Pompeii heat up?

[GianniFocaccia]

Re: Pompeii heat up?

if it can't be ready for pizza in under an hour then I don't think we'll get sufficient usage.

Does something catastrophic happen at one hour?

Most builders embrace the fact that cooking in a WFO forces you to slow down and savor the slow-cooked goodness that comes from cooking in a coasting pizza oven. This is something you just can't get from fast food, and like Ken says, is SO worth it.

[Ken524]

Re: Pompeii heat up?

My 42" Pompeii (4.5" thick) takes right at 2 hours to be ready for pizza when I'm in a hurry. The Casa has to take less time then that.

I agree with Dmun. You won't be able to get any oven ready for pizza in under an hour. Once you figure in the time to start the fire, bring it up to temp, then move the hot coals aside and give the oven a few minutes to stabilize you'll be over an hour with even a small oven.

Don't worry... The effort is SO worth it.

[dmun]

Re: Pompeii heat up?

The casa is a thinner oven, and will heat up faster than the 4 1/2 inch thick pompeii. As far as claims of sub-hour heat-up on any oven, I think that would take very dry, very finely split wood. Ordinary firewood logs just don't burn down to coals that fast, even with good draft.

[milhousebk]

Hello all. I have seen many threads discussing similar topics, but never found a solid answer.

We are currently deciding between the 36 inch Casa and the DIY Pompeii. Our main concern re: the Pompeii is the heat-up time - if it can't be ready for pizza in under an hour then I don't think we'll get sufficient usage.

So... If I build the 36" oven according to the plans, using the proper firebrick, what kind of heat-up times can I expect? How does the time compare to the modular/pre-built ovens (the Casa line)? What factors affect the heat-up time? Type of brick? Construction method? Insulation? Or is this just a difference intrinsic to brick-oven vs refractory?

I'd appreciate any guidance you all can offer.

Thanks,
brian