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  #71  
Old 06-21-2011, 11:32 AM
Peasant
 
Join Date: Jun 2011
Location: bethlehem, Pa
Posts: 40
Default Re: Welcome to the new Forno Bravo Forum

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
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  #72  
Old 01-30-2012, 05:36 AM
Serf
 
Join Date: Oct 2011
Location: Carrollton, Va
Posts: 1
Default Re: Welcome to the new Forno Bravo Forum

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
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  #73  
Old 01-30-2012, 02:35 PM
Serf
 
Join Date: Jul 2009
Location: San Francisco CA
Posts: 11
Default Re: Welcome to the new Forno Bravo Forum

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!
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  #74  
Old 04-12-2012, 06:53 AM
Serf
 
Join Date: Apr 2012
Location: Dunedin, Fl
Posts: 2
Default Re: Welcome to the new Forno Bravo Forum

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
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  #75  
Old 04-30-2012, 09:53 AM
Serf
 
Join Date: Apr 2012
Location: Duncan,BC
Posts: 23
Default Re: Welcome to the new Forno Bravo Forum

why can't i get anything to post.
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  #76  
Old 05-22-2012, 08:00 PM
Serf
 
Join Date: Mar 2012
Location: Charleston sc
Posts: 5
Default Re: Welcome to the new Forno Bravo Forum

are there any mods for this site?
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  #77  
Old 08-21-2012, 10:56 PM
Serf
 
Join Date: Jul 2012
Location: Redding, California
Posts: 1
Default Re: Welcome to the new Forno Bravo Forum

Can someone help me? I built my oven with a 4" concrete base, 4" vermiculite base, but only used split bricks on the oven floor. Do I need to add another set of splits to be adequate or will this be enough? I checked the floor temperature at 900 degrees and the base underneath was 115. Do I need to add another layer? I really only cook pizza and an occasional loaf or two of bread.
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  #78  
Old 02-19-2013, 03:40 PM
Serf
 
Join Date: Feb 2013
Location: Thibodaux, La.
Posts: 8
Default Re: Welcome to the new Forno Bravo Forum

I just finished my fire bricks on my oven and I was wondering if I really need to insulate the oven or not. What are the dis advantages of not insulating it? Can I just coat the outside with fire clay/Portland/and sand mixture? I live in South Louisiana.
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  #79  
Old 02-19-2013, 06:10 PM
Gulf's Avatar
Il Pizzaiolo
 
Join Date: Sep 2011
Location: Mississippi
Posts: 1,682
Default Re: Welcome to the new Forno Bravo Forum

Quote:
Originally Posted by calbert View Post
I just finished my fire bricks on my oven and I was wondering if I really need to insulate the oven or not. What are the dis advantages of not insulating it? Can I just coat the outside with fire clay/Portland/and sand mixture? I live in South Louisiana.
The disadvantages are waisted time, money and fuel . No matter where you live (I live in south Mississippi) insulation is the key to retained heat. If you are only interested in cooking pizzas and searing steaks, don't insulate. If you would like to fire that oven once on friday evening, and would like to cook through out the weekend and into monday, follow the FB mantra: Insulate, Insulate, Insulate.........
I cleared my dome friday evening and did a couple of pizzas. Saturday afternoon I practiced with sourdough bread. Sunday, a nice roast. And I don't even know how to drive this "thang" yet .
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Last edited by Gulf; 02-19-2013 at 06:20 PM.
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  #80  
Old 02-19-2013, 11:54 PM
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Master Builder
 
Join Date: Nov 2010
Location: Japan
Posts: 880
Default Re: Welcome to the new Forno Bravo Forum

If you've finished your fire bricks, it too darn late to ask! You needed to insulate under the hearth first. Start over or you've in for a wild ride.
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