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over sized oven door - 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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over sized oven door

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  • over sized oven door


    I am researching the dimensions of a pizza/bread oven door with an idea of a dual use.

    My idea is to build a back garden oven and to hold pizza parties, but with a twist! After the cooking is completed and the night draws in, my idea is to convert the oven into a log wood burner so we can all sit around at night and keep warm.

    My first investigation is that I have read that there is a critical dimension to the height of the dome to the height of the door. This is something to do with retaining the heat in the dome. I have also noticed that most of the ovens doors are closed in by brick and very small.

    The question is: can I build an oven with a large opening but in corporate a cast iron, metal or wooden double door. The concept is to open the smaller door when cooking pizza’s so as to build up and retain the heat and then after cooking to open the larger door (or remove the cast iron, metal or wooden door completely to expose a larger opening to allow more heat to escape out wards to a seated area. Do you know if anyone has tried this before?
    Can you advise or point me any direction


    Ritchie king