January 23, 2013 |
In: Architecture, Awesome, DIY
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It began with a hole in the ground
Footing of the foundation.
Building the foundation.
Building the oven stand.
Completed oven stand.
Laying of the hearth.
Planning the arch
Framing the dome.
Completed dome and arch.
Cleaning up interior of dome.
Laying brick walls.
More laying of brick walls.
Chimney goes up.
Finished oven. (Without granite)
What just happened?
It's not delivery ..
#2 Holy shit, why does the foundation need to be so deep?
Guy was dedicated haha
Has anyone seen his wife?
Soft ground + heavy oven – sufficient footing =sinking oven
We are looking at probably 2-3 tons of concrete and brick.
Dude is/was pretty serious about it, because he did it right.
Absolutely. A man that serious about his pizza is not messin around.
Only person who seems to know what frost depth is. High five.
It's surprising how many people don't know what a frost heave is.
10 to 1 odds says his wife is now encased at the bottom of the pit.
That's a lot of weight in a small footprint due the amount of brick/concrete. The deep footing and foundation is to ensure that the masterpiece doesn't shift/crack over time as the ground settles under the weight. Maybe a bit excessive, but the cost difference in a 4' hole and a 6' hole is pretty much negligible. I don't really understand the need for a brick oven, but whatever floats his boat. They take half a day to heat up to temp anyway, so you'd have to be planning to eat a pizza a day in advance, lol.
Nope If built right It takes the same amount of time as a conventional oven. It gets hotter as well so pizza is done in less than 2 mins. Plus you can't beat that true brick oven taste man.
pizza is done in 2 minutes after an hour of fire starting and heating up the oven…
With beer in hand, that sounds fine to me.
The deep footing/foundation is not because of the weight of the oven. That amount of weight is not that much. Lets say that thing weighs 6000 lb and that the soil can support 1500 psf (Code allowed assumption for design if actual soil bearing pressure is not known). That means the entire weight of the structure could be supported on a 2 square foot spot footing (I know this is not totally accurate since it is a continuous footing and not a spot footing, but you get the idea)
The depth of the footing is used to get the bottom of the footing to sit below the frost depth. That will keep it from heaving settling as a result of freezing and thawing of the soil that is supporting the footing.
thumbs up from a fellow SE.
His wife told him "you'll build a pizza oven over my dead body!"
Well played sir
That is damn cool!
But I'm broke……And Lazy.
So I'll just call Domino's
judging by the snow on the ground he had to go 4ft down for the frost line or it would heave
I would be so fat.
Truth, you said it. Would apply to me as well.
pizza or it didn't happen
Suddenly everybody's new best friend.
Has he not heard of Tonmbstone?
I don't think anyone has heard of Tonmbstone.. O.o
Yeah, I dunno… I love Pizza but that level of commitment is almost spooky.
"Spooky"? You, wouldn't know an awesome use of one's time if it cock-slapped you in the face. Go back to camwhoring on FB, little girl.
That was aggressive
well that escalated quickly
Your score is 69….huhuh huhuh
Your comment could be one of the huge problems facing this Nation these days. Lack of commitment.
No want pizza oven. Want humps…
Then stop reading everything else, dipwad!
As an old school pizza guy, I have to say: Hats off to you, sir! Even a granite stone to smack the dough on!
The only bad thing I have to say is that with no venting to adjust upper and lower temps, you're gonna get unevenly cooked pie, but that's old school.
You do know he will be cooking at about 950 degrees so his pies will be cooked in about a min and a half right? you also turn the pie once to cook evenly
Pretty nice design, you can fit the whole body in there.
Now he just needs to make and eat 13000 pizzas to recoup the money spent
sooo… whats the downside of the argument?
#15 I agree with Canadian Murse… I'd just get fat, quick!
this is just awesome. Good job man. The Republic of pizza approves.
that's a beautiful soil profile
Thumbs up from a Geology/ soils nerd
those horizons are tits!!
What bappened between #3 and #4?? It went from being in a 4 or 5 foot hole to being in a 6 inch hole?? What did i miss?
thank you, i thought i was the only one that noticed
So in 3 he is building the foundation wall up to the surface, and at #4 its already been backfilled and he poured the slab and walls for the oven. What I dont understand is, if was going to pour a slab at foundations and at ground level, then he should have just had a monolithic pour of the foundations as well. I also don't see rebar.
Photo 3 is of the footing/masonry stem wall. Photo 4 has the soil placed and the concrete slab added to the top of the stem wall.
It is kind of like this:
also look at the trees around the two pictures. the location has changed I think he started at one location, had to blow it up and started over at a different location
perspective and piles of dirt, yes… location, not very likely
I was just lookin at plans to build on of these. He rocked this one out. I saw some photos of one who built theirs on top of their fireplace.
This guy the real lil ceasar? pizza pizza
But…where does the pizza go? I R so confyoosed.
You wouldn't get the wood fire taste, but for $30-40 for a pizza stone, and cranking your oven up to 500, you can get almost the same texture of crust. But, it that's what you want, who am I to bitch about it.
If the half dome part, where he puts the wood and the pizzas, is sealed, what's with the chimeny ?
Naw, there needs to be an opening, I think its at the front of the dome, or else the smoke from the burning wood would have to escape from the front opening.
check out picture #8 there is a hole at the front that then goes up the chimeny
No big deal…..I made the same thing on Minecraft
I'm giving this guy a man-card. He clearly deserves it more than I.
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