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36" Pompeii Dome Chicago - Forno Bravo Forum: The Wood-Fired Oven Community

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  • Chach
    started a topic 36" Pompeii Dome Chicago

    36" Pompeii Dome Chicago

    I am very excited to have started my project which consists of a masonry fireplace, built in grill top, refrigerator, and a pompeii dome. this has been long in the making. I have read many good posts on this forum and I can only hope to achieve the results as all of you have had with your builds.

  • Chach
    replied
    Originally posted by RandyJ View Post
    All i did was screw up the cement board. Then just mixed up thinset and stuck on the stone veneer.
    no issues with water seeping through? Thats what I was going to do...mix up some mortar and stick it nut was worried about the water getting behind but im elevated off the slab with foamglas so I should be good if it did get back there...Im also goimg to jave venting in the eaves as well.
    Last edited by Chach; Today, 10:33 AM.

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  • RandyJ
    replied
    All i did was screw up the cement board. Then just mixed up thinset and stuck on the stone veneer.

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  • Chach
    replied
    Those of you you built an enclosure around your oven, did you waterproof the walls or did you just put the cement board on the studs. I was reading that for this application you sandwich 15lb felt paper between cement board. I would like to know what everyone did with theirs and what they would change if they did it again.

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  • Chach
    replied
    Originally posted by RandyJ View Post
    I am surprised you didn't think of lights. I spent an inordinate amount of time trying to figure out how to get can lights and not need a permit. I ended up Frankensteining some up with landscaping lights and can lights. They worked well. I might go 120 this time though.
    Oddly enough I had it in my mind but I was focused on the outdoor kitchen power adding switches for future LED tap lighting and accent lighting for the fireplace. No worries for me now "I've got the power" LOL. Frankensteining lol we can make anything work can't we.
    Last edited by Chach; 07-03-2019, 02:18 AM.

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  • RandyJ
    replied
    I am surprised you didn't think of lights. I spent an inordinate amount of time trying to figure out how to get can lights and not need a permit. I ended up Frankensteining some up with landscaping lights and can lights. They worked well. I might go 120 this time though.

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  • Chach
    replied
    Just had an after thought...why didn't I bring power to my pizza base? I just drilled through the structural slab and throgh the sidewall to where I left a junction box behind my outdoor refrigerator. I will installe some can lights in the roof or wall lights on front of the structure. I for sure will be adding a directional light on the side of the enclosure for my grill which I think is a must. This created a little bit if work if I had done it during construction It would have been a cake walk. Needless to say its done.

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  • Chach
    replied
    Originally posted by rwiegand View Post
    Looks fabulous! Congratulations! I remember how astonishing it was to have the first pizza be so much better than anything I'd made previously.

    Practice will help with the prep thing, I haven't figured out how to deal with getting 3-4 pizzas done at about the same time for a sit-down meal. I really don't like letting them sit. A bigger party where you're not trying to get to the table yourself is in many ways easier. I'll prep 2-3 at a time, if you let them sit on the peel too long they start to stick--or you have too much loose flour on the bottom that burns.

    60-65% hydration is good for inside ovens, try going to 70+% for your new oven, I expect you'll be pleased with the results.

    I mail order the Caputo Blue flour in the ~20 kg bags, store in it gallon ziplocks in the freezer. I've started experimenting with the Caputo Nuvola, it is quite different (I've been posting in a different thread about that, trying a 50-50 blend today). I like the Strianese DOP San Marano tomatoes, best deal I've found is at World Market, again by mail. ($4/can)
    I'm going to see if my store has those tomatoes, they have like 10 different brands from Italy so I'll look out for those...70% hydration i thought 65% was tacky lol but im gonna try it.

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  • rwiegand
    replied
    Looks fabulous! Congratulations! I remember how astonishing it was to have the first pizza be so much better than anything I'd made previously.

    Practice will help with the prep thing, I haven't figured out how to deal with getting 3-4 pizzas done at about the same time for a sit-down meal. I really don't like letting them sit. A bigger party where you're not trying to get to the table yourself is in many ways easier. I'll prep 2-3 at a time, if you let them sit on the peel too long they start to stick--or you have too much loose flour on the bottom that burns.

    60-65% hydration is good for inside ovens, try going to 70+% for your new oven, I expect you'll be pleased with the results.

    I mail order the Caputo Blue flour in the ~20 kg bags, store in it gallon ziplocks in the freezer. I've started experimenting with the Caputo Nuvola, it is quite different (I've been posting in a different thread about that, trying a 50-50 blend today). I like the Strianese DOP San Marano tomatoes, best deal I've found is at World Market, again by mail. ($4/can)

    Leave a comment:


  • Chach
    replied
    Wow is all I can say! Made my first pizza tonight and for a first time it was amazing. I had a few friends over and they had no clue I was going to make them tonight and they were amazed how delicious they were. This was just a test but it was very successful and I was amazed that they came out that good for my first time...shapes were funny looking at times but I can work on that. I have a few Italian import stores by me and I went to one and picked up Granoro 00 flour. I dont have anything to compare it to but it was delicious. I ised 6-1 crusjed tomatoes little salt amd oregano for a basic pizza sauce and it was better than I expected. I need to goto the other few stores and see what flour they carry so I can at least see the differences. I used 65% hydration and I made a 60% hydration. I didn't cook the 60% yet so I don't know the difference im texture and taste. I need to figure out how to prep the dough for a larger group. I mean can i get the dough shaped and put wax paper beteeen so i can just grab and load? I have to figure that out so I can move faster. I also need a longer round peel, the one I have is just a little to short but worked good. I suppose I can fabricate a longer stick. Thanks to everyone's help so far during my project!

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  • Chach
    replied
    Originally posted by UtahBeehiver View Post
    Always neat to see the dome clear. Next time pay attention to the smell, there is a unique smell just as the carbon begins to burn off. This will give you another clue on when the oven is ready.
    almost like a plastic smell but sweet.

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  • UtahBeehiver
    replied
    Always neat to see the dome clear. Next time pay attention to the smell, there is a unique smell just as the carbon begins to burn off. This will give you another clue on when the oven is ready.

    Leave a comment:


  • Chach
    replied
    Did several smaller fires working my way up to 700 degrees and today i took it to the max. i had the dome at 1027 degrees and saw the dome partially clear then work its way down until it was fully clear. This SOB is hot wow. outside dome is basically outside temp with the 3" of ceramic blanket. I had a thawed out personal frozen pizza and threw it in there lol. it crisped up nicely was done in a few minutes and was totally transformed from doing it in the microwave or conventional oven. Was good so I can imagine what the real deal is going to be like. Now to get heat proof gloves a few peels and a brush/log pusher.

    I was going to do 4" block on my enclosure but that would add another 3000 pounds to the structure so I decided to get 18g structural steel studs. I'm going with cement board and according to cultured stone you don't need a scratch coat with that i did the same thing i side my home for a fireplace and even a brick layer told me you don't need a scratch coat its cement. I have seen others use a scratch coat on top of the cement board and I never understood why. I do however want a water proof membrane on the walls and they recommend 1 layer of 15# asphalt sandwiched between cement board. I may do that. put up 1/2" sheet of durock then the membrane then a 1/2" of durock on top.
    Last edited by Chach; 06-23-2019, 08:35 PM.

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  • Chach
    replied
    Originally posted by david s View Post
    Maybe try ferrocement
    57
    Wow that is amazing...Im not letting you talk me into it.
    .lol it really is a work of art.

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  • david s
    replied
    Maybe try ferrocement
    57

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