lowering my dome height on my primevera 70 Modular Refractory Oven Installation Discuss lowering my dome height on my primevera 70 in the Pizza Oven Design and Installation forums; any thoughts in how i can lower my inside dome height on my primevera 70 .the reason i want to ...

[thezaman]

any thoughts in how i can lower my inside dome height on my primevera 70 .the reason i want to do it is to get a more even bake on my pizza.

[JAG]

Zaman,

Fellow Ohioan here, Columbus area. Anyway I was thinking if you really need to lower the roof, how about raising the floor. Depending on how high you want to raise it maybe add a layer of fire brick in the area of where you will be baking the pizza simulating a very thick pizza stone. Simple and relatively cheap. The only way I think.

John

[thezaman]

thanks, if the oven was bigger it would work or if i could fashion the floor to completely fill the inside that would work. i did try it and lost to much area. the floor is only 28 inches.i wanted to flatten the center to get more of the Neapolitan style oven. how is it going in columbus? do the two marcella restaurants make good Neapolitan pizza? every time i am in town it is a two hour wait to get in .

[pizzaziggy]

Is the Primavera a fully insulated oven ...under floor and above top ?
Can you put your hand on the underneath and on top when it is cooking ?

[thezaman]

yes it is fully insulated .any ideas?

[Mitchamus]

sorry if you've tried this but:

just before you bring out your pizza,
lift it close to the dome on the peel to finish off the top.

... it's what they do in Naples *shrug*

cheers,
Mitch.

[pizzaziggy]

Not sure. What is the problem ?
Perry

[thezaman]

there is no problem , the oven cooks a great pizza .i just want to see what effect a lower dome would have on the way a pizza cooks. there is talk of how the lower dome is better than high domes. a competitor of forno bravo has a 28 inch oven and their dome is 12.5 inches high. i think the primavera 70 is about 16 inches.

[shuboyje]

My oven is a 30" low dome Pompei with a 13.5 inch dome height. I built it because I like my pizza with the effects of high heat on the top, lots of bubbling carmalized cheese and curled up crisp pepperoni. The oven achieves these things wonderfully, but I don't think the effect is much different then you would get skying the pizza a bit before you pull it out. As a side note, I also feel low dome ovens do not burn nearly as efficiently. Although I have the proper ratio, there is not much actual volume or air space above the door, and I feel I lose a lot of heat up the stack.

[thezaman]

thank you for your input i just cooked cooked pizza using a log holder to raise the fire about 2.5 inches above the floor . the flame wisps down the other side really heating the floor. it also puts the flame above the pizza ,so that the front edge doesn't burn. i am happy . thanks to all with suggestions. larry