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New build in Pa. - 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!

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New build in Pa.

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  • New build in Pa.

    My wife and I have been considering a build for a couple of years now. Last summer I built a temporary oven out of old clay bricks. We came across a site online that showed you how to build it. After I got all the materials together it took me a couple of hours to put it together and we were eating pizza that night! We had a lot of fun with that last summer. That confirmed our desire to build a real oven.I'm planning to build a 42" Pompeii oven, corner build with a 6' long countertop for prep work.
    I have the footprint for the slab dug out and am considering installing 8" sonotubes in the corners and one at end of the counter at a depth of 42". I'm not sure if I really need them. With 6" of 3/4 crushed stone and then 6" of concrete on top of that the 8" footers may be a little overkill. Any suggestions or opinions?

  • #2
    Re: New build in Pa.

    Steve, Yes the 8" sonotubes are over kill. But do use a rebar grid in your slab. 1/2" @
    12" O.C. would be great. Don't forget to drive your form stakes flush with your form lumber. Get them out of your way for screading concrete.


    • #3
      Re: New build in Pa.

      Thanks Silvfox,
      Just concerned about heaving in the winter, but there will be a lot of weight on that slab. Where in Minnesota are you? I lived in Minneapolis in the late 70's, early 80's. I went to Bethel College and then to the U of M.


      • #4
        Re: New build in Pa.

        If your slab is poured on virgin soil (no back fill) any frost heave will be uniform and won't cause a tilt in a floor this small. If you're forming with 2 x 6 thats plenty thick enough for a good solid foundation that will be there long after you. I'm in SE MN. and graduated from St. Mary's U in Winona.