Question & Answer

How should I decide which size Pizza Oven to order?
In general, we would recommend that you choose as large an oven as you have space and can afford. The incremental cost of larger oven sizes is not huge, and you will appreciate the additional cooking space. Even if you do not intend to cook five pizzas at a time, you will enjoy the size of a 36" or 40" oven for roasting a turkey, potatoes and vegetables, or preparing multiple pans of appetizers for a party. That is why these are the best selling sizes.

If you have questions on how to chose the right oven, click on our Oven Selection Wizard.

How do I order?
You can either call us on (800) 407-5119, or you can order online at the Forno Bravo Store. We accept credit cards, bank wire transfers, PayPal, and checks. For more information on what accessories you will need, you can ready our How to Order page. We have arranged for excellent shipping rates, which we pass directly on to our customers.

How are the pizza ovens shipped?
We ship throughout North America, the UK and Europe by truck. Your oven is packed in a secure wooden crate, and is shipped Curbside Service, where it is placed at the curb at your home or business by the shipping company. If any part of the oven is broken during shipping we will replace it quickly, free of charge. Our modular ovens, hearths and stands can be moved and set in place by two people. Our pre-assembled oven require a forklift, or other mechanical means, for movement and placement.

How do I decided between a brick and a refractory pizza oven?
It is a matter of taste, and budget. Many chefs and food experts say that there is no substitute for cooking in a true brick oven. Using modern insulation and the highest quality refractory bricks, these ovens are as efficient as prefabricated modules, and are as easy to install. We also think the brick ovens are beautiful to look at.

On the other hand, brick ovens cost quite a bit more. Our brick ovens are handmade one at a time in Tuscany by artisans, and as such are more expensive. For more information, take a look at our Oven Selection Wizard.

How difficult is installation?
We have worked hard to simplify the installation process, both for indoor and outdoor ovens. In the past, installation was beyond the scope of even experienced hobbyists, and required the skills of a professional builder. Now, with our specialist installation products, including our prefabricated hearths, stands and pre-assembled ovens, we are making wood fire cooking accessible to everyone.

Can I cook more than bread and pizza?
Definitely. The characteristics that make a wood fire oven excel at pizza and bread also make it ideal for cooking roasts, poultry, potatoes, vegetables, and fish. The fire in the oven environment that simultaneously cooks the top and bottom of a pizza is perfect for appetizers and tapas, while the oven's ability to retain heat enables you to slowly cook beans, soups and stews.

You can use stainless steel, terra cotta and cast iron pots and pans in a wood fire oven to obtain a wide range of cooking effects. Take a look at our Cooking pages for ideas.

What are the differences between ovens designed for restaurants, caterers, and the home/garden?
There are a number of differences. Commercial ovens are designed to withstand the rigors of being fired 365 days per year - cooking hundreds of pizzas under high heat for 12 hours per day. The dome and cooking floor thickness, and the weight of commercial ovens is higher than home and catering ovens, and the refractory materials utilized are designed for consistent use.

Ovens for the home and garden have the same basic characteristics of commercial ovens. They reach the very high hearth and dome temperatures necessary for cooking perfect pizza, and they retain heat to cook bread and roasts. At the same time, they are lighter and thinner, so they heat up more quickly, weigh less, cost less and are easier to install.

Why is insulation so important?
Once you have heated your oven to cooking temperature, it is vital that you retain that heat inside the oven for cooking, rather than allowing it to disperse. This is true for the dome and both the bottom and side of the cooking hearth. By taking advantage of modern insulating materials, developed for space, kiln, glass and other industrial applications, it is possible to efficiently insulate an oven without relying on large volumes of concrete and sand.

These products include a range of woven and cast ceramic and refractory materials. Our installation kits take full advantage of these product, making installation easier, lighter, faster and more cost-effective than ever before. For more information, read our Thermal Mass and Insulation Primer.

What is "thermal mass" and why is it important?
Thermal mass describes the mass of the masonry material that must be heated in order to retain heat for cooking food. An oven with large thermal mass, typically made using large volumes of fire bricks or refractory concrete, takes a longer time to heat up to cooking temperature, and consumes more wood to heat, but will retain its heat for long periods of time.

Choose an oven that heats up quickly, and retains the proper cooking heat for the time you will be using it. For more information, read our Thermal Mass and Insulation Primer.

What is the between a "pizza oven" and a "bread oven"?
We like to say that it is easy to cook bread in a pizza oven, but difficult to cook pizza in a bread oven. That is because bread and pizza cook in fundamentally different ways. Bread ovens are designed to cook multiple batches of bread at a low heat, from a single firing, and as a result have trouble reaching and holding the temperature needed for pizza.

A pizza oven has the right thermal mass for pizza, food and bread. It heats up quickly, and has a round cooking hearth designed for fire in the oven cooking. At the same time, it has enough mass to easily cook a large batch of bread from a single firing - more than enough bread for any family.