School Project

[Smurf]

I have decided to undertake the task of Building a wood fire pizza oven as a major school project, i have been looking over the website and the forums and i have a few questions,

I'm thinking of designing one myself without plans, is that a bad choice?

What style of oven is appropriate to make if it going to be placed outside but undercover?

should it be placed undercover if where i live gets to 50 degrees?

Whats the ideal size for a school project?

Thanks

[nissanneill]

Re: School Project

Hi Smurf,
a friend of mine downloaded the Forno Bravo plans and had one built at the rather large high school here in Adelaide for and by the students. Apart from the home science teachers who know nothing about cooking pizzas in very hot ovens and not prepared to listen to those who do, it is a great success. Not sure what size was built but mine is 40" and I do 5 pizzas max at any given time, so has the capacity when up to temperature to cook for many people.
Unless you are versed in the building of successful ovens, go with the well proven, tried and tested ones available for free from this website.

Neill

[Smurf]

Re: School Project

Thanks Neill
As i am making it for home would you say make it big enough to cook 5 pizzas? or say 2/3? Also what is a good design and style to use?

Nick

[nissanneill]

Re: School Project

Hi Nick,
the size that you select should respond to the planned needs of the one. I built mine as a 40" diameter, so with a side and rear oven fire/coals, I can fit 10" pizzas in at once if pushed a little. We have done up to 64 pizzas in one sitting but usually do 20 - 35. I prefer to make smaller pizzas, as they can be eaten better hot then make a second and third if needed. If the oven is required to supply greater numbers, then a larger hearth diameter would be beneficial but will come at a building and wood heating cost. If you are planning large pizza parties, then it is unfair (and may I say bad taste) to make your guests wait for their feed. A smaller oven will do the job but in my experiences and opinion, if you have the room, a larger oven is preferred over a "compact" on as it can be used for general baking and cooking as well if insulated properly.
The Pompeii s is available through the store on this web site is tried and proven to be great and if you build it yourself, very economical and self satisfying.

Neill

[Brave]

Re: School Project

Thanks Neill
As i am making it for home would you say make it big enough to cook 5 pizzas? or say 2/3? Also what is a good design and style to use?

Nick

Hi Nick. Go with a minimum of 40" as Neill suggested. If you make it too small you significantly reduce the versatility of the oven. I think the design and style is generally a personal preference. The Neapolitan dome are traditional, however the Pompeii is far more common however some don't like the look. I'd suggest the barrel vault is probably the easiest to build however some suggest it might not be best for cooking pizza. I don't think it really matters what type you go with is regards to how easy it will be to cook with or maintain.

[thebigt]

Re: School Project

Nick I'll go against the grain a bit. I went through the same thing and ended up with a 32" oven and I had enough space to make pizza's quick enough for 15 adults and 6 kids another guy here built the same size and had a pizza party for 50.

It comes down to how many people you plan to cook for and what you plan to cook along with cost and heat up time. There's nothing wrong with a big oven it just takes longer than I have to time for to heat up and use. Was a personal choice for me and will be the same for you.

[Greenman]

Re: School Project

Nick, I made a 36" Pompeii oven from the plans available for free from FornoBravo. I finished it mid 2013 and have used for everything from pizza to dehydrating tomatoes (at the very last of the heating/cooling cycle) and everything in between like casseroles, roasts and cake and biscuits.

The 36" can churn out plenty of pizza if you can keep up with cooking 3 at a time. I too prefer to make smaller pizzas about 11", they are easier to manage. With regard to the oven size there is a finite number of pizza that can be juggled around in the oven at one time. If they are cooking in 2 minutes I would not like to be tending to more than 3 at a time and if you can push out 6 every 5 minutes or so it will not take long to feed the masses, particularly if they are sharing what is coming out.

That is my take on it. Were I to do it again, I would make a 36" Pompeii from the Forno Bravo plans and put a structure over it. Pretty much like I did but there are always a few refinements that come to mind after the first experience.