Fitting the dome to the mouth arch is perhaps the most technical of all the aspects in building domed brick ovens. It requires that the bricks comprising the dome splice onto the mouth arch at the same slope and arc as the rest of the dome bricks.
Secondly, it is best if the mouth arch is built from full arch bricks without using sliced pieces to fill gaps. This is a 24" wide mouth that uses a combo of #1 and #2 arch bricks. Extremely thin joints allow for the bricks to first laid dry and then mortared in the same positions.
Once a few more chains of dome bricks are set, the form can be removed and the arch bricks cleaned.
The interior of the mouth arch is sculpted to meet the dome curve, an aesthetic as well as aerodynamic consideration.
Construction of the throat (a later post) will show the corbelled chimney.
French ovens would build a horizontal lintel over the mouth while Italian ovens form arched faces.