There is a huge focus on authenticity when it comes to education, and you can’t get any more authentic than high schoolers and their connection to pizza. So why not build a brick oven? Our masonry class did just that.
When constructing a project of this magnitude there are several factors to take into consideration – the two largest challenges being the overall weight of the brick oven and the structural integrity of the arch. Traditionally bricks are laid and held in place with mortar to prevent them from shifting. Not in a brick oven – no mortar equates to no grit in your pizza. Using a wooden arch as a scaffolding, the bricks are laid at such an angle that when the support is removed they remain in place – defying gravity. Careful calculations and planning ensured we will be enjoying pizza at the Academies of Loudoun for years to come.
Prior to baking the first pie the oven will need to be fired at least three times, allowing the bricks to cure and any residual dust to be burnt off. Reaching temperatures up over 1000°, that inaugural pizza cannot be left unattended; it only takes a minute for pizza perfection.
Pictured below are students Jackson Donahue and Logan McKinney with the finished product.
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