Warning: do not watch this video while hungry! So great David! Loved the update ☺️

Hi Dave. I have a oven like yours but did improved the base by putting in 30 mm fire brick and have 50 mm of insulation and plaster ovre the dome. The oven goes for more then 6 hours when hot. I noticed you had your coals arund the d[side and back of your oven when cooking pizza. The trick is to move the coals to one side just before cooking so the floor is hot and you can put your pizza further into the oven. I use my oven for everything including roasts, chicken, fish and of course the odd pizza. I have a steel door to close off the opening to retain heat. Darrel

I like the idea of simplicity and cheap way for a pizza oven solution. I am not an expert of pizza ovens, but what I have learned when you make your own pizza oven, you have to cure the oven for days, before you actually heat to max temps for making pizza, bread or anything in it. The moisture must escape slowly as possible, this way you avoid big cracks. Fire stones beneath is of course the much better solution, for the dome you could isolate it and what most people do with wires and a new layer of cement finish and paint it in your desired color. This can be done still cheap and minimal more effort.

Thank you so much for following up on your original video, and for pinning a link to the follow up on the original! I was just about to make the same mistake by skipping the fire bricks because they're pricey. You just saved me years of wifely eye rolling and comments about "that thing in the back yard that doesn't work". 😅

Hi everyone, I forgot to say that I didn't build the chimney at first because I didn't know if the oven would work... and then I never got around to it!

Great video and honesty on the built. I will be given it a try as a started with updates on fire brick laying . Many thanks,

THANK YOU FOR THIS VIDEO! So so helpful in preventing mistakes i was going to make! haha

So weird, just this week I WAS thinking of making one of these using YOUR video as a guide. Brilliant timing for an update, thank you! Hells bells that's a lot of views tho. Nice!! Happy NY by the way.

Your Formwork was good, so that can be replicated using better heat retaining building materials. When you made the base I did think that there was room to of tiled it to make it more food friendly. The use of Perlite in the dome for lightweightness another good idea, that could of been tiled inside by placing the tiles on the rubber ball higher up inside just to reflect the heat down, there's lots of ideas, thanks for your videos, I really enjoy watching them, they are well done 👍

Thank you for the Update... Defentitly Fire Bricks on the bottom I would also have had rebar in the cement (bottom) Chicken wire over the ball... Here in New Mexico (US) I would do Adobe Mud on the outside and make it look more like a Kiva fireplace? Hatch Green Chile Pizza here we come...

Thanks for the follow up! You deserve all the KZfaq success you get!

Thanks for the update!

Wow! This is incredibly inspiring. I know what I’m doing this weekend!!

It was really a great idea to use the exercise ball. I've been looking into making my own pizza oven as like you said they are so bloody expensive. So I've watched a good few videos of how to make them and your video is the best idea I've seen. I'm going to try it but I'm going to use bricks with the exercise ball instead of cement. Thanks for the idea 👍💡

Hi Dave, thanks for your inspiring work. I subscribed. I watched the before and after. greetings from Turkey

Dear David, as per what I can see, you ended up with a great pizza oven, congrats!! Your neapolitan pizzas look great! Cheers from Uruguay.

put a 1/4" steel plate in there and cook off that, steel holds and reflects heat really well

Thank you very much for your experience

omg i didnt realise how quickly they cooked ......amazing thanks :)

Thanks for the update. I subscribed because of this

great honest video man! please do a new build 🙏

Easy, inexpensive pizza oven to build, but not a permanent solution. Fire brick, refractory cement, insulation to maintain the heat and a chimney to provide the draft that feeds the fire with oxygen are more practical elements to use in the design. But, still, a fun video to watch 👍

Very good content!

very simple oven yet still great exclusive high quality oven pizzas!!!

Hey, thanks!

I have seen many times people using what you did here as the insulation part of the build with a regular brick build . By the way you can always find used bricks and used fire bricks if cost is an issue. Also there are many coatings to put on the outside of your oven to weather proof it, from clay , to more Adobe mix , to bricks , or a concrete finish with a sealer. Personally I like the Clay pot look.

what if u put some kind of sealant on the outside of the dome? would that help stop it from cracking? also used together with the fire bricks for the bass would be definately good for heat

I was thinking if you cut a sturdy stainless mesh and incorporate that as rebar as centered as possible then another on the outside where you can a layer to press small tiles or colored glass into which would protest the outside.

I can see that also your dough handling skills have improved a lot, and pizza results as well. I can see you enjoyed using it. Good Job. What do you think could be done for the top part to improve both the durability and keeping it cheap. Probably a mixed approach would do a better job.

I wonder if a lower dome height would help or putting a 1/2 inch steel plate on the bottom or possibly a round ceramic pizza stone. I use a Lodge cast iron pizza pan in my oven and I'm very happy with it. Pizza's take 10 minutes at 550 degrees and they dry a lot so I add extra sauce or wet ingredients.

I see that other ovens of this type use a door at the entrance. This would help keep the heat in.

Cool oven! I have a pizza party oven but have the same problem that you have. If i Cook multiple pizza's i need to keep the fire going. Maybe i wil try a to make a DIY oven like this in the future

I know that pearlite pizza ovens do not retain heat for long( I intend to use it for cooking other foods besides pizzas). Can you add something to the pearlite/cement mixture so that it retains more heat?

Please do an exercise ball brick one please 🙂

Hi David, do you by chance remember what the dimensions of your forms for the opening and base area were? Thank you.

I would like to know what your pizza dough recipe you are using….looks like a really good one.

friend how do you prepare pizza dough? your recipe, it would be nice to make a video about it...great review...

I used clay cat sand and it's better than a perlite.

Would a cement/sand combo last longer than cement/percolate? If the base was cement, would that be as good as firebrick?

You should build a door that keeps the eat inside but most importand you should treat the outside of your oven with a moister resistand spray or stco. The cracks develop because there is moister creeping in you cement. This freezes ore cooks but in bothe cases it wil crack your concrete.

What would have helped you avoid the cracks? more concrete mixture?

A list of what you used would be nice I heard you give a measurement of each thing in the mix but is that it?

Did the base crack at all under direct heat? I have built everything, but still debating what to do the base with.

Two reasons is why your floor doesn't "hold" heat: 1. The floor has no insulation underneath so it bleeds heat into the area below it. 2. The exercise ball shape has a ceiling too tall and the flame rolling across the dome is too high to properly heat the floor. Spherical pizza ovens are the wrong shape for the dome and htere is a ratio of dome height to oven radius.

Que tipo de material es ??

How heavy is it to move please?

Now I want pizza. Thanks a lot 🤪

Does it need the chimney hole??

Adobe (mud) over called "Earthen Ovens" Pizza oven

hey david what are your favourite pizza toppings?

How much cement and perlite did you use?

i think a pizzaiolo always has a little fire lit...

Can I ask was it refractory cement or normal cement?

Hi, could you share the size of the opening?

How has the pizza oven held up

honest

I'd eat that pizza though