hi, I use a normal cement for this, nothing special. Take care.

Hi Darko, Yes, it also works with Perlite.

@@mikellegoff5676 What did you use besides perlite, what kind of perlite is it?

@@darkolalic1538 if you paid attention you would have seen it was Vermiculite

Hi Claudio, You are quite right, the outside gets quite hot once it has been on for a while, but not unbearably hot. In fact I keep touching the outside as it gives me a feel of when it is ready to put the pizzas in. Some people put some insulation on top of it but I reckon it is only necessary if you make pizzas commercially. For home use, you will only use it to cook 4 to 10 pizzas if you have friend round, so no need. Keep it simple, but the result will be worth it as nothing beats the taste of woodfired pizzas. Good luck and show us the result please. In Pizz We Crust

@@mikellegoff5676 thanks for the feedback Mikel! Truly appreciated :)

Hi Edouardo, Well it is still quite heavy. We move it last year and need 4 people to help. the vermiculite/cement dôme is not that heavy but the bricks and base are. I suppose you could put a couple of wheels to make it easier to move. I reckon you can probably get to 120-150kg if you work out weight all your material first. Good luck and "In Pizz We Crust"

Hi Michelle, I used 1 part cement to 4 parts vermiculite + gradually add some water to get a smooth consistency (not too dry nor too runny) so that when you take it in your hand and press, it keeps its shape. Have fun and "In Pizz we crust!"

Hi Mario, The motto is "keep it simple". You could add a lot of insulation on top and underneath, that is true. But if you are going to make 8 to 12 pizzas, you only need it to be hot for 1 hour tops, so why make more complicated than need be. It still goes up to 550 degrees Centigrade + (my infrared heat gun only goes to this and then says it cannot read). The best temperature for pizzas is between 400 and 450 degrees and the cook under 2 minutes. But the oven is nothing, the most important thing is your dough. With the right dough, you can have fab pizzas in your normal oven or on your barby. But that is for another video, hopefully soon. "In Pizz We Crust"

@@mikellegoff5676, thanks for great reply. Your oven is "pizz-a- work" cheers🍻🍕

@@mikellegoff5676 awesome explanation and a lot of common sense 👏 👍 why spending and building something that maybe get fully purposely used. For a few pizzas this is perfect. Great answers 👍

Hi Steve, All in it has cost £250, but the best part is knowing you have built it yourself and the joy you feel when your pizzas come out perfect, and when your kids look at you with pride. Cheers

Hi Bobby, Just turn the sound off as I only speak for the first 20 seconds. Voilà!

Hi Andrew, I got the vermiculite fire bricks and they have not moved at all after 2 years. Great buy. Have fun making it, and using it!

@@mikellegoff5676 Hello Mikel - what did you use the Victas Heatproof Screed for? I didn't see it in the video.

You can cover it of course, but you might need a little more cement finish. Let me know how you get on.

Hi Francesco, It's great to hear you want to do the same. I really enjoyed this project and I hope you do too. I think that if I did it again, I would improve it by including a couple of metal bars underneath the table to stabilise the tray as the centre of the oven has slightly dipped over time by 10mm. Good luck and Happy Pizza'ing

@@mikellegoff5676 If you could have made concrete under the slabs, then it would not have sunk. But thank you for the tip

@@mikellegoff5676 But did the downward heat cause any other problems?

Glad I could help. Good luck and show us the result. “In Pizz We Crust”

I left it 1 week to be sure abut I am pretty sure 4 days would have been enough.

Hi Abdoulah, I used 4 parts of vermiculite to 1 part of cement, and gradually add the water in order to get a good firm mix that will stay together. Cheers

Hi Johnny Boy, you can turn the sound off as I only talk for the first 30 seconds. Cheers