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Commercial pizza oven stone - 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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Commercial pizza oven stone

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  • Commercial pizza oven stone

    I have founf a stone out of a commercial pizza oven. 48"x40"x1.5" would these make a good floor in a wood fired oven?

  • #2
    Re: Commercial pizza oven stone

    Wow, that sounds like a good find. I'm guessing by the dimensions the pizza oven was gas-fired. I would examine it for wear, especially cracks. Since it is one piece, it will be near impossible to replace if it ever fails unless you first cut it into lengths that will fit through the oven door. (This is what I did on my soapstone floor slabs, which are rediculously heavy but I have a cool idea to easily get them out if I ever need to).

    Since the floor is only 1.5" thick, you might want to place it on a 2.5" layer of firebrick, and supplement the under-floor insulation just a bit.



    • #3
      Re: Commercial pizza oven stone

      I put a pizza stone in my first oven, thinking that I could brush the coals and ash away to be left with a slightly raised cooking surface. With a fire lit directly on top of it , it simply cracked right down the middle. Too much sudden heat for it to handle presumably. A wood fire is way more powerful than a gas burner and the pizza stone too thin. Mine was only about 10mm thick, you maybe luckier with yours.
      Kindled with zeal and fired with passion.