web analytics
Two Stone Baking - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 2 < >


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 2 < >

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
See more
See less

Two Stone Baking

  • Filter
  • Time
  • Show
Clear All
new posts

  • Two Stone Baking

    Well it had to happen sooner or later - I will travel to see a freind soon and we've talked about pizza so much they want to make pizza when I visit. For the first time in months, I'm going to have to make pizza the old fashioned way.....

    They have a bit more money than we do so I will have the oppurtunity to see how well a WOLF Oven works. It also looks like we will have 8 adults and 8 kids....

    So I want to try a two stone approach to feed that many folks before midnight. With my oven I wouldn't worry at all....

    Has anyone done this successfully and if so are there any tips to this?

    The plan is to complete two pizzas on peels and zip them on stones in the upper third of the oven. I think the stones are too large to go side by side so they will likely be on separate racks.

    Any insight to managing this indoor fest would be appreciated!!!


    My oven progress -

  • #2
    Re: Two Stone Baking

    My only insight is to check the timing of the higher rack positions. I assume you normally place your stone on the bottom rack. This is the coolest location so that the crust gets done while the topping doesn't burn. I am also assuming you only have one stone at home.

    You can try higher rack positions with your stone, record the time, and compare identical pie at the bottom rack. You could then stagger the insertions at your friends' house. Or you could make different toppings for the upper racks than the lower racks -- more burn resistant?

    . . . idle thoughts. I've never tried since I only have one pizza stone.


    • #3
      Re: Two Stone Baking

      Give it lots of time. I have this memory of trying to make a number of pizzas for the family using our conventional oven, and I calculated everything completely wrong. We ate after midnight. :-)

      Also, calculate that the pizzas will take more time as the evening progresses.

      Pre-heat for a long time.

      Pizza Ovens
      Outdoor Fireplaces