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Cooking surface in the WFO - Forno Bravo Forum: The Wood-Fired Oven Community



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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Cooking surface in the WFO

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  • Cooking surface in the WFO

    Has anyone put any alternative cooking surfaces in an WFO like a steel plate or granite, ect. for different thermal characteristics. That is, alternative cooking surfaces to the straight fire brick surface. If so, please share any thoughts or experiences. thx John
    Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443

  • #2
    Re: Cooking surface in the WFO

    Steel baking surfaces (aka pans) are generally frowned on for pizza and hearth breads, although they have their use for smaller things like rolls and cookies. Granite has the reputation for popping off shards at high heat, besides I don't know what the advantage of stone over brick would be.
    My geodesic oven project: part 1, part 2


    • #3
      Re: Cooking surface in the WFO

      I had the opportunity to buy an old blogget pizza oven when I was building my WFO, they use a composite material for the deck which is perfectly smooth, Unortunately I couldnt find enough information if it would withstand the higher heat of a WFO, So i chickened out... Would love to know if anyone else has tried other materials..