Neapolitan oven - lower dome height

[olddude]

Re: Neapolitan oven - lower dome height

seems to me it goes like this the lower dome cooks a (better) pizza
because the top is closer to the pizza but the higher ovens reatin more heat from the wood using less wood also get hotter faster

So i have sloved the problem well not me but someone did here it goes make a high dome oven
cook pizza then lift pizza up for say a count of 5- 10 to char top note this is not allways needed but there if needed know you have a round oven with a high dome to hold the heat in from the fire longer. starts faster uses less wood.

[david s]

Re: Neapolitan oven - lower dome height

The lower dome reduces the chamber volume and hence the size of the fire which would result in a slower heat up. In practice I don't think it makes much difference, they all cook well.

[shuboyje]

Re: Neapolitan oven - lower dome height

To me the big difference is a lower dome oven can be run hotter. The low dome will cook the top fast enough that you can keep your hearth temp up without burning. My oven has a 13" dome. I can run at a 1000F hearth temp and kick out 40 second pies all day long. If I bring the temp down below 900 the top can actually cook too fast. That heat and speed isn't critical for great pizza but for the style I like to make it works very well and gives awesome oven spring

[Neil2]

Re: Neapolitan oven - lower dome height

A hemisphere has a single focus point = the centre.

An ellipse has two, or in 3 dimensions a ring.

[Tscarborough]

Re: Neapolitan oven - lower dome height

And a barrel vault, with coals and flame on one side, has a line the length of the oven.