Welcome to the new Forno Bravo Forum

[Chris Bowman]

Hi James,

Any chance of some guidelines regarding how to use the forum, e.g. how do you start a new thread?

Best wishes from the UK,

Chris Bowman

[larrycooper]

Hey, Just got back from Tuscany and rented villa with pizza oven - I'm hooked! Definetly going to build pompeii - Just gathering info. I would like to use as large a brick for oven floor. Found a place that sells 12 x 12 x 2.5 but also larger (12 x 18, 12 x 24, 12 x 36) but larger in 3" thickness - any foreseeable problems using 3 " thick fire bricks? See "Rumford store". Also any info on calculating bevels and cutting them. thx, Larry

[dsurferchef]

Hi everyone.
Having trouble with my dough. I used to make what I thought was okay dough. Im trying to make a VPN dough using Captu 00. It just comes out so chewy and as the dough ball proof in the refrig they just spread out so much and Im not sure why. Im weighing all my ingredients trying follow the VPN recipe from Rolling in the Dough workbook. Yes Im going to a FireWithin workshop next month..Cant wait...to start a wood oven pizza business. I come from a very proud Italian family and cant for the life of me get the VPN dough correct...Its killin me!! Help Please
Steve

[MFarruggio]

Surfing and Pizza, what a pair! I envy you! I can't surf anymore, but I do make more pizza. After I built our Casa 2G over a year ago, I downloaded the Forno Bravo eBook: Wood fired Pizza, (Vol 2, I think), just to get started. It's worked so well I haven't tried anything else, so far, though I've been meaning to. I've done my measuring by weight, using wet yeast now. I've doubled it, quadrupled it, even 1.5x'ed it. Has always come out fine. I haven't tried to no-knead it, just work the timing listed in the book. "Autolyzing" really makes a difference as I forgot one time. Any extra dough I have re-punched and frozen and it still works, though not as lively. It does spread out a bit when it rises, but not too much. I've used Caputo 00 at first, but we have a local mill "Giustos" that makes a very usable 00 flour. Everybody loves our pies. If I want to try something else, I better test it alone first. It would disappoint my "clientele" if it didn't stack up.

Good Luck!

[JurisP]

James--thanks so much for your site and your oven mission. Helped my son build a Cobb oven in Phoenix with urban rubble for a stand and local clay. We both left before it was tried out. Decided I'd like something more elegant in my back yard and your plans certainly fit the bill.

My town is appropriately hard nosed on permitting, and as a former contractor I could certainly draw up more detailed plans from your drawings, but I wonder if anyone has a set of electronic drawings that got an engineer's stamp in Florida?

Thanks for your help, can't wait to start this wintertime project. Summers here are so hot you could almost bake a pizza on the sidewalk.

Juris

[Circe]

why can't i get anything to post.