Introduction
It’s difficult to envision a pizzeria without a vault formed wood-terminated pizza oven. Albeit this is the conventional look of a pizza oven, it’s not alone. Pizza ovens contrast in shape and size. All in all, does a pizza oven have to be dome shaped?
A pizza oven can be square however the conventional shape is a domed wood-terminated pizza oven. A square wood-terminated broiler and the domed stove rely upon heat transaction for proficiency. A square pizza oven is restricted by its thermodynamics and shape, particularly for mass pizza baking.
Heat move is fundamental to how square and domed wood-terminated pizza oven’s work, and examining the viability of a square pizza oven with a specialist and an engineer had amazing outcomes.
Here is a conversation on thermodynamics and a square pizza oven’s usefulness and configuration as estimated against the conventional domed wood-terminated pizza oven.
Pizza oven construction or sourcing can raise a lot of issues. One of them talks about the pizza oven’s distinctive domed shape. Is there a purpose for this, or is it just custom?
Can pizza ovens have square shapes?
Pizza ovens can have an arched roof and be square or rectangular, but this is less typical. Due to better hot air flow and evenly reflected heat, a domed pizza oven produces heat more effectively. There are fewer cool spots and a hotter oven as a result.
This article provides an in-depth discussion of pizza oven operation and the advantages of the dome design. If you’re ready to make a purchase, consult my buying guide for pizza ovens, which contains all the information you need.
Visit the Ooni Karu 12’s website (link) to learn more about the portable pizza oven I use.
Why Are Most Pizza Ovens Dome-shaped?
In a pizza oven, how Heat Operates.
The oven cooks the pizza using three different types of heat that operate concurrently.
Heat from convection
Convection moves hot air around the oven. We open the front of the oven chamber to allow cool air in, which then heats up and circulates.
While a fan simulates convection in home ovens, a pizza oven naturally experiences convection. It makes the temperature more stable.
During the convection cooking process, constant air circulation eliminates any hot or cool air pockets, resulting in even cooking of food.
Heat Radiation
This heat reflects back to the food. The fire in the oven generates heat, which it transfers to the bricks, where it stores it before radiating it back.
Now, the energy that the bricks had accumulated earlier serves for cooking, which is why you can use a pizza oven without a fire
Higher cooking temperatures will be possible if your radiation is better.
Heat Conductivity
A hotter surface contacts a colder surface, transferring heat through conduction. This occurs when the uncooked dough is placed on a hot brick in a pizza oven’s baking chamber.
This is the key to crisp pizza bases and thoroughly cooked dough; you need that boost from the bottom up. Given that the floor is hot enough, this works in pizza ovens of all shapes.
Using a preheated pizza stone, one can replicate this technique in a home oven.
Advantages of a dome oven
A pizza oven has a spherical dome when it is circular. Because a rectangular oven cannot be dome-shaped, its roof has the shape of a barrel vault. When it is hot, the barrel vault performs worse.
Superior convection, conduction, and radiation
This produces better radiant heat than a barrel-shaped ceiling because the dome shape reflects heat back to the pizza from all sides. A dome oven produces convection flow more effectively.
Smoke is spinning around the dome while staying inside the entrance, which you can observe. This is caused by the dome-shaped structure, the entrance’s precise height, and the chimney’s precise location.
The oven floor is hotter due to better radiant heat. Conduction cooking will therefore be improved as a result.
Fewer Materials, Less Mass
It’s important to note that a domed oven requires fewer materials. This is due to its more durable construction, as every brick supports the dome’s center. There is less mass to heat up when there are fewer bricks and concrete.
Because high-insulation materials like vermiculite or a blanket made of ceramic fibers can provide insulation, this does not necessarily imply less insulation.
Greater Temperatures are attained
You can easily reach higher temperatures and maintain those temperatures because the oven is more effective with convection and radiation.
Additionally, the additional mass of a rectangular oven forces the heat to penetrate all of that material, which constantly draws heat energy away from the central oven.
The best wood-fired pizzas really benefit from high temperatures. If the temperature falls slightly, the pizza takes longer to cook—about two minutes as opposed to 60–90 seconds—and the results are noticeably different.
Around 900F/482C is the ideal temperature for making Neapolitan-style pizza. In fact, the AVPN regulations for Naples pizza strictly stipulate that it must meet the criteria of 905F/485C in order to be called a genuine Neapolitan pizza (the PDF regulations can be found here).
It gets hotter more quickly
With less mass and better heating capabilities, the oven can reach cooking temperatures more quickly.
Given that pizza ovens can occasionally take hours to heat up, this is a significant victory. You may use the oven less if it takes too long to heat up.
The location of the fire has improved
Ovens with barrel vaults frequently have longer than wider dimensions. Due to the inefficiency of the space for pizza cooking, this long, narrow shape seems a little pointless. The fire can’t go anywhere because there isn’t a good place for it to go.
If the fire is on the side and close to the front, there will be room for one pizza next to it and a cold spot in the back (which is difficult to access!). If the fire is in the back corner, the front has a cold spot, and the adjacent, red-hot back corner is difficult to access.
Pizza ovens in a circle are the same width and length. There is space for pizza near the back because it is not too far away and on the opposite side of the fire, where there is also a fire.
As the fire is more to the side, you can easily cook more pizzas around it.
Benefits of a barrel-shaped vault
For bread ovens, barrel vaults are more typical. Think of the shape of a bread loaf and a barrel vault tunnel to see how better the shape suits bread than pizza.
Historically, barrel vault ovens have been used more often for bread because they can accommodate more bread. It’s not necessary for most bakers these days because they probably won’t stuff their oven with bread.
Cleaning the barrel vault is simpler. It has a bigger opening, which makes using a brush to get inside easier. Tools like brushes and shovels are simpler to use to clear the ashes because of the rectangle’s shape.
The barrel vault might be your choice because some people think it looks nicer. Unfortunately, this implies that you will forgo performance in favor of appearance.
Keep in mind that you can still construct an enclosure in any shape you desire.
The enclosure may still be square
Keep in mind that you don’t have to make the enclosure rounded just because the cooking chamber is. People usually render and paint ovens to protect them from the elements.
A roof and brick casing, however, can be used to complete some really beautiful constructions. This further insulates it, and since there is an air gap between the outer layer and the oven, you can omit the use of fire bricks for it.
Additional Considerations That Are Important
Ratio of door height
To ensure that the oven can retain the most heat while still drawing in enough air to feed the fire, there is an ideal height to use for the entrance.
This is approximately 60–70% of the height of the oven’s roof. With some examples, this article goes into great detail about the underlying science.
Materials To Be Used
Insulation is a crucial component. Under the oven, ceramic fiber boards can be used for insulation, and the walls can be insulated with vermiculite or ceramic fiber blanket.
Even though firebricks cost more, they won’t crumble in higher temperatures.
See my article on the price of a pizza oven if you’re interested in learning more about the price.
How Big?
The number of pizzas you can fit in the oven depends on their size. For two large pizzas, you need an oven that is about 32 inches wide.
Going bigger than this oven is not necessary because you can serve a pizza about once every minute with it. Additionally, it can be challenging to cook more than two pizzas at once.
How many bricks are there?
You can see the results of a survey that measured how many bricks people used to construct their ovens here. There are typically 200–250 bricks required.
Building a Brick Oven with a Dome
Check out this amazing time-lapse video of a man building a pizza oven in just 20 days. Everything that needs to be done can be seen in great detail. Afterward, you can decide if you’re up for the job.
Are You Not Up For Building An Oven?
Alternatives like portable pizza ovens are excellent because they can be transported anywhere and reach the same temperature much faster. The Ooni Karu 12 is the portable pizza oven I use at home; here is a link to their website.
Does A Square Pizza Oven’s Proficiency Vary?
On the off chance that you’re considering putting resources into a square pizza oven yet want to find out whether it functions as well as a vault formed stove, here’s the wicked good on how pizza stoves work. You can then conclude whether a square pizza broiler is ideal for you.
Begin contemplating thermodynamics and, for this situation, how the state of a oven is vital to a oven’s productivity. A pizza oven’s plan and shape are as much about capability (its utilization) as its style (what it resembles).
Heat transaction is at the focal point of what happens when you get a fire going in a pizza stove. The intensity spreads from the fire to contiguous regions, and this interaction go on until the entire broiler is really hot. The distinction between a square and a domed stove isn’t erratic. The intensity dissemination and maintenance in these two stoves vary.
Conduction In A Square Pizza Oven
A wood-burning pizza oven, whether square or domical, gets its heat directly from the fire. The heat generated by the fire increases as it is stoked, as does the oven’s temperature. So how does this happen?
- Thermal conduction is the initial phase of heat transfer.
- Heat transfers from hot to nearby cooler areas when they are in close proximity, beginning the thermal conduction process.
- The oven heats up as the heat is dispersed throughout it, then it gets hotter and hotter until it is extremely hot.
Regardless of the shape of the oven, the conduction process enables the fire’s heat to spread across the entire floor base of the oven before moving up the sides. A square pizza oven starts to lose efficiency at this point. A curve or a domed shape is more effective because a domed oven’s thermal conduction virtually eliminates heat transfer.
The conduction process is not as smooth in a square pizza oven as it would be in a domed unit with less resistance because the dome is not round. In a workplace, this is crucial, but in a home setting, it might only reduce your oven’s efficiency by 10 to 20 percent, and if you only cook pizza in the oven once a month, you might not even notice.
As a result, the shape of a pizza oven affects heat transfer. Because of the high efficiency rate of thermal conduction in a domed pizza oven, the hearth mass will retain heat more effectively than in a square oven. A pizza oven with the best thermal conduction for heat transfer is the best pizza oven.
Radiation And Convection In a Square Pizza Oven
Thermal conduction causes the base of a properly fired pizza oven to heat up (as can be seen above). Compared to a square oven, a domed oven has a more efficient conduction system and more even heat distribution. The two additional phases of simultaneous heat transfer in the oven are:
- Convection of heat.
- Electromagnetic rays.
In a square oven as opposed to a domed one, different electromagnetic rays are associated with thermal radiation. In a square oven, some areas heat up more quickly than others. Using a thermal thermometer, it is possible to determine the locations of the hotspots.
A domed pizza oven operates differently than a square one does. In a properly constructed dome-shaped oven, the electromagnetic radiation waves produce a potent focal energy mirror. A pizza can be baked anywhere on the oven’s floor because there is equal radiation inside a domed pizza oven. Contrary to this, the square oven heats up less evenly.
However, a good pizza is still baked in a square pizza oven’s base using extremely hot refractory bricks. The baking process benefits from the thermal characteristics of convection and radiation. A pizza’s crispy base is provided by the extremely hot pizza oven floor, whether it is square for a domed oven or circular for one. The toppings are also provided by radiation and convection.
Is A Square Pizza Oven Plan Viable?
A wood-terminated domed pizza oven is a natural and utilitarian highlight. For some a pizza fan, seeing a domed pizza broiler’s shape is essential for the experience of being in a pizza joint. All in all, it’s possible that in the event that a pizza joint has a conventional domed broiler, they understand what they’re doing, and the pizza will be delizioso!
The state of a pizza stove is a plan component and, what it’s utilized for issues. Whether inside a house, on a porch close to a grill, or on the other hand on the off chance that it’s for another pizza café, this will direct the shape.
A square-formed pizza oven is certainly not a decent decision on the off chance that you’re thinking about a high turnover with heaps of pizzas to cook. The best shape is the exemplary arch molded wood-terminated broiler. On the off chance that it’s at your home, for family parties and companions, go for the square-molded pizza stove.
Nate From the Internet, shows a very cheap way to get a great performance out of a square pizza oven, this is a must see video:
A square pizza stove is present day however not quite as practical as a domed one. However, don’t be put off as making a square pizza oven is simple. In a bustling café, however, a square-formed pizza broiler will upset the development of a pizza pastry specialist using a strip. It’s anything but a simple shape to move around for huge orders. What makes it interesting are the square corners.
Numerous pizza dough punchers concur they’d prefer utilize a domed pizza broiler than a starting point. The explanation is that the feel of a domed stove matter as much as a domed broiler’s thermodynamics. In particular, a domed stove is far more straightforward to work in and the best shape for mass pizza baking.
Conclusion
The decision is out: a domed wood-terminated pizza stove is much better at heat productivity. However a square oven has adequate intensity, the intensity stream in this shape stove isn’t equitably conveyed. The square state of the oven doesn’t mirror the electromagnetic waves similarly as it occurs in a domed stove.
The state of a pizza stove is something beyond an individual decision. Whether a square broiler will do involves understanding what use you need from it. You’ll need to perceive how other broiler shapes work as well. Just in correlation does the response come. One thing is without a doubt; thermodynamics do matter. So when you settle on the state of a pizza stove, do this shrewdly.
FAQs
Is it a must for a pizza oven to be round?
No, it is not essential for a pizza oven to be round. Although traditional pizza ovens often have a dome or semi-spherical shape, other shapes such as square or rectangular can also be used.
The round shape is common because it allows for even heat distribution, but the efficiency of the oven depends more on its design and construction than its specific shape.
What shape should a pizza oven be?
The ideal shape of a pizza oven depends on your needs and preferences. If you are looking for even heat distribution and a traditional experience, a dome or semi-spherical shape is a solid choice.
However, square or rectangular ovens can be more space-efficient and practical for commercial kitchens where multiple pizzas need to be cooked simultaneously.
Can a pizza oven have a flat roof?
Yes, a pizza oven can have a flat roof, although this is less common. In commercial and professional kitchens, people often use pizza ovens with flat roofs when they need efficient heat distribution and more cooking space.
The key is to design the oven so that it maintains a consistent temperature and distributes heat evenly across the cooking surface
Does shape of pizza oven matter?
Yes, the shape of a pizza oven matters, but it is not the sole determining factor for its efficiency. Other factors, such as the quality of materials, insulation, heat retention, and heat distribution, are equally important.
The shape does influence heat distribution, but a well-designed and constructed oven can compensate for a less conventional shape.
What is the most efficient pizza oven shape?
The efficiency of a pizza oven depends on several factors, not just its shape. Dome or semi-spherical pizza ovens are known for their efficiency in heat retention and even heat distribution. However, rectangular or square ovens may be more efficient in terms of space and the ability to cook multiple pizzas at once.
The choice of the most efficient shape will depend on your specific needs and the type of pizza you want to make. It’s important to research and consider other aspects of the oven’s design and construction to make an informed decision.
