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Recommendation on Pizza Oven - 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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Recommendation on Pizza Oven

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  • Recommendation on Pizza Oven

    Hello, new user - first post. This seems like a great forum and I could use some of your expertise.

    I am in the process of building an outdoor cooking area that will consist of a Weber propane grill, wood burning pizza oven, and prep area.

    My requirements for a WBO are fully assembled, moveable, proven, warranty backed, approximate cost of $2500 or under - AND makes a great pizza. My budget doesn't allow - and my needs don't require VPN specs - however I would like to make neapolitan and NY style pizza. I usually cook 2-3 pies at a time.

    I have been doing some research and identified some possibilities including Forno Bravo Primerva & Strada, Alfa Forno 5 Minuti, and Forno Toscano Margherita.

    Very interested in pros / cons of the above - or other recommendations.

  • #2
    Re: Recommendation on Pizza Oven

    All of the forno bravo ovens are well engineered from a thermal standpoint, you'd likely be happy with any of them. The Alfa Forno ovens have the chimney exiting from the top of the dome, this is a poor design as you are losing most of the heat right over the pizza and there is no dome radiating heat downwards to the middle of the pizza.


    • #3
      Re: Recommendation on Pizza Oven

      I think you're going to have a tough time finding a fully assembled oven big enough for 3 pies in your price range. And get a shipping quote, it's gonna cost a lot to ship a big heavy item across country.


      • #4
        Re: Recommendation on Pizza Oven

        I agree with Paul... and if you want it movable you will need a very heavy duty stand with very strong axles and wheels - that alone could cost $1,000. These things are HEAVY! Can you put it in a fixed permanent location?