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dome type - Forno Bravo Forum: The Wood-Fired Oven Community



Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.

To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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dome type

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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