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Dome Form - 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 Form

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  • Dome Form

    What's the easiest way to descern the slope of the inside of the oven dome in order to create an appropriate form?

  • #2
    Re: Dome Form

    Well, it's a perfect half-sphere, so it's pretty easy to mark the center point and use a string or other measure at the appropriate length as the radius and trace the shape. What kind of form were you planning?


    • #3
      Re: Dome Form

      A true napolitan oven must be a elipse in place of half-sphere. Or low dome oven, as you could call.
      When I went to mine, I use the half-sphere model and styrofoam vanes, as in pictures.
      Today I could go shorter...



      • #4
        Re: Dome Form


        I have not built anything yet, but have been spending a lot of time on this forum trying to go through what everybody has done, to determine what I want to do, so in that respect we probably have something in common

        I like what Mike used, which is an idea he got from Les, which may have been his idea or one he got from somebody else, I don't know. But the basic idea while building is to use a single piece of plywood that is the shape of half your dome arch and just rotate it around the center of your oven. Picture of Mikes is here:


        I have searched Les' posts and have yet to find a description, but to me it seems like the best of all worlds. With the foam forms and sand forms, you pretty much lose access to the inside of the dome during the build, which means you cannot clean the inside as you go, at least very well. With this single piece, you can use it to hold up a brick while the mortar sets enough to hold the brick, then move it to hold the next brick and allow access to clean what you just did.

        You should be able to create any dome shape using this method as well.

        Just my two bits, but I am leaning towards that method.



        • #5
          Re: Dome Form


          I meant to put this in the previous post, but your oven just looks fantastic! Very nice job!