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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.
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- 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!
The smallest oven we sell (Casa80) is 31" round, which makes it a one pizza at a time oven, that can roast a chicken, but not a small turkey, and bake in a couple of pans.
There are two problems going smaller than that:
You are getting pretty tight on coooking floor surface. You need a fire in the oven for a number of types of cooking, and you end up with a fire, and no room for food. I installed a 26" Italian oven as an experiment, and honestly did not like it.
Second, the oven opening in proportion to the volume of the oven chamber is out of kilter. In a small oven the opening needs to be wide and high enough to get pizza and food in and out, so the smallest acceptable opening is still to large relative to the size of the oven. It is very difficult for a small oven to retain heat.
So if you can find the space, I think the 30" size should be the starting point. If you don't have the space, and your decision is between a 26" oven and no oven, you should still go for it. Still, do everything you can with high efficiency insulation to get as much cooking space as you can. 4" isn't a big deal in construction terms, but it really matters in cooking floor.
I built a 35" oven, and it's just barely big enough for my tastes. I minimized on the footprint, and gave myself very little extra room around the sides and the back. The result is that I have a 35" oven resting on a base that measures 49" X 56". Check out my construction thread to see pix.
There is nothing quite so satisfying as drinking a cold beer, while tending a hot fire, in an oven that you built yourself, and making the best pizza that your friends have ever had.