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extra bricks keep pizza edge from burning - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Dome Installation Video - Casa / Premio / Modena

Hello,

For many of you who bought a modular oven, you may have asked how we put the domes together when we build them. For those of you considering one of our ovens, we shot a video to make your install easier.

Check it out on our You Tube Channel.

https://www.youtube.com/watch?v=-7q7...jSniYogfUra06Q

If the link doesn't work, simply go to You Tube and type Forno Bravo Channel. The video title is How to Set your Forno Bravo Oven Dome Pieces.

Thanks for participating in our Forum. We will have more video content available soon.
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extra bricks keep pizza edge from burning

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  • extra bricks keep pizza edge from burning

    Just a tip here. We were having trouble with the edge of our pizzas getting too done before everything else. constant turning was necessary to turn out a good looking pie. Radiant heat, directly from the fire to the pizza was the problem. We put 4 extra firebricks, on edge to "corral" the fire, and obstruct the direct radiant heat. Now the heat goes up and accross the oven ceiling, radiating down, cooking the pizza more evenly with less turning and burning. The bottom crust gets more done as well.

  • #2
    Re: extra bricks keep pizza edge from burning

    Thanks for that tip. I've run into that problem too and I would imagine this happens more frequently in smallish ovens where pizza is placed very close to the coals.
    George

    My 34" WFO build

    Weber 22-OTG / Ugly Drum Smoker / 34" WFO

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    • #3
      Re: extra bricks keep pizza edge from burning

      I have seen a metal divider used in Italy, even a short section of Rail Road track.
      I came across commercially manufactured metal ones for sale on a web site.
      I would like to know what this divider/separator is called.
      I've Googled wood, brick ovens with fire walls, ash guards, log holders, etc.

      Thanks for any help
      Carl
      Enjoy life! It's limited, you only get as much as you take.

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      • #4
        Re: extra bricks keep pizza edge from burning

        Originally posted by Optionparty View Post
        I have seen a metal divider used in Italy, even a short section of Rail Road track.
        I came across commercially manufactured metal ones for sale on a web site.
        I would like to know what this divider/separator is called.
        I've Googled wood, brick ovens with fire walls, ash guards, log holders, etc.
        You can get a 2 or 3 foot length of flat steel bar stock at Home Depot and make a couple of bends in it so it'll stand upright. That should work equally as well.
        George

        My 34" WFO build

        Weber 22-OTG / Ugly Drum Smoker / 34" WFO

        Comment


        • #5
          Re: extra bricks keep pizza edge from burning

          I use a similar set up. A 1" piece of flat bar bent into the shape of a D. The curved side sitsvagainst the bottom of the oven. It also helps to remove about half the coals, if your oven is small and this will give you more room for cooking. The steel D with fire contained can be easily moved to the other side giving you a new hot floor area.
          Kindled with zeal and fired with passion.

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          • #6
            Re: extra bricks keep pizza edge from burning

            Originally posted by Fourlix View Post
            Just a tip here. We were having trouble with the edge of our pizzas getting too done before everything else. constant turning was necessary to turn out a good looking pie. Radiant heat, directly from the fire to the pizza was the problem. We put 4 extra firebricks, on edge to "corral" the fire, and obstruct the direct radiant heat. Now the heat goes up and accross the oven ceiling, radiating down, cooking the pizza more evenly with less turning and burning. The bottom crust gets more done as well.
            Aaa all have to try that so it won't happen agian....thanks....gorpoo

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