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Dome Angle Question - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

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.

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.

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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Dome Angle Question

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  • Dome Angle Question

    I think that Patricks response and photo to Rudi's question on the inward dome angle brings up an interesting topic.


    There are two schools of thought on the best method for setting the inward angle of the dome; both equally valid and widely used. The first is to begin setting the inward curve of the dome with angles set using either a styrofoam form, or wood shim. The second is to set the inward angle with a cut brick, as described by the photo from the MHA (great folks and a great source of information). We designed the Pompeii Oven around the first method, as it sems to be easier to build, and is the more prevalent method in Italy for backyard oven construction. At the same time, I have seen ovens constructed using both methods -- including a couple a sets of photos that I had to promise to never share, for commercial ovens.

    One way of thinking about it is that the more gentle curve of the Tuscan oven does not require the angled brick; and it is again probably easier to build. It is also a more general purpose oven. Following that logic, the Napoletana oven has a move aggressive curve, which is set in place by the angled brick.

    My reason for bringing this up is to ask: should we describe the more steeply angled dome, and the cut course of bricks, as an option in the basic set of installation plans? Or, should we only show the current dome design in the plans, and leave the option up to builders who venture into the FB Forum?

    What do y'all think?

    As an aside, this same logic applies to decorative brick arches, including those that form the entry into the oven. You can either choose a more gentle curve and no cut bricks (and larger mortar joint), or you can set the inward angle with a cut brick, leaving a smaller angle to span with the remaining joints.

    I still like this series of photos on the Brick Arch. It's full of ideas.


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