#11  
Old 10-10-2010, 08:12 AM
Peasant
 
Join Date: Aug 2008
Location: nice
Posts: 43
Default Re: Is a 42 big enough?

Hi ThermoJax,

I built a 47" (internal diameter) oven myself. While I can't compare this against a smaller over in regards to speed of heating up, I must say that I'm very happy with my size. Depending on the amount of fire to start up is around 2 hours, with bigger fires this time goes down.

Size wise it gives you plenty of space to work with at least for pizza. But most of the times you have only one or two pizzas in the same time so a 42 may also work out fine. I find the size quite usable when we are having people over and cook other items such as roast chicken potatoes etc. Sometimes you have a fire going on the side and a 2 or 3 big metal trays on the side. I can fit these trays quite easy but maybe that will be difficult in a smaller size.

Think about how you like to use it and if you like to entertain a lot by all means go for it

Cheers,

Kosta
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  #12  
Old 10-10-2010, 02:13 PM
DrakeRemoray's Avatar
Il Pizzaiolo
 
Join Date: Mar 2006
Location: Littleton, CO
Posts: 1,211
Default Re: Is a 42 big enough?

I have nearly killed myself trying to use up all the heat in my 38" oven. Unless you live on a commune or something, 42 will be plenty big enough!
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  #13  
Old 10-18-2010, 08:39 PM
Mike D's Avatar
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Join Date: Oct 2010
Location: Berkeley, Ca.
Posts: 342
Default Re: Is a 42 big enough?

I'm still debating on what size. The 36" seems just a little too small, and the 42" looks huge. Are their any issues with pushing a 36" Kit from FB (I like the big floor tiles) into a 38"? I was planing on putting the dome on the outside of the floor not on top of it. Is there a reason why the plans are for a 36" or a 42"?
(James?)
Mike D

Last edited by Mike D; 10-18-2010 at 08:58 PM.
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  #14  
Old 10-19-2010, 08:28 AM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
Posts: 1,157
Default Re: Is a 42 big enough?

Mike,

I think the sizes originally relate to how the concrete block support structure could be built without cutting blocks. I have a 43", it started as a 42" but by the time I had the soldiers set it was a 43". I'm happy with the size and I think I could have gone with 36" and have also been happy.

Last Thanksgiving I had a large turkey in a large roasting pan along with 2 other 10" by 14" pans in the oven and still had enough space between to allow even roasting. Whatever you end up with, I think you'll be happy.. I'd love to have an additional small 30" oven to bake smaller batches of bread or run hotter or colder for those occasions. I also like the idea of the Tuscan style “open” grill in the outdoor kitchen.

http://www.fornobravo.com/forum/f38/...ill-13313.html (The Morgan's Open-Grill)

Try to allow yourself enough space to prep the food and present the food with a minimum of conflict. One thing that I have found that I don’t hear much about is the need for a support for the handle of the wooden peel. When I build the pizza and slide the pizza onto the peel I need some more formal way to support the peel during this operation. I didn't find an example of this but I know that I've seen it in the forum.

Chris
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  #15  
Old 10-19-2010, 02:00 PM
Mike D's Avatar
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Join Date: Oct 2010
Location: Berkeley, Ca.
Posts: 342
Default Re: Is a 42 big enough?

Chris,

Are you not making the pizza on a wooden pizza peel and then putting it in the oven? That is a standard way of making pizza, and yes a side prep area is helpful.

The block size does make sense in the 42" and 36", I don't want to end up cutting bricks. But depending on how one finishes their oven, are there any other issues with pushing a 36" to a 38" structurally or anything else?

Why don't the plans give measurements in blocks as in 4 1/2 blocks deep by 4 blocks wide? I am a little confused as to why the plans online are different. There is one block size in the beginning 59" by 70", and then a different one in the end in the materials list 63" by 70". Which one is the correct size or recommended size?

Mike
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  #16  
Old 10-19-2010, 04:43 PM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
Posts: 1,157
Default Re: Is a 42 big enough?

Mike
I do indeed build the pizza on the wooden peel but as for stretching the dough I do this on the granite work surface and then transfer. At some point soon I may get brave enough to build the pizza sauce and all on the granite and then transfer to the peel and into the oven. The transfer from work surface to wood peel requires that the peel is solid and two hands on the pizza.

As for the 2 extra inches of floor, I'd take your 38" and add 9" for the walls and another 8" for insulation, plus what the thickness of your stucco for your igloo or walls for your oven house. This sum will tell you about your sub-structure, your block support needs.

Chris
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  #17  
Old 10-19-2010, 07:12 PM
Mike D's Avatar
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Join Date: Oct 2010
Location: Berkeley, Ca.
Posts: 342
Default Re: Is a 42 big enough?

Chris,

I would just start with your wooden peel on top of your granite, then stretch your dough with your hands and on the peel with a little bit of flour. Add all your stuff then through it in the oven. You shouldn't need to transfer anything. It is way too hard to move a sauced fully loaded pizza off a counter onto a peel. (maybe I am just confused from your description, but just go to any pizza place and watch, and really do it anyway you want)
Mike
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  #18  
Old 10-19-2010, 07:13 PM
Mike D's Avatar
Journeyman
 
Join Date: Oct 2010
Location: Berkeley, Ca.
Posts: 342
Default Re: Is a 42 big enough?

Chris,

I would just start with your wooden peel on top of your granite, then stretch your dough with your hands and on the peel with a little bit of flour. Add all your stuff then through it in the oven. You shouldn't need to transfer anything. It is way too hard to move a sauced fully loaded pizza off a counter onto a peel. (maybe I am just confused from your description, but just go to any pizza place and watch, and really do it anyway you want)
Mike
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  #19  
Old 10-19-2010, 07:22 PM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
Posts: 1,157
Default Re: Is a 42 big enough?

I've seen a couple ways the big boys/girls do it.
1 build the pizza on the counter and give the pizza a pull onto the peel
2 build the pizza on the counter and slip the peel under the pizza (how in the hell do they do that?)
3 stretch the dough on the counter and slide it onto the peel arrange it for decoration.
4 stretch the dough on the peel and decorate.

Then deliver into the oven..

I'm a number 3 sort of guy..

C
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