Author Topic: Wood burning oven  (Read 13162 times)

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Offline FornoBravo

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Re: Wood burning oven
« Reply #20 on: February 12, 2005, 10:06:00 AM »
Rob and Willi,

Here are some ideas behind the round oven deisgn. I'm not Italians and I don't play one on TV :), but I live here and spend most of my time with oven producers, pizzeria owners, tool producers, flour mills, etc. It's a of fun, and they really do a great job of brick ovens here.

1. The Round Oven design heats up much faster than the barrel vault oven -- less than an hour, compared with 2-3 hours or more for the heavier oven. The round dome is self-standing (ala the Duomo in Florence), so it does not need a lot of concrete clapping to hold it together. The barrel vault has a great deal of outward thrust, and needs a lot of concrete for buttressing. The round oven is lighter and depending on the material, will heat in an hour (or less depending on the type). Modern refractory ovens are designed with speed in mind, and heat up in about 40 minutes (not much longer than Kingsford). The barrel vault oven burns more wood (which isn't good for the environment or your pocketbook). For many, the heat up time is the difference between using my oven after work, or not. Round oven owners use their ovens a couple of times a week, and I know barrel vault oven owners that never fire their ovens.

2. The Round Oven can reach high Pizza Heat. Pizza should cook at around 700F, even higher. The round oven can reach and hold that heat, cooking pizza for long periods of time. The heavier oven has real trouble reaching and holding those high temperatures. The problem with too much thermal mass is that the heat from your fire has to heat the entire mass. That means that heat is continually moving away from the inside of you oven, where you want it for cooking, toward the outer edge of the thermal mass. That continues to happen until the entire mass is heated, which can take a very, very long time.

3. The Round Oven is designed for fire-in-the-oven cooking and pizza. With a round oven you have room for your fire on one side, and food/pizza on the other side and in the back. It's all reachable. With a 32x36 rectangular oven, there isn't a good place for the fire. If you put it on one side, you have very little room for food on the other side, and you cannot access the back. If you put the fire in the back, the heat and flame does not reflect to the front of the oven. A 35" round gives you much more usable space than a 32x36. For all the effort you are going to be putting into installing a wood-fired oven, a 32x36 rectangular oven is a one-pizza oven -- which is a shame.

4. The Round Oven cooks more evenly. The round, spherical dome does a better job of bouncing heat evenly on the cooking floor. You can cook pizza everywhere (or roasts and veggies) in the oven, and it cooks evenly. That is how the high volume pizzerias cook all those pizzas. The rectangular oven has a barrel vault, which gives you hot and cool spots, depending where the fire it.

There are also little things, like clean up.

The downside is that a pizza oven can only bake around 20-30 loaves of bread from a single firing, not 75. But for a home oven, that works for me. I make more bread than we could ever eat, and I give lots away.

There are about a million pizza ovens in Italy, and they are all round. I also think it is interesting that there is a lot of wood-fired oven bread in Italy (Pane Cotta a Legna), which is baked in large commercial brick bread ovens -- which are rectangular barrel vault oven.  I think the idea is that there are two basic oven designs: pizza oven and bread ovens, and you need to think about how you want to use your oven.


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Re: Wood burning oven
« Reply #21 on: February 12, 2005, 05:26:20 PM »
Forno Bravo is commercial business oriented to sell ideas/products brought via web forums, theirs website, very understandable so what?

We too make super pizzas in non round oven and it fires into 850F in one hour and less, We make pizzas for 45 minutes then cook and bake for hours, the oven has perfect even temperature. I don’t know what they thei talk about it like desperate. We fire our oven several times a week. Our neighbors use the same oven for 20 years, it looks pretty we went for the same shape as is much beter and lasts long, we had igloo before it didn’t last long and we did a lot for it. Just one point for beginners igloo brick domes they promot will not last long and are hard to do, it is well know about igloos just look around for your selves. Out of fashion.

Clogging forums. ALA long starters postings with many nonobjective and non backed misleading suggestions. aka one has to be careful what is behind every story when money$ involved. Pompei or ferenze ovens, someone must be joking! In 2005 people want stuff to last to save on energy bills, and not things going to fell down to rubble because making fundamental mistakes!!! But who cares....... as always. But hey, I think they just want to make me feel, and I can see not only me, that we did wrong for our selves. That’s not nice at all. Thankx A

Offline pizzanapoletana

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Re: Wood burning oven
« Reply #22 on: March 08, 2005, 08:02:44 AM »
       My Italian colleague thinks igloo shape brickwork involves too much sand and fire clay between firebricks, and apparently this is dangerous in ovens because the dome starts to collapse with age. “…alike the old Pompeii house ovens you can see ruined on photographs…”

      Hey, you are talking about an oven 2000 years old and that has withstood a vulcano eruption and several earthquackes. If you can build something that strong, I will stop talking about pizza.

The Pompei ovens in the pictures are actually 2 different ones. One is till standing fine, the second had a minor domage on the top. You also need to think that the mortar used at the time didi not include any cement but was only made by sand, chalk and and white lime