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1st time useing our brick oven - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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1st time useing our brick oven

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  • 1st time useing our brick oven

    should we just bake on the brick or use a stone?

  • #2
    Re: 1st time useing our brick oven

    Pizza and Bread - Right on the brick.




    • #3
      Re: 1st time useing our brick oven

      Pizza stones are for your oven inside. No use for them in the brick oven, where the entire floor is one huge pizza stone.
      My geodesic oven project: part 1, part 2


      • #4
        Re: 1st time useing our brick oven

        Yes, people kill for that tool that you have, nothing better than your WFO! One caution though....that floor can get really bloody hot!!! Make sure it cools slightly before cooking pizzas, or you will find (like I did) that your first pizza turns into a fireball!!

        Have fun and good luck!



        • #5
          Re: 1st time useing our brick oven

          LOL Scottz. I had the exact same fireball. The fun part was I had friends over for the first pizza. Slid the pizza off the peel and in about three seconds the crust on the bottom was charred , tried to move the pizza but it was stuck, mangled the pizza trying to get it unstuck, then it burst into flames.

          The moral to this story is practice with your new oven before you have guests over for pizza.


          • #6
            Re: 1st time useing our brick oven

            I too have occasional issues with a floor too hot (1st pizza) then get a bit too much char in that 90 seconds and yet my top is a bit under-done.

            So, I almost always damp mop my oven floor right before 1st pizza: It does require another tool: I use a mop replacement head (the kind that looks like a raggedy-Ann Doll) cut in half and wired to a short pole. I dip it in the 2 gallon water bucket at my side, ring it out and after I pushed my fire-coals back and to the sides, I mop my floor lightly.

            This does 2 things: It "tempers" the temperature a bit and evens out the temperature for the 2 minutes it takes to do all this. AND it does push and clean the ashes away (I may have to ring it out twice if it's really ashy) and my pizza bottoms come out especially clean.

            Not that I mind ash on my pizzas but during any given party, there's always some clean-freak... I mean "health conscious" person furring their brow at the pizza right on the oven floor so wiping it down pleases them. But ya...your entire oven floor is a high quality pizza stone so take advantage of it.

            I've also learned to bake my 1st 2 pizzas a bit closer to the entry until I figure out if I have hot spot in the middle, but by then, the floor temps have evened out.
            "Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

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            • #7
              Re: 1st time useing our brick oven

              Just brush the ashes back or to the side. Use a brass or copper brush, a steel brush will tend to damage the brick surface.

              I also do a quick swab with a wet old tea towel wrapped around the brush.