Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (
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-   -   Welcome to the new Forno Bravo Forum (

james 03-18-2005 02:29 PM

Welcome to the new Forno Bravo Forum

Here are a couple of guidelines for the Forno Bravo Forum:

1. We have moved this forum from its first location on In order to preserve as much content as possible, we have tried to copy postings from there to this forum, and put it in the right place. If something important is missing, let us know

2. This forum is open to folks with any type of pizza oven, brick oven or pizza stone.

3. We're here to enjoy wood-fired oven installation and cooking. Please be polite, and in keeping with the tone of group.

4. Our forum does not have moderators, though we are planning on adding them. If you are interested in signing up, please contact us.

5. Please don't promote any type of commercial venture or product.

That's it. Build, cook and be happy.


oventhusiast 03-22-2005 05:20 PM

new group!
Hi James,
I really like this new format for the group! Although I'm really not computer saavy! Is everyone from the Yahoo group going to come over here and not use the yahoo group site anymore? I just want to make sure so I don't reply to people over there. Also, you mentioned all the past posts are coming over here. I really would like to reference those posts as I build this summer! I don't know what half of the icons on this page mean or how to use them but they're really colorful!! ( ok so I'm a computer dolt!) Anyway, I'm really looking foward to using this 'tool' as I build my Pompeii!!
Best to you, Rick

james 03-23-2005 12:51 AM

Hi Rick,

My plan is to have everything here. For a while, we can watch both places and make sure we aren't missing anything. I will keep copying postings from Yahoo to here under the name Yahoe-Archive, so we won't leave anything behind. I really like the idea that postings are organized by threads, so that you can look at building postings while you are building, and cooking info when you are cooking.

Make sure you select "email notification" under thread subscription, so you will know when new postings have been made. That's about it. I've never gone too far into the more escoteric configurations myself.


oventhusiast 03-23-2005 04:47 AM

Got it, thanx'

oventhusiast 03-23-2005 04:55 AM

another format question...
Will there be any pictures to access in this new site format? I don't see any 'buttons' to view archived pictures. HELP!

james 04-04-2005 01:44 AM

Good point. Would everyone be happy sending me photos, and having me post them on Or, should I work out a way for people to post their own photos in a public section?

I don't think we need to have people post photos off the site, with links back from the forum. That isn't very efficient.

I am flexible on this, so let me know what everyone thinks.


PerryPizza 01-11-2009 04:05 AM

Re: Welcome to the new Forno Bravo Forum
Hi James,

I know it has been said many times before, but I think you continue to do an outstanding Job with Forno Bravo. I get so much inspiration every time I visit the site (I have just downloaded the unbelievably good 'wood-fired-pizza.pdf' and I am simply stunned).

I currently knock up pretty good pizzas using a pizza stone and an old wood-fired rayburn which needs to be lit and 'worked' for at least 4 hours to get it up to temperature. This leaves me time to peruse the site and forum, always getting ideas on ingredients, methods & toppings, inspiration for the planned imminent oven constrution, and a happily rumbling tummy!

The real joy is the fact that you offer so much information for free - I live on a very tight budget and this means a great deal to me. Without such generosity my pizzas would be nowhere near the standard they are (and will be, once I get that oven built!!).

Thank you very much, and Happy New Year


chertupper 04-29-2009 07:19 AM

Re: Welcome to the new Forno Bravo Forum

Dang I feel like such a dingbat but I can't figure out how to make a new thread posting.

I want to ask about the cure of the insulating concrete layer in the oven's construction. Please tell me how best to do this.

Thanks much,

elyryder 04-29-2009 10:38 AM

Re: Welcome to the new Forno Bravo Forum

I'm new or fairly new to the site and most impressed. There truly seems to be a community. I'm trying to decide on the particular oven I want to build. I've looked at hundreds of ovens, and the one I admire most is located in Healdsburg, CA and is shown at Pizza Oven Photo Healdsburg, CA It appears to be a Pompeii, although rather small. Is there a way to identify the builder or find out details of its construction? I'm drawn to the sort of minimalist look to it.



james 04-29-2009 01:37 PM

Re: Welcome to the new Forno Bravo Forum
Welcome aboard Ely,

The community is great, isn't it! That oven is a Casa90, finished at a traditional Mediterranean igloo. I agree that the lines and the look are very simple and classic.

You could re-create this oven with either a 36" Pompeii oven or an FB modular oven -- then follow all of the instructions for finishing an igloo enclosure. The stand was fabricated by a local metal shop.


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