This guide details the process of building the door arch for a D105 fire brick pizza oven. It covers the critical steps of preparing and laying numbered fire bricks using a specialized French mortar called Simol Fondue. Key techniques include ensuring proper brick soaking, achieving the correct mortar consistency, using a support form with shims for easy removal, and carefully cleaning excess mortar. The process emphasizes precision with an eighth-inch joint and the use of a dead blow hammer for adjustments.
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