What are the consequences of building your dome too high?

[Santino]

So I wanted to give you guys an update as promised. Today I co-hosted a brick oven pizza cooking class with a former pizzaiolo. We had 16 people there and I ended up making 32 pizzas (also made some for some neighbors and taking 4 to work tomorrow). We ended up with a great menu of pizzas - Margherita, Cheese, Pepperoni, Chicken Pesto, Prosciutto/Salami/Pepperoni/Pesto/Sundried Tomato, Sauteed Spinach/Roasted Garlic, Mushroom/Olive, and finished with a Nutella and Strawberries with a Dulce de Leche drizzle. Amazing! I made all the dough the night before and each person had a chance to make their own pizza and then we would load into the oven for them. They were simply amazed watching their pizza crust expand within the first few seconds!

I started my fire 2 hours before we began cooking and by the time we pushed the fire to the side, the dome had already cleared and stayed that way for the rest of the day. Temperatures at the top of the dome were in excess of 1020F and the floor was in the 600-650F range. After several hours of cooking, the dome was still over 850F and the floor stayed a consistent 575F.

As long as a I had a hint of a flame, pizzas were cooking (with nice brown crusts) in 2-3 minutes everytime. I usually only had to add one new log about every 30-45 minutes or so after the fire was going and that was only to keep a flame.

So I guess up to this point, I can say "so far, so good!" I've got about 50 pizzas made in it so far and cooking times have gotten better each time. And the first couple pizzas were made during curing just so I didn't feel like I was wasting a good fire!

I can definitely say I am so incredibly happy that I took this project on and feel such a great sense of pride for completing it. As soon I can save up some more money, I plan on building a stone patio around it with seating and an outdoor prep area. But for now, I am just going to enjoy cooking and taking a break from construction. Thanks to everyone that helped along the way, because I got most of my advice and ideas from the people on this forum.

[brickie in oz]

Originally Posted by Santino

As soon I can save up some more money, I plan on building a stone patio around it with seating and an outdoor prep area.

Welcome to the slippery slope.....wmhahahahaha

[benguilford]

Looks great Santino, and from what you said it's performing brilliantly! Just goes to show you don't have to be bang-on with your dimensions to get a good result.

[Lburou]

Santino, your oven looks great! Happy to hear of your success. I guess its a matter of learning the quirks of your oven that will make you a success.

Enjoy

[Santino]

Thanks for the kind words guys.

Al, I'm afraid you're probably right! haha...I am pretty sure my entire backyard is going to get a makeover just to be able to compete with my oven. I guess the good thing about doing it yourself is the ROI is much better in terms of $s and in self-gratification!