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Finished Oven - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Finished Oven

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  • Finished Oven

    Hi James--We finished the oven about one month ago. We had our crush party on Oct. 1st. and the pizza turned out fantastic--I made six eighteen inch pies, our friends were really impressed with the oven. Please let me know when you are going to have the cooking classes in Healdsberg--We have a group of people that would like to attend----Mel

  • #2
    your cool oven

    Great job Vitoduke! It looks real nice. I can't wait to have my own...
    Did you do the work or contract it out? Was it a Fornobravo oven or a brickie?
    Chad
    Renaissance Man
    Wholly Man

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    • #3
      I agree. Very nice Mel. I can see that the larger ovens can benefit from the extra support leg in the stand, and the wood store looks good. Eccellente!

      The cooking school is going to be great. Peter was at our house this weekend, and made an incredible sea bass in our indoor oven. It's a take-off on a recipe he developed for a sea food restaurant in S. Carolina that worked very well in a brick oven. It was like eating in a 5 star restaurant in your own house. I have so much respect for talented chefs (and good winemakers).

      Mel, how is your wine coming along?

      I will post more information when the classes get closer, and I will post the Sea Bass recipe on the site.

      Ciao Vito.

      James
      Pizza Ovens
      Outdoor Fireplaces

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      • #4
        Hi Chad-- The oven is a Forno Bravo Premio 100. The only thing I had help on was the final stucco coat, which ended up pretty easy to do. I'm really happy with the oven, And want to start cooking things other than pizza. --Mel

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        • #5
          Originally posted by vitoduke
          Hi Chad-- The oven is a Forno Bravo Premio 100. The only thing I had help on was the final stucco coat, which ended up pretty easy to do. I'm really happy with the oven, And want to start cooking things other than pizza. --Mel

          Beautiful oven, Mel! Congratulations! My wife and are going to have to consider those cooking classes ourselves.. we consider our cooking pretty good.. but learning to manage a big 42" oven will take some work.

          Tarik
          --
          Tarik

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