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Flat roof or total dome - 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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Flat roof or total dome

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  • Flat roof or total dome

    I have just read somewhere that the perfect oven has a flat roof which only curves on the edge into the wall as opposed to a semi circle type. Is this true?

  • #2
    Re: Flat roof or total dome

    That is a very touchy subject around here as most people have pretty standard Pompei ovens with hemispherical domes and love them. That said the traditional shape of a pizza oven is a low flat dome. A cast oven like you are planning eliminates the main issues builders have with flat domes from brick...they are harder to build and need horizontal re-enforcement to make them structurally strong.


    • #3
      Re: Flat roof or total dome

      Yes I have just found on this site that the best dome height is 40.3% of the diameter which would make it somewhat flat. My brick oven was a semi circle and cooked a treat, i guess it is all too easy to get anal about all these dimensions and percentages. But I want to get it just right, thanks again


      • #4
        Re: Flat roof or total dome

        You might want to look at this post. I've recently done some calculations and think they demonstrate that the radiant energy from a flatter dome is somewhat more even on the floor but only minimally so.

        My oven build: http://www.fornobravo.com/forum/f8/m...and-13300.html


        • #5
          Re: Flat roof or total dome

          The world is full of flat roof pizza ovens. Stroll down to the corner, to that shop that says "pizza". Flat as a pancake.

          We want something a little better.
          My geodesic oven project: part 1, part 2


          • #6
            Re: Flat roof or total dome

            Realistically, unitized masonry ovens are built in a dome shape because that is the best shape with which to build them. If the oven is not a compression structure, then that part of the design doesn't really matter that much, or all kitchen ovens would be round and domed, low or otherwise, I would presume.


            • #7
              Re: Flat roof or total dome

              Originally posted by dmun View Post
              Flat as a pancake.
              Pizza surely?
              The English language was invented by people who couldnt spell.

              My Build.