Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Good Background Information > Introductions

Like Tree9Likes

Reply
 
LinkBack Thread Tools Display Modes
  #11  
Old 08-05-2013, 09:43 PM
Laborer
 
Join Date: Jul 2013
Location: Louisiana
Posts: 75
Default Re: Building my 1st oven on Tickfaw River in La.

Quote:
Originally Posted by Tscarborough View Post
OK, I assumed the blockout was for the under hearth insulation. 34x48 needs a slab of 50x64 minimum, will you be able to fit that?
Yes, it will be.
What defects did u find in the plans?
Thanks so much
Michael
Reply With Quote
  #12  
Old 08-05-2013, 10:04 PM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 3,143
Default Re: Building my 1st oven on Tickfaw River in La.

The primary issue is that it is designed as a multiple batch bread oven, meaning it has an extreme amount of mass that has to be heat soaked. Good for daily use, bad for company in an hour or two. Second some of the specific construction details like the suspended slab, and the throat design are just ill advised or poorly executed.

For home use, the ideal is an appropriate amount of mass, well insulated and isolated from the weather cover. For an occasional use oven used to bake 4 or 12 pizzas, the thermal mass optimizes at around 2 inches. For making a big batch, say 30+ pizzas, 4" of thermal mass is better, but you will have to add a lot more heat to get it to Neapolitan temps and maintain them.

Do you really want actual Neapolitan pizza, or is that just a general term to you.

Neapolitan pizza cooks in 90 seconds or less. Pic 1
Neo-Neapolitan pizza cooks in 2-3 minutes. Pic 2
New York style cooks 4-5 minutes. Pic 3
American style cooks 6-12 minutes, Pic 4 (Detroit style is the only kind I cook that long).
Attached Thumbnails
Building my 1st oven on Tickfaw River in La.-040911pizza7b.jpg   Building my 1st oven on Tickfaw River in La.-121810pizza5.jpg   Building my 1st oven on Tickfaw River in La.-121410pizza1.jpg   Building my 1st oven on Tickfaw River in La.-122812pizza5.jpg  
Crawfish fest likes this.
Reply With Quote
  #13  
Old 08-05-2013, 10:17 PM
Laborer
 
Join Date: Jul 2013
Location: Louisiana
Posts: 75
Default Re: Building my 1st oven on Tickfaw River in La.

Quote:
Originally Posted by Tscarborough View Post
The primary issue is that it is designed as a multiple batch bread oven, meaning it has an extreme amount of mass that has to be heat soaked. Good for daily use, bad for company in an hour or two. Second some of the specific construction details like the suspended slab, and the throat design are just ill advised or poorly executed.

For home use, the ideal is an appropriate amount of mass, well insulated and isolated from the weather cover. For an occasional use oven used to bake 4 or 12 pizzas, the thermal mass optimizes at around 2 inches. For making a big batch, say 30+ pizzas, 4" of thermal mass is better, but you will have to add a lot more heat to get it to Neapolitan temps and maintain them.

Do you really want actual Neapolitan pizza, or is that just a general term to you.

Neapolitan pizza cooks in 90 seconds or less. Pic 1
Neo-Neapolitan pizza cooks in 2-3 minutes. Pic 2
New York style cooks 4-5 minutes. Pic 3
American style cooks 6-12 minutes, Pic 4 (Detroit style is the only kind I cook that long).
My buddy cooked his in less than 3 minutes, the surface temp was 800 degrees.
We wereplanning on 2" on the sides and rear and 4" on top.
Should I reduce the mass on top?
The outer shell over the vermi-crete will be red bricks.
I will most likely be in the 4-12 range 95% of the time.
Thanks so much for the guidance and pics
Michael
Reply With Quote
  #14  
Old 08-05-2013, 10:26 PM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 3,143
Default Re: Building my 1st oven on Tickfaw River in La.

It sounds like you have it pretty well in hand, obviously the top heats faster than the walls and floor so 4" won't hurt a bit. The weather cover doesn't matter, so long as it does not let water into the insulation.
Crawfish fest likes this.
Reply With Quote
  #15  
Old 08-05-2013, 10:37 PM
Laborer
 
Join Date: Jul 2013
Location: Louisiana
Posts: 75
Default Re: Building my 1st oven on Tickfaw River in La.

Quote:
Originally Posted by Tscarborough View Post
It sounds like you have it pretty well in hand, obviously the top heats faster than the walls and floor so 4" won't hurt a bit. The weather cover doesn't matter, so long as it does not let water into the insulation.
I feel better about this now
I only want to do it once and right the 1st time.
Pics to be posted Sunday if we have good weather
This is a long shot of my outdoor kitchen.
I entertain a lot at home and at work.
Michael
Attached Thumbnails
Building my 1st oven on Tickfaw River in La.-image.jpg  

Last edited by Crawfish fest; 08-05-2013 at 10:40 PM.
Reply With Quote
  #16  
Old 08-06-2013, 05:18 PM
Gulf's Avatar
Il Pizzaiolo
 
Join Date: Sep 2011
Location: Mississippi
Posts: 1,682
Default Re: Building my 1st oven on Tickfaw River in La.

Quote:
Originally Posted by Crawfish fest View Post
I feel better about this now
I only want to do it once and right the 1st time.
Pics to be posted Sunday if we have good weather
This is a long shot of my outdoor kitchen.
I entertain a lot at home and at work.
Michael
Welcome to the forum Michael,
You already have some experienced neighbors and mentors on board. You have a beautiful setup there. I am looking forward to your build .
Crawfish fest likes this.
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


"There is a snake in the garden."
Reply With Quote
  #17  
Old 08-06-2013, 05:50 PM
Laborer
 
Join Date: Jul 2013
Location: Louisiana
Posts: 75
Default Re: Building my 1st oven on Tickfaw River in La.

Quote:
Originally Posted by Gulf View Post
Welcome to the forum Michael,
You already have some experienced neighbors and mentors on board. You have a beautiful setup there. I am looking forward to your build .
thanks so much,
Michael
Reply With Quote
  #18  
Old 08-11-2013, 05:28 PM
Laborer
 
Join Date: Jul 2013
Location: Louisiana
Posts: 75
Default Re: Building my 1st oven on Tickfaw River in La.

Hello guys
We spent about 8 hours today on the project.
In one image, you can see Randy has removed a course of bricks in places to accomadate more vermi-crete. He is holding up the 2" thick PA Bluestone Slate which will be the landing.
In the 2nd image, the vermi-crete is being trowled.
The 3rd image shows the blocks we used to increase the depth and the 5" of vermi-crete.
Thanks for the encouragement and advice.
Next week we should complete the floor and 16" tall dome.
Am i allowed just one image per reply?
Michael
Attached Thumbnails
Building my 1st oven on Tickfaw River in La.-image.jpg  

Last edited by Crawfish fest; 08-11-2013 at 05:32 PM.
Reply With Quote
  #19  
Old 08-11-2013, 06:11 PM
Gulf's Avatar
Il Pizzaiolo
 
Join Date: Sep 2011
Location: Mississippi
Posts: 1,682
Default Re: Building my 1st oven on Tickfaw River in La.

Quote:
Originally Posted by Crawfish fest View Post
............
Am i allowed just one image per reply?
Michael
You should get up to four, the way you are posting them . I have seen others with five that way. I only get four with the full sized images through photobucket. Also,(for future reference) each emoticon []counts as an image.
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.



To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


"There is a snake in the garden."
Reply With Quote
  #20  
Old 08-11-2013, 06:33 PM
Laborer
 
Join Date: Jul 2013
Location: Louisiana
Posts: 75
Default Re: Building my 1st oven on Tickfaw River in La.

Quote:
Originally Posted by Gulf View Post
You should get up to four, the way you are posting them . I have seen others with five that way. I only get four with the full sized images through photobucket. Also,(for future reference) each emoticon []counts as an image.

Thanks, i was thinking it might have something to do with my post count.
Michael
Attached Thumbnails
Building my 1st oven on Tickfaw River in La.-image.jpg  
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Why Italian Wood-Fired Ovens are Round james Newbie Forum 50 04-01-2014 10:14 PM
Tuscan and Naples designs james Pompeii Oven Construction 5 09-11-2011 05:53 PM
Curing Casa2G90 kirakat Firing Your Oven 6 07-24-2011 08:50 AM
Ferro Cement Pizza Oven cvdukes Introductions 20 10-25-2008 10:38 PM
Building an oven in the basement.... phoenixzorn Commercial Pizza Ovens 13 10-25-2007 08:59 AM


All times are GMT -7. The time now is 04:52 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC