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New Restaurant - 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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  • New Restaurant

    Hello

    I am in the planning phases of opening a brick oven pizza place. I want to build my own oven, and was wondering if anyone had any suggestions or advice for a first timer?

    I am going to follow the plans available on this website, and modify them so I can build a larger oven. If anyone knows of any plans available for commercial wood-fired ovens, I would greatly appreciate links or downloads. Thanks.

  • #2
    Welcome

    Your plan to follow the plans is a good one. There are several larger ovens out there. Finding them may be difficult though. this one and this one are two notable examples of larger oven builds.

    Keep to the plans and you will be fine, just make it a little larger. There is a consensus here that space for more than three pizzas is overkill since three is about all most of can handle at one time. In a commercial situation, it won't be much more than that....Remember, this oven design will cook a pizza in two minutes, more or less, and it needs to be turned while you are cooking it.

    Good luck!
    Lee B.
    DFW area, Texas, USA

    If you are thinking about building a brick oven, my advice is Here.
    Our One Meter Pompeii Oven album is here.
    An album showing our Thermal Breaks is Here.

    I try to learn from my mistakes, and from yours when you give me a heads up.

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    • #3
      Re: New Restaurant

      Copy this build of an oven in India, you cant go wrong.

      http://www.fornobravo.com/forum/f37/...dia-17268.html
      The English language was invented by people who couldnt spell.

      My Build.

      Books.

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