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Almost there... - Forno Bravo Forum: The Wood-Fired Oven Community


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Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
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Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
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    Hey there everyone!

    My name is Liam and I am addicted to pizza I have recently decided to make my own pizzas from scratch, and my family is having a great time with it. At least once a week we all try to make our own pies, but we are having mixed results. In an effort to save money, we are using firebricks in our conventional oven. I just tried the FB dough recipe, and it was the closet I have tried so far to a good pizza but I am still having problems...

    The top of my pizzas are cooked and the bottom is definitely cooked, but the crust just underneath the sauce and toppings is still doughy...Does anyone know what may be causing this?? I let my dough proof for 90 mins, and then let the balls proof for another hour, but my house has been cold lately. Could this be the problem or is it a heating/cooking issue. I tried firebricks both above and below the pizza to cook more evenly...did I have the top bricks too close? I dunno...anyone??