Old 10-05-2010, 12:01 PM
Join Date: Oct 2008
Location: ny
Posts: 100
Default oven design

I was wondering if you square up the walls and put a arch roof on it would it still heat up and cook pizza. does it make that much differance in how it cooks wont the heat stiil bounce back to the floor.
Reply With Quote
Old 10-05-2010, 01:33 PM
GianniFocaccia's Avatar
Il Pizzaiolo
Join Date: Jun 2009
Location: Disneyland, CA
Posts: 1,632
Default Re: oven design

Sure, the properties of firebrick are such that retained heat radiates directly off the face of the brick into the cavity of the oven, whether it emanates from the floor, walls or top of the dome. The biggest consideration in dome geometry is the angle of thrust created by the verticality of the side walls. The best cooking pizza ovens are ones with low domes and a flatter arch to the ceiling.
Reply With Quote
Old 10-05-2010, 03:41 PM
dmun's Avatar
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: oven design

When you square up the oven, you end up with a square oven. What are those corners for? How do you get the ash out of them? If your walls are very high, you need to buttress them against the lateral force of the domed roof.

If you haven't read it, and worth reading again if you have:

http://www.fornobravo.com/forum/f2/w...s-round-2.html (Why Italian Wood-Fired Ovens are Round)
My geodesic oven project:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Similar Threads
Thread Thread Starter Forum Replies Last Post
Why Italian Wood-Fired Ovens are Round james Newbie Forum 50 04-01-2014 09:14 PM
Oven Door Design jengineer Heat Management 1 09-29-2011 11:45 AM
Design idea for Pompei oven, Pantheon Rome jgray Design Styles, Chimneys and Finish 2 08-26-2010 05:33 AM
Mediocre Pie weekend/Why were my pies all “dough-y?” Fio Pizza 11 03-25-2010 06:29 AM
Oven Design - Barrel or Circular FrenchBean Pompeii Oven Construction 2 04-07-2008 10:55 AM

All times are GMT -7. The time now is 10:53 PM.

Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC