Hello, I made a video reviewing how well I thought the pizza oven works and has held up after a couple of years, you can watch that here th-cam.com/video/UPEkbWBi0Uo/w-d-xo.html
I just watched a video of a man build a huge pizza oven by meticulously pouring concrete foundation, building a huge cinder block base, topped with a concrete base, over which he placed a ceramic oven floor, followed by cutting and laying hundreds of bricks into a dome shape for what turned out to be an amazing piece of engineering and an incredible addition to his back yard barbecue. It took him an entire month of working on it all day every day. He basically completely discouraged me from ever attempting it. I like your method SO MUCH better. Absolutely BRILLIANT!
Ezzzzactly!! And it relies on the "primal" and time honored principle of: "monkey see,.. monkey do"! So get in touch with your prehistoric ancestors,... and do this project!! :D
This is essentially what reinforced concrete is, and while reinforced concrete has more tensile strength (and can resist cracking better) its lifespan will be limited by the eventual rusting of the wire. When steel turns to rust it grows enormously in volume, which will cause the concrete to rapidly self-destruct.
4 ปีที่แล้ว +5
@@waylandsmith so why is it put in driveways and foundations? Are you saying the pizza oven would only last 75 years?
@@waylandsmith Steel need oxygen to form iron oxide (rust). Being buried in concrete it will be just fine. They use mesh to reinforce concrete in just about everything
@@cbr900son calcium chloride is corrosive to steel rebar.. Depending on the mix design.. They have non-chloridic accelerators that mitigate this.. For DIY projects like this..no worries.
Sorry but no. It was a good video but lacked any measurements in the video or description. If he would have at least done a voice over and give the measurements, then yes it would have been a perfect straight to the point video.
@@juanq1122 You get to make it whatever size you want. This is perfect because, in just a few minutes, you get a general idea. It's up to you to adapt it. There is no shortage of information about oven building. If he gave specific measurements, somebody would probably complain and say, that want him to do another video and oven for 16" pizzas. My exercise ball might not be the same size as his exercise ball. Adapt, or just order out.
Extra points for no annoying music! Thank you. Next week David shows us how to make a small, home sized nuclear reactor from an old Timex watch w/ a luminous dial, a large roll of tinfoil, some Portland cement and a discarded appliance box.
I love the simplicity, thank you so much! You can pass on to your viewers that in Togo, Africa most pizza restaurants make their ovens from cement not bricks, only the base where the pizza sits is in brick. These ovens seem to last for years😂so your method works. Well done.
Gotta say.......you made a great video tutorial. No time wasted on jibber jabber. All of the steps are visually clear at multiple angles. Easy to understand. Great Job!
I just spent 10 minutes literally mesmerized by what I was seeing and strangely super satisfied. My mind just does not work the way this guys mind does. Great job. I do wonder about cracking and if it is holding up. Otherwise, the phrase "brilliant in its simplicity" perfectly describes the making of this pizza oven.
@@MotoRobee I was thinking about rebar too. If you go any bigger I would think rebar would be necessary. As far as the mixture, that might have to change if you went bigger. Limited knowledge of concrete requirements.
As people so often say: "the end result" , or the igloo design oven, is classical in the history of humanity, which is my favorite. You can keep an eye on your pizza as it bakes, and by using the "peel" or wooden paddle, you can reposition your masterpiece for better baking. I can also visualize a chicken roasting with sides of carrots, potatoes, maybe some cabbage. Thanks for posting this video.
We have many members of the Brick Oven Builder and Baker group that have built these and there is a lot of tech support for building ovens there. This is a VERY good job, with only a couple minor build details I would have done different, and thats only personal preference. This is a very effective building technique, and he was highly skilled at the form. Pizza On!
Now that is some good engineering, some of the other pizza ovens on youtube are more well built but in terms of how efficient this is in terms of cost and labor, this is impressive.
You should look up cobb or earthen ovens. Even more cost efficient. This is what people have been baking bread in for thousands of years. You don't need any modern or man made materials at all.
People who they are the ultimate TH-cam sensation, talking out their butts for half an hour and at the end commanding you to clic the like button below and subscribe.... fuck’em all
EXCELLENT VIDEO... BRAVO Since it's been over 2 years ... How is the Pizza over holding up? How much did it cost you total... Now days 2022 would cost a lot more than 2 years ago... Thank you for sharing this great video
I built a pizza oven 2 years ago using the seldom-used pilates ball. It works well and makes pizza in 3-4 minutes. The floor of the oven is fire brick on a compressed bed of sand. After two years, there is lippage between adjoining bricks. If I were to make another, I would pour a slab of refractory cement and then polish/grind the deck. Less chance of toppings burning into the floor. People love the pizza it produces.
Great video. I jus read a lot of the comments, and I'm happy to see there are no rude ones. I shared many of the same questions and thoughts. First and foremost, thank you for not talking. LOL. Can't stand those videos that start with, "Hiiii everybody, Joe here back again with...blah blah blah." And thanks for speeding up the video. My only suggestion would be is perhaps some bullet points in the comment section with amount of materials used, thickness of walls (appears to be about 4-6 inches, drying time, etc. Thanks for uploading! Cheers!
Built it in even smaller size, 35cm wide opening with 50cm inner diameter. We have already used it to make some pizza several timea. Works perfecly well. Some cracksa did appear but nothing serious. Under $30 total with 5ft chimney on top.
Thank you so much for sharing this with us. Been looking into building a pizza oven for years, but the kits are ridiculously expensive. This is giving hope and ideas👍🏽
Brilliant idea. Thanks. Don't know if someone mentioned this. Allow me to add. If you mix course sea salt to your cement mix you will have a fire proof project. Please don't use sea water. It will not work.
Pro tip: don't roll your pizza with a rolling pin (or anything like that) it will take the air out of your pizza. Try to stretch it out by hand in whatever manner you see fit: people show different ways on TH-cam, I'm sure. Also, don't over-flour your dough. If you find it still a little bit too wet IT'S NOT, you need to keep kneading and kneading and kneading until the moisture is gone. The more kneading the better, you pretty much cannot over-knead it as far as I know, but I do know you can certainly under-knead. This will hopefully give you lovely stretchy dough and a great pizza. Enjoy!
Wow, thanks!! For years i've been making my own pizza crusts but prefer using homemade tortillas for flat bread pizza bc the dough gets too poofy if I use yeast.. I've used a rolling pin all this time... Will try again Luke you advise... I grind my own wheat so I always thought it was the variety of wheat, I like to use hard red wheat bc of the hearty flavor it contributes to the sauce.
I'm afraid that regarding your theory that the more kneading the better, you're wrong. If you overdo it, and that is no more than 15,20 minutes (if you know how to make a proper pizza dough) you'll end up breaking the gluten mesh inside the dough, which is the factor that allows the dough to rise and absorb air, but still keep shape. If you do that you'll end up with a pizza as flat and buiscuity as a pancake. But it is also depending on the strenght of the flour you see. The weacker flours with less protein content, i.e. less strenght, the less manipulation is required. The stronger flours allow longer manipulation and longer proving, (up to 48 in the fridge) but the kneading still needs to be done within 15, 20 minutes, and then left it to rest for an hour before shaping into little balls and then storing away for proving. I'm a Neapolitan pizzaiolo by the way. Regards SergioUK
I like the ball idea. Just a couple thoughts. The perlite insulates well, but doesn't hold heat. This will work for a pizza oven where a lot of the heat is radiant from the fire, but wouldn't work as well with bread, beans, roasts where you need it to stay hot. That would be a very different oven - just making sure people build what they want. Thanks for the video.
Great idea for a kiln design. The exercise ball is pure genius. I would have to substitute the Perlite for something to withstand greater temps but cracking idea.
I have made a much larger oven from fire brick, a four inch layer of this perlite/cement mix, and a skim coat of cement with a waterproof sealer. Cost me about a thousand bucks all told and took me at least 50 hours to build. I made one of these on a movable base to take with me camping. Cost less than $100 and took under 4 hours to make including the base. They both cracked. It’s held up for a year no problem. I think the perlite works fantastically well.
Hi everyone, I hope you're all staying safe out there, due to covid-19 here in New Zealand we're under a lockdown which has left me with a lot of free time. One of the ways I'm staying sane is occupying myself with various projects, I'm in the middle of building a canoe and I'm making cider from apples I picked over the road. This pizza oven was an abandoned project that I thought hadn't properly worked due to some cracks in the outside, but my brother convinced me to light it up the other day and we've had it running a few times now with great success. I don't know what I was worried about! When are able to get to shops I'll hopefully build a stand for it and maybe I'll make a chimney the same way I made the oven. But for now I'm so happy to be able to use it as is. Hopefully over the next few weeks I'll have some more pizza nights and get to enjoy cooking outdoors.
I am in the same Covid 19 situation and started building such an oven here in Thailand. Can you tell me how much vermiculite you used? Thank you and stay safe
The power of TH-cam is amazing. I just watched a 10+ minute video on how to make something I don't really want, need, wouldn't use it if I had one and most importantly, would manage to somehow fuck it up if I tried to make one.
Let me guess, the pizza base is 4 parts flour, 1 part cement and just enough water to hold it together? Great video thanks - I just wish I could work that quickly
After two years of watching a lot of videos in order to build a good idea for building a pizza oven that is simple and practical at the same time, now i'll build one for sure. thank you. awesome job
Excellent! I have been watching dozens of videos of DIY pizza ovens, usually these weigh about 2 tons. This one is light weight and movable, simply great.
I had seen a company who made similar types from steel & Clay. The structure was made from steel and molded with clay. The price range was from $700 to #3,000, including shipping. It came with a nice strong stand and an easy way to add wood from the sides and be able to remove ashes from behind. And you control amount air in/out. The large one could cook a small pig in it.
Remember those cheap Chiminias that were popular 20yrs ago? Those things were made of clay wasn't fired yet. They came with instructions on how you built a series of small fires in it at 1st. Otherwise it would crack. If you did it right, it was hard as rock and you could burn anything in it. I wonder if this is the same principle? He did use a dry mix for low moisture content. Hey, it looks great though, awesome idea and thanks for posting this!
Excellent idea. Im looking for a good wood oven model, but, every video that I see it is too complicated or expensive. This project is perfect for all domestic needs. Thanks for share. I will try to do it. Now all of us have a lot of time. Hi from Chile
Advise: apply 30-40 mm of clay liner inside the dome. The clay will shrink more than the perlite concrete thus forming a slight cavity between the perlite shell and the clay liner. That's what we want! Fire up the oven in particular the clay. The clay is 100% fire resistent, becomes hot as hell and keeps the insulating perlite shell cooler for a better Fuel economy and baking result.
Bert Costa del Azahar The clay will also absorb and retain heat better, thus maintaining inner temperature of oven for cooking larger projects ( i plan to roast a lamb in a roasting tray)... For more heat retention, mix coarse salt granules with the clay
Bloody brilliant David. I have been looking at so many other DIY versions, but yours is so easy. I will, however, inset fire bricks into the floor, and might explore a clay interior as well. Once again, great job!
Thank you ! This would be an amazing insulative layer for a brick oven with netting in concrete. I personally like the brick tile floor and walls look inside the pizza ovens. Still amazing and it looked fairly light weight when you were moving it.
Love the ease of how you put this video together...so easy to watch! Great idea to use an exercise ball making it an affordable project for most of us.Our neighbour has purchased a really top of the range one but I really like to make (if I can) things myself and you've made it possible. Thank you
When filling the base press a 15" ceramic pizza stone in the centre and you will have a permanent smooth baking surface. Broil King makes a thick one designed for BBQs that won't crack.
Fun project. It would have been really really helpful if you had included the temperature you were able to achieve with this oven, and if the heat remained relatively constant.
Nice design and build but I question the materials used. Perlite has no thermal mass to retain heat. Your perlite mix is usually used to insulate an inner thermal mass. Maybe you could add an inner layer of clay to create more heat retention and higher temps for pizzas.
Interesting build would have been nice to see what temperature you were getting in the oven and even better to have seen a good look at that pizza all around specially how the cook was on the bottom and let's hear the sound the crust makes when you cut it
Speaking as a civil engineer: generally good job. However, you should have made the bottom of the oven out of a rich mix of conventional Portland cement concrete with 1/2-inch aggregate and sand. As I said a rich mix meaning +1 pound of cement. That would be a lot smoother to cook on and clean out, as well as a lot more durable that the popcorn concrete mix you used for the shell. None the less good job.
Speaking as a thermal systems engineer, I would stay with the perlite mix so that the bottom as well as the top have a decent R value to keep the heat inside and minimize the amount of wood needed. Easy enough to put a smooth disk made of stone or fired unglazed clay to cook the pizza on. I would also add a door/plug for the opening to trap the hot air better. Could be just a flat disk of the same perlite mix with the shape of the opening. Legs to hold it upright could be made with some bent rebar embedded in the disk so one end is buried in the mix and the other end projects out at an angle where the tip of the exposed end is even with the bottom of the plug. If you had a welder you could weld a couple of D-loops of rebar to the portion of the rebar leg that is embedded in the perlite mix to serve as handles to use to take the plug in and out.
@@papparocket yes. The thermal mass and transfer is important - Modernist bread suggest cast iron base in the oven when cooking bread as it retains heat and then transfers it efficiently to the bread from below helping it to get an early rise before the heat from above sets the crust and limits further expansion. Pizza doesn't rise like bread but benefits from the same principle. So something like a welsh griddle as a cooking platform in the oven works great.
Great pizza oven. A pizza stone set on flat stones to raise it about an inch off the bottom so hot air can circulate underneath and so the heat in the stone can't conduct away would give you a smoother and a hotter surface to cook the crust crispy. As for a chimney if you can get a section of clay chimney pipe you can put the flange end down and then encase the flange in more of your perlite mix to anchor it in place. Since it is a relatively small oven I would think some way to partially plug the opening while the oven is heating and pizzas are cooking would get the temperature higher as well as more evenly distributed. The plug could be a perlite mix disk the shape of the opening. Rounding off the bottom corners to leave a little gap would allow air to flow in along the bottom. Two pieces of Rebar bent to about 120 degree angle so that the longer side is embedded in the perlite and the other side sticks out such that the end of the exposed side is even with the bottom of the perlite disk would form study legs. Two D-shaped pieces of rebar either welded to the long side embedded in the disk or embedded separately in the disk would give you handles to lift the plug in and out.
wonderful, easy straight forward project for vivid isolation. My worry is that cement cannot take the heat building inside. Was that special cement? Wouldn't. It have been better with clay n straw?
Brilliant and 1,000 thumbs up . Why not make your oven 3 times the size . The "horno" oven in my back yard is made from clay , cement and perlite . Still doing great after 33 years . Thanks for your video . Stay Healthy & Happy .
Refractory concrete would work better 50/50 with Organic Perlite. As a knifemaker having made several forges you learn what works best. Regular concrete won't last long to high heat over time. Maybe 2 years. I'e built forges than run at up to 2500 and only need maintenance about every 5 -6 years
In Italy, the pizza chef is the highest skilled worker in any restaurant. It will take you time to learn how to cook a pizza even with an oven like this.
I made one last year out of Cob (clay and sharp sand) which has worked quite well. I use an IR handheld thermometer like they use in airports (bought it last year before covid19 luckily). The first time I used it I mistakenly watch a US video where they said to get your oven to 700 degrees. I took this to mean C not realizing it was F. I got my oven up to 800 C !!! My pizzas burned in less than a minute. I find 400 C to 450C works best.
The cracking is normal and it would just have to be patched, watched a few other videos on making these ovens and unless you go crazy and do several sealing coats the extreme heat can cause small cracking
I used a product called fire clay here in Australia, you mix it up with your cement or the perlite in your case and it helps with the cracking,,I made mine out of full bricks so all joints are with the fire clay,,,just my 2 cents worth...btw, I liked the way you did it....
i also am thinking of making an oven, it could be an idea to either use a drier mix or to soak your aggregate in water before you mix it with cement. I think otherwise when doing your build and mixing cement and whichever aggregate you use could result in shrinkage and then cracks as the dry aggregate will take moisture from the mix, also use a reinforcement like chicken wire.
How is the refractory dome holding up over time? I keep hearing that they can’t handle the expansion and contraction after daily heating and cooling from the fire brick oven crowd.
I doubt i will ever make one but I really enjoyed watching that. Brilliant idea, execution and camera work. It's not often i don't regret a 10 minute watch on TH-cam.
I'll never understand those total losers (all 1200 of them), who dislike videos like this. Simplicity meets quality and pleasure from all you can it pizzas. Great respect dude!
Amazing technique doing the forms. Have you ever though about using clay and hay instead of cement?. It is not only cheaper (though more labour intensive) but healthier. The portland cement will crack overtime and will fall all over the food. Other than that your oven is a piece of art. Congratulations. Greetings from Toronto.
I have been researching this subject for years. I have probably seen over 100 videos on how to make “brick” ovens. Your method is the most elegant, simplest, and in my humble opinion best made diy oven. It is the only one that has made me say: I will make this one! . I do have a question and it is how did you make the bottom’s surface smooth?
It looks like the bottom is smooth because when he made the template for the bottom, one side he used a 2x4 to flatten it down. Then he added small amounts of concrete/perlite where it needed it and smoothed it down again.
I agree. 10 years ago I spent over 2 grand in materials and built a 35” pompeii oven. Ceramic board and blanket insulation were very expensive. If I were to build another oven exercise ball or sand method is way to go and I won’t put much emphasis on insulation.
To anyone who knows, does the cement and perlite flake off in your food at high temps? And after it cures and you move it to it’s base, could you just insulate it with a clay straw mixture? I think the clay would adhere fine. Thanks
This is just fascinating to watch! Like conceptual Art! I think you are a genius! I wish I was this handy, but I know I would make a mess of it! Yes, cannot figure out why retail pizza oven is thousands of $$$!
Can you give dimensions of the build and anything you would do differently if you done it again, also how much Perlite and cement was used. Thanks for the Video very informative without the narration.
In my opinion the dimensions are not well chosen. The oven space should be slightly larger and/or the opening smaller. The heat cannot build up well enough in this oven and it escapes very quickly, an oven door would also be good.
@@MattyK1873 Sorry I have no exact measurements for you, but the proportions have to be right, the opening should not be almost as high as the dome of the oven. A door would also be an option, here in Germany you can buy suitable steel or cast iron kits that you just have to wall in. We have a 100 year old bakehouse and no small oven, but the diameter of the oven is over 1.5 meters. Look at pictures of italian pizza ovens, the dome is always significantly higher than the opening. The heat of the fire/embers should not only be reflected by the dome, it also should be stored and dont escape directly to the front. So you can bake much longer without constantly having to add more wood because the temperature drops.
How beautifully & simply done! Questions: Is the " base" material you put the oven on the same as the cast ball mix? Second...Do you fire the oven just with that hole at the apex of the entry curve? Or do you place a short stub of chimney pipe inside it?
Ideally you'd do the same base which is perlite and cement and then lay firebricks on top , tge firebricks get really hot and the stored heat in the perlite mix replenishes the brick with more heat and so on and so on
Hey, that was very cool Dave. I'd like to give it a go. A couple of questions: HOw much Perlite and Cement total did you end up using (Rough guess in bags)? Did you notice any odd tastes or anything that would make you re-think doing this? Any final suggestions / Do's or don'ts? thanks
I did a slightly different ratio on my build early last year and used fine grade vermiculite instead of perlite (just beacause it was readily available). The amount I used was: 1 x 100 litre bag of vermiculite, 1 x 25kg bag of portland cement. the ratio I used was 5 parts vermiculite, 2 parts portland cement, 2.5 parts water. I also added a chicken wire cage structure for reinforcement on the dome and base. The vermiculite concrete floor of the oven should be sanded prior to the oven dome being applied to get it as smooth as possible. Once a few fires have been set in the oven, the floor takes on an almosr ceramic surface and is then perfec for cooking on. Commissioning this type of oven is key. Start with a very small fire and build larger fires from there. The oven should be fully cured and dried before any fires are lit otherwise it will crack.
I think the only thing I'd do differently is I'd put in a ceramic tile floor so the food wasn't cooking directly on concrete. Other than that, BRILLIANT!
this is by far the easiest and the greatest idea, question, can I use the same concept but with bricks instead? will the ball resist the wight of the bricks? i am going to try it, especially now that we're under mandatory stay home here at the usa too. thanks a lot
Great video!!!!! I am toying around with making a Santa maria grill on one end, and a pizza oven/smoker on the other end. What do you think if I did this, but left holes in the bottom, so my fire could be underneath , do you think I could do both? Yes, I know I would have to put a door in it.
David, looks great. I am hoping to start a similar project on Monday. I have been watching videos and reading all I can the last couple days. Do you have pictures of your cracks? I am planning on doing it almost exactly like you did but use fire brick for the floor.
Eating any kind of rock is to be avoided of course. If there’s some specific thing that makes perlite bad, I’d be interested to hear, but nobody seems to have mentioned anything like that.
Kia ora David- fellow kiwis here and we just watched this twice! (We are waihekians in lockdown too). Just a couple of questions hope you'll answer! 1. What happened to the chimney? Did you change your mind/direction on this or discover it wasn't needed? Couldn't figure out what happened to it... Also, where do you buy perlite in NZ alone in bulk? Roughly how much did you need for your build- any recommendations on cement type? Any advice, so appreciated, we are going to try this! Thanks for this great video!
Hello, I made a video reviewing how well I thought the pizza oven works and has held up after a couple of years, you can watch that here th-cam.com/video/UPEkbWBi0Uo/w-d-xo.html
I just watched a video of a man build a huge pizza oven by meticulously pouring concrete foundation, building a huge cinder block base, topped with a concrete base, over which he placed a ceramic oven floor, followed by cutting and laying hundreds of bricks into a dome shape for what turned out to be an amazing piece of engineering and an incredible addition to his back yard barbecue. It took him an entire month of working on it all day every day. He basically completely discouraged me from ever attempting it. I like your method SO MUCH better. Absolutely BRILLIANT!
Pero aguantara el calor ?
@@dariosaul4896THAT'S what I was thinking. Maybe using firebricks and clay would be more fire/heat resistant ?
Best DIY video I've ever seen. No superfluous information, no kids running around, no annoying music, great lighting and camera angle. Bravo!
And no wasted time talking about stuff we don’t want to hear about!
Agreeeeeeeeeee
And great sound effects........LOL!
Ezzzzactly!! And it relies on the "primal" and time honored principle of: "monkey see,.. monkey do"! So get in touch with your prehistoric ancestors,... and do this project!! :D
LMFAO
put a layer of chicken wire mesh when you do the cementing, it will prevent cracks and if it does crack the wire holds it together
This is essentially what reinforced concrete is, and while reinforced concrete has more tensile strength (and can resist cracking better) its lifespan will be limited by the eventual rusting of the wire. When steel turns to rust it grows enormously in volume, which will cause the concrete to rapidly self-destruct.
@@waylandsmith so why is it put in driveways and foundations?
Are you saying the pizza oven would only last 75 years?
@@waylandsmith Steel need oxygen to form iron oxide (rust). Being buried in concrete it will be just fine. They use mesh to reinforce concrete in just about everything
@@cbr900son calcium chloride is corrosive to steel rebar.. Depending on the mix design.. They have non-chloridic accelerators that mitigate this.. For DIY projects like this..no worries.
@@cbr900son the expansion and contraction of the steel caused by the heating/cooling will make this thing crack like an egg shell
Take note people who are thinking about uploading a video to TH-cam, THIS IS HOW TO DO IT! Awesome camera angle, quick and to the point! Thanks!
kitty kat and no music!
and fast!!!
Sorry but no. It was a good video but lacked any measurements in the video or description. If he would have at least done a voice over and give the measurements, then yes it would have been a perfect straight to the point video.
@@juanq1122 You get to make it whatever size you want. This is perfect because, in just a few minutes, you get a general idea. It's up to you to adapt it. There is no shortage of information about oven building.
If he gave specific measurements, somebody would probably complain and say, that want him to do another video and oven for 16" pizzas. My exercise ball might not be the same size as his exercise ball.
Adapt, or just order out.
And no "Hey What's up guys" and no irritating music either. Do you think some chicken wire would have helped for reinforcing?
The irony of using an exercise ball to make pizza makes me happy.
Ha..........
😂😂😂😂😂😂😂😂😂
Ha!
😂👏🏽
Ron Swanson could have said that
Extra points for no annoying music! Thank you. Next week David shows us how to make a small, home sized nuclear reactor from an old Timex watch w/ a luminous dial, a large roll of tinfoil, some Portland cement and a discarded appliance box.
th-cam.com/video/Tw8HbHShXk0/w-d-xo.html
I love the simplicity, thank you so much! You can pass on to your viewers that in Togo, Africa most pizza restaurants make their ovens from cement not bricks, only the base where the pizza sits is in brick. These ovens seem to last for years😂so your method works. Well done.
Gotta say.......you made a great video tutorial. No time wasted on jibber jabber. All of the steps are visually clear at multiple angles. Easy to understand. Great Job!
th-cam.com/video/Tw8HbHShXk0/w-d-xo.html.
I just spent 10 minutes literally mesmerized by what I was seeing and strangely super satisfied. My mind just does not work the way this guys mind does. Great job. I do wonder about cracking and if it is holding up. Otherwise, the phrase "brilliant in its simplicity" perfectly describes the making of this pizza oven.
Just change on the mixture a bit and put some rebars into ..
@@MotoRobee I was thinking about rebar too. If you go any bigger I would think rebar would be necessary. As far as the mixture, that might have to change if you went bigger. Limited knowledge of concrete requirements.
As people so often say: "the end result" , or the igloo design oven, is classical in the history of humanity, which is my favorite. You can keep an eye on your pizza as it bakes, and by using the "peel" or wooden paddle, you can reposition your masterpiece for better baking. I can also visualize a chicken roasting with sides of carrots, potatoes, maybe some cabbage.
Thanks for posting this video.
I love this video, no annoying talk! just hard work!
Completely, so nice to see a vid where the poster doesn't spend 90% of it talking about what a genius they are
@@mrbigolnuts3041 SMASH THE LIKE BUTTON
Along that line - no talk just (excellent) hard work: th-cam.com/video/IzNU8R4SFNA/w-d-xo.html
Anybody know about the size?
We have many members of the Brick Oven Builder and Baker group that have built these and there is a lot of tech support for building ovens there. This is a VERY good job, with only a couple minor build details I would have done different, and thats only personal preference. This is a very effective building technique, and he was highly skilled at the form. Pizza On!
Now that is some good engineering, some of the other pizza ovens on youtube are more well built but in terms of how efficient this is in terms of cost and labor, this is impressive.
You should look up cobb or earthen ovens. Even more cost efficient. This is what people have been baking bread in for thousands of years. You don't need any modern or man made materials at all.
This is the kind of DIY video I LOVE; no yammering, no yada yada yada, just the relevant information.
People who they are the ultimate TH-cam sensation, talking out their butts for half an hour and at the end commanding you to clic the like button below and subscribe.... fuck’em all
+1 tired of relevant content starting at middle of video
That's the best kind.
th-cam.com/video/Tw8HbHShXk0/w-d-xo.html
Me: honey im buying an excersise ball.
Wife: great so your finally going to lose weight and get in shape then?
Me: No, im making a pizza oven.
LMAO id say thats a win win
Dead...this is me
I’m in good shape. The barrel is a good shape. :D
Now THAT’S funny!
ahahhaah
EXCELLENT VIDEO... BRAVO
Since it's been over 2 years ... How is the Pizza over holding up?
How much did it cost you total... Now days 2022 would cost a lot more than 2 years ago...
Thank you for sharing this great video
OHHHH I just saw where you have another video about how well the pizza over is holding up... YEA
I finally found a use for my exercise ball! Awesome!!!
Rizzo 919 you and everyone else mate. Cheers on the comment though
You're supposed to burn calories with it not gain them
Lol🤣🤣
Hahaha! Awesome response. Lol
He did great video and simply and fast. To the point.
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I built a pizza oven 2 years ago using the seldom-used pilates ball. It works well and makes pizza in 3-4 minutes. The floor of the oven is fire brick on a compressed bed of sand. After two years, there is lippage between adjoining bricks. If I were to make another, I would pour a slab of refractory cement and then polish/grind the deck. Less chance of toppings burning into the floor. People love the pizza it produces.
Great video. I jus read a lot of the comments, and I'm happy to see there are no rude ones. I shared many of the same questions and thoughts. First and foremost, thank you for not talking. LOL. Can't stand those videos that start with, "Hiiii everybody, Joe here back again with...blah blah blah." And thanks for speeding up the video. My only suggestion would be is perhaps some bullet points in the comment section with amount of materials used, thickness of walls (appears to be about 4-6 inches, drying time, etc. Thanks for uploading! Cheers!
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Built it in even smaller size, 35cm wide opening with 50cm inner diameter. We have already used it to make some pizza several timea. Works perfecly well. Some cracksa did appear but nothing serious. Under $30 total with 5ft chimney on top.
Thank you so much for sharing this with us. Been looking into building a pizza oven for years, but the kits are ridiculously expensive. This is giving hope and ideas👍🏽
Finally! Someone else who has a Workmate™️ vice-bench! Bravo!
Haha it was my dad’s, I use it all the time!!
@@DavidParker I’ve had mine for almost 40 years. Use it constantly.
Are you kidding me!? That's frigging brilliant!!!!
Brilliant idea. Thanks. Don't know if someone mentioned this. Allow me to add. If you mix course sea salt to your cement mix you will have a fire proof project. Please don't use sea water. It will not work.
Pro tip: don't roll your pizza with a rolling pin (or anything like that) it will take the air out of your pizza. Try to stretch it out by hand in whatever manner you see fit: people show different ways on TH-cam, I'm sure. Also, don't over-flour your dough. If you find it still a little bit too wet IT'S NOT, you need to keep kneading and kneading and kneading until the moisture is gone. The more kneading the better, you pretty much cannot over-knead it as far as I know, but I do know you can certainly under-knead. This will hopefully give you lovely stretchy dough and a great pizza. Enjoy!
Wow, thanks!! For years i've been making my own pizza crusts but prefer using homemade tortillas for flat bread pizza bc the dough gets too poofy if I use yeast.. I've used a rolling pin all this time... Will try again Luke you advise... I grind my own wheat so I always thought it was the variety of wheat, I like to use hard red wheat bc of the hearty flavor it contributes to the sauce.
@@kittyfruitloop8264 another trick is let the dough rest in the fridge over night
I'm afraid that regarding your theory that the more kneading the better, you're wrong. If you overdo it, and that is no more than 15,20 minutes (if you know how to make a proper pizza dough) you'll end up breaking the gluten mesh inside the dough, which is the factor that allows the dough to rise and absorb air, but still keep shape. If you do that you'll end up with a pizza as flat and buiscuity as a pancake. But it is also depending on the strenght of the flour you see. The weacker flours with less protein content, i.e. less strenght, the less manipulation is required. The stronger flours allow longer manipulation and longer proving, (up to 48 in the fridge) but the kneading still needs to be done within 15, 20 minutes, and then left it to rest for an hour before shaping into little balls and then storing away for proving. I'm a Neapolitan pizzaiolo by the way.
Regards SergioUK
Has some of you tried 00 flour? I just bought two bags, people say is the best so I am dying to try it out. Also thanks for you tips !
I forgot .... compliments from the heart ... you are a true genius ... truly exceptional
I like the ball idea. Just a couple thoughts. The perlite insulates well, but doesn't hold heat. This will work for a pizza oven where a lot of the heat is radiant from the fire, but wouldn't work as well with bread, beans, roasts where you need it to stay hot. That would be a very different oven - just making sure people build what they want. Thanks for the video.
Thank you!
Put a door on the front of it. I have cooked breads and roasted joints in mine
@ᴛᴀᴘ ᴍᴇ ᴀɴᴅ sᴇᴇ Elizabeth The most common way to make an earthen oven is to make a sand mold - pretty much free and not made of petroleum.
Nice easy and effective, no need to utilize whole construction effort like others. Well done!
Great idea for a kiln design. The exercise ball is pure genius. I would have to substitute the Perlite for something to withstand greater temps but cracking idea.
Vernaculite seems to be the best option using this design. It's made from some sort of lava rock.
I think perlite is also made from lava?
Besides I think the weak point might be the cement and/or building process here.
I have made a much larger oven from fire brick, a four inch layer of this perlite/cement mix, and a skim coat of cement with a waterproof sealer. Cost me about a thousand bucks all told and took me at least 50 hours to build. I made one of these on a movable base to take with me camping. Cost less than $100 and took under 4 hours to make including the base. They both cracked. It’s held up for a year no problem. I think the perlite works fantastically well.
I'd just pile and pack dirt for the mold so I can make it big enough I don't have to turn the pizza every 3 minutes. Great job!
They do make bigger exercize balls though. There is a horse sized ball that is about 4 feet wide.
You're a genius! This is about the 5th-6th video I've watched - this is just so smart I don't know where to begin
Genius is a very strong word
Hi everyone, I hope you're all staying safe out there, due to covid-19 here in New Zealand we're under a lockdown which has left me with a lot of free time. One of the ways I'm staying sane is occupying myself with various projects, I'm in the middle of building a canoe and I'm making cider from apples I picked over the road.
This pizza oven was an abandoned project that I thought hadn't properly worked due to some cracks in the outside, but my brother convinced me to light it up the other day and we've had it running a few times now with great success. I don't know what I was worried about! When are able to get to shops I'll hopefully build a stand for it and maybe I'll make a chimney the same way I made the oven. But for now I'm so happy to be able to use it as is. Hopefully over the next few weeks I'll have some more pizza nights and get to enjoy cooking outdoors.
I am in the same Covid 19 situation and started building such an oven here in Thailand. Can you tell me how much vermiculite you used? Thank you and stay safe
@@rmunchiesbungalows i built one similar to this years ago and i used about 120 litres. Best to use fine grade vermiculite too its easier to handle.
Does everyone in NZ have a band saw at home for this DIY ?
show us your canoe!
Deb Bowen-Saunders haha I’m working on it! There’s some progress photos on my Instagram @davidbrynparker
The power of TH-cam is amazing. I just watched a 10+ minute video on how to make something I don't really want, need, wouldn't use it if I had one and most importantly, would manage to somehow fuck it up if I tried to make one.
This guy should seriously build these for sale what a brilliant process... 🤙🏼
Let me guess, the pizza base is 4 parts flour, 1 part cement and just enough water to hold it together?
Great video thanks - I just wish I could work that quickly
Just stick one in the oven its even faster i just might make a high speed video on it
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After two years of watching a lot of videos in order to build a good idea for building a pizza oven that is simple and practical at the same time, now i'll build one for sure. thank you. awesome job
I have to say you're this look easy. I have been looking at stone ovens for a minute and this by far is the best tutorial I have seen Great Job.....
Excellent! I have been watching dozens of videos of DIY pizza ovens, usually these weigh about 2 tons. This one is light weight and movable, simply great.
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This dude is the gold standard for DYI. No useless yammer, no dog pics or wind blowing, just make it happen.
I had seen a company who made similar types from steel & Clay. The structure was made from steel and molded with clay.
The price range was from $700 to #3,000, including shipping. It came with a nice strong stand and an easy way to add wood from the sides and be able to remove ashes from behind. And you control amount air in/out.
The large one could cook a small pig in it.
Curious how it holds up, cement isn’t really for high temps.. for homemade refractory, usually use fireclay in the mix
I asked the same thing. Perlite is definitely heat resistant but it just seems that it will be succeptable to cracking and moisture penetration.
Remember those cheap Chiminias that were popular 20yrs ago? Those things were made of clay wasn't fired yet. They came with instructions on how you built a series of small fires in it at 1st. Otherwise it would crack. If you did it right, it was hard as rock and you could burn anything in it. I wonder if this is the same principle? He did use a dry mix for low moisture content. Hey, it looks great though, awesome idea and thanks for posting this!
Many factors play here... How often you make pizza? How hot? Etc.. on the end of the day for inexpensive quick pizza oven 👏👏👏👍.. Well done
Its not going to hold up. Its just video content.
TheRealChetManley s☹️
Excellent idea. Im looking for a good wood oven model, but, every video that I see it is too complicated or expensive. This project is perfect for all domestic needs. Thanks for share. I will try to do it. Now all of us have a lot of time. Hi from Chile
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Advise: apply 30-40 mm of clay liner inside the dome. The clay will shrink more than the perlite concrete thus forming a slight cavity between the perlite shell and the clay liner. That's what we want! Fire up the oven in particular the clay. The clay is 100% fire resistent, becomes hot as hell and keeps the insulating perlite shell cooler for a better Fuel economy and baking result.
Bert Costa del Azahar The clay will also absorb and retain heat better, thus maintaining inner temperature of oven for cooking larger projects ( i plan to roast a lamb in a roasting tray)... For more heat retention, mix coarse salt granules with the clay
@@allonzo202 do not put salt in the clay. The clay must remain porous to let the moisture ( steam) out. Salt will seal the clay
What kind of clay and can you get it at a big box store?
Leo Crespo , cat litter is a cheap way to go and it’s all clay
@or just keep your goddamn mouth shut?
So Happy to know that No Exercise Balls were harmed in this video...
LOL
Bloody brilliant David. I have been looking at so many other DIY versions, but yours is so easy. I will, however, inset fire bricks into the floor, and might explore a clay interior as well. Once again, great job!
Thank you ! This would be an amazing insulative layer for a brick oven with netting in concrete. I personally like the brick tile floor and walls look inside the pizza ovens. Still amazing and it looked fairly light weight when you were moving it.
Love the ease of how you put this video together...so easy to watch! Great idea to use an exercise ball making it an affordable project for most of us.Our neighbour has purchased a really top of the range one but I really like to make (if I can) things myself and you've made it possible. Thank you
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When filling the base press a 15" ceramic pizza stone in the centre and you will have a permanent smooth baking surface. Broil King makes a thick one designed for BBQs that won't crack.
Good idea, but you should use briks as are more able to keep hot than cement
Bricks and clay ,!!
Fun project. It would have been really really helpful if you had included the temperature you were able to achieve with this oven, and if the heat remained relatively constant.
Nice design and build but I question the materials used. Perlite has no thermal mass to retain heat. Your perlite mix is usually used to insulate an inner thermal mass. Maybe you could add an inner layer of clay to create more heat retention and higher temps for pizzas.
Always Learning Thank you! Good idea
Isn't the oven insulated by virtue of the perlite
Interesting build would have been nice to see what temperature you were getting in the oven and even better to have seen a good look at that pizza all around specially how the cook was on the bottom and let's hear the sound the crust makes when you cut it
Speaking as a civil engineer: generally good job. However, you should have made the bottom of the oven out of a rich mix of conventional Portland cement concrete with 1/2-inch aggregate and sand. As I said a rich mix meaning +1 pound of cement. That would be a lot smoother to cook on and clean out, as well as a lot more durable that the popcorn concrete mix you used for the shell. None the less good job.
Or use fire brick as the base....
Speaking as a thermal systems engineer, I would stay with the perlite mix so that the bottom as well as the top have a decent R value to keep the heat inside and minimize the amount of wood needed. Easy enough to put a smooth disk made of stone or fired unglazed clay to cook the pizza on.
I would also add a door/plug for the opening to trap the hot air better. Could be just a flat disk of the same perlite mix with the shape of the opening. Legs to hold it upright could be made with some bent rebar embedded in the disk so one end is buried in the mix and the other end projects out at an angle where the tip of the exposed end is even with the bottom of the plug. If you had a welder you could weld a couple of D-loops of rebar to the portion of the rebar leg that is embedded in the perlite mix to serve as handles to use to take the plug in and out.
@@papparocket yes. The thermal mass and transfer is important - Modernist bread suggest cast iron base in the oven when cooking bread as it retains heat and then transfers it efficiently to the bread from below helping it to get an early rise before the heat from above sets the crust and limits further expansion. Pizza doesn't rise like bread but benefits from the same principle. So something like a welsh griddle as a cooking platform in the oven works great.
Can I use fire board instead?
Great pizza oven. A pizza stone set on flat stones to raise it about an inch off the bottom so hot air can circulate underneath and so the heat in the stone can't conduct away would give you a smoother and a hotter surface to cook the crust crispy. As for a chimney if you can get a section of clay chimney pipe you can put the flange end down and then encase the flange in more of your perlite mix to anchor it in place.
Since it is a relatively small oven I would think some way to partially plug the opening while the oven is heating and pizzas are cooking would get the temperature higher as well as more evenly distributed. The plug could be a perlite mix disk the shape of the opening. Rounding off the bottom corners to leave a little gap would allow air to flow in along the bottom. Two pieces of Rebar bent to about 120 degree angle so that the longer side is embedded in the perlite and the other side sticks out such that the end of the exposed side is even with the bottom of the perlite disk would form study legs. Two D-shaped pieces of rebar either welded to the long side embedded in the disk or embedded separately in the disk would give you handles to lift the plug in and out.
I think I will try this, but after building the base, I think I would put tiles on the base...
I was thinking the same, I did mine with clay tiles
Tony, tutto al più potresti metterci dei mattoncini refrattari.
@@robertocoiante1981 Excellent, I will look for those.
Suggest fire bricks
Roberto Coiante anche mattoncini terra cotta
I wish you had used rebar in the concrete. Rebar also helps with heat retention and holding everything together when it expands and contracts.
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wonderful, easy straight forward project for vivid isolation. My worry is that cement cannot take the heat building inside. Was that special cement? Wouldn't. It have been better with clay n straw?
It's regular cement, being mixed with 4 parts perlite, it can take the heat easily.
Brilliant and 1,000 thumbs up . Why not make your oven 3 times the size . The "horno" oven in my back yard is made from clay , cement and perlite . Still doing great after 33 years . Thanks for your video . Stay Healthy & Happy .
Clever idea but how about some chicken wire in the cement to keep the thing from falling apart the first time it cracks?
I was wondering that too. What is the range of heat coming out of that fire? What temp would burn that chicken wire up?
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Refractory concrete would work better 50/50 with Organic Perlite. As a knifemaker having made several forges you learn what works best. Regular concrete won't last long to high heat over time. Maybe 2 years. I'e built forges than run at up to 2500 and only need maintenance about every 5 -6 years
In Italy, the pizza chef is the highest skilled worker in any restaurant. It will take you time to learn how to cook a pizza even with an oven like this.
I made one last year out of Cob (clay and sharp sand) which has worked quite well. I use an IR handheld thermometer like they use in airports (bought it last year before covid19 luckily). The first time I used it I mistakenly watch a US video where they said to get your oven to 700 degrees. I took this to mean C not realizing it was F. I got my oven up to 800 C !!! My pizzas burned in less than a minute. I find 400 C to 450C works best.
Jack Hansen haha yeah I was trying to order one but they’ve been sold out for a while!
The cracking is normal and it would just have to be patched, watched a few other videos on making these ovens and unless you go crazy and do several sealing coats the extreme heat can cause small cracking
I used a product called fire clay here in Australia, you mix it up with your cement or the perlite in your case and it helps with the cracking,,I made mine out of full bricks so all joints are with the fire clay,,,just my 2 cents worth...btw, I liked the way you did it....
great job!!! wat was total cost?, no flute for air to escape just a hole?, also, how hot does it get with wood or coal or both??? thanks!
Why did you start with the insulator instead of something that would hold heat? Perhaps an inch or two of fireclay, then the insulator on the outside.
@Hubert Cumberdale good point you make, but they make something known as REFRACTORY CEMENT for fireplaces, etc. It has no problems with heat.
i also am thinking of making an oven, it could be an idea to either use a drier mix or to soak your aggregate in water before you mix it with cement. I think otherwise when doing your build and mixing cement and whichever aggregate you use could result in shrinkage and then cracks as the dry aggregate will take moisture from the mix, also use a reinforcement like chicken wire.
I dont care how or why but at some point in my life i have to own a pizza oven
flexxarnnn Same!
There are several manufactured ones available. Nice & compact
I will make this but add a chimney and also use rock wool insulation in the mortar mix between layers for better heat trap.
How is the refractory dome holding up over time? I keep hearing that they can’t handle the expansion and contraction after daily heating and cooling from the fire brick oven crowd.
I doubt i will ever make one but I really enjoyed watching that. Brilliant idea, execution and camera work. It's not often i don't regret a 10 minute watch on TH-cam.
I'll never understand those total losers (all 1200 of them), who dislike videos like this. Simplicity meets quality and pleasure from all you can it pizzas. Great respect dude!
Amazing technique doing the forms. Have you ever though about using clay and hay instead of cement?.
It is not only cheaper (though more labour intensive) but healthier. The portland cement will crack overtime and will fall all over the food.
Other than that your oven is a piece of art. Congratulations.
Greetings from Toronto.
I'm curious as to the amount of perlite and concrete used for this project
5 parts Vermiculite or Perlite - to - 1 part Portland Cement
I have been researching this subject for years. I have probably seen over 100 videos on how to make “brick” ovens. Your method is the most elegant, simplest, and in my humble opinion best made diy oven. It is the only one that has made me say: I will make this one! . I do have a question and it is how did you make the bottom’s surface smooth?
It looks like the bottom is smooth because when he made the template for the bottom, one side he used a 2x4 to flatten it down. Then he added small amounts of concrete/perlite where it needed it and smoothed it down again.
I agree. 10 years ago I spent over 2 grand in materials and built a 35” pompeii oven. Ceramic board and blanket insulation were very expensive.
If I were to build another oven exercise ball or sand method is way to go and I won’t put much emphasis on insulation.
I just sanded mine for a smooth finish
Nice video, thanks! Do you think that it would have been possible to add something like chicken wire to keep it from cracking?
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To anyone who knows, does the cement and perlite flake off in your food at high temps? And after it cures and you move it to it’s base, could you just insulate it with a clay straw mixture? I think the clay would adhere fine. Thanks
Never even considered it before... but now I need to make one! Great concept.
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This is just fascinating to watch! Like conceptual Art! I think you are a genius! I wish I was this handy, but I know I would make a mess of it! Yes, cannot figure out why retail pizza oven is thousands of $$$!
Very good idea perfect video thank you, do you think fireclay without bricks could be used in the same manner? Perhaps with a mesh?
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Great idea excellent execution minus the fact that you used plastic inside your oven what's wrong with paper? The oven looks awesome and very sturdy.
Can you give dimensions of the build and anything you would do differently if you done it again, also how much Perlite and cement was used. Thanks for the Video very informative without the narration.
In my opinion the dimensions are not well chosen. The oven space should be slightly larger and/or the opening smaller. The heat cannot build up well enough in this oven and it escapes very quickly, an oven door would also be good.
@@hannes2289 Hi, can you post a link to the video where you have made the oven to your own specifications noted? Thanks in advance
@Matthew Kenny Ok Karen
Just make a door out of the same stuff
@@MattyK1873 Sorry I have no exact measurements for you, but the proportions have to be right, the opening should not be almost as high as the dome of the oven.
A door would also be an option, here in Germany you can buy suitable steel or cast iron kits that you just have to wall in.
We have a 100 year old bakehouse and no small oven, but the diameter of the oven is over 1.5 meters.
Look at pictures of italian pizza ovens, the dome is always significantly higher than the opening. The heat of the fire/embers should not only be reflected by the dome, it also should be stored and dont escape directly to the front. So you can bake much longer without constantly having to add more wood because the temperature drops.
This is the best non-Chinese cement anything video.
How beautifully & simply done! Questions: Is the " base" material you put the oven on the same as the cast ball mix? Second...Do you fire the oven just with that hole at the apex of the entry curve? Or do you place a short stub of chimney pipe inside it?
Ideally you'd do the same base which is perlite and cement and then lay firebricks on top , tge firebricks get really hot and the stored heat in the perlite mix replenishes the brick with more heat and so on and so on
Genius..you made the industry look stupid as hell..Very nice and simple ..love it
Really good job there! you should write a step by step guide on how to make it.
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Great Video David! Would you please share with us your measurements?
That's a bit personal, isn't it?
Hey, that was very cool Dave. I'd like to give it a go. A couple of questions:
HOw much Perlite and Cement total did you end up using (Rough guess in bags)?
Did you notice any odd tastes or anything that would make you re-think doing this?
Any final suggestions / Do's or don'ts?
thanks
Hope you get an answer. Great questions. Awesome project David. I've never made anything but I think I could do this.
Maybe using earth and straw will be cheaper but you will need to add coating (plaster). In Morocco they use a lot of stones + wet sand for the dome.
I did a slightly different ratio on my build early last year and used fine grade vermiculite instead of perlite (just beacause it was readily available). The amount I used was: 1 x 100 litre bag of vermiculite, 1 x 25kg bag of portland cement. the ratio I used was 5 parts vermiculite, 2 parts portland cement, 2.5 parts water. I also added a chicken wire cage structure for reinforcement on the dome and base. The vermiculite concrete floor of the oven should be sanded prior to the oven dome being applied to get it as smooth as possible. Once a few fires have been set in the oven, the floor takes on an almosr ceramic surface and is then perfec for cooking on. Commissioning this type of oven is key. Start with a very small fire and build larger fires from there. The oven should be fully cured and dried before any fires are lit otherwise it will crack.
Da Mala
@@DaMalat thanks bud. That should get me started
I think the only thing I'd do differently is I'd put in a ceramic tile floor so the food wasn't cooking directly on concrete. Other than that, BRILLIANT!
Love the video. Do you know how many bags of material you used?
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I am curious on the Type of cement you used. Was it ordinary sack concrete or something like Portland cement
Hope there's no fumes from the cement in firing. Assuming a respirator was used from such applying the mix to form.
this is by far the easiest and the greatest idea, question, can I use the same concept but with bricks instead? will the ball resist the wight of the bricks? i am going to try it, especially now that we're under mandatory stay home here at the usa too. thanks a lot
victor galvan maybe? I dunno! Give it a try!
@@DavidParker Don't you have too move the brick oven to a different base? There would be some weight to move.
Jim Luense Maybe build it on site...or very close anyway...
hot glue the bricks to the ball?
Great video!!!!!
I am toying around with making a Santa maria grill on one end, and a pizza oven/smoker on the other end.
What do you think if I did this, but left holes in the bottom, so my fire could be underneath , do you think I could do both? Yes, I know I would have to put a door in it.
David, looks great. I am hoping to start a similar project on Monday. I have been watching videos and reading all I can the last couple days. Do you have pictures of your cracks? I am planning on doing it almost exactly like you did but use fire brick for the floor.
Why would you want to see his cracks? LOL
I am very impressed by the construction technique, the use of perlite and the video with no long wired blah blah or shitty elevator music. Thank you.
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3 47 am life was giving me hell dude this actually helped I will give you a like awesome job dude
Give life hell back and conquer your temporary problems with fury 💪🏻
I've been told not to use perlite for temperatures this high. Instead to use a dense castable refractory....it can withstand 3000F temperatures.
i would never cook on cement and perlite...normally 1 cm gres-stone unglazed tyles work good, better is if you have some firebrick for pizzaoven
is this not a good way to cook ... because is cement or perlite ..? wich way or stone is better ??
Cement , clay and perlite mix are the perfect refractory material for an outdoor oven . Try it sometime .
I would have at least coated it with ceramic, cement is kind of toxic and perlite will break teeth if you break a piece off on your food
@@deluxeassortment you can squish perlite with your fingers dude. It is brittle lava rock. Those white squishy things in potting soil is perlite.
Eating any kind of rock is to be avoided of course. If there’s some specific thing that makes perlite bad, I’d be interested to hear, but nobody seems to have mentioned anything like that.
Kia ora David- fellow kiwis here and we just watched this twice! (We are waihekians in lockdown too). Just a couple of questions hope you'll answer! 1. What happened to the chimney? Did you change your mind/direction on this or discover it wasn't needed? Couldn't figure out what happened to it... Also, where do you buy perlite in NZ alone in bulk? Roughly how much did you need for your build- any recommendations on cement type? Any advice, so appreciated, we are going to try this! Thanks for this great video!