web analytics
Pizza Progression - 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!

Forno Bravo
See more
See less

Pizza Progression

  • Filter
  • Time
  • Show
Clear All
new posts

  • Pizza Progression

    Hi Peter and crew:

    I just wanted to share our labor of love for 2010. I've spent 40+ years teaching myself how to cook just about everything (My mother's English palette was . . . . well, you probably get the picture!). But the past few years I've been fascinated by artisan breads, authentic pizza and ovens which enhance and add that rustic touch to the culinary experience. Of course I've acquired several of Peter's books along the way in addition to a few other celebrated authors who dabble in bread and pizza making. I have attempted to produce those exceptional results on my hearthstone set on the oven convection feature at full heat as well as attempting to place my hearthstone on our infrared grill set at the highest temperature, but it doesn't quite yield the same results.

    This year my husband and I decided to embark on a backyard adventure of our own and decided to use Kiko Denzer as our guide/ mentor (via his book "Build Your Own Earth Oven"). We didn't completely follow his path as he seems to appreciate using nature's wonders, radically reducing cost involved. The primary reason was because I didn't want an eyesore in the back corner of our yard. Our baby is 90% complete as we'll complete any cosmetic touches and add new life to the surrounding yard we destroyed next spring as it warms up. I wanted to share some of the passion you have helped inspire during your journey!

    Welcome to Facebook

    A true fan of yours . . . . .


    Karen Kesting

  • #2
    Re: Pizza Progression

    VERY NICE ! Great design, very rustic. I noticed some exterior dome cracking, are you noticing much heat loss?


    • #3
      Re: Pizza Progression

      What a wonderful resource to have! Congrats on completing your project. Now that it's finished, your journey as only just begun!



      • #4
        Re: Pizza Progression

        Originally posted by mn8tr View Post
        VERY NICE ! Great design, very rustic. I noticed some exterior dome cracking, are you noticing much heat loss?

        No, not at all. The cracks in the dome are typical of ovens made from clay (from our backyard). We'll do some basic touch-ups and cosmetic accents next Spring as it warms up.


        • #5
          Re: Pizza Progression

          Thank you John . . . we've had a blast creating and building our own design. Have only started to really use it since it was completed so late in the year here (in Idaho), but can tell you the results are phenomenal. In addition to pizza, we've baked bread, roasted a chicken, potatoes and made corned beef so far. Can't beat the results!


          • #6
            Re: Pizza Progression


            Thanks for getting in touch! This is great. Post a few pictures in my Gallery Thread! I can't wait to do one of these some day.