web analytics
Topping off the bottom. - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 3 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
2 of 3 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
3 of 3 < >

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.

Thanks for participating in our Forum. We will have more video content available soon.
See more
See less

Topping off the bottom.

  • Filter
  • Time
  • Show
Clear All
new posts

  • Topping off the bottom.

    Hey all,

    I built a form for my insulating layer which should closely match my oven floor.

    The forms allow for about four and a half inches of perlcrete.

    But I have decided to pour three and a half inches of perlcrete followed by about an inch of high temp mortar.

    This should make for a very smooth and level surface to lay my bricks.

    And it will add a bit of thermal mass to the oven floor, which should be beneficial.


    I've included a picture of the forms and part of the perlcrete pour.
    Attached Files
    My thread:
    My costs:
    My pics:

  • #2
    Re: Topping off the bottom.

    You can't have too much insulation...

    I poured my insulating layer, then found it less smooth than I would have liked, so I skim coated it with mortar. I also believe that for home use, you can have too much thermal mass - the greater the thermal mass, the slower the heat up time. If you fail to adequately heat up the mass below the oven the floor will drop temperature quickly when you transition from your heat up fire to your cooking fire. Now, if bread is your primary goal and pizza will be an occasional indulgence, then more mass may be useful. I think the trade off between an inch more mass and an inch less insulation is probably not good for either pizza or bread.

    by the way, beautiful work so far.



    • #3
      Re: Topping off the bottom.


      I guess I will fill it up. But I am gonna leave it about 1/4 inch from the top for a nice even surface.

      I appreciate your input.

      And sorry about your oven move, but it should be fun rebuilding or building new.

      Let us know when you get started.
      My thread:
      My costs:
      My pics: