web analytics
"HI" From Ventura California - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 2 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
2 of 2 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

"HI" From Ventura California

  • Filter
  • Time
  • Show
Clear All
new posts

  • "HI" From Ventura California

    I have just purchased a Primavera 60. It's been cured and used three times now. I'm starting to get a feel for it, but have a long way to go in the oven management department.

    For dough, I'm using an Italian culture from Sourdough international. I mix and let it rise in the fridge for 1-3 days. Still perfecting this as well.

    I have made crushed tomato sauce and a home made "cooked" type sauce and still experiment with this.

    One of my favorite pizzas is pickled Jalapeno chips and pepperoni with a mix of fresh and dry mozz.
    Attached Files

  • #2
    Re: &quot;HI&quot; From Ventura California


    Once a year, Fornobravo puts on a show out there in California. Keep an eye out and try to attend. A lot to learn and most of it is on display and demonstration during that few days.
    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.


    • #3
      Re: &quot;HI&quot; From Ventura California

      Thanks Lee, I will look into the show!