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NEW member buyer poster - Forno Bravo Forum: The Wood-Fired Oven Community


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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.

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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.

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NEW member buyer poster

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  • NEW member buyer poster

    Just bought the fb stone and peel, hope its as good as it sounds. I have been a lurker as i em a super pizza lover. This also is my 1st post, hope to have 1000s more. Anyone have any, out of the ordinary hints with fb stone differnt then any other stones ? Should i leave stone in oven all the time ?

    oops my name is derek btw
    Last edited by Burntroof ofmouth; 09-02-2006, 04:49 PM.

  • #2
    Welcome aboard

    We're looking forward to hearing about your many pizzas. If you can, take photos that you can share of your favorites.

    A couple of things to think about. First, follow the directions for slowly bringing your stone up to temperature (they're in the box). Second, give your stone as much pre-heat time as you can. A good hour at 550F really gets your stone hot all the way through.

    I leave my stone in the oven all the time. It doesn't slow down how quickly your oven heats up by much, and gives you a more consistent heat -- even when you aren't cooking pizza or bread. You have a heat sink in the oven that doesn't cool right down when you open the oven door.

    Pizza Ovens
    Outdoor Fireplaces


    • #3
      Thanks i em a pizza fanatic and love every type from frozen supermarket type to anything i can get my hand on in new york Pics gona take some time since i have newborn twins at home and i still dont know how get pics on new puter.


      • #4
        I hope i can give some help as much as maybe get some i dont knoww how active these forums are


        • #5
          It's a great group. Jump in with questions and recommendations.
          Pizza Ovens
          Outdoor Fireplaces


          • #6
            Re: NEW member buyer poster

            Been lurking the last few months reqding as much as can inbetween work and my girls , just bought some flour and tomatoes from forno, last few pies i have had probs with the dough so gona try starting up againg making pizzas . I need to look and read lots of the dough and hydration and weights and stuff so many posts