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Connecticut 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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Connecticut oven

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  • Connecticut oven

    a few pizzas and, yes, some chocolate chip cookies...
    Great pizza, a cold beer,a great cigar and great friends...my idea of a great time

  • #2
    CT Rules!

    Nice job Bob. You might want to try it with the fire one the side. Makes it a little easier to watch what it's doing to the crust then when the fire's in the back.



    • #3
      Thanks Jim,

      I agree...I will try that next weekend. It is great to see the kids "devour" the pizzas as they come out of the oven.

      Great pizza, a cold beer,a great cigar and great friends...my idea of a great time


      • #4
        Hi Bob,

        Here's another vote for fire on the side. There's some good logic. First, it promotes a circular convection airflow. Second, the air is heated faster (on the side, not the back). And third, you can see the side of your pizza (or other food) to see when it is brown and ready to turn.

        Isn't the pizza incredible? Have fun.

        Pizza Ovens
        Outdoor Fireplaces


        • #5
          Thank you for your input as well. You and Jim, and the other members of this forum have provided a great deal of info. at all stages. And, yes, the pizza is great.(no more waiting in line in New Haven for me)! I find, as with many other things, the more I cook in the oven the results become better and better. I have yet to venture outside of pizza making...with 3 teenagers and a 7 year-old...pizza rules.

          Thanks again,

          Bob C
          Great pizza, a cold beer,a great cigar and great friends...my idea of a great time