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Getting Started... - 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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Getting Started...

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  • Getting Started...

    any designs out there for the round model? How about the smallest that one could get away with?

  • #2
    The plans are here:


    As a rule, 36" is a good minumum; 31" in a pinch. Anything smaller than that, and you should try to get crafty, and make a 31" oven work.

    Pizza Ovens
    Outdoor Fireplaces


    • #3
      cool, 31 to 36" could work in my backyard. On an oven this size, and considering I plan on going with the Gabled version using steel framing, how much of a distance would you reccoment from the outside of the dome (including the mortar layer) and the inside of the framing structure?
      I plan on filling the cavity with vermiculite (sp?).


      • #4
        Good plan.
        If possible, you should leave 5" between the outside of the dome and the wall. That would fit 1" woven ceramic insulation (insulfrax) and 4" loose vermiculite.

        Don't put a metal stud directly across from the dome where it is the closest to the edge, and you have more space.

        Pizza Ovens
        Outdoor Fireplaces


        • #5
          Then I think I can do a 63 x 73 foundation, 56 x 63 block stand and do a 36" cooking surface. I may need to reduce the dome diameter slightly, but I figure I can figure it out once I have the insulating hearth built.

          one more question on the foundation:
          I plan on pouring a patio beforehand and the oven will be part of it but will come afterwards. Would you pour the foundation for the oven at the same time you pour the foundation for the patio? Meaning all as one (given that the depth of each will be different. Or would you pour one and then pour the other around it. Note I live in San Diego and I do not have to worry about frost in the winter.


          • #6
            Earthquake maybe, frost no.

            It makes sense to me to pour everything at once. Anyone disagree with that?
            Pizza Ovens
            Outdoor Fireplaces


            • #7
              i built my oven on top of an existing patio (which i figure is between 3 and 5 inches thick and unreinforced (no wire or rebar)). i've had no cracking problems near the oven (there was a pre-existing crack about 12 feet away). so (in my "no warranties" opinion) i think you can safely pour both with about the same thickness, at the same time.

              however, the one thing you will want to do is to have the people setting the forms, do so in such a manner that your patio will be level where you want the oven (otherwise you'll have to painfully measure and cut concrete block like i did). the rest of the patio will slope for drainage. its probably best to achieve "levelness" by bringing UP the base of the patio under the oven (relative to the rest of the patio). in this manner you'll get some extra thickness under the oven, get the base level and also prevent water from flowing into your wood storage area.
              my site for our pompeii and tandoor ovens


              • #8
                Yes, I realized that I would have to deal with the leveling issue. I may separate the two with treated 2x6. I'll have to think about it. Good news is that it sounds like I don't need to go the full 10".