Re: thermal mass ratio hearth:dome
Had to correct myself here as I mis-read things. Dome is 4.5" and hearth is 2.5. I have taken readings and the dome seems hotter but it is also not touching the pizza. All I know it the ratio works as the top of the pizza and the bottom come out evenly cooked for me.
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thermal mass ratio hearth:dome
Not really sure where to post this, but this forum topic has been one of the most interesting/helpful to me so far. If I'm reading the Pompeii V2.0 pdf correctly it looks like there is about 2.5 inches of thermal mass in the hearth and 4.5 in the dome. I am in process of constructing a 36" WFO and am wondering if anyone here has contrasted and compared different thermal mass ratios. My intuition says that with this ratio the hearth will hit higher temperatures than the dome initially but give it up rather quickly as well. Most oven designs I have studied have a more balanced ratio ranging in thickness depending on use. Has anyone added material to the hearth to balance the ratio? Obviously thinning the dome is not really an option with a firebrick Pompeii, but ~3 inches of thermal mass all around seem about perfect for a pizza specific oven. Anyone using an oven with more hearth than dome? Thanks in advance.
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