Do-it-yourself Pompeii wood-fired pizza oven: description and design. How to make a Pompeian oven with your own hands: step by step instructions DIY Italian pizza oven

"In the article proposed to you, as you probably guessed from the title, we will talk about the construction of a miracle oven for baking bread and pizza.

Today, suburban construction is very developed, a lot of people want to live closer to nature, breathe fresh air, drink clean spring water, and just enjoy life)

Out-of-town construction is also encouraged by the authorities, as well as business, that is, the authorities allow, but business provides all the necessary material for building a house, or some other building.

Also, in addition to the construction of private houses and summer cottages, people try to bring the comfort and warmth of the hearth to the site to the maximum, namely, they build all kinds of barbecues from different types of material, from iron or brick, make barbecues, tandoors, all kinds of stoves, all these buildings are different, each owner tries to do something unusual and unique.

With a hearth on the site, rest becomes doubly pleasant, you can always cook a lot of delicious goodies) and just sit by an open fire with a cup of tea and think about various topics, what could be better.

So our author caught fire with the idea of ​​\u200b\u200bcreating an oven for baking bread and pizza in his summer cottage. The main task that the master faced was to make the oven small in size and quite compact, as well as save as much as possible. In the course of much thought and searching, he came across an article on the Internet, where the photo showed a small functional oven with a detailed description of the construction stages. This oven was invented in Italy and is called Pompeian, as you know, Italians are big lovers of pizza, in fact, they gave this cheesecake to the whole world)

For the construction, the master collected used bricks, 2 pallets of which he made the base for the furnace, and also prepared all related materials.
And so, in order to understand how the author managed to build this miracle, one should very carefully read the photographic material made by the author for his followers, as well as study the list of necessary materials and tools for subsequent work.

materials
1) used brick
2) 2 pallets
3) cement
4) sand
5) gravel
6) clay
7) bucket
8) plastic film

Tools
1) shovel
2) mallet
3) spatula
4) trowel
5) hammer
6) hacksaw
7) ax

It nails thick plywood on top and makes the sides of the board, where the cement slab will later be poured.

Carries out filling and leveling of the base.

I left it to harden for a week, then I decided to test whether the base could withstand the weight of the furnace, and to simulate it, I laid down all the prepared bricks.

Everything is fine) dismantled.

Started laying.

I made an arch and an opening.

Everything is done very carefully and measuredly.

Step by step.

Preliminary preparation is ready.

Then he moves on to laying the dome.

Row after row raises the dome.

For the convenience of laying under the cone, a pile of sand wrapped in plastic wrap is laid inside.

There is quite a bit left.

And now the dome is ready.

Then the master plastered the stove.

Let it dry for another day.

Here's what happened.

WOOD-FIRED PIZZA OVENS

Wood burning pizza ovens AS TERM LTD

DC oven series

AS TERM LTD DC series dome type wood burning stoves are made of vibro-compacted reflective material with a high content of AI2O3, which guarantees high wear resistance and durability of the equipment. The dome shape of the chamber ensures baking with low wood consumption. The design uses insulating materials with a low electrical conductivity coefficient, thereby allowing maximum savings. All elements of the furnace are located in such a way as to ensure its greatest mobility.

DK oven series

Variants of mosaic decoration of domed ovens

Rotary kiln series DR

AS TERM LTD DR/MIXR series dome type ovens with a rotating chamber base are also designed for pizza cooking. By rotating the base, uniform cooking, high performance and the best working conditions are achieved. The rotation speed can be gradually increased and decreased.

Wood burning pizza ovens CEKY

Series of round furnaces

The front panel of the oven can be decorated using standard solutions offered by the Ceky factory. To create an innovative modern design, you can use one of the decoration materials of the Gioiello range.

Pizza ovens are handcrafted by craftsmen and run on wood fuel. The ovens are insulated and supplied ready for use. The inner baking chamber is round.

• black metal stand
• thermometer
• black metal door

Model	Dimensions ovens, mm	Diameter cameras, mm	Number of pizzas Ø30cm, pcs.	Weight, kg
Wood-fired pizza oven CEKY R120 round	1600x1650x2000	1200	6	2300
Wood-fired pizza oven CEKY R120 round front red brick	1700x1650x2000	1200	6	2400
Wood-fired pizza oven CEKY R130 round	1700x1750x2000	1300	7	2450
Wood-fired pizza oven CEKY R130 round front red brick	1800x1750x2000	1300	7	2500
Wood-fired pizza oven CEKY R140 round	1800x1850x2000	1400	9	2550
Wood-fired pizza oven CEKY R140 round front red brick	1900x1850x2000	1400	9	2570

Dome Furnace Series

Inspired by the original Neapolitan stoves, the craftsmen of the factory created dome-type stoves. The fully round surface allows the door to be positioned in any direction desired by the customer. The chimney is located right in the center of the furnace dome.

Standard equipment of furnaces:

• black metal stand
• thermometer
• black metal door
• flue pipe (inner pipe diameter 20 cm)

The furnace dome is completely made of fireclay stone, the combustion chamber with a high aluminum content is framed with a refractory coating resistant to high temperatures (up to 1200°C). The high aluminum content allows the heat to be retained for a long time: when the stove is switched off in the evening, it remains warm all the next day. The brick also has sufficient fire resistance, which makes it possible to double the life of the furnace.

Series of corner ovens

Standard equipment of furnaces:

• black metal stand
• thermometer
• black metal door
• flue pipe (inner pipe diameter 20 cm)

The ovens are designed for pizza with a diameter of 30 cm.

Series of square ovens

Standard equipment of furnaces:

• black metal stand
• thermometer
• black metal door
• flue pipe (inner pipe diameter 20 cm)

The ovens are designed for pizza with a diameter of 30 cm.

Model	Dimensions ovens, mm	Diameter ovens, mm	Number of pizzas Ø30cm, piece	Weight, kg
Wood-fired pizza oven CEKY S100 square	1400x1450x2000	1100	4	1350
Wood-fired pizza oven CEKY S120 square	1600x1650x2000	1200	6	2300
Wood-fired pizza oven CEKY S120 square front red brick	1600x1750x2000	1200	6	2400
Wood-fired pizza oven CEKY S130 square	1700x1750x2000	1300	7	2450
Wood-fired pizza oven CEKY S130 square front red brick	1700x1850x2000	1300	7	2500
Wood-fired pizza oven CEKY S140 square	1800x1850x2000	1400	9	2500

Wood burning pizza ovens MORELLO FORNI

Oven series L/LP

Six different sizes of prefabricated wood-fired fire oven are available, built into a heat-resistant, vibration-compacted material construction, a significant percentage of which is aluminium. A thermal effect comparable to a flywheel is achieved thanks to the significant mass of refractory material and thermal insulation made of mineral and ceramic fibers, which contribute, among other things, to saving firewood. The steel structure is provided with an internal bearing frame and a stand to make the furnace easy to move. The rusticated front side is decorated with granite bars with a flat or curved cornice. Built into this highly durable heat resistant material is a retractable cooking surface divided into three sections. There are four different internal diameters of the furnace modification on sale: 100 cm, 110 cm, 130 cm, 150 cm. It is manufactured in accordance with DIN 18 880, and according to IBP - BWU 10/0009 is classified as a category "U" device.

Difference between series oven L" And " LP”in that oven" LP" are equipped with an ash collection box and an internal cast-iron grate on the side of the fire, which is usually located on the left.

Model	Dimensions,	Weight, kg	Number of pizzas Ø30cm, piece	Productivity, pcs/h
Wood-fired pizza oven MORELLO FORNI LP75	1100x1220x1630	962	2	30
Wood-fired pizza oven MORELLO FORNI LP100 Wood-fired pizza oven MORELLO FORNI LP100 CUPOLA MOSAIC	1380x1520x1780	1225	4	60
Wood-fired pizza oven MORELLO FORNI LP110 Wood-fired pizza oven MORELLO FORNI LP110 CUPOLA MOSAIC Wood-fired pizza oven MORELLO FORNI LP110 CUPOLA BASIC	1480x1650x1880	1225	5	75
Wood-fired pizza oven MORELLO FORNI LP130 Wood-fired pizza oven MORELLO FORNI LP130 CUPOLA MOSAIC	1700x1680x1870 1680x1850x1880	1550	8	110
Wood-fired pizza oven MORELLO FORNI LP150	1880x2080x1870	1800	10	140
Wood-fired pizza oven MORELLO FORNI LP180	2200x2400x2040	2500	15	180

All ovens are equipped with an analogue thermometer, support stand and manual door. The “L” and “LP” series furnaces can be ordered with a dome design (option).

Rotary oven series MR/MRE

The MRE series wood burning stoves are basically wood burning stoves with a rotating frying top, in which a system of electric heating elements controlled by an electronic device regulates the temperature of the frying surface and the power of the heating elements, saving electricity according to current needs. The system consists of two groups of electric heating elements, one of which is located to the left and the other to the right of the rotation axis. Each group of heating elements can be turned on and adjusted by the user independently. The system controls the heat produced by the electric heating elements differentially and alternately by means of a power regulator. This is the most important function of the control device, thanks to which it is possible to accurately determine the degree of roasting of the product, and at the same time to exercise strict control of energy consumption.

The system manages two more time-related functions, namely pre-switching on after a certain period of time and controlling the baking time with a timer. An audible signal signals the end of the set baking time.

The MRE series oven retains the functional characteristics of the wood-burning stoves and the special parameters of the use of the MR series combi ovens.

Version of MR ovens with barbecue option (charcoal grill) - BBQ

In the area intended for burning firewood, a real charcoal grill . The fireplace insert, which burns charcoal in a metal box, is height-adjustable with a poker that allows the user to adjust the baking process by pushing or bringing the grill closer. The baking grill, made entirely of stainless steel, is equipped with a special movable part that allows you to easily add food.

PAX oven series

The PAX series built-in refractory wood burning stove is a stove that the customer can receive and assemble by himself without the help of specialists. Supplied ready for use and installation in rooms with a passage width of 80 cm.

The oven consists of three main elements:

• metal stand;
• a base made of refractory stone lying on top of a metal supporting structure
• monolithic dome made of refractory material

Model	Dimensions, mm	Weight, kg	Diameter cameras, mm	Panel power control, kW	Panel Power control, V
Pizza oven MORELLO FORNI PAX 90	1100x1100x590	700	900	0,4	230
Pizza oven MORELLO FORNI PAX 100	1200x1200x650	800	1000	0,4	230
Pizza oven MORELLO FORNI PAX 110	1300x1300x710	900	1100	0,4	230
Pizza oven MORELLO FORNI PAX 120	1400x1400x770	1100	1200	0,4	230
Pizza oven MORELLO FORNI PAX 130	1500x1500x830	1200	1300	0,4	230
Pizza oven MORELLO FORNI PAX 140	1600x1600x890	1300	1400	0,4	230
Pizza oven MORELLO FORNI PAX 150	1700x1700x950	1400	1500	0,4	230

These three items (in addition to other optional accessories) are supplied ready to install. Once received and installed, using lifting tools, they can be positioned and installed within a short period of time.

On request, the stove can be lined and completed with various options. In addition, the solid metal structure, which is equipped with a monolithic dome (internal diameter up to 150 cm.), allows lateral rotation for carrying even in narrow openings of 80 cm. Various lifting hooks complete the equipment of the metal cage, such as handles for gripping when moving.

Available in 7 sizes with inner diameters from 80 to 150 cm on wood or gas.

Wood burning pizza ovens ALFAPIZZA

Series of stainless steel ovens

Ciao Model designed for outdoor use. Very compact, mobile and easy to use.
Gaining an operating temperature of 300 ° C for 10 minutes.
Thanks to a special insulating material, the outer surface of the furnace dome does not get very hot.
Large wheels make it easy for you to move the oven.

Description:

• Operating temperature - 300°С
• The baking surface is made of refractory stone
• 2 wheels included as standard
• Productivity - up to 30 pizzas per hour.
• Dome color options: yellow, green, gray.

Model "5 MINUTES" designed for outdoor use. Gets operating temperature in 5 minutes!
Mobile (you can optionally order a stand), weighs only 80 kg. Easy to use - even easier than a barbecue!
Thanks to a special insulating material, the outer surface of the furnace dome does not heat up above 50°C.

Description:

• Operating temperature - 300°С
• The inner surface of the baking chamber is made of 2.5 mm stainless steel, the outer surface is made of 1.5 mm stainless steel.
• The baking surface is made of refractory stone (up to 1200°C), just like in professional pizza ovens.
• The oven is supplied ready for use.
• Stand - optional, ordered separately.
• 2 wheels are included as standard with the stand.
• Wheel diameter - 100 mm, thickness - 40 mm.
• The flue - from stainless steel, diameter is 150 mm, length - 500 mm.
• Productivity - up to 50 pizzas per hour
• Dome color options: orange, red, copper.

Model GUSTO ALFA factory designed for indoor use. This stove will give your home a bright style and comfort.

Description:

• Operating temperature - 300°С
• Maximum temperature - 400°С
• The inner surface of the baking chamber is made of high-strength stainless steel.
• The baking surface is made of refractory stone, as in professional pizza ovens.
• The stove is delivered ready for use, it only needs to be connected to the chimney.
• Thanks to the wheels, the oven can be easily integrated into the kitchen set, just like ordinary household appliances.
• The set comes with a glass door.
• Dome color options: pearl white, orange.

Model GUSTO Top - desktop, without stand.

ForniRef oven series

Cupola Model designed for outdoor use

Description:

• Operating temperature - 300°С
• Maximum temperature - 400°С
• Heating time - 45 min.
• The furnace dome is made of stainless steel and special refractory material.
• The baking surface is made of refractory stone.
• The oven is supplied ready for use.
• Stand - included.

Furnace series MEC 80

The MEC 80 series ovens are built-in ovens. They must be covered with insulating material on top and built into the wall opening. These ovens are already assembled, transported as a single unit without packaging, since their outer covering is made of metal. They cannot be taken apart.

The baking surface is made of high-strength refractory material. The furnace dome is made of vibrocompacted fireclay material.

Important: stoves must be insulated and placed in a wall opening lined with stone.

Stand for stoves can be ordered additionally (as an option).

AMALFI oven series

The furnaces of the AMALFI series are fully insulated, covered with steel and lined with a forged polished copper plate. Additional coverage is not required. The ovens are already assembled, so they are transported as a single block. The baking surface is made of high-strength refractory material. The furnace dome is made of vibrocompacted fireclay material. Equipped with a metal shelf.

Standard boot window	Traditional boot window

The size of the loading opening can be changed upon request.

JOLLY oven series

Model JOLLY GREZZO- small built-in oven for professional use. The oven must be covered with insulating material and built into the wall opening. The furnace is assembled, therefore it is transported as a single unit, it cannot be disassembled. It is transported without packaging, since its outer cover is made of metal and the oven is built into the pallet.

Model JOLLY RIFINITO- small built-in oven for professional use. The stove is completely insulated, covered with steel, equipped with a metal shelf and a small decorative copper chimney hood. The oven is ready for use, it does not need to be built into a wall opening.

The stand for the oven can be ordered additionally (as an option).

The most delicious pizza is obtained in a traditional wood-fired oven. We will learn the features of such structures and how such a furnace can be built with your own hands.

It is difficult to find a more popular dish than the well-known pizza. According to gourmets, it tastes best when it is cooked on wood in a traditional oven. Let's talk about the features of such structures, because a pizza oven can be built on the site with your own hands.

We emphasize that it is the oven that is needed for baking pizza, no brazier can cope with this. A conventional barbecue oven is also not very suitable due to the design features.

For an oven in which pizza will be baked on wood, it is the chamber that is very important. It is very similar to those in which bread is baked, including in the Russian oven.

Of course, today it will not be difficult to buy a ready-made pizza oven, for example, a mobile, metal one. The cost will be different, depending on the material, additional features, dimensions and equipment. On the network you can find offers for 28 and 500 thousand rubles.

In the latter case, we will talk about professional ovens that pizzerias buy. For use on your site, you can pick up a mobile oven simpler.

When deciding to build a Pompeian pizza oven on the site with your own hands, first of all choose a suitable place. Sizes may vary.

Remember that the thicker the walls, the longer they will keep warm. The minimum wall thickness is 15 cm, the chamber diameter is from 35–40 cm. Such chambers are considered small and are designed for one or two servings of pizza at a time.

The material for building a pizza oven is clay with sand and refractory bricks, which are connected with mortar. The chimney can not be done! Smoke in this case will exit through the front opening.

According to experts, without a chimney, heat loss is minimized, the design itself is much simpler. However, in this case, the smoke will come out directly in the face, which is not very convenient during cooking.

The most difficult thing in the construction of the Pompeian oven is to make an arched opening for the chamber and its dome in the form of a hemisphere. Approximate proportions - the height of the opening should be 60-63% of the height of the chamber.

In this case, efficient use of fuel will be ensured. The height of the chamber in this case is 60–75% of its diameter.

To simplify the work, experts advise laying the first few layers of brick evenly, and only then begin to round the arch. A sand or other mold should also be used to shape the dome of the chamber.

And when laying the arch, for example, use a semicircular support made of foam or boards, on which the bricks will stand until the mortar hardens.

There is a simple example when a firebox, chambers for a furnace were cut out of an old cast-iron bath. The shape turned out exactly what I needed, and the size approached. Then the cut of the bath was simply overlaid with bricks, having previously taken care of a convenient base.

The very process of cooking pizza in the Pompeian oven is simple - the fuel is placed in the center so that the chamber warms up evenly.

After about 40–60 minutes, the chamber will warm up to the required 400–500°C. After that, the fuel and coals that continue to burn are pushed aside and with a spatula, carefully, put the pizza on the bottom of the chamber.

In just two or three minutes, thin pizza will be ready. If the dough is thick, it is advisable to lower the temperature in the chamber, increase the baking time and use ceramic pizza molds.

Of course, in such an oven you can bake not only pizza, but also bread, cook pita bread, tortillas, and other dishes.published

If you have any questions on this topic, ask them to specialists and readers of our project.

The Pompeian (also Italian or Roman) oven is a type of cooking appliance. They allow bake pizza or bread, as well as cook other dishes of world cuisines.

This type of cooking device appeared on Iberian Peninsula and subsequently became widespread among the peoples of the Mediterranean.

The closest analogues are the Russian oven and tandoor.

Pompeii wood-fired oven: features

home peculiarity in the design of Pompeii ovens is the presence domes, which ensures uniform heat distribution, minimization of heat losses and optimal traction.

This makes the Pompeii oven indispensable for baking classic Italian pizza at home.

Pompeii ovens are comparatively different compact size. The best (and most common) placement option is outdoors.

Principle and operation

Regardless of the size and version, the general principle of functioning of Pompeii ovens remains the same: convection thermal energy flow from fuel combustion rises from the hearth (lower horizontal plane of the firebox) and reflected from the vault of the dome. The entire inner chamber acts as a heating element.

In addition to the uniform distribution of thermal energy, the design of Pompeii stoves provides natural regulation the intensity of fuel combustion, thereby eliminating the possibility of deviation from the optimal performance. This aspect is explained by the fact that the chimney of the Pompeian furnace is located in the front of the structure, directly above the mouth of the inner chamber.

Design

The scheme of the classic Pompeian oven includes the following elements:

• foundation and pedestal;
• countertop;
• dome with an arch;
• pipe chimney.

The large weight of the finished structure requires solid foundation and pedestal. The latter is built from cinder blocks, a reinforced concrete slab is used as a countertop (optimal thickness is 100 mm).

Important! Regardless of the shape and size of the structure, furnace entrance height averages half the height of the dome, A width is equal to its height.

Varieties

The most common types of Pompeian stoves are Tuscan and Neapolitan.

Tuscan ovens

Differ in the compact sizes. The dome is a regular hemisphere, its the height is equal to the radius of the circumference of the base. This option is the most versatile, because in addition to baking pizza, it allows cook other meals.

Neapolitan pizza ovens

Unlike the Tuscan model, the height of the dome of the Neapolitan stove is 80% of the radius of the circumference of the base. The design of this type of device is designed for cooking pizza, here it is baked much faster.

Advantages and disadvantages

Among the main advantages of using a Pompeii stove:

• High heating speed. You can lay food in half an hour after kindling. In an hour, the temperature inside the furnace reaches the value at 370 °C.
• High heat transfer. The heat accumulates inside the housing and the possibility of cooking is maintained for several hours after the combustion of the fuel.
• Compact dimensions and the possibility of erection on any site.

Among the main disadvantages of Pompeii stoves, first of all, stand out complexity and cost facilities, as well as the need to equip solid foundation.

Do-it-yourself construction of the Pompeian oven

Despite the difference between the existing types of furnaces, their construction schemes have minimal differences and the main criterion when choosing a specific project will be the dimensions (and, as a result, the amount of required resources) of the finished structure. In addition, when choosing a project, the location on the site, as well as the climatic and topographic features of the area, are taken into account.

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Project selection

The choice of the project is primarily determined by requirements to the finished unit. If the stove is needed purely for baking pizza, then it is advisable to consider the construction of a Neapolitan model designed specifically for this. If the planned use of the oven is not limited to baking pizza, then a more versatile Tuscan version will do.

Schemes and drawings with dimensions

Photo 1. Scheme of the device of the Pompeii oven. All main parts of the structure are indicated.

Photo 2. Possible drawing of the furnace. All measurements are in inches (1 inch = 25.4 mm).

Photo 3. A phased diagram of the construction of a pizza oven.

Materials and tools

For the construction of the Pompeian oven, the following materials will be needed (the exact amount depends on the chosen project):

• refractory fireclay bricks - 250-300 pcs.;
• facing brick for the construction of the entrance arch - 20-30 pcs.;
• cinder blocks for the construction of a pedestal - 32 pcs. for foundation height 800 mm;
• thermal insulation: mineral wool or calcium silicate boards;
• waterproofing: ruberoid or polyethylene;
• cement, sand, gravel;
• masonry mortar(a commercially available ready-made solution of the brand SHA-28);
• boards for the construction of formwork ( width not less than 150 mm);
• fittings (diameter 8-10 mm) and metal wire.

When choosing bricks and cinder blocks, one should be guided by their appearance: unacceptable the presence of burrs, geometry deformations or other defects. For fireclay bricks, it is permissible to have small rounded recesses on the edges with a smooth inner surface - no more than four defects per brick, no more than one per edge.

Attention! Sand for the solution should not contain impurities. An easy way to check is to pour a small amount into a transparent bottle, add water and shake. After a day, the water should be clear (or slightly cloudy). The opposite result indicates a low quality of the material.

Required tools:

• level, tape measure, plumb, goniometer;
• trowel, spatula, chisel;
• Bulgarian;
• containers for solution and water.

Foundation

The great weight of the Pompeian oven requires a solid and reliable foundation. Optimal season for work - summer.

Attention! If it is impossible to complete work before the start of rains, it is required to provide reliable waterproofing blanks. In the case of a shallow depth of groundwater under the site, a drainage system should be built in advance.

At the place of the planned placement of the furnace, markup. It is important that the area of ​​​​the foundation exceeds the area of ​​\u200b\u200bthe pedestal. The pit is digging depth not less than 350 mm. A wooden structure is being built along the inner perimeter of the pit. formwork for the foundation.

The finished formwork is covered with a layer of dense polyethylene. Medium-fraction crushed stone is poured to the bottom, on top of which a layer of sand is poured (100-150 mm). Then another layer of polyethylene is lined.

On top of the resulting waterproofing pad cement mortar is poured. The solution is mixed from dry cement and sand(in proportion 1:3 respectively), as well as the required volume of water.

The pouring of cement is carried out in three stages, with intervals of at least two days for the "setting" of each layer.

Foundation reinforcement carried out after the mortar level has reached the edge of the formwork. To finally settle down, the finished foundation needs at least three weeks. Ignoring this limitation is fraught with rapid deformation of the furnace.

Pedestal and tabletop

The pedestal is made of cinder blocks, the height is selected depending on the user's preferences. Minimum recommended setting - 800 mm.

Attention! Throughout the work it is necessary check the design building level and, if necessary, quickly eliminate errors.

The finished pedestal has H-shaped or U-shape, optimal side length - 1200 mm. The standard block length is 400 mm. Therefore, three blocks are required for the base of each side. Cinder blocks are laid “dry”, fastening is carried out using a metal wire. The workpiece is checked by a building level or other measuring instruments, after which a solution is poured into the holes of the cinder blocks. Drying takes up to three days.

After the pedestal is ready, a countertop is being built, the process is similar to creating a foundation:

1. getting ready formwork required size not less than 150 mm high.
2. The bottom of the mold is lined roofing felt or dense polyethylene.
3. On the waterproofing layer is formed reinforcing mesh with a gap of 50 mm. The points of exit beyond the edges of the pedestal are reinforced with additional reinforcing supports.
4. concrete mortar it is poured into the formwork and leveled with a spatula, after which the surface of the future tabletop is abundantly wetted with water and covered with polyethylene.

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Dome

After the tabletop is placed on a pedestal, the base of the dome is marked on its surface. Diameter circle depends on the chosen scheme. According to the markup, in accordance with the order, a base of fireclay bricks is laid out.

​

Thus formed under the furnace. It is necessary to use high-quality materials, masonry defects are unacceptable.

Initial installation carried out without mortar and serves to determine the bricks that need to be cut to comply with the shape of the hearth. Brick cutting is done by a grinder.

The surface of the tabletop is laid out in a layer calcium silicate boards, after which bricks are laid on the mortar in accordance with the scheme. The base of the entrance of the future furnace is laid out so that formed a side.

After the construction of the hearth dome laying begins. To comply with the required shape and proportions, a cardboard or plywood template is made from intersecting semicircular blanks. First of all, the furnace inlet opening is formed. Bricks are placed on the mortar with minimal gaps.

Further ordering the dome is carried out according to the established pattern. The masonry starts from the stove entrance and continues to the back of the dome. Laying the next rows requires increasing the distance between the bricks. To maintain the shape of the masonry, wedges must be inserted into the resulting gaps. Laying is carried out according to the scheme up to the complete formation of the dome. After that, the outer arch is formed. For its construction, a plywood template should be used.

Depending on the specific scheme, chimney it can be independently laid out from ordinary bricks or built from finished metal or ceramic blanks. The height of the chimney also depends on the chosen design option. Upon completion of the installation of the chimney, all seams are sealed with mortar. After it gains sufficient strength, the used template structures are dismantled.

Photo 4. Detailed drawing of the dome from the inside and outside, indicating the dimensions.

Thermal insulation and cladding made of clay or plaster

The final stages of laying the dome are thermal insulation and cladding. Mineral wool or calcium silicate boards are used as heat-insulating material. The material is laid out on the outer surface of the dome and adjusted in size and shape, after which the insulating layer fixed with help heat resistant adhesive or special mastics.

The outer lining of the furnace is made with plaster or clay. If a canopy is not provided over the structure, it is advisable to perform a two-layer cladding:

• Interior layer is running heat resistant plaster (maximum layer thickness — 12 mm).
• External layer is running moisture resistant plaster ( layer thickness — 4 mm).

Finished Pompeian stove should not be used for at least two weeks from the date of construction completion. In case of precipitation, the structure must be covered with a layer of waterproofing material.

Tests

The finished unit is tested after the end of the required drying period:

• For first kindling conventional paper or straw (1.5 kg or 2 kg respectively).
• For second kindling - straw and brushwood (2.5 kg and 0.5 kg).
• For third kindling - 4 kg wood chips or pellets(The use of pellets is allowed only during the tests).
• During fourth kindlings are used small logs.
• For two subsequent kindling used conventional firewood.

Further operation of the furnace is possible only after successful tests.

Possible difficulties

Construction of the Pompeian oven complex, expensive and laborious process. The lack of theoretical knowledge and practical skills is fraught with errors, resulting in both a minor marriage and a complete malfunction of the finished structure. In addition to physical and financial losses, there is a direct danger to health and life of people.

Achieving optimal efficiency and safety indicators of the finished furnace is possible provided having the necessary skills And strict adherence to technology construction.

Use of the Pompeian oven

Despite the high cost and complexity of building the Pompeian oven, the final the result is worth all the costs. The oven, built in accordance with the existing technology, will allow you to cook classic Italian pizza in compliance with the original recipe. The construction of the Tuscan version will make it possible to cook meat, fish, vegetables, various types of pastries, as well as many classic and national dishes in the oven.

Useful video

The video shows in a simple and accessible way how to build a wonderful pizza oven from scratch.

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A person who at least once tried a pizza cooked on fire in a real oven, and not a semi-finished product heated in a microwave oven, will definitely want to acquire such a device for cooking in his backyard. The mere sight of a ruddy fragrant pizza, which has just been removed from a hot oven, causes an appetite and a desire to enjoy this wonderful pastry.

Self-construction of such a pizza oven is a rather time-consuming process, but interesting. On the other hand, if there is no desire to mess with clay mortar and bricklaying, you can always purchase and install the finished product. Modern models of ovens prepare excellent pizza that will appeal to even the most strict gourmets. And yet it’s worth understanding: what are the features of a pizza oven, and how difficult is it to build it yourself?

The best pizza oven

Today, in the conditions of noisy megacities, pizzerias offer fairly cheap options for such a dish as pizza, which is made in-line in a modern electric or gas oven.

In more advanced culinary organizations use special hearth stones- flat plates made of natural or artificial stone. It should be understood that even such stones are, in fact, an illusion of a “pizza oven”, which is not able to replace a real Pompeii wood-fired oven.

Really reputable restaurants install specialized oven equipment in their kitchens, which they proudly announce to visitors. However, a real connoisseur of Italian pizza cooked in the oven will figure out for himself what was served on a tray - a real culinary masterpiece or a semi-finished product heated in the microwave.

I would like to note that a real pizza oven - an unusual device in shape and design, completely unlike the standard products erected by the stove-maker. First of all, this is noticeable by the unusual domed shape of the stove, reminiscent of the house of heroes living in fairy tales, and not by the device in which gourmet dishes are prepared.

Design feature of the Pompeian oven

It does not take much time to cook pizza or other culinary masterpieces in the Pompeii oven for the simple reason that the temperature inside such a device reaches 400 ° C. With such temperature indicators, cooking your favorite pizza does not take more than two minutes.

Such a furnace device has gained maximum distribution in the Mediterranean countries. And his closest "relatives" are the Russian oven for making bread and the tandoor. IN pizzerias in Italy, the fire in the Pompeian oven does not go out day or night. At the same time, only some types of wood are used for the furnace, which do not emit soot and do not contain various resins in their composition:

• firewood from olive trees;
• cherry wood;
• alder logs.

A wood-fired oven isn't just for cooking pizza. It can also cook other dishes at different temperatures. Wherein temperatures can vary over a wide range from 70 to 400° C, which makes it possible to select the appropriate temperature for various dishes.

The Tuscan grill is very popular, for the preparation of which burning coals are collected at the mouth of the oven, and a metal grate with legs is installed on top of them, on which this uniquely delicious dish is cooked.

All wood-burning pizza ovens are classified according to the type of energy carriers:

• gas ovens;
• wood-burning units;
• electrical devices.

But only a wood-fired pizza oven is the best assistant for preparing truly delicious, and, most importantly, fragrant culinary masterpieces. Therefore, every self-made pizza lover should figure out how to build a do-it-yourself wood-burning oven.

The main feature of wood-fired oven equipment for making pizza is an unusual vault, resembling a hemisphere. The ignition of the fire occurs on one side of the device, after which the heat begins to rise to the top of the arch and, reflecting, falls into the center of the hearth, thereby creating optimal conditions for cooking pizza.

To date, there are two main types of vaults of wood stoves:

1. Neapolitan vault with a dome height of almost 80% of the kiln diameter.
2. Tuscan arch, the height of which is equal to the diameter of the stove.

The inner surface of the Pompeian stove is laid out only from fireclay bricks. The chimney in such a device is erected from the side of the entrance directly above it. The entrance of such a furnace is not very high and is slightly more than half of the parameters of the dome. It is this ratio of proportions that distinguishes the Pompeian wood-burning stove from similar designs. They were not chosen by chance, but were designed specifically to increase the efficiency of the stove.

Structural components of the Pompeian oven

Wood-burning pizza ovens are not too complicated. In comparison with the channel analogue, the Pompeian stove can even be made by hand. At the same time, it includes the following structural elements:

Under the outer shell of the furnace device is meant the outer heat insulator wall, which also performs a decorative role. For the aesthetic finish of a wood-burning stove, decorative plaster, tiles and other high-temperature-resistant finishing materials are used.

The main features of the construction of the furnace

If it was decided to independently build a wood-fired pizza oven, then you need to scrupulously study each stage of construction work.

Also, a high-quality heat-insulating layer is of great importance, especially when it comes to a thin-walled Pompeii stove. Due to this, rapid heating and slow cooling of the furnace equipment will occur. It is this feature that leads to the fact that pizza cooked in a wood-fired oven becomes the most delicious.

We build a pizza oven with our own hands

The construction of the furnace device before the countertop is installed does not cause difficulties when doing do-it-yourself work. In turn, all further manipulations must be thought out to the smallest detail, so that in the end you get an effective device for baking culinary dishes.

After complete drying of the furnace equipment, they pass to the external thermal insulation of the body. Most often, plaster is used for this, for the preparation of which cement and perlite are used in proportions of 1: 5. In addition, you can use a mineral-based insulation. After that, the oven is again left to dry for two weeks to a month.

We disperse the pizza oven

After the finished stove has completely dried, it is accelerated. To do this, carry out at least 7 ducts with an interval of 24 hours:

If an outdoor furnace structure is being built, then it is advisable to place it under a canopy. This will increase the operational life of furnace equipment.. At the same time, the street structure is additionally plastered with two layers:

• a layer of heat-resistant plaster up to 1.2 cm thick;
• decorative plaster on a moisture-resistant basis 5 mm thick.

Only a wood-burning stove built with your own hands will make it possible to cook not only delicious pizza, but also other works of culinary art right on the site of your country house. This will save a person from having to order tasteless convenience foods heated in the microwave at the nearest pizzeria or look for a decent restaurant with a Pompeian oven.