Thinner dome Pompeii Oven Construction Discuss Thinner dome in the Pizza Oven Design and Installation forums; Originally Posted by james Doug, I think the bigger question is construction and stability for the brick-by-brick oven. I would ...

[FIREANDFLAMES]

Originally Posted by james

Doug,

I think the bigger question is construction and stability for the brick-by-brick oven. I would not go thinner for thinner sake, to where it becomes more difficult to actually build the dome.

Hope this is helpful.
James

To be honest only my last three courses needed bracing, and i was suprised at how easy this was to build. As i said before ive used it all summer for parties and family use and not one crack, personally i think it was the curing method i used. Doug dont build your oven with half bricks on thier side because people say stick with the plans, make that your chioce. It worked fine for me and this thing is strong as hell! The main thing is no matter what you decide its going to make great tasting pizza!!!

[amber]

Granted I'm not yet done with my oven, but I don't think that 2-3 hours is that bad - making pizza dough takes that long! As long as it's structurally sound, I'm sure it will be fine. It sure would be heartbreaking if you put all that work into it and then something went wrong...

[amber]

By 2-3 hours, I meant heating time, BTW

[james]

2-3 hours of heat up time is a real killer. You are burning a lot of wood and looking after the oven the whole time, and it really limits you as to when you can use your oven. A sub-hour heat up time opens up weekday evening and weekend cooking with a lot less forward planning.

I think that is an essential part of every FB oven -- precast, Pompeii and Primavera.
James

[amber]

Well, that's something to look forward to, I didn't think my Pompeii would heat up that fast!

[james]

Definitely! You're going to love it -- and use it a lot!
James

[amber]

That goes without saying! If I'm having this much fun building the thing, I can't wait to fire that bad boy up and eat!