Standard Mortar vs heat stop refactory

I am building a pizza oven for my extended family. I am wondering. I am building a Mattone Cupola. I have gathered all the materials and have built the slab and supporting frost depth base. As I look deeper into the directions, although they state Standard brick and Mortar for the “frame on the pedestal,” later in the directions, it says to use High-Temp Mortor.

I would like to hear the pros and cons.

Also, I intend to cover the entire Cupola with bricks. Is the stucco necessary?

Would standard mortar be acceptable for brick covering the stucco?

Could I speak to a human (maybe one from Brickwood Ovens) regarding these questions?


Hi Ramon, and welcome to the BrickWood forum.

Support happens here, so you have come to the right place.

The discrepancy in the instructions about the hearth frame came about because, in short, it does not matter that much whether you use standard Type S mortar or the high temp mortar mix. If you have plenty of the materials for the high temp, you can go ahead and use it. If you do not, or you are using a commercial (expensive) dry mix for your high temp mortar, then go with the Type S.

The hearth frame is not exposed to direct flame. So, it’s really down to your preferences and/or your wallet.

Simple as that. I hope this helps, and please do stay in touch as you build.

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On your shell question: yes, I would recommend doing stucco, then a brick veneer. You will have a fairly uneven surface with the insulation and matrix (chicken wire). The stucco gives you a definitive underlay for the veneer.

Type S mortar is acceptable anywhere outside the thermal envelope of the oven cavity, including the stucco itself and the veneer.

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