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Pompeii Oven Instructions

Introduction

An Introduction – Before You Build

The Pompeii Oven is a set of free plans that describes

how to build a traditional Italian brick pizza oven. The oven

is constructed using firebricks (see Appendix 2) and other

materials (see Appendix 1) easily found at large building

supply stores (Home Depot, Lowes, B&Q, etc.) or your

local masonry supply company. It's a great oven, and a

great project. Much like Open Source Software, these

plans are freely accessible for your use, though Forno

Bravo reserves all rights and the plans cannot be copied,

or re-distributed without our approval. If you are curious

why the plans are free (really), read our Why Free page

(see Appendix 3). Otherwise, join our User Group

(http://www.fornobravo.com/forum) and have fun!

Wood-fired brick ovens and pizza have been with us since

the dawn of civilization. Both have been discovered in the

excavations of virtually every ancient civilization, with the

brick oven reaching its modern form in ancient Rome. The

brick ovens uncovered in ancient Pompeii and Naples are

in wonderful shape, and could start baking today with only

minor renovations -- the Pompeii Oven is named in their

honor. When you have a minute, take a look at our ancient

Pompeii Oven Photographs

(http://www.fornobravo.com/pompeii_oven/pompeii_photo

s/ventarch.html).

In modern Italy, the basic Pompeii Oven design is used to

build the brick ovens you see in pizzerias and private

homes and gardens. The wood-fired oven is great for

cooking virtually anything that can be cooked in an

ordinary oven, including pizza, roasts, Focaccia,

vegetables and bread. The oven can bake at high and low

heat, and it excels at grilling. It heats up quickly and is

efficient at holding the high heats required for cooking the

perfect three-minute pizza. The Pompeii Oven is also very

efficient with wood fuel and at holding heat. If you are

interesting in reading more about the theory behind the

Pompeii Oven design, read our Why Round description

(see Appendix 4).

There are literally millions of round wood-fired ovens in

Italy, putting you in very good company should you decide

to build a Pompeii Oven at your home. The brick oven is

as common in Italy as the BBQ is in the U.S., and our goal

is to bring these great ovens into the American and British

mainstream. Today, scores of Pompeii Ovens have been

built in America, Britain, Mexico, Belgium, Australia, New

Zealand, South Africa, Sweden, the Virgin Islands, and

Thailand -- and more Pompeii Ovens are being built every

day.

Note that it is not necessary to have professional masonry

skills or assistance to construct the oven, as evidenced by

the numerous successful Pompeii Ovens already

constructed by individuals with no special construction

skills other than a strong desire to reap the benefits of

their labor. The answers to specific construction questions,

inspirational photos of ovens in progress and completed,

as well as other valuable information can be found at the

FornoBravo internet site:

http://www.fornobravo.com/forum/.

We know that there are other plans for building a brick

oven, but we are confident that the Pompeii Oven is the

right design for virtually every homeowner. Heck, 60

million Italians couldn't be wrong about their round brick

ovens. Contact us if you have any questions on brick oven

design and performance. Take a look at Forno Bravo

Photos

(http://www.fornobravo.com/pizza_oven_photos/introducti

on.html) for inspiration, and to see more photographs of

Pompeii Ovens -- both in process and complete.

Oven Size

The plans describe 36" and 42" (internal diameter) brick

oven sizes. You can either follow these directions closely,