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small, light, gas heated stovetop oven possible? - 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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small, light, gas heated stovetop oven possible?

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  • small, light, gas heated stovetop oven possible?

    I live in a large building without outside venting, but want to make pizza with a high temp (800-1000F) oven.

    I noticed cast iron on my stove top is able to get as hot, and asked myself why not have a small, lightweight dome with say ~20" cooking surface that rests on 1-2 gas burners and is heated from the bottom.

    Would Forno Bravo be willing to custom-make such a thing, or if not could I make one myself?

  • #2
    Small pizza oven

    I used to think a lot about how to copy a brick oven using a standard range, oven or grill before I put in my first brick oven. I tried lining my oven with firebrick splits in various forms and shapes, I built domes in my gas grill, etc. I even read (did not do) that somebody disconnected the auto door latch on his oven so that he could cook on the self-clean cycle. Ouch.

    There was a product in Australia designed for a grill that was a stone below, with some angled metal to bounce heat to the top of the pizza. I talked with them, but it didn't take off, and I don't think they make it any longer.

    One thing I learned, and would highlight, is that high heat alone is not what makes a good pizza. A brick oven offers high heat on the floor and the dome, moisture from the refractory dome, moisture from putting the pizza on refractory floor, and convection from the fire.

    In the end, I guess my conclusion is that the best thing I ever found was a high end (commercial) pizza stone in a hot oven (550F) preheated for at least an hour.

    I think if I could come up with something better, I would build it and get rich.

    Any good ideas out there?
    Pizza Ovens
    Outdoor Fireplaces


    • #3
      Electric refractory countertop pizza machine

      One more thing. There are also countertop pizza cookers that are electric with a refractory floor.


      I've never used one (I guess I should try). They are popular in Italy and sold in every houseware store and supermarket, but I don't know how easy they are to get in the states.

      Last edited by james; 07-27-2006, 01:02 PM.
      Pizza Ovens
      Outdoor Fireplaces