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  #11  
Old 08-07-2014, 05:36 AM
Laborer
 
Join Date: May 2014
Location: Pa
Posts: 92
Default Re: Dover, Pa 42" Pompeii

When making curing fires I'm pointing lazer
At back wall mid height? I'm doing two firings
A day. 6:30 am 12 hours later 6:30 pm does
Anybody see problem with that? I did 200 this morning
Going for 300 tonight? Really want to cook pizza
Saturday night just a few 2-3
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  #12  
Old 08-07-2014, 06:46 AM
cobblerdave's Avatar
Il Pizzaiolo
 
Join Date: Jan 2010
Location: brisbane australia
Posts: 2,481
Default Re: Dover, Pa 42" Pompeii

G'day Bub
My dome is old school now. Built to a ply form. Some two weeks after the dome was completed I made some dough and burnt the ply out. Extra wood and cooked some pizza. No insulation either I might add .
Best 9 minute pizza I'd ever had and the oven didn't crack
You got to be realistic except that you can't just do a. 500C 90 secound pizza so early and enjoy a good pizza at a lower temperature. Build up to it and get some practice cooking as you go
Regards dave
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  #13  
Old 08-07-2014, 06:59 AM
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Location: Salt Lake City, Utah
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Default Re: Dover, Pa 42" Pompeii

Bubb,

What ever method you do the key is patience and gradual temps. If the oven is going to crack then it is going to crack but not the end of the world. Good luck and nice end product.
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  #14  
Old 08-07-2014, 07:05 AM
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Join Date: May 2014
Location: Pa
Posts: 92
Default Re: Dover, Pa 42" Pompeii

Yea that's what I'm thinking. If I can get up
To and maintain 500• I can make a pizza Saturday night. I don't need to
have it in 90 seconds!! I'm planning on taking it slow. But
Thought it was funny the 200 degree fire this morning looked
small in that dome. I won't be making a barn fire in it anytime soon
If ever. I'll always bring it up slow and only up to the temp I need ....
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  #15  
Old 08-08-2014, 06:33 AM
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Join Date: Feb 2013
Location: Bundaberg. Australia
Posts: 841
Default Re: Dover, Pa 42" Pompeii

The only problem with just bringing it up to the operating temp is that your dome will not be saturated. Once I have the dome saturated I use it each day and put some more fire in it before I close it down again for the night. I usually have 300C late in the afternoon of the next day to start cooking dinner.

I use very little wood to top it up each evening, probably about 4 or 5 pieces.
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  #16  
Old 08-08-2014, 07:35 AM
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Join Date: May 2014
Location: Pa
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Default Re: Dover, Pa 42" Pompeii

Yes the evening I plan on cooking I'm
Going to have a small fire most of the day.
Then it won't be as much of a worry or hard
To get to cooking temp.
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  #17  
Old 08-10-2014, 06:32 AM
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Default Re: Dover, Pa 42" Pompeii

I posted that I usually have 300C the following afternoon. Correction required, it is usually around 220C the following afternoon. I don't fire to pizza temps usually and the moderate temps keep the wood heap happier.

Sorry about the misinformation.
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