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dome type - 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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  • dome type

    Are the Forno Bravo modular ovens Neopolitan style or Tuscan style oven domes?
    Author of "Passionate About Pizza: Making Great Homemade Pizza" cookbook http://www.passionateaboutpizzabook.com

  • #2
    Good question.

    The Forno Bravo Casa series is called Volta Bassa, or "low dome," in the Italian market, which signifies that it is a Napoli-style oven. You can see the more aggressive curve in the dome, and in the lower height. Still, I would not over-emphasize the difference between the lower and higher dome styles. Our ovens are all Italian-made and round, and when you are cooking at high heat, it can be difficult to really feel the difference in the dome shape.

    Personally, I would rank the quality of the refractory material (heat up time and heat retention) and craftsmanship higher than the dome shape (within reason), in order of priority. For example, the Artigiano oven has a slightly higher Tuscan dome, but is handmade from great bricks -- and it's wonderful. And the Casa and Premio ovens heat up and hold heat better than anything else on the market because of our refractory material.

    Hope this is helpful.
    Pizza Ovens
    Outdoor Fireplaces