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Why we did the Pompeii Oven - 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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Why we did the Pompeii Oven

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  • Why we did the Pompeii Oven

    When I got hooked on brick ovens about four years ago, the choices were very limited. There were plans for a barrel vault brick oven ($100 for the photocopied set of plans), or you could pay a crazy amount of money for an imported oven. I built the oven from the plans, and before I even finished it, decided to to build a second one inside during a kitchen remodel. Unfortunately, I was very disappointed with the barrel vault oven design-- for more on that, read our Why Round page.

    Then I started coming to Italy, and saw the real brick ovens. The attitude toward wood-fired ovens is completely different here. There are pizza ovens everywhere -- in homes, courtyards, covered patio, free standing enclosures, take-out pizzerias and fancy restaurants, and they are used all the time.

    The ovens are sold by garden centers here pretty much the same way Home Depot sells Weber BBQ's. They line them up, and they disappear. Prefabricated ovens are displayed right next to the refractory bricks, mortar, oven floors and insulation that are used for site-built ovens. Everyone knows how to install a pizza oven and how to cook in them, and the prefabricated ovens are priced fairly. The modular pizza oven kits outsell site-built brick ovens by a large margin, but hobbyists and muratore (brick layers) still build brick ovens.

    My goal is to bring this dynamic to America -- pretty much the way you see it here in Italy. Our refractory ovens are priced fairly (a lot less than the alternatives), and with the Pompeii Oven plans, we transfer the knowledge you need to build your own oven. Either way, you get a great oven, and everyone benefits from your photographs, recipes and everything you learn.

    Building a large English-Language pizza oven community is fun, and will help grow awareness through word-of-mouth, and through great food. At some point in the future, hopefully, someone will see a Pompeii Oven, and if they don't have the skill or time to build one, will become a Forno Bravo customer. Tell a friend, take lots of photos for us to post on www.fornobravo.com, and send us you recipes.

    Finally, we offer complete line of Pizza Oven Tools and accessories, so if you build a Pompeii Oven you can always buy your pizza peels from us.
    Last edited by james; 06-06-2006, 11:05 PM.
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