web analytics
First Pompeii - 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!

Forno Bravo
See more
See less

First Pompeii

  • Filter
  • Time
  • Show
Clear All
new posts

  • First Pompeii

    Hello, this is my first post on this forum.

    I have built several Alan Scott Bread Builder Ovens and am about to build a couple Pompeii's. I see obvious advantages for the builder and the user for this style.

    The Ovens I plan to build are 39" inside Diameter.
    I will enclose them in all masonry surrounds with roofs.

    I am curious about the application of concrete around the outside of the dome. Do I use refractory Cement/Concrete or can I use the Clay/Portland Sand Mixture in the proportions listed on this site?

    How thick should I apply the mixture around the Dome?

    How many Chains will I complete for this size and how many brick will I need?

    What should the Door dimensions be for this size oven?

    Has anyone experienced severe cracking of the Domes for this stlye of oven, and if so, what should I be concerned about during construction to avoid these problems?

    In general I am looking for any help tips from all of you who have already experinced this.

    I am very visual, thus I would love any sites you can point me to that show as much detail , via pictures, of the entire dome and exhaust construction.



  • #2
    Hi Keith,

    I will take a stab at these, and see if other folks will also answer based on their experience.

    1. You can use the same mortar on the outside of the oven that you use for the brick work -- either a commercial refractory mortar or the fire clay mix. Still, you don't want a lot of coating outside the oven. Jim found that he rarely fills his 4 1/2" brick dome with heat during standard cooking, so additional mortar isn't necessary, and even a negative. Even commercial pizza ovens for restaurants have about 4" of dome mass.

    2. Here are the oven and opening dimensions that we list on the plans:

    Interior Interior Opening Opening
    Diameter Height Width Height
    Low Vault
    36 15-17 18.5 10
    42 15-17 19 11
    High Vault
    36 20 19 12
    42 21 19 12.5

    I think the lower vault is harder to build, and might even need internal forms, where the higher dome is more freestanding during construction. The lower dome is consider "Naples" as the lower dome is hotter for fast pizza, but probably not necessary for a home oven. Most Italian pizzerias outside of Naples have higher domed pizza ovens.

    3. Here is a link to the photos for Jim's oven (lots of photos)


    There are also photos on the Yahoo Groups site. Simone posted photos, including her vent brick work. We should get them on this site when we can.

    4. I am posting a series of messages on cracks next, under "yahoo-archive."

    Hope this is helpful.
    Pizza Ovens
    Outdoor Fireplaces


    • #3
      For a diameter of 39" the "optimum" height of the dome (inside measurement) is 19.5" -- round it up or down without worry. The door height can range from 12-13" without any issue. The door width is subject only to your ability to span the space but 16-18" is a good rule of thumb.