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39.3" round cooking surface oven Questions? - 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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39.3" round cooking surface oven Questions?

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  • 39.3" round cooking surface oven Questions?

    I’m building a 39.3" round cooking surface oven, my questions are:

    1. What should be the size of the Oven Opening?
    18.86"W x 11.79."H ?
    or 18.9"W x 12.6 "H ?
    or 17.6"W x 9.8"H ?

    2. What should be the ovens Interior height (Oven Dome)?

    3. My plan is to build the oven on a portable stand made out of metal,and that means the hearth will be built on a metal tray! Would that work? I mean is it ok if the bottom of the hearth is covered by a layer of metal?

    4.For the Hearth you have two layers to pour:

    1st the 2" insulating layer which is basically a ratio of 6 parts vermiculite : 1 part Portland cement

    2nd the 3 1/2" thermal layer which is basically standard concrete

    • I only found Perlite, would it have the same effect of Vermiculite? And do I use the same ratio?

    • Do both layers have to be that thick? Or is there any other way (other materials – thickness) I could use and build the hearth with that would make it lighter and still give me the same result?

    • Since am building the 39.3" round cooking surface oven on a moving stand, what should the exact size of the stand be? (don’t want any wasted space)

    5. Oven Opening: Am planning to build a Curved arch made out of either steel or cast iron for the oven opening, but the question here is, how do I install it? (space between the arch and dome bricks?) Do I use the same refractory mortar used in building the oven dome?

    6. Oven insulation = 1" ceramic insulation blanket (such as Insulfrax) and 4" of vermiculite or perlite.
    Do I pour the 1" ceramic first, then Immediately pour the 4" perlite while the first layer is wet?
    will that work if I want to finish the Oven with either the Igloo, or Gabled House? Is that the basic insulation? Are there any extra insulation I should add?


  • #2
    Thanks Southpaw

    From one lefty to another.

    1. Dimensions
    Here are the dimension for the Casa100, which is considered a low vault (Volta Bassa) oven in the Naples style. It's walls are more vertical and the dome slope more pronounced. The Artigiano has the same height and a slightly smaller opening.

    floor 39.3"
    opening 18.9"W x 11.8"H
    height 19.7" external, about 15.7" internal

    2. Metal stand
    One option is to build a metal stand by welding 4"x4" angle iron, where you fill the tray with hearth materials. The size of the stand depending on your landing design and insulation thickness. If you use more Insulfrax, your insulation space is less. Because the stand is structural, you can get by with a thinner hearth.

    3. Vermiculite or Perlite
    They work very similarly. I read once that Vermiculite is a little more efficient, but basically very close.

    4. Opening
    Has anyone had a cast iron or steel door opening made for them? Our Premio ovens have a nice cast iron door frame, with a hinged door (which is cool), but I don't know if anyone has had one custom built.

    5. Insulation
    Build the oven, lay the blanket, add either:
    - more blankets
    - castable Vermiculite/portland cement
    - loose Vermiculite

    Hope this is helpful.
    Pizza Ovens
    Outdoor Fireplaces