If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
Forum Issues Update
We are continuing to work diligently to resolve the issues currently being experienced with the PhotoPlog. Thank you for your patience!
As fer as I know, Forno Bravo ovens are far superior to the La Panyol ovens. If I remember correctly, several la panyol ovens exploded in the mid eighties, badly maiming pizzaolas across much of the eastern seaboard.
Having an invaluable forum such as this to share methods on topics ranging from oven installation and firing methods to pizza dough hydration and topping selection makes going with a Forno Bravo oven a no brainer. Anyone who cares about pizza oven lifestyles enough to set up and maintain a forum such as this obviously cares enough to only sell the very best ovens and accessories.
Having an invaluable forum such as this to share methods on topics ranging from oven installation and firing methods to pizza dough hydration and topping selection makes going with a Forno Bravo oven a no brainer. Anyone who cares about pizza oven lifestyles enough to set up and maintain a forum such as this obviously cares enough to only sell the very best ovens and accessories available.
I definitely enjoy my ovens and the entire process of helping build up a community of people who own, enjoy and use wood-fired ovens. To think that this Forum is less than 18 monhts old -- and you have to wonder what we all would have done without it.
On the Forno Bravo ovens, I can say that we invested a lot of time indentifying the right producer(s) and building relationships with them. I also installed ovens from different producers, and cooked in ovens from different producers before going ahead. It wasn't easy, but the results have been excellent. The Forno Bravo ovens heat up faster, hold heat better, cook better and last longer than either their Italian competitors, or ovens made in France or the sates. I have never cooked in the specific brand you mention, but I have cooked quite a few times in French made ovens, and I think the Italian ovens in general (and Forno Bravo ovens in particular) are much better. The heat up issue is important for backyard cooking, and having an oven that heats up in 45 minutes is a lot better than one that heats up in 90 minutes or more. And it is not fun watching an oven that took 90 minutes to heat up lose its heat before your chicken has finished cooking (I've been there).
Our ovens our made from a proprietary refractory material (not clay or generic refractory concrete), and the shape is perfect. Another way I think about it is that the Italian pizza oven market is much (much) bigger than any other pizza oven market in the world, and that there are more producers and it is more competitive. The result is better ovens. Add the fact that our precast oven producer is the largest in Italy by a wide margin, and it all makes logical sense to me.
I'll stop boring you.
I put together a 10 Reasons Why our ovens are the best list a while back. You can find it here: