13/08/2023
I've finally found time to build my Pompeii pizza oven. Always up for a challenge, I thought I'd build it from scratch rather than buying a kit. I designed and built the chimney manifold to increase airflow upwards. The gallery was angled and insulated from the dome to provide better access and reduce the heat sink affect of most galleries. The door is insulated and has a thermometer, which is used when cooking without a fire and the door closed. After heating the dome to 450 degrees C we are ready for cooking pizzas. The oven holds heat for about 60 hours after the fire has been removed meaning we can slow cook roasts 2 days later.