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Pizza not able to sustain the heat. - 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


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.


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.

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Pizza not able to sustain the heat.

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  • Pizza not able to sustain the heat.


    I recently ate a wood fired Pizza and it was delicious.
    Issue was that the pizza was cold in just 3 to 4 minutes.
    Can anyone suggest anything by which we can retain the heat of pizza for max time so that if someone wants to deliver the pizza he can deliver it.

  • #2
    Re: Pizza not able to sustain the heat.

    Hey...Thanks man for such a valuable info...


    • #3
      Re: Pizza not able to sustain the heat.

      In New York City, and elseware, some pizzas are delivered in little cabinets that hold the cardboard delivery boxes. I don't know if these cabinets have some heating or some such to keep the pizzas hot en route..

      Last edited by SCChris; 10-15-2011, 08:45 AM.


      • #4
        Re: Pizza not able to sustain the heat.

        There are also bags that plug into your cigarette lighter like this one. 12V Heated Pizza Takeaway Bag Free Delivery : Maplin


        • #5
          Re: Pizza not able to sustain the heat.

          When I first started, keeping the pizza hot for even the short trip from the cutting board to inside for waiting guests during inclement weather was a bit of a problem. A routine was quickly arrived at where the pizza was slid off onto the cutting board and during that short moment when the cheese is allowed to solidify before cutting, the serving tray is placed on the peel and passed thru the oven. Just a moment in the WFO and the aluminum or S.S. serving tray no longer sucks heat from the pizza but becomes close on too hot to hold. The sliced pizza is then slid onto the tray and the tray transported to the waiting guests. This solved the problem of the serving tray sucking the heat from pizza served to guests which were a short distance away from the WFO.

          But trying to keep a thin crusted pizza hot and crispy for any serious time (like 30 minutes) will I think require keeping it in a hot but dry environment. Placed in a sealed container like the insulated bags I've seen delivery people use, I expect the crust will absorb the moisture from the toppings and lose it's crispness. I think transporting a thin crusted crisp pizza will be more difficult than any thick crusted bread dough pizza.

          Please report back with whatever successful solution you find for transporting thin crusted crisp pizzas and keeping them hot and crisp.