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Finally Started - Forno Bravo Forum: The Wood-Fired Oven Community

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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!

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Finally Started

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  • Finally Started

    I got the foundation poured today. I had 4 hours to before I had to make a mad dash and cover the pad with a tarp. The rain finally stopped and everything is ok. I hired a ready mix truck and got the concrete for only $130. Next week I will start the block stand. I wish I had more time to work on the oven but business takes me all over the place. Last week I was able to eat at some of my favorite pizza places in NYC.

  • #2
    Good idea to get the delivery truck. If any other oven builders have a site that is pretty far from the driveway or street, you can pay a pump company to get the concrete where you want. My memory is that the pump guys aren't that expensive.

    Ryan, why don't you add your favorite NYC spots to the restaurants section of the forum. I would like to see those.
    James
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      concrete pumping

      Most of the outfits in my area that do this are set up to pump larger volumes than the yard or so of concrete needed for the foundation. I found that for pumping you have to arrange a separate truck for concrete (with 7-8 yard capacity) and the pumping company. The concrete trucks charge extra for a short load.

      Ryan's solution of using Ready Mix is what I did as well: find a friend with a 1/4 ton pickup, go the the Ready Mix place and hook up a mixer on a trailer that is preloaded with 1 yard of concrete, tow to your site and dump into wheelbarrows and pour into the form. This is very inexpensive, probably cheaper than bags. I paid $180 for 1 1/2 yards. I incurred extra costs due to taking two loads and had the mixer for about four hours - the concrete itself was about $90. Huge time saver over bagged concrete.

      Ryan, have fun with the project! I bet most of users of this forum did their work when they could find a free weekend here and there as you plan.

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      • #4
        captain

        Hello Ryan, I am ready to startalso my foundation has already been done in the spring idid my patio and allowed for the oven tomarrow I am ordering the material for the stand and the oven floor,will try to start this on friday,good luck to you. Hey Isee you travel to ny to eat your favorite pizza have you ever been to Lombardies.
        Iwill post my progress on monday.

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        • #5
          Pizza

          Glad to hear you got started. I have 6 inches of snow on where I was working so I will have to wait at least 2 weeks until I can start again. That is Colorado for you! I have been to Lombardi's. I have also like Famous Joe's, John's, and Fransicas on the Upper West Side. Good luck and be sure to send photos. I will attach some photos here this week.

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          • #6
            captain

            I may be on hold as well for the winter I got the oven floor done and the first 2 rings dry stacked I dont want to mix morta and have a problem with it freezing, so I will do some inside worke for the winter, I will keep you posted.

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