web analytics
steel cooking surface - 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!

Forno Bravo
See more
See less

steel cooking surface

  • Filter
  • Time
  • Show
Clear All
new posts

  • steel cooking surface

    Has anyone put down a steel surface over the refractory brick floor.
    I am thinking of a 1/4 in. steel surface that can be removeable from my 36 in . pompeii. If so how well does it work , hold the heat , transfer the heat .
    I'm thinking this smooth clean surface will make the health inspector a little more comfotable.

  • #2
    Re: steel cooking surface

    One of the objectives of WFO operation is to balance the heat transfer from the dome and the floor. A finely-tuned commercial operation seeks to have the floor recharge enough to cook multiple pies top and bottom quickly. A metal floor heats up quickly, but (like a frying pan) will transfer heat faster than the dome can radiate its top heat. I think you'd burn the bottom of your pies the same as cooking them on a gas-fired griddle.


    • #3
      Re: steel cooking surface

      That makes sense, I,m going to get a piece 17x20 in. and see what happens .
      Will get back with the results.


      • #4
        Re: steel cooking surface

        People trying to cook brick oven style pizzas in standard ovens dabble with steel plate due to it's higher conductivity. At 500F it will produce pizza nearly as fast as a high temp brick oven. At brick oven temperatures the bottom of your pie will be charcoal before the top is anywhere near cooked.

        I've never been in your shoes, but if I was I would instead find UL and NSF listings for ovens build with brick floors. That should show a reasonable person seams are not an issue in this situation. Then maybe cater to their sensibility. Seam or no seam what is gonna possibly live at 750F+ that most run their hearths at? You could probably dip the pie in bacteria and have it be safe to eat after cooking, lol. Nobody try that at home!