Things have been busy around here! I hope you are enjoying the new website..bear with me as I learn how to use the new features and don’t forget the discussion forum is coming soon!
I know I promised a readers choice next, and I swear…next post will be! But I have been able to get some work done on the oven and I’ve fallen behind with the updates. Click on the images if you want a closer look. Here we go….
The next step in the oven build is the insulation slab. It is made of Perlite ( horticultural grade ) and portland cement, mixed at a ratio of 6:1 with 1.6 gallons of water. Mix to an oatmeal-like consistency, then poured into the form. You want airspace, no compaction is needed.
After I let it dry for a week, I mixed a slurry of sand and fireclay to smooth the surface for the floor brick.
I lay all oven floors with a herringbone pattern, because there is less chance of catching a brick edge with the peel…which turns pizza into a burning, messy calzone. You can see the inside diameter of the oven, outlined in pencil right on the brick. This will be my guide for setting my first course of brick, the soldier course.
And that’s for my next update!