Guide 103

Neapolitan pizza oven for advanced builders

124 h for two, ≈ 10 weekends★★★materials 2,397 – 4,673 €

A low dome Ø 1 050 × 420 to the dimensions of a Neapolitan oven: 10 courses of firebrick, each with its own taper, laid on a plywood former. A cutting plan for 230 bricks course by course (531 cuts) with mitre and blade tilt, heat under the floor and the base calculated, 7 days of drying fires. For those who have laid bricks — a first oven is guide 51.

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30 pages A4 531-cut cutting plan dimensioned drawings shopping list

What's in this guide

Compound taper on the table saw: mitre and tilt from one formula
Cutting plan for 230 bricks by course, 531 cuts, a sled with a stop
A plywood former from coordinates — it comes apart and out the door
Why a low dome needs a former and what that does to the joints
Heat in layers: concrete under the oven ≈ 97 °C with 2 CaSi layers
A calculated base and 7 days of drying with an IR thermometer

PDF, 30 A4 pages to print for the workshop · dimensioned drawings and illustrations · shopping list on a separate page so it can be torn out and taken to the store. You download it right after payment, access is for life.

Before you start building

This guide is informational material, not construction documentation or a professional assessment. Follow the instructions of tool and material manufacturers, safety rules and local building regulations. A piece built at home is not a certified product, even where the guide follows a European standard. Structures that carry people — beds, swings, decks, pergolas, children's equipment — should be checked by a qualified person before use. To the extent permitted by law, we accept no liability for the result of your build, property damage or injury arising from the use of this guide (Terms, section 9).