Pizza dome

Introduction

Tuscan dome.

• higher dome
• more space above the door opening: holds heat longer
• easier to work with pans etc.
• easier to build

Neapolitan dome.

• more aggressice curve, lower dome.
• more to pizza: gets hotter
• smaller door opening.

Theory

Fornobravo Neapolitan

Interior Diameter	Interior height	Outerior height	Opening Width	Opening Height	Insulation
105 cm	40 cm	66 cm	50 cm	28 cm	10 cm (min)

Base

100 mm insulation. 100 mm iron-concrete. $A=1.7$m². Volume $V=1.7\times 0.1=0.17m^{3}=170\ell$. $S={\sqrt {A+a^{2}}}={\sqrt {1.7+0.57^{2}}}m=1.42$ m.

• 

  Image from the top

• 

  The Octagon base

Firebricks

Fire brick

• absorbing the heat
• radiating the heat back into the oven.

Usually, a standard (64 x 114 x 230 mm³) brick cut in half will give the shape of the dome.

https://www.k-rauta.fi/kategoria/rakennusmateriaalit/talon-julkisivu/tiilet

• Tulitiili ulkolainen 230x114x65mm
• Tulitiili Terca 230x114x65mm
• Tulitiili Wienerberger 257x123x57mm 324kpl/lava
• Tulitiili ulkolainen 257x123x57mm
• Taloustulitiili 257x123x57 kotimainen

Insulation

Perlite or Vermiculite.

• The bottom: A mixture of perlite/ vermiculite and cement 5:1, small amount of water. Use reinforcing steel.
• The dome: A mixture of perlite/ vermiculite and cement 13:1, small amount of water. About 3 cm on top of the fire blanket (do not compress the blanket). Make multiple layers, minimum of 10 cm.

Aluminium foil:

• reflects the radiation.
• prevents the oven structure from drawing water from the cement mix.

A woven ceramic insulating blanket, such as Fire blanket (or welding planket).

• Use chicken wire to hold it into place.
• Minimum 3 cm layer of insulation.
• Note that the insulation properties are because of the air inside the blanket.

Empty glass bottles. The bottles are covered with sand. The firebricks can be laid directly upon the sand/glass bottle insulation.

See more information at https://pinkbird.org/w/Pizza_oven_insulation

The Dome

The thicker the wall is, the more greater the thermal mass is. Note the insulation; insulation should be at least 10 cm.

The first course is usually half bricks cut in half and set upright. Low dome or high dome!

References

https://www.fornobravo.com/pompeii-oven/starting-the-oven-dome/ http://pinkbird.org/images/b/b9/Pompeii_oven_plans.pdf

http://ocean.pinkbird.org/w/How_to_construct_a_pizza_oven_dome_out_of_brick

https://www.contractortalk.com/threads/low-dome-neapolitan-pizza-oven.120794/

https://www.instructables.com/Wood-Fired-Pompeii-Oven/

http://rbwolves.blogspot.com/2011/04/neopolitan-oven-step-by-step.html

https://www.rakentaja.fi/keskustelut/202421/luonnonkivesta_muuraaminen https://keskustelu.suomi24.fi/t/2945473/kesakeittio-luonnonkivikuorella https://www.masinistit.com/keskustelupalsta/viewtopic.php?t=6643 http://megamarketlux.ru/muurattu-grilli-luonnonkivista/