Napa WFO dome & hearth build questions Pompeii Oven Construction Discuss Napa WFO dome & hearth build questions in the Pizza Oven Design and Installation forums; [IMG] I am getting ready to start my dome and have some questions regarding the hearth opening dimensions. I was ...

[EricU]

[IMG]

I am getting ready to start my dome and have some questions regarding the hearth opening dimensions.

I was planning on a 20" inner hearth dome opening (dimension "A") Is this a good dimension?

Does anyone have any recomendations for the dimensions that I have shown on the attached plans?

How much of a set back from the inner hearth dome opening (dim "A") should the outer hearth opening start (dim "B") be to give the door a place to rest.

Should the hearth walls (dims "B" & "C") be different to give a taper? If so how much?


Thanks for the help, Eric.

My build thread (Started in Napa, WFO dome & slab questions)

Dome build pics

[dlebla]

I'm very interested in this post as I have just started to do the same drawings for a 42" WFO. The questions I still need to figure out are the dimensions in question as well as the dimension between the inner and outer openings. Not sure how much room I need there for the chimney. What are you using to draw your plans? I'm no engineer but I do have access to a few different CAD software which I'm going to try to do once I finish my rough sketches. How high is your dome? I'm thinking of going 21" which will make the indespensible tool very easy to use and create, I think. My door height is going to be 13" which is about the 63% everyone recommends. I have the same dimension on my plans for DIM A (20").

[EricU]

...My door height is going to be 13" which is about the 63% everyone recommends...

I currently have another drawing for the front arch(s) which I have not posted yet as I wanted to get the plan dimensions straight first. I have mine set at 17" clear.

I thought the FB instructions said 17" or 18" high, what is the correct opening height?

I just read from one of the sticky posts "If you have a 42" oven, with a 20" dome, an 19"W x 12"H opening should work nicely. Good access, good thermal characteristics."

So I think I will change my door opening height to 12" or 13" at the high point clear of the arch.

What are other people doing?

[Dino_Pizza]

Eric, most everyone (including me) used a 12" height for the inner arch. Mine came to 12.125" in the center. At the outer edges, it depends: I went 3 brick high (on the arch walls) and a small mortar joint so by edges are 8" and peak up to the 12.125". It's got a nice curve. Many others went 4 brick high on the side walls so they went about 10.5" to the 12" center. Depends on if you want a gentle arch or "arch-ey" arch.

If you want to get technical: 63% of a 19.5" center dome height is 12.28". If you make your dome center a full 20" tall, then you can have a 13" door height but (personally) I think shooting for an 'anything just under 20" dome height' is a worthy goal. Too tall and you waste your heat up there. True Naples style ovens have a low dome for pizza's , Tuscan style ovens have a higher dome.

So, dimension 'A' at 20" is perfect. The B & C taper can be what's comfortable for you and what looks good. I think any taper (widening or flared entry) is nice. At 1st glance, it adds a bit of complexity (teensy) but I was able to do it successfully (after copying what Christo did ) and have seen so many others over the last year that also did it with ease & success.

This pdf is my as-built of all those dimensions you asked about. Please ask again for any other dimension you need or we missed.

-Dino

[Dino_Pizza]

Here's the same pdf but posted as an image:

[EricU]

Dino,

Thanks, I have decided to go with a opening of 20" a hearth opening setback of 21.5" and a hearth front of 22.5" for a small hearth taper.


Is the dome opening arch installed vertical? I am assuming so.

Could someone point me to some good pics of the dome to hearth opening transitions and how to handle the bricks?

Thanks again for all the help, Eric.

[JRWQuattro]

Thanks Dino for the drawing. I am just starting on my oven here in Grand Rapids, MI and was searching for a good floorplan drawing to set the openings. I like the flared opening and plan to replecate this on my oven as well.

- Jon

[Neil2]

You can make "A" = "B". Since you have a beveled opening, you don't need a jamb or reveal on the sides. Simply bevel the door at the same angle and it will fit snugly. You may want a small jamb at the top edge.

[EricU]

My revised dimensions:



Eric

[EricU]

I am ready to start my dome (finally!) and have decided to:

1. Cut the floor bricks to fit "Inside" the dome
2. Use half bricks for the soldier course

I have mocked up the second ring (first after the soldier course) and it seems that I just need to use half bricks with no real taper to them:

1. Is this correct?
2. Do any of the rings require tapers?
3. Is each course/ring only have one cut on the last brick as a keystone?

Help!!!! Eric.