#1  
Old 03-20-2006, 12:39 PM
Serf
 
Join Date: Mar 2006
Location: new mexico
Posts: 6
Default large brick pizza oven

Has anyone tried to build a larger model of the Pompei Oven described on James's site? I'm thinking of a 6' diameter cooking surface with a similar design and my concerns are:

a) how difficult building dome will be with increased size...

b) if/how "middle leg" of "W" shaped (instead of "U" shaped) stand was constructed and difficulty involved with blocks over lintel ...

c) how exhaust through vent/chimney behaves with larger dimensions...

d) how internal heat of oven is affected by increased size...

Thanks, Mario
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  #2  
Old 03-20-2006, 01:20 PM
Peasant
 
Join Date: Apr 2005
Location: Napa California
Posts: 46
Default Support for oven

Hi Mario--I used a center support going from the front to the rear of the hearth and also going left to right about 2 feet back from the front, which cann't be seen in the photo [ I hope the photo is attached]. I used a quarter inch by 2 inch angle iron to support the blocks over the opening. I've had the oven for about 8 months and there is no hairline cracks on the base. ---Mel
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  #3  
Old 03-21-2006, 02:32 PM
Serf
 
Join Date: Mar 2006
Location: new mexico
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Thanks Mel. Your oven looks great - good job!
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  #4  
Old 03-22-2006, 12:55 PM
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Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
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Mario,

I can take a stab at #3 and #4. The oven should vent well with a larger chimney without any fans. For example, our Ristorante series ovens come with a 12" round vent opening.

I terms of heat, you should also be OK. We have Ristorante ovens that go up to 73" -- over six feet. These ovens are able to hold the 750-800F where you tyipcally want to bake pizza.

Good luck with your project.

James
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  #5  
Old 03-22-2006, 04:33 PM
Serf
 
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Location: new mexico
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Thanks for the input, James.
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