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50 vs 42" quandry - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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50 vs 42" quandry

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  • 50 vs 42" quandry

    Quandary

    I originally intended to build a 42" oven but now am contemplating a 50 to comfortably accomodate 2 18-19" pizzas. I have plenty of room on the hearth, plenty of materials. From the thermal efficiency experts out there, are there any functional reasons not to go to 50 (takes twice as long to heat, doesn't bake as well as smaller ovens because, whatever)?

    Thanks,
    Jim
    Last edited by jcg31; 09-27-2007, 03:30 PM.

  • #2
    Re: 50 vs 42" quandry

    One consideration is that it will take considerably more wood and for a longer period of time to get your oven up to temp and maintain temp

    I have a 43 inch circumference and would not have a problem doing two large pizzas as you are describing. Unless you are going to be cooking for a commercial purpose do not see need for this large an oven

    At Thanksgiving have done two 16 pound turkeys at same time, stuffing, roasted vegetables, etc all in this one oven.

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