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Thoughts? - 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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  • Thoughts?

    My landscaper will shortly be breaking ground on our project. Does anyone have any improvements or changes to the design that they recommend?

    My biggest questions are:
    1. How much space should I have between the half-moon and pizza oven? I was thinking about 5' since a 52" peel seems about standard (maybe I am wrong about this, am I?) (I am planning on an FGM950 if this factors in to the distance recommended)

    2. How much space between the counter prep island and the cooking island? I was thinking only like 2' since I actually do not want people trafficking through but everyone else says 3' is standard.

    -WFO newbie ready to get fired up!

  • #2
    Re: Thoughts?

    What size oven is your plan? A 46" space will only allow a small oven, probably less than 30" of cooking surface. I cant tell where you are referring to the space between cooking area and prep, but don't go 2', you will be crowded. Keep at least 34" and remember that you will have overhang on your counters to factor in. Good plan, but make sure you have room for the oven that you want before proceeding.

    My Progress:


    • #3
      Re: Thoughts?

      I am going with the FGM950, it is 37.5" cooking surface. The 46" is erroneous...


      • #4
        Re: Thoughts?

        I would suggest you include a sink in your design. Also 5 feet may be a little tight btw the oven and half-moon counter, I would flip over your counter to be concave toward the oven. You will get more seating on the outside and more convenient working space on the inside. Mine is configured that way.
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