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Dome to high - 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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Dome to high

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  • Dome to high

    Building a 42 inch Pompeii. I did not use forms just wedges. Now I'm to the top and see that it is 26.5 inches. Do I take off a few rows and try to jimmy it? not sure what will happen if I just leave it? My door opening is 12.5. Any suggestions for a non-engineer/builder (Pizza Lover) would be helpful.



  • #2
    Re: Dome to high

    I vote to just leave it...I have seen commercial pizza ovens much higher. As long as you preheat the oven properly and have flames going up to the top of the dome while you are cooking the pizza it seems to me that it should work fine. How about a pic...?


    • #3
      Re: Dome to high


      I think you will be fine. You over shot a bit but you really cook your pizza on the hearth. There are some that think you need a low dome - there is merit to that but you can still get great pies. When you bake, it won't make a bit of difference. JMO
      Check out my pictures here:

      If at first you don't succeed... Skydiving isn't for you.


      • #4
        Re: Dome to high

        A friend of mine talked me into building him an oven with a higher door so he could fit in big roasts so I increased the height of the dome by about 20% by adding more on the bottom the rest of the dome was the same dimensions. I wasn't sure how it would work and had my fingers crossed. Turns out it fires and performs exactly the same.I don't think you have anything to worry about.
        Kindled with zeal and fired with passion.


        • #5
          Re: Dome to high

          I've attached a few photos