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"Light Duty" Pizza/Bread Oven - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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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.

    -Russ
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