#1  
Old 07-09-2011, 05:26 AM
Serf
 
Join Date: Jun 2011
Location: australia
Posts: 3
Smile New Pompei Oven build

Hi all, I have been reading and learning about how to go about building my very own pizza oven for a quite a while now. I decided a few weeks ago that it was time for me to begin my own oven build. I have learnt so much from the questions and answers from other newbie builders and the more experienced forum members. I have decided on a 42" pompei oven and I am about to complete the last couple of rows of the igloo in the next few days. I would like to know if anyone has any opinions on whether or not I should add a couple of inches of mortar over the completed igloo. Are there any real advantages to doing this or I should I just proceed to insulate the oven with insulation blankets etc. Appreciate any advice. I will post photos soon.
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  #2  
Old 02-02-2012, 06:31 AM
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Il Pizzaiolo
 
Join Date: Dec 2010
Location: DFW area, USA
Posts: 1,118
Thumbs up Re: New Pompei Oven build

More mortar = more mass. More mass = more heat storage for bread or for cooking on out to 96 hours after firing the oven -roasts, birds, piglets, etc.. More mass takes more wood and time to bring to cooking temperature. So, its optional unless you have a plan to cook for days after the initial firing. HTH
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Lee B.
DFW area, Texas, USA

If you are thinking about building a brick oven, my advice is
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Our One Meter Pompeii Oven album is
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An album showing our Thermal Breaks is
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I try to learn from my mistakes, and from yours when you give me a heads up.
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Last edited by Lburou; 02-02-2012 at 06:33 AM. Reason: Oops, I just realized this thread is a year old ;)
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Old 02-02-2012, 08:45 AM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
Posts: 1,171
Default Re: New Pompei Oven build

Sorry I posted on the wrong thread..
Post withdrawn..

Chris

Last edited by SCChris; 02-02-2012 at 01:37 PM.
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