web analytics
Vent-less, insulation-less pizza - Forno Bravo Forum: The Wood-Fired Oven Community



Forum Issues Update

We are continuing to work diligently to resolve the issues currently being experienced with the PhotoPlog. Thank you for your patience!
See more
See less

Vent-less, insulation-less pizza

  • Filter
  • Time
  • Show
Clear All
new posts

  • Vent-less, insulation-less pizza

    We did not have a "wowser wowser weeeeeeeee!" night (I guess Dave's oven is starting to get pretty hot!), but we still made pretty good pizza. We had nice dough and good tomatoes, and so-so mozzarella, but our oven won't really be ready for prime time until we finish the insulation and the vent.

    It's a good experience to feel how a new oven works. I have always said that the vent get hot and pulls the smoke and hot air upward and back -- and it's true. Our ventless oven is pushing hot air over two feet beyond the front opening to the oven chamber. That makes it difficult to add wood or a pizza without your hand getting really hot. That, and the oven cools down very quickly.

    Great lessons. Insulate, insulate, insulate -- and appreciate your vent.

    All said, our daughters concluded this was the best pizza they have had since we moved back to California.

    Pizza Ovens
    Outdoor Fireplaces