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Limited Space! - 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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Limited Space!

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  • Limited Space!

    Because of the lack of space my my oven hearth measures 49" in width
    x 59" in lenght so how small of a pompeii oven can i build or should it be better to go with a small vault type???

  • #2
    Re: limited space!

    Hi Masako Morishita
    If you build using the standard brick 9 x 4.5 x 3" cut in halves making your oven walls 4.5" thick with 1 or 2" thermal blanket and then 2 or 3" vermiculite cement and topped with say 1" stucco, then you need to allow at east 9" each side for the walls. If my maths still serve me, a 49" hearth will be reduced to 31" inside diameter.
    You can increase this amount to a 34" internal diameter hearth if you turn your dome bricks to 3" thick with the same insulation. This will work fine, it will heat up and use less wood (which I think you claimed earlier as a rare or expensive resource) but will not have the thermal mass to hold the extra reserve of heat to cook numerous loads of breads etc but fine for pizzas and a couple loads of bread before cooling down more quickly. There will still be just enough (in my opinion) for a suitable chimney void at the oven entrance.

    Prevention is better than cure, - do it right the first time!

    The more I learn, the more I realise how little I know

    Neillís Pompeiii #1
    Neillís kitchen underway


    • #3
      Re: limited space!

      Thanks so much for your advice Neil san!
      It isn't easy finding someone around here that can
      provide me with the answers needed to build my
      So, I'm very grateful to have found this site, ARIGATO
      FORNO BRAVO for all your support!


      • #4
        Re: limited space!

        I agree with Neil - my oven is built with the bricks oriented as he suggested and it works great for Pizza and has sufficient heat retention to cook bread and we even cooked a turkey last november - after cooking pizza the night before with no added wood!

        Have fun!

        My oven progress -


        • #5
          Re: Limited Space!

          This is a good thread -- I've moved it to Getting Started.
          Pizza Ovens
          Outdoor Fireplaces