#11  
Old 10-08-2007, 09:12 AM
jwnorris's Avatar
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Default Re: solid pour foundation and stand

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Originally Posted by fsucpa View Post
<snip> ... which also leads me to assert that an A.S. bread oven probably couldn't get up to proper pizza making temps. <snip>
It all hinges on the primary purpose of your oven.

An AS oven can cook pizza however, it will take longer to get to that point as the design is such that it takes longer to saturate and holds heat longer.

A pizza oven will cook bread. Just not as many batches between firings.

So, what do you want to do - bake many batches of bread and the occasional pizza. Or, cook pizza, bake a batch or two of bread, and bake a lot of other dishes.

Ultimately these are the questions that one needs to answer before building.

J W
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  #12  
Old 10-08-2007, 10:09 AM
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Default Re: solid pour foundation and stand

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Originally Posted by fsucpa View Post
. which also leads me to assert that an A.S. bread oven probably couldn't get up to proper pizza making temps. Is that correct guys?
Pretty close except for this part. You can maintain your bread hearth at a high temp for longer than your pizza hearth because of its mass (if you build it that way). So the bottom heat is not a problem. The radiant heat from the fire is also not a problem in a barrel oven but because of its size and shape requires more fuel and the convection that is created is different than a round dome.
A barrel vault oven can be built with the equivalent mass as a Pompeii oven it does not have to have a 1' thick hearth or 10" of concrete on the dome and sides. Likewise you can add mass to a Pompeii oven.
JW makes a good point. The fact of the matter is both ovens can do both but each is BETTER at one thing based on bake chamber design.
Pompeii - Pizza
Barrel - Bread
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  #13  
Old 10-08-2007, 10:21 AM
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Default Re: solid pour foundation and stand

Be interesting to see how my barrel oven cooks as I have the insulating layer (4:1 vermic-cement) under the floor bricks... support slab under that.

Last edited by Mojoe; 10-08-2007 at 11:25 AM. Reason: mistake
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  #14  
Old 10-08-2007, 11:04 AM
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Default Re: solid pour foundation and stand

Well, yes and no. My AS high mass oven takes quite a while to get up to bread baking temps, but it will store usable heat for 8 to 10 loads done properly. As for pizza, it is entirely possible to get my hearth up to pizza making temps. In my first attempt some time ago, the hearth was just plain too hot (think 40 second pizza). The main drawback with a barrel vault oven in making pizza is that it is difficult to get the flame to the apex of the dome without making the whole operation too hot.

Jim
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  #15  
Old 10-08-2007, 11:47 AM
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Default Re: solid pour foundation and stand

Hey Jim thought you were MIA.
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  #16  
Old 11-11-2007, 07:28 PM
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Default Re: solid pour foundation and stand

what if any harm is there in insulating both the dome and the floor ?
seems ironic that only one and not either if you intend to bake both and not either. Having done a lot of pizza cooking in my day there is little that can't be cooked in a pizza oven once you "practice" enough times...
angelo
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