36' low dome neapolitan style

Sounds like a great business plan!

A low dome is slightly more difficult, because you can't just use a rigid swinging arm (the "IT") to place the bricks. Instead you need an IT that is adjustable both in length and in angle. So that you can re-calibrate it based on a life-size drawing of your dome cross section.

About the vent in the top: If you want to avoid trouble, just make sure that there's a roof over your oven and that all your dome layers can 'breathe'. Then you don't need it. However... if you're like some of us, and you want that beautiful dome shape under an open sky, then you need to prevent water (rain) from getting in, but allow water (steam) to get out. That's what the vent is for.

Good evening from Tbilisi

I am planning to open a small pizza take away and finally bring some really good original neapolitan style pizza to Tbilisi/Georgia.
Meanwhile I have read through the E-book and know pretty much what I want to build. It should become a beautiful, 36 inch low dome with stucco.
I would not open this topic if there were no questions to remain ;-)

After searching a while I did not find a "well documented" thread about a low dome (neapolitan style).
Is there a well documented thread I missed?
The tuscan style is widespread and well documented. It is said that the low dome is more difficult. I would be curious why.
In my case it makes more sense (since its only about pizza (no turkey & co), its lighter (I will need to move it out of the place we will rent one day) and I like the design somehow more.

It is clear, that it will not only be a wfo, but also gas heated. It offers me a more constant heat, shorter heat up-process, and less work and therefore a lot of convenience. Since I'm not up to experiments I will most likely go with an avanzini drago m1 heater. Are there good/but cheaper alternatives? Or in other words: What are your experiences with the gas heaters on the market? That seems to receive only little attention in the forum.

Another question I wanted to raise is: Many of you use a vent in the top dead centre for/against humidity issue? Somehow I did not understand if I should install one as well, or what kind of trick this thing does.

The whole build will be quite a journey, since the building materials are not so easy to find. But today I found at least chamote mortar, as well as russian fire bricks which look what you guys usually use. The ceramic fibre board I will most probably order online, the vermiculite I will give another try on the local markets. The tile saw as well as the rest will probably also be found. With the double walled chimmney I have to see. The plan is to access a 100year old chimney through a hollow wall which was used to be heated with a fire in the past. Since I have no building codes I am pretty free. It only must make sense and be safe.

Thank you for your thoughts and tipps!
Marvin

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