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Servus and Hello from Austria - Forno Bravo Forum: The Wood-Fired Oven Community



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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Servus and Hello from Austria

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  • Servus and Hello from Austria

    Hi everyone,

    I'm so grateful that I've found this forum! I love Pizza, love fresh bread, and so on. Since two years I've wanted an Italian Wood-Fired Oven and I'm quite sure will start the upcoming spring with my project. Now I would like to know what I can do till then.

    I already downloaded all five e-Books from Forno Bravo. Could you also recommend books which I should read. I've found the following ones: The Ultimate Wood-Fired Oven Book by Anna Carpenter // Fire Outdoors: Fireplaces, Fire Pits, Wood Fired Ovens & Cook Centers by Tina Skinner and Melissa Cardona.

    Also, I probably attend the workshop "Wood-Fired Workshops at Mary G's Artisan Breads" while I'm in Ontario, Canada. Is there anything else I could do to improve my knowledge how to build an Italian Wood-Fired Oven? Sure planing is important and I will also do so during the winter. I think I'm going to start with a 42", I assumes 4 12" pizzas fit in there at once.

    I'm excited and looking forward to a fun time.

    So long, all the best to you,

  • #2
    Re: Servus and Hello from Austria

    Hi Kanapee...

    Study the Forno Bravo e-Books. That's a great start. This forum is also a WEALTH of knowledge.

    I usually cook one or two 12" pizzas at a time in my 42" oven. They cook so fast that it's hard to do more than that.

    Your pizza will cook so fast that you can feed a crowd in no time!

    Have fun and let us know how your project goes!
    Ken H. - Kentucky
    42" Pompeii

    Pompeii Oven Construction Video Updated!

    Oven Thread ... Enclosure Thread
    Cost Spreadsheet ... Picasa Web Album


    • #3
      Re: Servus and Hello from Austria

      Servus. I have not heard that in over ten years. An old friend from Vienna, now long dead, used to say that. What a nice word between people!

      Good luck with your build. I have learned tons from looking through this forum, and other internet sites. It also doesn't hurt to know a brick mason.
      There should be a few Steinmetzgers left over there.



      • #4
        Re: Servus and Hello from Austria

        Hi kanapee
        and welcome aboard.
        Once you are sick and tired or reading too much information, and you have decided what you want, then start to collect your materials because once you start, you won't want to stop until it is finished.
        Your oven can be very cheap or very expensive and everywhere between, depending on your choices and abilities. I didn't have to build a base, but poured my foundations one weekend, insualtion next day, brick arch and chimney void next weekend and the dome the following weekend, insulated it next weekend and fires in it that week. Check out my build and look aththe dates of the posts and pics, tips and tricks to get you through.
        Good luck, hard decision making and even harder work, but the only way to go.

        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


        • #5
          Re: Servus and Hello from Austria

          Servus, Kanapee! Austria is a wonderful country. I have family north of Vienna, and I can't wait to visit again! Good luck with your project.
          - Daren
          Picasa web album
          Oven-building thread


          • #6
            Re: Servus and Hello from Austria

            thank you very much for the warm welcome. So may I refer to the books if you would also recommend buying them to gain more knowledge of there as well?