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first pizzas cooked! - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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first pizzas cooked!

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  • first pizzas cooked!

    The 36 inch Pompeii oven kit arrived by truck in early April. Today, July 17, 2012, was the fourth day of curing fires (450 degree target) and we went ahead and cooked our first pizzas in the wonderful oven. One thing I am wondering about is how long it takes to really get all the moisture out of the FB insulating board under the oven floor? We live in western Oregon, so there was plenty of rain during construction to go along with water in the mortar. I can still see signs that moisture is being driven out underneath the 18 inch square firebricks I used for the oven floor, coming through a thin layer of stucco that I spread onto the outside edge of the firebricks in the front opening. Does anyone know if this will finally stop within another few days of curing fires or will it take weeks? I will be posting pictures of the whole project soon.
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