AMAZING Outdoor Pizza Oven (part 1) Built for £70 - about $90

This first video goes through the materials/ equipment needed for this amazing project and where to source from. This is a detailed step by step video series on how to build this amazing oven, from sourcing the materials right through to heat curing and first Pizza cook !!
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[@massimilianodagostino4214]

Clear, calm and precise. So far the most accurate clip on how to build a pizza oven.

[@kobus1901]

Greetings from South Africa - started my build today. Did the cut-out for the dome. Will keep you posted as I go along.

[@DaMalat]

Please join our DA MALAT Facebook Group. Lots of fellow pizza oven builders on their, sharing tips and ideas !! facebook.com/groups/damalatspices

[@jonnytunanotts]

Thank you for doing these videos..... am starting to gather materials and tools!! . have translated the info (not complete yet) into a set of CAD drawings ..... and plans ..... happy to share them back to you if you want them.

[@DaMalat]

Please join our DA MALAT Facebook Group. Lots of fellow pizza oven builders on their, sharing tips and ideas !! facebook.com/groups/damalatspices

[@jonnytunanotts]

@@DaMalat cheers. Requested. PS since this post…. Had some challenges but really happy with mine. Just finished a 2nd one for a friend and mid build of 3rd for nephew. I messed up my base either too hot too quick, or, bad mix, or forgetting wire…. But managed to excavate it from inside and fit 30mm clay fire bricks in the middle. Now mega and I build my bases with fire bricks in the centre now. I’ll share some pics on the group.

[@FrazierMtnCheese]

Thank you, that was very helpful! Looking forward to the videos to move forward. Cheers!

[@ranjitpatel496]

It's what I was looking for my cheap pizza oven build.

[@stevelarkin3285]

Great video, cant wait for the rest, whether i build one or not, i find these video's very interesting Great work

[@greggcarter8442]

Great tutorial, finished my pizza oven using this guide and used for the first time this weekend. It was amazing, took about 1.30 - 2 hours to get to temp and cooked perfectly, I cooked five pizzas one after another, they took about 1.5 mins each and all cooked the same with no heat loss to the base. Only thing I changed from tutorial was used oven lining paper when pouring the base mould and that gave me a mirror finish as I flipped it over when cured and used the underside as the cooking surface, I also used wire rope instead of chicken wire as it was easier to lay the pieces on as they were flexible and saved a lot of time trying to form the cage that is tricky to get on. Thanks for the tutorial wouldn't of had a clue without it. I see a lot of comments about using different materials and I would say stick to what has been shown, I had several small fires before using it and when I did use it to cook had a nice big one in there with no cracking at all.

[@thegingerpowerranger]

Wow. So much effort. Such a result though. Thank you for taking the time to include so much detail in your videos, I'm sure you have helped make many new pizza ovens!

[@DaMalat]

Thanks for the great comment, much appreciated

[@anvilenjoyer]

Love the suttle interpolation

[@jdr1469]

I am into your video only 1:10 and I can already tell you are doing a great job. Proper editing, good sound and of course well thought out detail. Thank you and thank you again.

[@Carl-hm7qf]

Back to video 1 to start getting the kit ready! Thank you for making this tutorial, I was going to buy a pizza kit from an online shop but you have inspired me to give it a go! Thanks

[@jakbroadway8572]

Did you write a parts list? I'm looking to start my build soon, also how did your build go?

[@Jdownesuk]

A great find and easy to follow instructions. Thanks.

[@DaMalat]

Thanks James

[@chairlegchairleg]

I'm soon gonna embark on a pizza oven bbq combo for the garden and I've watched a lot of vids to research. Nearly didn't watch this because I thought a 'part one' of dunno how many was just gonna be strung out yada yada but I'm glad I did. Really informative and well made video so thank you, just about to watch the follow ons now. And also thanks for taking the time to make the video, I do love a 'how to' so really appreciate it like a lot of others I'm sure.

[@DaMalat]

Thanks for the great comment, much appreciated. I've build 9 of these ovens now (for friends and family) so if you have any questions, don't hesitate to ask.

[@linakoh4206]

Thank you gosh this is really interesting .. I will definitely share this amongst my friends who have outdoor gardens!

[@DaMalat]

Thank Youuch appreciated

[@Peggers]

well it would be more interesting if you had friends with indoor gardens lol

[@alexmorris8619]

Finally finished my pizza oven and so far so good. Thank you for great video tutorials.

[@chrispeterson1816]

How hot does the oven get?

[@alexmorris8619]

@@chrispeterson1816 ours gets up to about 500 degrees

[@andrebrown9856]

Hi, I followed your videos,and have completed the oven. I made a few observations during the building, when I had applied the 1st and 2 nd coat of vermiculite cement and allowed it to dry over 2 weeks it was still very heavy. Unfortunately I had built it on the other side of my garden and had to man handle onto to it's plinth. When I'm cooking I find the width of the door opening is a bit narrow, and perhaps it might be better if splayed out as it goes into the oven making it easier when using 2 pans. I did add a ceramic blanket and an extra coat of render which helps extend the cooling down period. All in all it works very well and many thanks for your simple to follow videos. All the best Andre

[@nooshoff]

Great video! So useful 😊

[@mseo2809]

Excellent video... Very well done!!!

[@DaMalat]

And it's this kind of feedback that makes it all worthwhile :-). Hope you have a great New Year !!

[@FrazierMtnCheese]

Can't wait for the second video! All the best from the U.S.

[@DaMalat]

Thanks Donald, much appreciated. Should be posted in the next few days.

[@houstonsheltonbees814]

Great job 👍. On the cheap makes it even better 👍 good tutorial. liked 👍 subscribed Hello from the Kentucky mountains USA 👍

[@dpow888]

Can’t wait for the build 👍👍👍

[@DaMalat]

Thanks Deano. I'll keep on schedule with the posts. You won't believe how easy this is to build mate.

[@dpow888]

I’m lucky enough to be a qualified brickie for nearly 30 years. Just need to find somewhere to place it 😆👍

[@daviddorward3334]

Thanks for these great videos. We've just eaten the first pizzas from our "Da Malat" inspired pizza oven - they were brilliant. Making the oven would have been so mich harder without this excellent tutorial. Thanks!

[@DaMalat]

Please join our DA MALAT Facebook Group. Lots of fellow pizza oven builders on their, sharing tips and ideas !! facebook.com/groups/damalatspices

[@ToatsMcGroats]

Thank you so much for uploading this series, it's a huge help! Aside from a fire brick/tile cooking surface, what extra additions would you recommend to improve heat retention/heat capacity? Also, can the oven handle being started with firewood rather than charcoal?

[@PCBoardRepair]

right off the bat you are knocking other channels

[@tsb3208]

Hero. Thank you.

[@ritchiejonburgess]

I'd like to second Ethan Turner's comments, the videos are absolutely fantastic, even the tiny details that are often left out have been covered in these videos, you explain everything as though you are explaining to someone with absolutely zero clue about what to do which is the way to teach someone.. I've wanted to confidence to build my own pizza oven for some years and these videos (which I only came across a few weeks ago) have made me feel so confident about completing a successful build. I was however wondering where you sourced your fine vermiculite from as when I've searched I've only managed to find medium vermiculite and not the fine you recommend Many thanks in advance for any reply that may be forthcoming and have a great lockdown

[@ritchiejonburgess]

Scrap that request re vermiculite, I ended up reading through your previous messages and the link you gave scott brennan to scottsplants worked, they are now taking orders from new customers.. Once again thanks for the effort you put into making the videos and I'm certain there are now hundreds if not thousands of your ovens dotted around the globe

[@DaMalat]

Thanks for the great comments, much appreciated. Fine vermiculite is most often used by horticulturalists so horticulture suppliers are the best to buy from. Contact Dupre Minerals and they will tell you who your nearest stockist is (in the UK anyway). Good luck and don't hesitate to ask, I'm more than happy to help if I can. www.dupreminerals.com

[@umabatata]

It'll work but spend a bit more and it'll work better. So much time goes into one of these that budget shouldn't be the highest priority. I made one in the cheap but spent a heap on insulation and it's amazing.

[@dakotagrown8619]

That looks really nice. Nice pizzer oven

[@ethanturner7045]

Hi Great video, thanks for all your effort and time to explain the build, I have watched a re watched every part of the video and intend to copy a lot of it, I was wondering about the oven floor, do you find it can be dusty as ally of people seem to use fire bricks in a herringbone pattern.. but this drives the cost up so I m hoping your method will work well long term but I just wanted to ask about how your finding the floor holds up after regular use? Thanks in advance for any advice, and again brilliant videos 👍🏻

[@DaMalat]

Thanks for the comment Ethan, much appreciated. Treat this build as the bare minimum you'll need to spend in order to make a half decent pizza oven. If you can stretch the budget then a fire brick or tile floor would improve the build, an extra bag of vermiculite to add an extra layer under the floor and to replace the sand and cement render layer would also improve things regarding heat retention. having said all of that, I've built 9 of these now (some using exactly the same materials and quantities as in this video) and they are all working very well. The one I have was the first I built and is still going strong. The vermiculite floor works very well and actually hardens and becomes more smooth with each fire you set. Let me know if you need any further assistance, I'm more than happy to help.

[@johnniejellybelly]

Thanks for the videos, great help with my helping me decide how I will attack mine. I understand this is on a budget but can I ask, would it benefit by using fondue ciment with the vermiculite? Many thanks

[@rcbustanut2057]

Nice! I finally purchased my 1st home & now have the room to build a pizza oven. I have been looking at this design for a while. I was also wondering if layering the ball 1st with a nice thick layer of paper mache would have given me a more solid surface to help layer the cement. Then you showed that tool, never seen one before. I'm in the USA, I'm sure they must sell it here too. If not, the paper mache may be an option. Thanks for sharing this video 😎👍

[@rakeshshah8801]

Brilliant executed Question, what insulation to use n what device to use for bigger than 70 mm gumball pls

[@commercialletsvideos5294]

Brilliant

[@DaMalat]

Thanks, much appreciated

[@bradssmokeygrillz]

Amazing build and your guidance was really good i am in the middle of my build and when im done i will put it on my channel and i will tag u in thanks

[@DaMalat]

Thank you. Also share on our facebook group: facebook.com/groups/damalatspices

[@DarrenWiles]

Really great video!, found the measurements for the dome particularly helpful as yours is the only one that gives good detail, all looks amazing, as you used Portland cement, have you seen any cracks yet, thanks for the videos 😊

[@DaMalat]

Thanks. Superficial cracking on all of the ovens I've built so far for friends and family (9). If you can afford it, go for a high calcium aluminate cement, a fire brick tile floor (on top of the vermiculite base) and a ceramic blanket layer (between the dome and outer render). Join our facebook group, there are lots of members going through the build at the moment and sharing lots of ideas and tips: facebook.com/groups/damalatspices

[@DarrenWiles]

@@DaMalat thanks, appreciate you replying so quickly, yeah there are so many variants of the process, it’s more of project for me than, ‘we need a pizza oven’ but yours is the best I’ve seen yet, will no doubt watch the vids many times again 🤣 thanks again for e reply

[@spideraguayo]

Hi nice video .. one question. Do you really need Vermiculite under the firebrick or like a ceramic fiver board .. because I can't get neather .. can I put double brick bead??

[@js7639]

Thank you for the very detailed vids. I have started and could do with some reassurance on the spec if you don’t mind. If have inflated my gym ball and it now measures its full 76cm. If I place it in the 70 diameter hole I have cut it stands proud at 54cm height. My tunnel template gives a height of 20cm. This represents only 37% of the internal (note internal) height of the dome. Way too small. Can you tell me where I have gone wrong please? Also: your final review vid states that the 55% ratio applies to the total height of the dome which would be variable depending on the thickness of the wall. Should I use the internal or total dome measurement to calculate the ratio? Thanks again for the great info.

[@jamiebilbow1504]

Following your video I built an oven which I have gone on to create a pizza business from for the last 4 years in Hong Kong. Happy to share some photos if you are interested. Thank you so much for sharing your knowledge. I have a question you may or may not be able to help with! I had big problems making a vermiculite base for the oven so I actually made it with fire bricks, after years of using it, the gaps between the fire bricks are a nightmare, ash builds up and its hard to keep the floor clean. I'd love to solve this problem, I could re-grout the bricks, (at least the middle bricks that are reachable from the entrance. Do you have any ideas on how to retrospectively add or change the floor of the oven, how would you go about this? Just brainstorming some ideas for the off season how to improve the oven. Would you recommend adding the additional chimney flute? I'm concerned with the intense typhoons we get it may not be wise.

[@justrungaming6937]

Like many people here, I've watched your videos over and over again. I just want to thank you so much for taking your time to do this for us (and our stomachs) lol. It is very much appreciated. Planning to start my build this month and I'm hoping to come close to the end result as you've achieved. Happy burning and building everyone. stay safe and drink plenty!

[@DaMalat]

Thank you. Please join our facebook group: facebook.com/groups/damalatspices

[@psychsociety3453]

Hi I started the pizza oven build just finishing up the base I went with brick Laying option. I purchased fire cement today but when I got home I realised it was like a putty is this what you used or dry ingredients? Think I bought the wrong stuff. I also go silicone today just a multi purpose silicone that is waterproof will this do? Thanks in advance.

[@sourdoughslingers289]

Hi There. Many thanks for all of tour very detailed tutorials. I followed all 8 parts and built my own pizza oven. Pretty much following the budget specification. I have to say what an amazing job you have done on your tutorials.... extremely useful and so detailed. The only changes i really made was and extra shoulder brick either side of the brick arch to reduce the amount of mortar and the other one is the vermiculite oven base. I would say its absolutely imperative to add fire tiles. The massive problem with the vermiculite oven floor is it insulates the heat and doesn't release it into the pizza base when baking. I retro fitted fire tiles and it was night and day. Also the vermiculite, even when fired in well seems to always release dust or contamination into the base. I would urge you to make a big point on your video as this has made a good pizza oven into an amazing one by adding the floor. Something i would have definitely gone for in hindsight once again thanks for all of the amazing information and time and effort you have put into this series of tutorials👌👌👌👌

[@ShaneJosephDonnelly]

What are fire tiles? I've googled for them but can only see ceramic tiles for going around the outside of an in-home fire, or larger fire bricks. Would you recommend putting them in before adding the dome? Also - re: the budget - did you manage to come in under £70 using the refractory cement? Cheapest I've found the cement to be was £28 for 25kg. The vermiculite is £25, so that only leaves £17 so not sure if I'm doing something wrong :-/ Hope you can help - thanks :-)

[@sourdoughslingers289]

@@ShaneJosephDonnelly i simply used some big puzza stones that can withstand 800c heat. I had some anyway so was no hassle. I would definitely add these into the oven before adding the top part of the dome to the oven floor. Although having said that the stones i have put in are moveable which doesn't cause any issues at all. In fact it leaves a slightly lower surface for the wood to sit in so keeps the wood and ash at bay. Regards the cost i reckon in reality its about £100 or maybe a bit more as i used slightly over 1 bag of vermiculite. I got my vermiculite from buildbase. It was more expensive the first time when i ordered online at about 28quid second bag was about 20quid when i went in store??.

[@sourdoughslingers289]

@@ShaneJosephDonnelly pics on my Instagram account

[@trustmeimaphysiologist]

If covering with a ceramic blanket, what size would you recommend?

[@reganferguson4823]

I think for the bottom template, instead of driving in all those nails, I would be more inclined to use a plunge router and create a groove. I would glue flexible wood strips in the groove. Just an idea.

[@scruffyluffy]

Hello I have plenty of red house bricks sitting here in my garden. Will they be sufficient in being used instead of making my own like you have done? Brilliant video and can’t wait to get stuck in to this project. Luffy

[@paulbrown4242]

Hi... Great videos..!!!! Do you have a separate 'Parts List'...?

[@jacobrask2375]

Great videos, one question though. Would a 75cm gym ball work as well or would that require adjustments to the measurements?

[@DaMalat]

The only thing restricting this build is the size of the flagstones used to top out the plinth. I used a 75cm ball but only inflated to 70cm (from what I can remember). If you are building your own top (out of concrete) or can find a wider flagstone then yes, use the 75cm ball and fully inflate.

[@dadclap]

will 2kg of pourable silicone for the mould be enough for 9 pieces? If I wanted to go 12 will I need more?

[@aussie50mtb2]

Great build well documented. Is there an approximate weight on the oven build? Interested in building one on a deck with a lighter base on wheels. Thanks

[@mikemccabe2758]

You are great at explaining this vermiculite oven,would refractory castable cement be good to use to make this vermiculite oven. Thank you.

[@DaMalat]

Thank you. Use rapid set cement instead. High in calcium aluminate and about a third of the price.

[@robmccourt4156]

Hi there, I've purchased Vermiculite but it's not the fine stuff? Will that be ok?

[@michellemorgan1551]

I would like know what is the name of the concrete sprayer that you are using to spray the concrete on the ball.

[@antoniopecora9837]

I'm looking to purchase a clay chimney flue (8"x12"x24"). A bit concerned that the weight of the flue might be to heavy and collapse when I go to fit it in. Any thoughts?

[@jessedawes8972]

Hi there, thanks for the video series! Really appreciate the In depth guide on how you build these ovens. I just have a quick question. I have a 25kg bag of mastercrete blue circle cement. Will this be okay to use for forming the dome with the vermiculite? Thanks

[@DaMalat]

Yes it will. If you're doing the build, why not join my Facebook group? hundreds of members have been through the build process and very keen to share ideas and tips. facebook.com/groups/damalatspices

[@TheYoungTProductions]

Hi. You've probably been asked this a lot, but do you have a link for where you bought the vermiculite? or somewhere it can be bought online? many thanks in advance.

[@nasher-official7562]

Hi there, do you have a list of all the materials needed? Or will I have to rematch the video and make notes??

[@kimlightningmcnulty]

Hey, this is great I’m going to start gathering materials right away. Can you please tell me if the vermiculite is the same product that sold as a soil additive!? Thank you

[@DaMalat]

Yes, it's the same

[@dadclap]

Hi! Building mine in Tasmania as we start to emerge from the coronavirus cloud! The pavers are 50mm deep....are you using 200mmx100mm pavers?

[@chriskeher1731]

Great videos thanks for posting them. Once all of the materials have been purchased how long do you reckon it would take to make one?

[@DaMalat]

4 - 5 hours to make the forms and concrete the dome and floor. Then about another 6 hours total to set the dome onto the floor, render the dome and fix the brick tiles into place and point them

[@scottbrannan8106]

Loved watching the tutorial videos. Just layed the founds to start building the supporting walls. Any recommendations of where to order fine grade vermiculite online during the corona outbreak?

[@DaMalat]

Hi Scott. A quick search has found these guys but i've never dealt with them personally: www.scotplantsdirect.co.uk/growing-needs/fertilisers-soil-improvers/perlite-vermiculite

[@scottbrannan8106]

Thanks for the reply. I had tried this site previously. looks like there’s no way to register. I’ve contacted them. Fingers crossed

[@stannerscc]

@@scottbrannan8106 They aren't taking orders from new customers currently

[@TheYoungTProductions]

any help on sourcing the fine vermiculite?!

[@rjt7626]

Hi Da Malat, thanks for posting these videos, the attention to detail is great, and the steps are real easy to follow. I am in the process of attempting one of these builds but I have one question, that is, would there be any benefit of adding sand to the vermiculite/cement mix as with a traditional concrete or is there specific reason that it is not used. I am not a builder by any stretch of the imagination just curious. Thanks again for the video and keep up the good work.

[@DaMalat]

Hi Ronnie, thanks for the comment. Low density vermiculite concrete has superb thermal properties. As the concrete increases in density (the addition of an aggregate such as sand), the structure loses it's thermal insulation qualities and eventually becomes completely ineffective at retaining any meaningful temperature. Almost all of the pizza domes sold on eBay use a dense vermiculite or perlite concrete mix in their construction (sharp sand or fine aggregate added). The reason for this is to increase the tensile strength of the concrete so the structure can be transported safely without cracking (low density vermiculite concrete is relatively weak in comparison). I have been emailed by more than 20 people who have purchased one of these dense concrete structures and all have informed that their pizza ovens are useless and no more than expensive garden ornaments. In order to add strength to the low density pizza dome structure, chicken wire is incorporated into the construction and a sand/ cement render or brick tile finish is added as an outer layer. Sorry for the long answer but you took the time to comment so I thought it only proper to reply with a detailed explanation. I hope this helps, please don't hesitate to let me know if you need anything else.

[@rjt7626]

@@DaMalat thanks for the quick response, you have explained the answer expertly, I am starting to gather together the kit list and hopefully will get my oven built soon.

[@nastyphoenix]

Superb videos you make, thanks! Do you find the oven retains heat OK? Others I’ve seen have some insulation but this doesn’t. They seem to have a layer of fabric insulation

[@DaMalat]

Thanks for the comment. This build was done to a tight budget. If there was more money then the oven would definitely benefit from an insulation layer between the oven dome and render coat. Having said that, I have found myself driving to the supermarket to buy a whole chicken or some extra meat to cook because the oven is still hot enough to cook in, even after we've finished with the planned cook.

[@nastyphoenix]

Da Malat glad to hear it works well, the vermiculite it maybe good enough then. I’ve just purchased the materials and will be building this over the next few weeks. Looking forward to spending some time on this project as the weather get worse

[@DaMalat]

@@nastyphoenix If you're on facebook, join our group page. Luke Morgan a member of the group has just finished his build and it's superb. You might want to connect with him and find out what his experience was like during the build process. facebook.com/groups/damalatspices/

[@TitanSava]

Hi, nice oven. Can you tell me how long does it retain the heat after you stop heating it? And do you think I could use hydrated lyme instead of cement? Lyme should be heat resistant... Regards

[@DaMalat]

Yes, you can use lime. If money is not an issue, add a fire brick tile floor to the build and a ceramic blanket layer between the dome and outer render. The basic build retains the heat for about 3 hours. Please join our facebook group, lots of members have documented their builds and added the ceramic layer and fire brick tile floor: facebook.com/groups/damalatspices

[@jakbroadway8572]

I have a question about the portland cement, I have built a furnace out of fire bricks and refractory cement in the past however when researching to build everyone suggested portland cement. What benefit do I get using refractory cement if portland is good enough??

[@DaMalat]

Always use refractory if you can afford it. The ovens work well with Portland but refractory is definitely better (just too expensive for the budget on this build).

[@ivowester1576]

I love your videos. Quick question; Do you have a list of the supplies I need? Both the tools and the materials?

[@DaMalat]

Haven't made a list but please join our Facebook group. Lots of builds currently being undertaken and members sharing build techniques and where to get the supplies: facebook.com/groups/damalatspices

[@natopenshaw4896]

What dimensions are needed for a concrete foundations?

[@matthewmassa372]

How many bricks did you need to build the platform?

[@mattwatts4323]

Hi, loving the turtorials. I have everything ready to and built the forms, I may add a fire blanket also but only if a mate comes through. My question is, I am now having a wobble about not having refractory cement! Will it be ok or are there any tips on using Portland to make it stronger.

[@DaMalat]

Thanks for the comment Matt, much appreciated. I've built 9 of these now with portland cement. One has cracked horribly but that was down to a completely impatient dipstick who built the biggest fire on the planet for the first burn when the oven was still wet (you know who you are !! :-). All of the others have superficial cracking which is normal for this type of build (refractory cement does exactly the same thing). I've built over 50 fires in mine and the oven is still as good as it was on day 1. commissioning the oven is key to getting many years from it which is why I did the 9th video in the series. A ceramic blanket layer is a good addition, just make sure your oven dome diameter doesn't exceed the maximum space available for the plinth top.

[@mattwatts4323]

Thanks so much for the quick reply. Given the current climate I will just crack on then! As you say I imagined slight cracking and crazing with any structure and the mesh should help. My plan is to get kids involved this week as part of there homeschool so will upload to your Facebook group.

[@mattwatts4323]

Do you have a link to the Facebook as I can’t seem to find it

[@DaMalat]

@@mattwatts4323 facebook.com/groups/damalatspices/?ref=bookmarks

[@lesfisk1651]

@@DaMalat Hi - looking to do this soon - where would the insulation layer fit - over the cast dome and then render/brick slips on top? If so, how would you adhere the blanket before rendering? Also, would you put a layer of the insulation under the base (either cast or fire bricks?)

[@cmforte3684]

I’m sorry if this question has already been asked/answered. How high does the pizza oven sit from the plinth to the top of the oven dome? I am concerned about home owner association regulations and want to make sure I’m not building to high. Thanks for posting the videos!

[@DaMalat]

Thanks for the comment. The oven dome is 50cm high approximately. The chimney is 70cm high from the top of the plinth

[@cmforte3684]

Thanks!

[@laughlots170]

Can you use high heat mortar mix instead of the refractory concrete?

[@DaMalat]

Hi, no. Mortar mix is for bedding down fire bricks or block, not as a thermal concrete mix.

[@brunocuvillon7867]

Hello and thank you for your videos which allow you to understand the construction without speaking a word of English. I am French and I like good bread. I currently cook it in an electric oven but I am soon considering cooking in a wood-fired oven like the one in your videos. The problem is that the bread requires baking without embers in the oven and downward heat from 250c to 220c over 45 minutes. My question: Is the oven you are presenting able to keep this temperature so well insulated with rock wool or perhaps by replacing the vermiculite with crushed brick (chamotte) to a thickness of 50 mm with good insulation for keep the heat in the "chamotte". Thank you again for your superb explanations. Looking forward to your reply. Very cordially. B.Cuvillon

[@DaMalat]

Thank you for the comments, much appreciated. This build is the bare minimum needed to create a working pizza oven. There are many changes that can be made if the budget can be stretched a little. If I was building this oven for bread making I would: incorporate a ceramic blanket layer between the dome and sand & cement render and use a fire brick or fire brick tile floor on top of the vermiculite floor. You may also want to consider a refractory concrete mix instead of the vermiculite concrete similar to the online recipes for producing a homemade furness. The points made above will triple the cost of the build though. Good luck with your oven build.

[@brunocuvillon7867]

Thank you for your explanations. last question. do you think your vermiculite oven and refractory brick floor is able to hold a temperature between 250c and 210c for 45 minutes or is it better to replace vermiculite with crushed brick to increase inertia with good insulation? outside the oven. Thank you in advance. B.Cuvillon

[@DaMalat]

@@brunocuvillon7867 I would opt for the crushed brick. It will give your oven more versatility

[@brunocuvillon7867]

1000 Thanks.

[@bdubs3067]

Bro you had me at Pizza oven and 90 bones!

[@leobarbieri1055]

Hi I’m getting ready to build the oven but I can’t seem to find the vermiculite concrete / not sure I’ve I have the right stuff? Could you please provide a link ? Great tutorial 👍🏽👍🏽

[@jackgilbert8058]

Have you had a response on this? I would like to know myself as I am struggling to find the fine grade type.

[@leobarbieri1055]

Jack Gilbert I posted a status on the Facebook group and this was the reply (I recommend you join the group it’s super useful!!!) - “Dr Grow do vermiculite at a good price, with free delivery. This is just vermiculite, of course. You need to add cement. www.doctorgrow.co.uk/shop/growing-mediums/vermiculite/vermiculite-fine-grade-0-3mm”

[@adambirds4257]

Does the 1 bag of cement cover the oven and base as well as the concrete slab you bricked on for the stand or not? If so how much ballast and cement do you recommend for that slab area?

[@DaMalat]

The bag of cement is for the oven only. The slab took 2 bags of MOT (mixed sized stone) compacted for the sub base. Then concrete on top which was half a bag of cement, 2 bags of sand and 4 bags of stone

[@adambirds4257]

@@DaMalat I think I'm going to smash some old bricks up for the hardcore to try and save some cost. Easy to pick up old bricks for free. In terms of the oven I've got a fire blanket (someone local gave it for free, bonus), do you think the below would work to try and limit cost of vermiculite to 1 bag. Layer of Vermiculite with chicken wire etc. Then fire blanket, then just a layer of normal render and then thinking a layer of fire brick to finish it off? Would you also use fire brick for the chimney and entrance if I have an abundance of it. Was also going to do a layer of fire brick above the vermiculite base so cooking on the brick instead.

[@DaMalat]

@@adambirds4257 Yes, all sounds good. You'll need to think of what top you are going to make for the plinth as your proposed oven build will be too large for standard flagstones. A railway sleeper top, sanded and stained would look nice.

[@handsomedannysmith]

I'm struggling to find fine vermiculite any where (based in Guernsey), will medium or lose fill work instead?

[@RichardWall86]

ive been doing some research myself and it looks like if you need to use standard concrete, you can mix it with fire clay or fire resistent mortar. Though this is purely off online research not experience

[@handsomedannysmith]

@@RichardWall86 I managed to get course vermiculite so hopefully that does the trick. Although, it looks too light to be able to work lol

[@khosroukheradmand3200]

Hi Again , I have another question , my oven will be placed over a wood structure, can I use mix of sand and cement to place the oven over it ? Or would I be ok to have extra layer of vermiculit concrete if that resist the heat to reach wood ? Many thanks

[@DaMalat]

Extra layer of vermiculite concrete would be better. Is the top of the wood structure substantial - Railway sleeper or similar?

[@khosroukheradmand3200]

@@DaMalat I am using stack of thick strong pallet on top of each other, trying to use what ever I have at the warehouse

[@roccom5988]

Fantastic project. What was the name of the device again to put the cement on the dome? Hope i can find one on the internet. I'm gonna give it a try. Thanks a lot my friend. I'll keep you posted of my progress. Greetings from Belgium.

[@harveyvazquez5649]

In America it's called a mortar flicker

[@roccom5988]

@@harveyvazquez5649 thank you my friend.

[@jonbower6147]

Do you know approximately how much this weighs ?

[@PCBoardRepair]

you sound so excited

[@bigguycancook]

A question. Can I use just refractory cement? without vermiculite or perlite.

[@DaMalat]

No, unless you change the design and sandwich a layer of high temp insulation blanket between the dome and outer render coat. Refractory cement had little thermal insulation so will not retain sufficient heat to cook with. I've been contacted by lots of people who have purchased pizza ovens off the net and ended up with very expensive garden ornaments. You need thermal insulation and vermiculite is one of the cheapest ways to achieve it. Hope this helps and good luck.

[@bigguycancook]

@@DaMalat Thank you, it does help.

[@PhilipJHeron]

Hi there, thanks for the in-depth video. I've spoken to Dupre minerals and they've suggested using the Micafil large grade vermiculite instead of the fine you suggested in the video. Any advice on this? Thanks

[@DaMalat]

Hi Philip, definitely not the large grade. The large grade creates air pockets between the material and may cause excessive cracking. The large grade would be suitable if a sand or fire grog was added to the concrete mix. You also need to get the oven floor smooth and that would be impossible with the large grade vermiculite. I've built 7 ovens now for friends and family and only one has cracked significantly (that was because the family member in question did not want to wait for the oven to dry out before setting the largest fire he could).

[@jamesward3678]

Hi is there a shopping list that I can get from you so I can make a pizza oven?

[@DaMalat]

Haven't made a list but please join our Facebook group. Lots of builds currently being undertaken and members sharing build techniques and where to get the supplies: facebook.com/groups/damalatspices

[@iwmckenna1]

I have a small garden, could this oven fit a meter square plinth? Great videos by the way!

[@DaMalat]

Thanks Ian. The size and budget for this build are the minimum I think reasonable for a decent working pizza oven. You could just about fit it on a 1m square plinth but you might have to adapt the entrance brickwork

[@iwmckenna1]

@@DaMalat Thankyou, will look at adapting the tunnel!

[@Jc-ul9ff]

Would this design bricks withstand higher heats like heats seen in a forge?

[@DaMalat]

No Sean. I'm comfortable with about 600 degrees C as a max temp for this build with an average cooking temp of around 450 degrees C. It's a great oven and cooks well but does have it's limitations.

[@Jc-ul9ff]

Cheers

[@RandomDIY4u]

Hi, I'm in the UK and can't find any fine vermiculite, is there any issue with using a mix grade of ebay with a tyrolean gun?

[@DaMalat]

There will be a horticultural supplier in your area that sells the fine vermiculite. Yes, you can use a mixed grade of vermiculite but the fine grade is best for application and overall finish. Contact Dupre Minerals, they will tell you where to purchase from in your area. www.dupreminerals.com/

[@RandomDIY4u]

@@DaMalat thanks for the quick response. I'm planning to use your method but add a fire blanket, ceramic silicate board on the base and a final top layer with lime to finish.

[@DaMalat]

@@RandomDIY4u Would love to see the build images. You could post on our Facebook page, lots of members on there going through this build and would love to see alternatives to the basic build: facebook.com/groups/damalatspices/

[@analogdistortion]

@@DaMalat Other youtubers say it's far better to use perlite and I have a load of this already. What's your opinion on this?

[@DaMalat]

@@analogdistortion Vermiculite or Perlite, it really doesn't matter. To prove the argument, youtubers must have owned both a perlite and vermiculite constructed oven and I don't know anyone who has done so. I was contacted by someone last year who said perlite was the only thing to use but when I asked him about his oven and could I have some images, he admitted he didn't actually have an oven, he'd just read it on a forum. The ONLY reason I used vermiculite was the fact that it's readily available in my area from a local supplier. The key to this build is taking your time to construct the oven and floor and fully curing the oven prior to the first fire.

[@christianpsaila5518]

HI thanks for the informative videos. You finally convinced me to take the plunge and build one of these ovens. One question if I may. I was given fire clay instead of refractory cement. I'm not convinced that this is good. Have you ever heard of this and any idea if it would be suitable? Thanks.

[@DaMalat]

Thanks for the comment, much appreciated. Fire Clay will not work with this style of build. Fire Clay is used to make fire bricks and pots.

[@christianpsaila5518]

@@DaMalat ok thanks will take your advice. If i use refractory cement do you think i should use a different mix ratio?

[@DaMalat]

@@christianpsaila5518 no need to alter the ratio. Just make sure it's actually powder cement and not a ready mix mortar. Some suppliers incorrectly label ready mix as refractory cement.

[@christianpsaila5518]

How can you tell then?

[@DaMalat]

@@christianpsaila5518 refractory cement is Calcium Aluminate rather than Portland Cement

[@alexmorris8619]

How can I post a picture of it ?

[@JulesMayAngling]

Hi there. Does anybody know if there is a full list of all materials or do just have to make a note by watching the video back?

[@DaMalat]

Sorry Jules, only just seen this. I know you've joined the facebook group now.

[@QSasquatch]

Did you say Turling Gun? Similar to a Stucco gun but unable to find a manual one.

[@R168Y]

www.mad4tools.com/hand-tools/building-tools/mortar-guns/tyrolean-gun-tyrol-machine-wall-render-texture-sprayer

[@niyampancholi2300]

pls links for things

[@stigmaink]

Great video! I am based in Florida, I have been looking for the vermiculite concrete and I have been having a hard time finding it. Any suggesting?

[@DaMalat]

Thanks for the comment. Yes, there is a large supplier at Pompano Beach. If they won't sell to you direct, I'm sure they will tell you which of their suppliers to purchase from: www.dicalite.com/location/pompano-beach-fl/

[@frogslips]

Do you have the measurements of the plinth, area and height?

[@DaMalat]

1.2m long by 900mm wide by 950mm high

[@thecampingnomad]

Really great tutorial, I've created the template and all but am struggling to find vermiculite. Is it ok to use horticulture vermiculite? Seems like people use for gardening. Any links or places to find vermiculite would be helpful

[@DaMalat]

Horticultural vermiculite is the same, it's just in a finer grade (which is better for the build). Please join our facebook group, You'll probably find a member who lives in your area and has managed to source everything locally: facebook.com/groups/damalatspices

[@RossPotts]

How do you spell the name of that “cement flinger ”?

[@R168Y]

just search "render gun"

[@RossPotts]

Dave awesome, thanks!

[@tomd6848]

Can you tell me the weight (+/-) of the pizza oven? Thanks

[@DaMalat]

35kg for the dome. 15kg for the floor (all aproximate weights). Block paving arch and chimney - 84kg approximately if using 50mm thick pavers. Total weight - 134kg

[@tomd6848]

Da Malat Thanks for your reply. Another question: I can’t find vermiculite and refractory cement in a dutch home improvement store.. The mix of vermiculite with Portland cement will be good enough? This is what I’ve found online: pizzaovens.shop/pizzaoven-bouwmaterialen/2411-vermiculiet-korrelisolatie.html and pizzaovens.shop/pizzaoven-bouwmaterialen/2405-refmix-vuurvaste-mortel-10-kg.html but the last one is a mortel. Can you tell me the brands you used? I’m not a handyman but with your tutorials I’d like to try this.

[@RJ-lk5pj]

Vermiculite is actually asbestos. If I’m not mistaken

[@spinaway]

White Portland cement if you cannot get refractory.

[@REDLXR4]

Great Videos, where do you get your fine vermiculite from?

[@DaMalat]

Best place is horticultural suppliers. Are you in the UK Alex? If so, let me know roughly which region and I'll try and get the nearest stockist for you to visit.

[@REDLXR4]

@@DaMalat cheers for the reply. I live near Leeds.

[@DaMalat]

@@REDLXR4 WHF Garden Centre Wagon House Farm Shetcliffe Lane Bradford BD4 6QJ 01274 652277

[@REDLXR4]

@@DaMalat thank you :) I'll have a trip out and let you know.

[@REDLXR4]

£23.99 for 100l bag, just in case anyone else needs it.

[@jjcaiv]

Not sure if I missed this, but what size pizza can you fit in the oven?

[@DaMalat]

max width of the entrance is 13 inch so a 12 inch pizzza fits comfortably in the oven.

[@nastyphoenix]

Is that definitely a 76cm diameter gym ball? When I made my oven it didn’t fit in the hole like yours did

[@DaMalat]

Yes mate. Decathlon ball £4.99 I think and the box says 72 - 76cm. I also measured the ball around the circumference with string before doing the video, just to make sure.