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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!
These ovens are pretty, but IMO won't come close to a properly designed and constructed brick oven. In addition to lacking proper thermal mass and minimum insulation, these ovens are wider than they are deep, which have proven to suffer from breathing problems. True brick ovens last scores of years, and Alfa Forno folks wont stand behind their oven after 24 months.
They sure are pretty though, but for my $4000, I'd pass, and move on to a serious oven.
In order to fit a pizza and a fire, the fire has to be in the back, which means you can't watch the edge closest to the fire for doneness. You're basically baking blind.
Lack of thermal mass and insulation will make retention baking/bread baking impossible, but, for pizza, top heat is about infrared radation, and IR works independently from mass. A 4" black body at ~1000 F. will be emit the same radiation, the same top heat, as a 1/16" black body at the same temp.
I'm not defending this particular oven- the shape doesn't work for a side fire, the chimney's inside the main chamber and the dome is too tall for consistent balanced sub 90 second Neapolitan bakes, but, theoretically speaking, nothing is stopping someone from coming up with an extremely viable stainless dome pizza oven. It's just a matter of time.