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Pizza size - Forno Bravo Forum: The Wood-Fired Oven Community



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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Pizza size

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  • Pizza size

    I'm looking at building a pizza oven once the rain stops long enough to level a spot for the foundation and get the slab poured. What is the max size pizza though that I can cook in a 42" oven? I'm finally producing reasonable pizza's in my home oven but the 1.5 hr preheat time isn't going to cut it once it gets warm outside. Will I be able to fit a 16" or at least 14" pizza in?


  • #2

    The only limits you have on pizza size are the width of the oven opening, and the size of your peel. Our large aluminum peel is 14.5"W.

    If you build a 42" oven, you can easily make the opening width enough to accommodate your big pizzas. For example, the opening on Forno Bravo Casa110, a 43" traditional low dome design, is about 18.5"W x 11.8" high. Big enough to put in lots of different types of food, but correct proportionally to the volume of the oven.

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