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Oven Hearth Slab - 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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Oven Hearth Slab

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  • Oven Hearth Slab

    and firstly thank you for all the plans and sound advice.I started to build last Monday and am just about ready to pour my Hearth slab.Should I use the same Quickrete Crack resistant Concrete for both pours and when mixed with the perlite for the Insulation layer ,how much water approx. should be added to the 6-1 ratio?I have read that the mixture dries to an "Oatmeal consistency and i'm worried that this will crumble under the cooking floor!
    I really want to build a Neapolitan Oven but am nervous about the 15" dome hight and acute angle of the bricks.I looked at a few professional ovens such as Acunto ,but can't figure out how they do it.Any suggestions?I plan to cook primarily Pizza and tandoori nan type breads.(I miss the Curries from my London homeland ) I'll post an update later with photos.Thanks for any help.

  • #2
    Hi David,

    Don't forget that you mix the vermiculite or permilte with pure portland cement, not concrete (which has aggregate in it). It looks funny, but it really does set.

    Anyone have a guess on the ratios of water? I've done it by feel.

    On the low Napoli dome design -- you need forms to build the low vault, where you can built the higher dome without much internal support. You can get to upper chains before you need support.

    I have seen photos of the wooden collapsable forms used for a Napoli oven, and it looks pretty sophisticated to me. I know I have said this before, but the high vault isn't a mistake, or an inferior oven. It really is a regional design style. The higher vault is prevelent in Tuscany. My guess is that unless your builder was from Naples, most ovens in Italy are the higher design.

    You can make great Naan and tandoori in these ovens. Something to look forward to!

    Pizza Ovens
    Outdoor Fireplaces


    • #3
      Re :Oven hearth Slab

      Thanks James. Too late -I screwed up big time and completed it with the quickrete before I realised my mistake or read your message...........ouch!
      I'm going to try and start the Pompeii dome tomorrow.


      • #4
        Don't worry

        Hi David,

        Don't worry. Lots of ovens get installed on a straight concrete slab. It will work fine, and as you got vermiculite in your slab it will be somewhere in the middle. Heck, the official installation guide for a handful of the smaller Italian oven producers tell you to use a standard concrete slab.

        Keep going!

        Pizza Ovens
        Outdoor Fireplaces