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hello newbie with a modena rpm120 - Forno Bravo Forum: The Wood-Fired Oven Community



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.
- 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.

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!

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hello newbie with a modena rpm120

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  • hello newbie with a modena rpm120

    Hello ,
    I am currently in the process of buying a pizza place that has a approx. 3 year old Modena rpm 120 in place,
    if all gos well we will pass papers on april 2,
    looking for tips and tricks to get the most out of this oven, what are some dos and donts
    which is the best woods for this oven, ,
    I grew up in the boston area and am somewhat of a pizza nut, living in NH the choices are slim for what I consider a real pizza , so my goal is to offer the real deal, I have just about 2 months until the grand opening and would like to absorb any and all pertinent information on this oven and its use

    I had eaten at this place in the past and found it to be one of the best pizzas in NH .. appreciate any and all input thank you....

  • #2
    Re: hello newbie with a modena rpm120

    I have no experience with commercial operations, but I have spoken with a WFO restaurant owner....he stressed the importance of finding a good supplier of dried wood. Thats all I know about commercial ovens...


    • #3
      Re: hello newbie with a modena rpm120

      thanks for the reply , we are trying to setup with the supplier that the previous owner used kiln dried, one thing about NH theres plenty of would

      I did notice a crack in the floor of the oven wonder if this would be an issue or is there something we can fill it in with...appreciate all input...