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

Announcement

Collapse

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!

Forno Bravo
See more
See less

Vent-less, insulation-less pizza

Collapse
X
  • 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.

    James
    Pizza Ovens
    Outdoor Fireplaces
Working...
X