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Steel Baking Deck - 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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Steel Baking Deck

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  • Steel Baking Deck

    Recently, over the past year, a number of people have been experimenting with other cooking surfaces apart from ceramics in cooking pizzas at home. The most recent and promising is using thick steel plate, inspired by tests using cast iron cookware in a home oven.

    I wonder abut the implications of using plate steel in a WFO, perhaps rested on a sand bed or floated into refractory concrete.

    Why? Faster startup time, lower wood consumption in a high-volume environment.

    Our Background. We operate 3 mobile wood fired ovens doing catering and food-truck sales in Denver, we build our own ovens out of reinforced refractory concrete. We started with a cooking deck of re-purposed soapstone countertop, then moved in our second oven to a deck cast out of refractory concrete (cooks like a dream) and now we're looking at creating a smaller, lighter oven on a cart. I hypothesize that the thermal mass of the dome is more important than the thermal mass of the deck, IF that deck is rapidly moving heat from the coals over to the cooking area a la steel. My wondering about using steel is that perhaps we can reduce the time it takes to startup our oven, and perhaps the size of our fire if we have a material that can very efficiently transmit that heat across the oven. As far as weight, I know that steel


  • #2
    Re: Steel Baking Deck

    Hey John,

    Interesting concept using steel plate. I believe this is not a popular approach for several reasons: the variance in temperature between steel floor and refractory dome, the acquisition cost of steel (must be at least 3/4" thick?) and the fact that the floor will surely warp from WFO oven temps.

    Is there a reason why you migrated from the soapstone to refractory floor?