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"No Turn" oven, Let's try a commercial size.. - 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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"No Turn" oven, Let's try a commercial size..

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  • "No Turn" oven, Let's try a commercial size..

    I built my backyard, barrel vault, "white" brick oven almost ten years ago. There was very little information on the web back then. I saw a picture of a very old New England white (i.e. firebox underneath the floor) brick oven with a barrel vaulted dome and decided that was the oven for me. I had to design it myself, I could never find the web page where I caught that first glimpse of it again. Well it came out great, I really think it is the best design. There are a total of nine vents leading from the firebox into the oven. It cooks very evenly, turning a pizza is just not neccessary. And it looks fabulous.
    SO here we are ten years later and I want to start a Pizza and BBQ restaurant with a microbrewery next door to my Powersport Dealership. I am a Suzuki, Polaris, Ranger, Can-Am, Aprilia, Vespa and Piaggio dealer. This would be a great addition to my business, creating a "culture zone" for motorcycle, pizza and BBQ enthusiasts as well as regular folk to hang out and groove on the best food and booze and bikes around.
    This is just in the feasability stage, but I have a shopping center location and I already own the land.
    The gas vs wood vs both question is prominent. Good help is hard to find, and expensive. So is good firewood. Consistency could be a real problem with just wood. Taste, quality and effect, or curb appeal, could be diminished with just gas. I think I am answering my own question here, I gotta go with both. Wood fired with gas back up. BBQ will be wood with electric back up.
    SO, OVEN # 2 When I watch the flames dance across the roof of my oven I can see how beautifully it flows. I am an engine builder, and built a lot of two-cycle motorcycle racing engines. My pizza oven is a lot like a two cycle engine, and flow equals horsepower. I like the under floor heat, so that would be a good place to put the gas burner, with the wood fire in the back of the oven where people can see it.
    I used tapered fire bricks for the vault from Phoenix Brick Yard. I could vault the back wall as well. Obviously this oven has to be much bigger, at least 42" cooking surface. The goal would be to create another "no turn" oven. More later, gotta go sell scooters.

  • #2
    Re: "No Turn" oven, Let's try a commercial size..

    Sound like a great oven and congratulations on your innovative experimental/give it a go attitude.
    A few pictures would be greatly appreciates, not only by me but other members of your white oven.
    I have a 40"Pompeii and a couple of weeks ago, a group of guests sampling the oven produce could not believe the difference in taste to the hearth cooked pizzas (which I prepared the bases and they assemble their choice and quantities of toppings) compared to aluminium pan cooked pizzas.
    I would always have wood fires in the oven as you can flavour your goods to suit and make them 'different' than anything offered by the oppsoition. Gas is a 'convenience' method of heating but lacks 'personality', also as you say, the customers have something to look at which will also draw them into your establishment.
    Wood can be a bit of a problem as well as expensive in places, but well woth the expense for the benefit that it exhibits.

    Prevention is better than cure, - do it right the first time!

    The more I learn, the more I realise how little I know

    Neillís Pompeiii #1
    Neillís kitchen underway