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"Light Duty" Pizza/Bread Oven - 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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"Light Duty" Pizza/Bread Oven

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  • "Light Duty" Pizza/Bread Oven

    Hi All

    I've poured my foundation and am getting started on the stand for what I plan to be a "light duty" pizza and bread oven. Since there is just my wife and me our main motivation is to bake 6 to 9 loaves of bread every couple of weeks or so and an occasional pizza or ten. Living in arid Arizona we want an oven that heats relatively quickly, using minimal fuel. The design of Perk1018 with bricks cut and arched using the broad face to form a semi-circular arch is our starting point. This give 2.5" thickness which is similar to that of the Forno Bravo kit ovens. The neck would reduce to the vent area like most ovens rather than have an integral flue like Perk 1018's. With adequate insulation it should easily hold sufficient heat for a single bake cycle. Has anyone else gone this route?

    My hearth slab will be sufficiently large that if at some future time more masonry mass is desired for additional baking cycles it could be added above, and the hearth bricks turned on their sides - adding additional bricks as necessary. With the semicircular arch there would be plenty of room.

    I plan to use 3 or 4 inches of ceramic board insulation beneath the hearth bricks and at least 3" of ceramic fiber blankets around the oven. We're still debating the enclosure.

    Also, I plan to simply cast the hearth slab across the openings in the "H" shaped stand rather than use angle iron supported blocks across the openings. I'll add extra rebar in those areas for strength. I will be using 1/2 inch cement board (well supported beneath) under the slab and simply leaving it in place when the cement cures. This will give me better access into the base. Is there a down side to doing it this way that I haven't thought of?

    Any thoughts or feedback is appreciated.