Author Topic: Oven building information  (Read 599 times)

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Offline George_M

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Oven building information
« on: October 04, 2014, 06:48:03 AM »
Hi,
In my future plans is a pizza oven.First, i have lot of questions before start  :D

1)I read about different styles of ovens,like napolitano etc.How many styles of ovens there are?
Ι need the oven for pizzas but also for cooking,Neapolitano oven is ideal for this?

2) Size of oven.Which size is ideal for home uses?For pizzas and cooking oven.I don't have space problem.

3) Bricks: I saw different size of bricks and colours,i saw also that yellow bricks used from many people.

We start from this questions and we continue  :D

Thanks!


Offline stonecutter

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Re: Oven building information
« Reply #1 on: October 04, 2014, 07:50:03 AM »
1) A lot.
1b) Yes

2) Form what little you've said I'd recommend 36"-42".  Pretty much the standard range.

3) Low duty is what you want. Whitacre  Greer is one of the best around. http://www.wgpaver.com  As far as sizes, I assume you mean splits in addition to 8"-9"? Mass thickness for home use is ideal from 3"-4", and can be as little as 2".  Length and width doesn't  matter, since they will be split into halves or thirds.
http://oldworldstoneandgarden.com/


When we build, let us think that we build for ever.
John Ruskin

Offline George_M

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Re: Oven building information
« Reply #2 on: October 05, 2014, 02:34:35 PM »
I will start with smaller one oven and then i will make bigger one in future.
I think 32" internal diameter is good for starting.

If somene has got plans,pdf,etc i will appreciate if he share it.

I start reading  ;D

Offline stonecutter

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Re: Oven building information
« Reply #3 on: October 05, 2014, 03:54:03 PM »
Keep in mind that oven management is a lot trickier at neopolitan temps in a smaller oven. Even 3" added to the diameter will make the oven more user friendly, and it's no more difficult to build.
http://oldworldstoneandgarden.com/


When we build, let us think that we build for ever.
John Ruskin

Offline bradtri

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Re: Oven building information
« Reply #4 on: October 06, 2014, 07:39:24 PM »
Even though I have not built a WFO, I've read through these plans a lot and they seem quite good and I know that many other people have used them.

You can download the pdf from here:  http://www.fornobravo.com/pompeii_oven/pompeii_oven.html

The forum has a wealth of info:  http://www.fornobravo.com/forum/f8/

Offline c0mpl3x

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Re: Oven building information
« Reply #5 on: October 06, 2014, 11:38:18 PM »
unilock, techno-bloc, versa lock, etc
Hotdogs kill more people than sharks do, yearly.

Offline stonecutter

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Re: Oven building information
« Reply #6 on: October 06, 2014, 11:49:17 PM »
unilock, techno-bloc, versa lock, etc

Pavers and modular wall block...not for ovens.
http://oldworldstoneandgarden.com/


When we build, let us think that we build for ever.
John Ruskin

Offline George_M

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Re: Oven building information
« Reply #7 on: October 07, 2014, 01:29:02 PM »
Keep in mind that oven management is a lot trickier at neopolitan temps in a smaller oven. Even 3" added to the diameter will make the oven more user friendly, and it's no more difficult to build.
OK i will go for 36''

Even though I have not built a WFO, I've read through these plans a lot and they seem quite good and I know that many other people have used them.

You can download the pdf from here:  http://www.fornobravo.com/pompeii_oven/pompeii_oven.html

The forum has a wealth of info:  http://www.fornobravo.com/forum/f8/
Thanks,the plans must pay to download?

Offline vtsteve

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Re: Oven building information
« Reply #8 on: October 07, 2014, 02:00:09 PM »
No, it's a free download, from 'eBooks and CDs' on the left. You go through the shopping cart, but the price is $0.00, they send you a download key, and you do the download. I think you have the option of making a donation.

When I built, the plans were a good intro, but it's worth spending a few evenings on the build forum - there was a lot of info that hadn't made it into the formal 'plans'.
« Last Edit: October 07, 2014, 02:07:46 PM by vtsteve »

Offline George_M

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Re: Oven building information
« Reply #9 on: October 07, 2014, 02:39:27 PM »
Nice!
Yes that's true but already start reading this forum,very usefull! ;)


Offline c0mpl3x

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Re: Oven building information
« Reply #10 on: October 07, 2014, 05:47:15 PM »
Pavers and modular wall block...not for ovens.

outside of the inside, they don't get that blazingly hot in my prior experiences?
Hotdogs kill more people than sharks do, yearly.

Offline bradtri

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Re: Oven building information
« Reply #11 on: October 07, 2014, 06:40:39 PM »
Here is the pdf if you want (or at least the latest version I downloaded in April 2013.

Update:  sorry, it won't allow me to attach a .pdf.  pm me if you would like me to send you a copy
« Last Edit: October 07, 2014, 06:42:50 PM by bradtri »

Offline stonecutter

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Re: Oven building information
« Reply #12 on: October 07, 2014, 10:50:04 PM »
outside of the inside, they don't get that blazingly hot in my prior experiences?

I'm not sure I follow you. He's asking about brick for building the oven itself, not material to finish the enclosure.
http://oldworldstoneandgarden.com/


When we build, let us think that we build for ever.
John Ruskin

Offline Protoolskaiser

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Re: Oven building information
« Reply #13 on: October 12, 2014, 09:51:06 AM »
I will start with smaller one oven and then i will make bigger one in future.
I think 32" internal diameter is good for starting.

I just have finished building my 32" WFO (neapolitan style) and I would say

1. the handling with one pizza is pretty easy
2. the handling with two needs a little bit of practise.

Here is my build: http://www.pizzamaking.com/forum/index.php?topic=32618.0
Cheers, Detlef.

Offline George_M

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Re: Oven building information
« Reply #14 on: October 16, 2014, 10:40:28 AM »
When you say practise for handing two pizzas you mean for the temperature?
Thanks


 

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