Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List
logo

start shopping button

Home
About Us
Forum
Contact Us
Store
Tech Specs
Dealers
Photos
Recipes
Video

Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Good Background Information > Newbie Forum

Reply
 
LinkBack Thread Tools Display Modes
  #11  
Old 10-09-2009, 08:01 PM
KINGRIUS's Avatar
Apprentice
 
Join Date: Aug 2009
Location: Asheville, NC USA
Posts: 113
Default Re: Steel, brick or clay WFO?

If you're interested in the small model he's offering, it sounds like the "oven will reach at least 350degrees which is about the minimum to cook authentic full flavoured pizzas." (taken from the web page about the small steel oven you provided the link for) Okay, but how high does the temperature reach? My old electric oven reaches 550f and it takes 12 minutes to cook pizza. 350 degrees does not sound like "authentic" pizza cooking temperature, it sounds like you might end up with a pizza tile, all dry and dehydrated.
I would follow the advice of the others and see if you could get a hands on look before you take the plunge.

My 2 cents

Darius
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiTweet this Post!
Reply With Quote
  #12  
Old 10-09-2009, 08:10 PM
MetalHead's Avatar
Laborer
 
Join Date: Aug 2009
Location: Columbiana Alabama USA
Posts: 72
Default Re: Steel, brick or clay WFO?

I think this is the way to go for a WFO that is "portable"

Primavera Beehive Oven | Wood Fired Beehive Oven
__________________
Columbiana, Alabama WFO Build.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiTweet this Post!
Reply With Quote
  #13  
Old 10-09-2009, 08:57 PM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,213
Default Re: Steel, brick or clay WFO?

Quote:
350 degrees does not sound like "authentic" pizza cooking temperature, it sounds like you might end up with a pizza tile, all dry and dehydrated.
You're right 350c = 662f. That's pretty cold in the pizza world.
__________________
My geodesic oven project:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
,
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiTweet this Post!
Reply With Quote
Reply

Tags
clay, portable, steel, wfo

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Red Clay Brick Oven in the Philippine Islands jayjay Introductions 37 07-26-2011 12:06 PM
clay - brick oven danqui Other Oven Types 2 03-20-2009 08:17 AM
Oven opening and arch - regular clay brick? pizzahead Pompeii Oven Construction 5 10-22-2008 08:33 PM
Brick type decission to be made nissanneill Getting Started 25 05-02-2008 06:46 AM
pumice stone vs vermiculite; clay vs brick mieno Getting Started 1 01-28-2008 11:03 PM


All times are GMT -7. The time now is 01:55 PM.

Home | About Us | Our Factory | Dealers | Press and News | Contact Us | FAQ | Forno Bravo UK
Residential Pizza Ovens | Commercial Pizza Ovens | Catering Pizza Ovens | Pizza Oven Accessories | Pizza Peels | Outdoor Fireplaces
Select | Justify | Order | Install | Manage | Make Pizza | Roast, Bake and Grill
Pompeii Brick Oven | Firenze Concept Oven | Links | Cookbooks | Vera Pizza Napoletana | Pizza Oven Photos
Commercial Pizza Oven Selector | Outdoor Kitchen Design | Site Map | Forum

© 2006 Forno Bravo, LLC Italian Pizza Ovens

No part of this website or content thereof may be reproduced, distributed or transmitted in any form or by any means, nor may any part of this website be stored in a database or other electronic retrieval system, or any other website, without the prior written permission of Forno Bravo, LLC.


Powered by vBulletin® Copyright ©2000 - 2012, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.5.2
© 2006/10 Forno Bravo, LLC