Just WOW. You are an amazing instructor. These are amazing instructional videos. I have never done something like this before but I feel I can do this on my own now. If I can build this definitely I will give your oven a try. Thanks
Good question Lewis! I want to go back and add a few things to this video; it can be very hard to find SL81 mesh (unless you buy a massive sheet of it) so yes, go with N12 bar at 150 centers
Thanks for the video, your ovens are amanzing. I have a cuestión, how many cut i have to do in a base 1,5 x 1,5 mt.? I'm from argentina. Thanks You very much!
This was inspiring, I've never built anything in my life (except good relationships and family), you make it sound easy, I know it is not for the uninitiated. I"m so determined to build me own oven, wish me luck please.
These flexible tubs costs more than a bag of cement here in NYC. Almost like $15 - $10 each. 16:40 - Can you design or know a metallic attachment which will dry with the cement slab which would allow for easy lifting and moving of the concrete slab which therefore will allow to move the pizza oven to a different location. Do you think the elephant foot has enough strength to allow a crane of a lifting machine to be attached?
Hi Max, great question - there are plenty of cast-in lifting anchors for concrete however most of the ones I have come across require a special lifting 'clutch' that fits the anchor. To be honest I don't usually recommend moving one of these ovens in the future - just sell it as part of the house and build a new one at the new place! The cost of cranes can be pretty wild....
Your videos are simply fantastic! Thank you! Can the cuts into the concrete be made before it is fully dried/cured? Like when they do expansion lines in a footpath? Cheers
Love your stuff. I am not the ultimate expert on concrete, but that slab will really want to crack off of those 45 degree angles. Maybe consider recommending that the control joints come off of those 2 angles. I understand that your small slab is not conducive for complicated control joints. In fact, that small slab may not develop any noticeable contraction/expansion joints. But if you get them, they will almost always start on those 45 degree corners.
Good question Rose - we recommend waiting until it has set as the line you would make in the wet surface would be quite rough, and might get in the way of your Calsil insulation board
Thanks for the vids, they are great. Can you mix the concrete yourself instead of getting a truck in for a reasonably smallish suspended concrete slab?
Hi, may I use single rebar poles and create the cross sections? If so what mm do you suggest please? I think it will work out cheaper as the cost of mesh with a 10mm pitch is sky high.
@@TheFireBrickCo With the price of cement sky high back filling blocks are not ideal. Can we get away with 140mm wide solid blocks instead of 200mm hollow blocks?
@@TheFireBrickCo Hi, I am building my oven at home in India, I need a small help, can you sort me out with the oven door sizes, and on how to determine the exact oven door size?
Concrete doesn't handle temperatures over 300C well at ALL, but our ovens are very well insulated, so its rare to see the concrete getting anywhere over 70C underneath the oven. So no lime needed in the concrete mix.
That can be true - it's fascinating what is available in different parts of the world. Much of the USA can't get premixed concrete delivered, so they end up mixing it all onsite using dry-bagged mix a lot of the time.
Even though the videos are long but they are extremely detailed. Can’t wait to build my own oven. Keep up the great work
Thanks David!
Incredible explanation Ben. I just finished my slab following your instructions. Thank you so much.
Yay!! That's awesome, thankyou so much for the kind words!
These are great instructional videos. Cheers! I've never built anything, but I enjoy watching your videos
Glad you like them!
Just WOW.
You are an amazing instructor. These are amazing instructional videos. I have never done something like this before but I feel I can do this on my own now. If I can build this definitely I will give your oven a try. Thanks
Wow, thank you!
Facinating video, well presented information.Thankyou
Thank you Steve!
Maximum psi concrete I can get delivered around here is 4500psi. Should be fine I'm thinking especially with rebar
I'd agree with that for sure - I have a tendency of over-engineering things whenever I can!
What an amazing instructional video. So many details. Thank you so much. You just got a new subscriber
Welcome aboard! Haha that's great!
Love is the details thank you.
It sure is!
In this video you use a mesh but in your concrete construction pdf you use single bars. Is one better than the other?
Good question Lewis! I want to go back and add a few things to this video; it can be very hard to find SL81 mesh (unless you buy a massive sheet of it) so yes, go with N12 bar at 150 centers
Thanks for the video, your ovens are amanzing. I have a cuestión, how many cut i have to do in a base 1,5 x 1,5 mt.? I'm from argentina. Thanks You very much!
I'd be doing one from front to back, and left to right with the center of each on the center of the oven dome
This was inspiring, I've never built anything in my life (except good relationships and family), you make it sound easy, I know it is not for the uninitiated. I"m so determined to build me own oven, wish me luck please.
You can do it! Good luck!! Just take your time and you'll be fine.
These flexible tubs costs more than a bag of cement here in NYC. Almost like $15 - $10 each. 16:40 - Can you design or know a metallic attachment which will dry with the cement slab which would allow for easy lifting and moving of the concrete slab which therefore will allow to move the pizza oven to a different location. Do you think the elephant foot has enough strength to allow a crane of a lifting machine to be attached?
Hi Max, great question - there are plenty of cast-in lifting anchors for concrete however most of the ones I have come across require a special lifting 'clutch' that fits the anchor. To be honest I don't usually recommend moving one of these ovens in the future - just sell it as part of the house and build a new one at the new place! The cost of cranes can be pretty wild....
Another great vid👍
Glad you enjoyed it, thank you!
Your videos are simply fantastic! Thank you! Can the cuts into the concrete be made before it is fully dried/cured? Like when they do expansion lines in a footpath? Cheers
Yep! They're in there for exactly the same purpose!
Love your stuff. I am not the ultimate expert on concrete, but that slab will really want to crack off of those 45 degree angles. Maybe consider recommending that the control joints come off of those 2 angles. I understand that your small slab is not conducive for complicated control joints. In fact, that small slab may not develop any noticeable contraction/expansion joints. But if you get them, they will almost always start on those 45 degree corners.
You may well be right - I think I was looking for the shortest path for the crack to take from the center of the slab. Good feedback!
Can you just make a line while the concrete is still soft vs cutting or is that only done on floors?
Good question Rose - we recommend waiting until it has set as the line you would make in the wet surface would be quite rough, and might get in the way of your Calsil insulation board
Thanks for the vids, they are great.
Can you mix the concrete yourself instead of getting a truck in for a reasonably smallish suspended concrete slab?
No problems! You can, but you're going to want to make a really good quality mix for your suspended slab.
Hi, may I use single rebar poles and create the cross sections? If so what mm do you suggest please? I think it will work out cheaper as the cost of mesh with a 10mm pitch is sky high.
Spot on Lewis, as per the other comment go with N12 bar at 150mm spacing
@@TheFireBrickCo With the price of cement sky high back filling blocks are not ideal. Can we get away with 140mm wide solid blocks instead of 200mm hollow blocks?
For the walls I mean
Did you use refractory concrete for the slab??
No - we use Calsil Board to isolate the oven from the slab so the concrete doesn't experience any significant temperatures.
@@TheFireBrickCo
Hi, I am building my oven at home in India, I need a small help, can you sort me out with the oven door sizes, and on how to determine the exact oven door size?
And thank you for your reply 💙@@TheFireBrickCo
Hi wot size is that slap many thanks
Hi Lee, it's 1900mm by 1900mm on the long edges
Hi do you need to add lime to your mix. I always thought concrete explodes?
Concrete doesn't handle temperatures over 300C well at ALL, but our ovens are very well insulated, so its rare to see the concrete getting anywhere over 70C underneath the oven. So no lime needed in the concrete mix.
@@TheFireBrickCo ahh thanks, loved the video. My current oven is a little home made. Planning on a next one.
I poured my slab should I put a sealer on it before I start the pizza oven
It won't hurt to do it before the oven, easier than sealing around it later on
Don't forget that many concrete places have minimums so u still gonna pay $$ here in Canada🇨🇦👍
That can be true - it's fascinating what is available in different parts of the world. Much of the USA can't get premixed concrete delivered, so they end up mixing it all onsite using dry-bagged mix a lot of the time.