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commercial oven comparisons - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

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.

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.

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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commercial oven comparisons

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  • commercial oven comparisons

    I am in the process of planning a wood fired oven pizza restaurant. I am having trouble selecting the right oven. I like the idea of Neapolitan style pizza but desire a little crisper middle bottom crust. I am interested in the stefano farrara ovens but one salesman told me that the farrara will only bake at 900 degrees and that would be to hot to get a crisper bottom. Is this correct? Anybody know?

  • #2
    Re: commercial oven comparisons

    Now that doesn't make any sense at all! A one trick pony oven, one stick of wood or two, but only 900 degrees, this here oven will do?


    • #3
      Re: commercial oven comparisons

      I agree with the salesmen. Traditional Neapolitan ovens are great for what they do, but quickly become less ideal as you increase the bake time. It's not so much that they ONLY cook at 900F, it's more that they are designed to cook at 900F and can become a hassle when you lower the temperature. They are poorly insulated and have a vent design that will naturally cool the dome via convection when the fire isn't running full bore. Once you drop the temperature and do away with the blazing fire from hell it get's tough to keep the temperature consistent.


      • #4
        Re: commercial oven comparisons

        I have researched so many ovens now that my mind is boggled. So if not a farrara oven for a crisper crust, then what Italian built oven would work for me?


        • #5
          Re: commercial oven comparisons

          Why does the oven need to be Italian? I could see a desire to use a traditional oven if you are doing a traditional style, but why would you need an Italian oven to do a style of pizza they don't make in Italy?

          In my opinion to do a crisper style you would want a well insulated oven with a decent amount of thermal mass and a higher dome then for Neapolitan. Basically a Pompeii, and intact lots of people who post here run their Pompeii in the 700f range and produce pizza like you are after.


          • #6
            Re: commercial oven comparisons

            Why not check ou the forno commercial ovens

            Regards Dave
            Measure twice
            Cut once
            Fit in position with largest hammer

            My Build
            My Door


            • #7
              Re: commercial oven comparisons

              I guess i just got my mind set on an Italian built oven. Any critiques on Valoriani ovens? Specifically the Toscana?