has 20cm inner diameter

Weight:
1) the stand is ~700kg = ~100kg of steel + ~25*25kg of concrete. There were additional ~10 25kg sacks of concrete for the "boots / anchors" in the ground.
2) the oven is ~1300 kg = 293 bricks * 3.75kg + 7x25kg of mortar + 1x25kg of concrete.

Technology:
1) The grey boards are: https://www.promathpi.com/enus/prod... Promasil. It should handle 950°C. Another option is https://www.thermax.eu/thermaxsn900... ?vermiculit? (according to FornoBravo)


After a half day pizza party, we did a temperature experiment. We heated up the oven by a large fire. The inner temperature went to ~500°C (I cannot hold my hand in the outer arch for longer than 2 seconds). Temperature of the dome surface was ~50°C (outside air temperature was ~17°C)