Hi! I?ve been working on the Pompeii Brick Oven plan, I got to the brick oven cooking surface step, the hearth I built is 84'' x 77'' I have a few questions concerning the sizes of the oven.

I read in one of the messages that was describing the specifications of the Naples pizza oven that there are only 3 sizes certified for restaurant use which are: (43") , (47") , (51") and that the dome height has to be 1/3 the floor diameter. I drew the diameter of the (43") using chalk to see how it looks before I actually start and it turned out there was alot of unused space, so I was thinking of building the second size which is the (47"). my question is:

should the dome height (interior height) on that size (47") diameter be (47" / 3) = almost 16"?

because in the Pompeii Brick Oven plan, it only gives u the interior height of the 42" oven, which is 18?! that?s higher than the 47? oven so how could the height be 1/3 the diameter?!

I would like to know what should be the interior height, opening width, and opening height for a 47? interior diameter low vault napoleon style oven?

I read in one of the messages that was describing the specifications of the Naples pizza oven that there are only 3 sizes certified for restaurant use which are: (43") , (47") , (51") and that the dome height has to be 1/3 the floor diameter. I drew the diameter of the (43") using chalk to see how it looks before I actually start and it turned out there was alot of unused space, so I was thinking of building the second size which is the (47"). my question is:

should the dome height (interior height) on that size (47") diameter be (47" / 3) = almost 16"?

because in the Pompeii Brick Oven plan, it only gives u the interior height of the 42" oven, which is 18?! that?s higher than the 47? oven so how could the height be 1/3 the diameter?!

I would like to know what should be the interior height, opening width, and opening height for a 47? interior diameter low vault napoleon style oven?

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