The Principle of Building Wood Fired Pizza Oven | كيف تبني فرن الحطب

@unprofessionalchef1959
0:00 The Making of Woodfired Oven
0:28 Scratching the tiles
0:43 Support the weight
1:15 Build the Bricks
1:53 Wood work
2:56 Reinforced concrete
3:37 Insulating bricks ( Hebel blocks)
5:48 Thermal Bricks layout
6:58 Building Bricks
12:05 Insulating the Dome
14:01 Refratory Mortar layer
The video is about the Principle of Building Wood Fired Pizza Oven (كيف تبني فرن الحطب) and all the things to know about it.
HI everyone, i'm a handyman who likes to make things by myself. After a long time of searching the net for videos about the making of (forno) woodfired pizza oven, i finally concluded the principles for such wood fired ovens (known to be called POMPEII OVEN). In this video, you can watch carefully how i started the outlining of the area to begin with until it was finally completed. Doing the job of building this woodfire oven took me about one month time, but it was worth doing ....
*******************************UPDATED NOW************************************
This video is updated NOW, this updated video is translated into all languages, and has more valuable details on the following link: (Activate the subtitles for the translations)
• The Principle of Build...
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The dimension of the base was 140cm X 170cm (55" x 67") . This is the standard size for a typical dome of one meter inside diameter. Also, the size of the thermal brick depends on the manufacturer. Here, you can find a pinned message about some of its measurements.
If you have any inquiries, please do not hesitate to ask me in the comment down below.
**************************** Tandoor Video Updated on Feb 20th, 2024 ****************
Video link for The Principle of Building Zarb or Tandoor on tiles in the backyard, is recently posted with speech and more details (translated to all languages). Please check it out :
• The Principle of Build...
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I would appreciate it so much if you could like, share, and subscribe to my channel,
God bless
#woodfiredpizza #pompeii #forno #woodfiredpizzaoven #woodfiredpizzaoven #woodfire #woodfiredoven #woodfired #principles #building #pizzaoven

[@geolous4966]

Great job, and thanks for sharing! I have some questions, if u don’t mind. I’d like to know how many bricks did u use for the whole project, the size of them, and the inner diameter of the oven ( it seem 1m). Thanks once more!

[@unprofessionalchef1959]

You are right. The inner diameter of the oven is 100 cm. The dimensions of the thermal brick were 20×10×10 cm, but I had to cut them into halves to make the curving easy (using stone grinder). So, you would be using cubic bricks of 10x10x10 cm. Now, in order to calculate how many bricks are needed for every round, you need to apply this mathematical equation: Circumference = Diameter x 3.14 Therefore, and in my case, the length of the circumference for the base round (level) = 100 cm X 3.14 = 314 cm. Now, you divide this by the bricks length of 10cm and would get about 31 cubic bricks. The number of complete bricks (20X10X10cm) needed for the base is about 16 pieces. And for the second round or level, you decrement by 1 to 2 pieces depending on the height of the dome. I am so sorry for the long details. I pinned this inquiry for the viewers in general. Thanks again for your interest, God bless 🙌

[@DEVIssION5]

Those big bricks that you used are they hebel or what are they ?

[@unprofessionalchef1959]

@DEVIssION5 Yes, indeed, they are Hebel blocks; strong, light weight and very good insulation. Thank you for your inquiry, God bless 🙏

[@humbertodeadrogue9774]

Hola, qué buena losa que le hiciste, bien grande, bien cómoda. Ahora te pregunto; ¿no le pusiste una base de vidrio molido, arriba sal y por último la mezcla refractaria con el ladrillo refractario. Dicen que es el mejor piso para que no traspase y se pierda el calor. Yo hice uno así, y la bóveda toda de ladrillo refractario, cubierta con la manta de lana de vidrio y arriba una capa bien gruesa de mezcla refractaria. Hace más de tres años de eso, y hasta ahora funciona de maravillas. Pero es mucho trabajo, mucho tiempo invertido. No lo volvería a hacer. Compraría uno hecho. Un saludo desde Argentina.

[@unprofessionalchef1959]

@humbertodeadrogue9774 Hello dear Argentinian friend, Thank you for your comment regarding the insulation of the oven floor. Yes, there are many people who prefer to use ground glass along with salt for insulation and prevent heat loss. This process was also time-consuming and less expensive. Nevertheless, I myself had used the Hebel Blocks. Those are very good insulation material due to the air pockets that they contain, more expensive with little effort. Same as you, i kept saying never again, never again, on a daily basis 😂😂. Thanks again for your comment. Please note that (if interested) I have recently re-posted an update for this video with more info and translated it, too. God bless you 🙏

[@user-py7oc8lu5l]

Professional job

[@canter215]

ما شاء الله مبدع

[@unprofessionalchef1959]

اشكرك اخي اكرم 🙏

[@hoschiarwardina7061]

عاشت الايادي فنان ومعلم ومهندس الله جميل جدا جدا امين 🙏🏻 🤲💐🇮🇶🇩🇪🙋‍♂️🙋‍♂️

[@mohsenshirazi8605]

عالی بود

[@juannashwaihat]

Wow

[@user-lb8bn6bv8e]

شكرا لكم ولجهودكم وشكرا للترجمه

[@unprofessionalchef1959]

اشكر اهتمامك وأرجو أن تكون قد استفدت من الفيديو، تحياتي 🌹

[@ericwiltz6584]

Beautiful furnace sir! to date the absolute best and most artistic oven I've watched constructed. I'm planning on taking on the challenge. So the circumference is 1M, and the height of the dome is also 1 M? Thank you again

[@unprofessionalchef1959]

No ... the circumference (around the base) is about 3 M, and the Dome Height is 0.5 M (the radius of the circle). Thank you for your kind words, and I would encourage you to build it. Go ahead and get started. Please do not hesitate to ask me anything along the makings of it. God bless 🙌

[@canter215]

ما شاء الله فنان

[@unprofessionalchef1959]

اشكرك 🙏

[@nasokas]

Are those specialty bricks for inside of brick owens? I have an old masonry heater from old read bricks(not the new ones) mine still standing, but I've read that new red bricks can't withstand prolonged heating, and cooling. They start to flake, did you encounter any of this behavior?

[@unprofessionalchef1959]

Thank you dear Lucas for you inquiry regarding the new and old bricks with respect to the spalling bricks. Apart from the bricks quality, the major reason for the crumbling is the humidity in the atmosphere. Where the moisture seeps into the bricks and then goes through the freeze - thaw cycle. Thanks for asking,, God bless

[@giovannirazza9938]

Bello.

[@unprofessionalchef1959]

Thank you 🌹

[@steziebear]

amazing video sir, how many full fire bricks do you think you've used? and a refractory morter i assume for in between?

[@unprofessionalchef1959]

thanks for your interest and your question. To build a furnace, it is better to use new bricks. You will need to ask a mathematician to do the calculations for you. You only need to tell him the diameter of the base of the dome, and he will know the number of bricks needed to complete the task. Of course, he will need to know the dimensions of the brick. Of course, you will need to use the refractory mortar between the bricks.Thanks again for your question, and good luck 👍

[@step9022]

Beautiful video Sir! Was the reinforced floor on which you built the dome in refractory concrete? Or common concrete? The music is spot on too, what's it called? :D

[@unprofessionalchef1959]

Thanks for your inquiry. The reinforced floor under the dome was made of white cement. I had tiled the grey insulating bricks between it and the base of the dome (red bricks).

[@step9022]

@@unprofessionalchef1959 Thanks for the reply! Great

[@mydogworriesalot1840]

Do you parge or coat the inside of the dome/oven?

[@unprofessionalchef1959]

Thanks for asking. No, there is no need to parge at all.

[@agadirallo7919]

❤❤❤❤❤❤

[@romeowhiskey1146]

Beautiful work...may it last the ages. And, can I get a 16" Pepperoni and Mushroom?

[@unprofessionalchef1959]

You are most welcome anytime 😊

[@illupo4688]

عاشت ايدك. لو سمحت بدي اسألك, بتنصح بعملها بالحديقة؟ كم بتكلف تقريبا؟ هل انت بتعملها كهواية ولا اختصاصك؟

[@unprofessionalchef1959]

شكرا لاهتمامك ولسؤلك اخي الكريم . بصراحه انا رجل بحب اشتغل بيدي وهاي اول مره بعمل فرن الحطب. ولكن قبل ذلك ، كنت وقد جمعت معلومات بزخم عن الكيفية ومبدأ العمل عن طريق عمو قوقل. اذا كنت ترغب بعمله بالحديقة فأنت بحاجة إلى اساس وصبه قوية وهاي تكلفة إضافية. ولا تنسى هناك رطوبة وترييح الأرض في موسم الشتاء كل سنة. ولكن بحسب رائي الشخصي المتواضع رأيت بأن اعمله خلف البيت وعلى البلاط لسهوله الاستعمال بقرب المسافة للبيت، اقل ضرر على المدى البعيد (الديمومة) وللنظافة بالاساس. شكرا لمشاركتك 🙏

[@illupo4688]

​@@unprofessionalchef1959 شكرا لإجابتك. اعتقد انك طباخ محترف :) بالتأكيد ما في بعد الواحد يشتغل بايده عشان هيك انا ناوي اعمل فرن لحالي لانه ما في حدا بيزبط شغله هالايام. اكيد على البلاط احسن اذا ما في صبة قوية. اذا قررت ابدا فيها, رح اسألك اكم سؤال لو ما فيها ازعاج. هاي النافورة عملتها السنة الماضية بيدي kzbin.info/www/bejne/i4PXaoSCZdOiaas

[@unprofessionalchef1959]

@@illupo4688 ما شاء الله ، عفيه عليك هذا عمل متقن ومبارك. اعتقد ومتاكد انك رح تبدع بعمل الفرن 👌

[@illupo4688]

@@unprofessionalchef1959 .شكرا هذا من من لطفك😃

[@user-nf1gc8hr2s]

Aku suka, Ayo ngumpul disini ! dari Indonesia

[@unprofessionalchef1959]

kenapa tidak, aku akan dengan senang hati melakukannya 😊

[@Sait.Hoca.Ile.Dersler]

Selam, What is the size of chimney? Diameter, hight, etc.Thanks.

[@unprofessionalchef1959]

Thanks for your inquiry. The chimney length is 120 centimeters, and its diameter is 25 centimeters.

[@canter215]

ممكن سؤال مؤشر الخشب يجب ان يكون في منتصف ارض الفرن

[@unprofessionalchef1959]

طبعآ لازم بالضبط يكون في المنتصف لكي يكون دائري ،إذا لاحضت قمت بتسطير علامة على جانبي الخشبة وتثبيت الاطراف باحكام. شكرا لسؤلك 🙏

[@AirlinersHD]

Greeting! Congratulations on a great video and job. Of all the recordings, this one will be my role model. I have a good question and I hope you will be able to tell me the answer. So, in most cases, the chimney is built in this way, it is in front position of oven. I am interested in whether it is the same or better or maybe worse if the chimney were in the center of the oven, at the top. If you can answer me, it would help me a lot. I would really like it if it could stand on the top instead of the front, although I think a lot of heat is lost that way. Thank you!

[@unprofessionalchef1959]

Thank you very much for your interest and inquiry, I do appreciate it. If you may have noticed, I had made the chimney opening just outside the door in order to retain high temperature inside. I wanted the oven to function as a tandoori as well. So, the oven temperature can reach up to 500 °C (~800 °F) and could last for more than 48 hours. That's why i had to install the ceramic fiber layer. But if the chimney was to be made in the center, there would be some heat lost and wouldn't last for long. Thanks again for your inquiry and God bless 🙏

[@AirlinersHD]

@@unprofessionalchef1959 Judging by your generous answers and kind words to everyone, you are a very good person. I have no doubt in your continued success. I wish you all the best and God bless you! Thank you!!

[@ingridyerick333]

Question sir, why most people use ALL firebricks for the dome and you just used construction bricks on the roof part? Will still work?

[@unprofessionalchef1959]

Thank you, dear Erick, for your inquiry. Building the base and the dome of any wooden oven have to use refractory bricks or fire bricks in order to withstand the extremely high temperature. Also, refractory mortar has to be used as well. Otherwise, the furnace will not last for long. In my case, I did use two different sizes of refractory bricks for the base and for the dome to ease the construction of it. Thanks for your question,, God bless 🙌

[@user-gv1vt4xj2c]

🍀👍

[@billis82]

How many bricks you needed for this miracle?

[@unprofessionalchef1959]

The number of complete bricks (20X10X10cm) needed for the base is about 16 pieces. And for the second round or level, you decrement by 1 to 2 pieces depending on the height of the dome. Thanks again for your interest, God bless 🙌

[@user-zg5sv3dw2s]

Hello, what are these insulating bricks are made of and why between them and the red bricks there is no mortar?

[@unprofessionalchef1959]

The insulating bricks are high Alumina and have low thermal conductivity, small volume density and an excellent heat insulation. The refractory mortar was used between the red bricks on the base of the dome in order hold them firm together as one piece. There was no need to use the refractory mortar between the insulating bricks and the red bricks at the bottom because the weight of the red bricks would hold them tight. Thanks a lot for your inquiry, God bless 🙏

[@user-zg5sv3dw2s]

@@unprofessionalchef1959 thank you for the answer.

[@alix24028]

مبدع كم مقاس الفتحه وارتفاعها

[@unprofessionalchef1959]

اشكرك لسؤلك اخي علي، فتحة الفرن بترجع لعرض سواني الطبخ عندك ،ولكن كل ما كان المقاس قليل كل ما احتفظ بالحرارة اكثر.

[@NugrohoAdi_S.]

what red brick u use sir? its normal brick or ?

[@unprofessionalchef1959]

Thank you for your question. This kind of red brick is called refractory brick. This type of brick is made from clay and minerals, and it is designed to withstand high temperatures. Additionally, refractory bricks are very dense, which helps to distribute heat evenly and prevents burning. Thanks for your interest, God bless 🙏

[@NugrohoAdi_S.]

@@unprofessionalchef1959 thanks

[@elvis69984]

il lavoro è bello, peccato che non fai vedere la messa in opera e solo il lavoro fatto..

[@unprofessionalchef1959]

You are absolutely right, I should have translated the video. But may be you have noticed that it was one of my first posted videos. Unfortunately, by then, i didn't know how the editing and translation were done. Now, you can notice the progress and improvements with the recent posted videos. Anyway, since this particular video has so many valuable viewers, I shall try to do something about it. Thank you, dear Elvis, for your interest and precious advice, God bless 🙏

[@unprofessionalchef1959]

Nevertheless, if you happen to have any questions, please do not hesitate to ask. God bless

[@anndreastembridge367]

Wonderful work. Looks beautiful and professional. For a second, I thought you were Islamic Jesus with the beard; just a well, you are handsome without. Many blessings to you, enjoy. ❤❤❤🎉

[@unprofessionalchef1959]

Thank you, dear Andreas, for the nice compliment. The beard kept me a little warm during the wintertime, but I don't have it anymore (my family did not like it too). God bless you too, my dear brother in faith ❤️

[@canter215]

اخي كيف اخرجت مؤشر الخشب

[@unprofessionalchef1959]

سؤالك جيد اخي الكريم ...اخرجته بصعوبه وباستعمال المنشار الكهربائي

[@canter215]

@@unprofessionalchef1959 شكرا على الرد والاهتمام

[@josepserramari5489]

What is the dimension of the door?

[@unprofessionalchef1959]

Thanks for your inquiry. The dimensions are 36cm x 33cm (width x height), but you can increase the dimensions. The smaller the door, the higher the temperature. God bless

[@senologuz2815]

Ölçüleri ve malzemeleri soylermisiniz şimdiden teşekkürler

[@unprofessionalchef1959]

Thank you for asking. Yes, i wrote at the beging of the video that the dimensions of the base were 140cm X 170cm . This is the standard size for a typical dome of one meter inside diameter. Also, the size of the thermal brick depends on the manufacturer specifications as well as the country. Our brick standard size is 8cm x 10cm x 20cm, but it has been cut in half.

[@JoseCastro-yw4sk]

Mostrar cómo se terminó de cerrar la cúpula del horno, gracias

[@unprofessionalchef1959]

@Jose Castro Closing the oven dome took me about three days using the Trammell, because of the weight of each brick. Some people use the balloon to support bricks.

[@goaro2007]

What side inside oven ?

[@unprofessionalchef1959]

Thank you for your question. I believe that you mean with respect to the bricks. Well, the rough side of the bricks should always be placed where you put the refractory mortar. Thanks again for your interest, God bless 🙏

[@goaro2007]

@@unprofessionalchef1959 I mean the dimentions of the oven inside, how big it is?

[@unprofessionalchef1959]

Thanks for the clarifications. The inside diameter of a typical wood fired pizza oven ranges between 80 cm to 120 cm, and mine is about 92 cm. Thanks again for your interest, God bless 🙌

[@esperesper6652]

🎪🎪🎪

[@alix24028]

لماذا وضعت مربع الحديد وانت سوف تستخدم الطابق الايكفي

[@unprofessionalchef1959]

شبك الحديد ضروري حتى يحافظ على تماسك الاسمنت.

[@Rustie_za]

I keep reaching for my phone for some reason.

[@unprofessionalchef1959]

There's no harm in doing so at all but, i wonder what was your reason ?

[@idontwantahandle._.]

It looks ok, but will cave in in a year.

[@unprofessionalchef1959]

Sorry, I don't understand your point?

[@unprofessionalchef1959]

If you use the right insulating bricks at the base, the right ceramic fiber all around the dome, and the right refractory mortar, you should have no problems for many years to come. Thx

[@igorflorjancic7989]

Packarija

[@unprofessionalchef1959]

Što misliš ?

[@alexantonoff7289]

Сколько штук кирпичей понадобится?Начну строить,а вдруг не хватит.У меня старинный, редкий кирпич и он не стандартный.

[@unprofessionalchef1959]

спасибо за ваш интерес и ваш вопрос. Для постройки печи лучше использовать новые кирпичи. Вам нужно будет попросить математика сделать расчеты для вас. Вам нужно только сообщить ему диаметр основания купола, и он узнает количество кирпичей, необходимых для выполнения задания. Конечно, ему нужно будет знать размеры кирпича. Еще раз спасибо за ваш вопрос и удачи 👍

[@alexantonoff7289]

@@unprofessionalchef1959 У меня много кирпича,но у него не стандартный размер.Речь идёт об этом.Придется на месте самому вылаживать и считать порядовку Ну а у вас вышло красиво, спасибо за наглядное пособие.

[@unprofessionalchef1959]

@@alexantonoff7289 добро пожаловать, благослови бог 🙏

[@SOS-wy3eq]

You could work more neatly

[@unprofessionalchef1959]

Thank you for your comment. This video has been updated to the following link. You might like it , Please check it out; kzbin.info/www/bejne/fHa9n2SZnteopsU Please note that i am not a builder nor a professional but a handyman only, and it was my first and definitely the last to build such a thing. Thanks again for your comment, God bless 🙏

[@abid3623]

Kindly give all dimensions and materials details.

[@unprofessionalchef1959]

Thanks for your inquiry. I believe that I have listed details in the description as well as in the video (all languages captions). But nevertheless, please be more specific with your inquiry.