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oven design - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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  • oven design

    I was wondering if you square up the walls and put a arch roof on it would it still heat up and cook pizza. does it make that much differance in how it cooks wont the heat stiil bounce back to the floor.

  • #2
    Re: oven design

    Sure, the properties of firebrick are such that retained heat radiates directly off the face of the brick into the cavity of the oven, whether it emanates from the floor, walls or top of the dome. The biggest consideration in dome geometry is the angle of thrust created by the verticality of the side walls. The best cooking pizza ovens are ones with low domes and a flatter arch to the ceiling.


    • #3
      Re: oven design

      When you square up the oven, you end up with a square oven. What are those corners for? How do you get the ash out of them? If your walls are very high, you need to buttress them against the lateral force of the domed roof.

      If you haven't read it, and worth reading again if you have:

      My geodesic oven project: part 1, part 2