web analytics
Question about fire during pizza cooking. - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 3 < >

Forum Page Loading Response

Forum Members:

We have received feedback regarding recent issues with page loading response time. We believe the slow response issue stems from the analytics we added with the new Forum. We are in the process of reconfiguring those elements and, after an approximate 24-hour time period for the reconfiguration to run, we anticipate a return to normal page load times. Thank you for your patience!
2 of 3 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
3 of 3 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Question about fire during pizza cooking.

  • Filter
  • Time
  • Show
Clear All
new posts

  • Question about fire during pizza cooking.

    Ok guys, question for you. I have probably fired up my oven around 10 times to make pizza, and have consistently gotten better results each time. I have a question though about the size of the fire you guys keep while making the pizza. I tend to get the oven up to pizza hot, clear the dome, and let the fire rage for 45min-hour after that. My oven floor gets to around 900 degrees, and the dome over a thousand (thermometer reads max, goes up to 999). Once I bank my fire on the left of the floor and start pizza, I have been keeping a nice fire going, but nothing major. I have some flames licking the roof of the dome. I'm thinking I should have that fire blazing on the left as well? Do you guys keep an inferno going the whole time?


    Ducane 5 Burner Stainless / 34 Inch WFO

  • #2
    Re: Question about fire during pizza cooking.



    • #3
      Re: Question about fire during pizza cooking.

      Hi Ernie,
      Welcome to the fun of experimenting with your WFO. I find after a 45 min soak with a pretty good fire on the side, I'm ready to cook pizza. Once in the pizza mode, I keep one or two sticks of wood flaming. This does two things; first it keeps the oven at pizza temp 650-900F depending on how fast you want to cook pizza. Second, it gives you flames to char the pizza appropriately. You just don't get the same char w/o the flames. I don't have flames all the way to the top of the dome, typically. Maybe 3/4ths up the dome. That really depends on what you prefer, how fast you want to cook the pies, how many pies you cook at one time, I also have a large low-dome, etc, etc, etc. But definitely not a full raging fire. One or two pieces works for me. I can maintain temp. and get the nice leoparding char we like and more crispy crust. Hope that helps.
      Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443


      • #4
        Re: Question about fire during pizza cooking.

        Unless you have a really BIG oven having a big fire on both sides (or even a small one) wouldn't leave much room to cook! Definitely one side only IMO but try it. The attempt won't scar your oven and you can always rearrange the fire and go back tot he conventional one fire way.


        • #5
          Re: Question about fire during pizza cooking.

          I think you may be overdoing it. Remember, the same refractory materials and insulation we use are used in kilns and blast furnaces. It's theoretically possible to bring your oven up to red heat if you use a forced air feed, but that would be completely useless for any cooking task.

          As for me, as soon as the dome clears, it's time to rake the fire aside, and let the dome temperature moderate so the first pizza isn't black on the bottom. I keep my dome flames going with just small pieces of wood.
          My geodesic oven project: part 1, part 2