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sardblue 04-12-2009 10:35 AM

hello from Sardinia
Hello to all,first of all,I would like to say how impressed I am with this site.The pdf plans are fantastic and have answered many questions I had.Still not sure which size oven to build,I will have to source and price first ,which should be fun here.Hopefully will keep you updated as I have well and truly got the bug

Frances 04-13-2009 11:10 AM

Re: hello from Sardinia
Welcome sardblue! I believe you are the first FB member from Sardinia. :)

While you're sourcing stuff, why not post some pics of the location of your future oven... is it going to have a seaview by any chance?

Dino_Pizza 04-14-2009 09:43 AM

Re: hello from Sardinia
Glad to hear you've got "the bug". It certainly is a lot of fun. Once you start looking, you would be surprised at what you can find "locally" for materials. My oven is 42" (106 cm, I had to Google a conversion chart- makes me feel so international) but I have not finished or cooked in it yet. Also, the FornoBravo Wood Fired Pizza E-book that they sell has drawings in it of a 90cm oven and shows how 3 10" pizzas can cook in it with the fire to 1 side. I would definitely build between 90cm and 106cm (35.5" to 42"). Have fun and welcome!
Ciao, Dino

sardblue 04-14-2009 10:54 AM

Re: hello from Sardinia
Hi thanks for the message.I will have to clean up the site before posting any pics,my wife will kill me if I do it now.The oven will have views of the garden ,peach tree and vines (Hopefully grapes this year).The sea view is at the front of the house ,just about.sardblue

sardblue 04-14-2009 11:00 AM

Re: hello from Sardinia
Hi,thanks for the message,and compliments on the build,have spent a long time looking at your pics,what did you use to cut your fire bricks round for the base.sardblue

Dino_Pizza 04-14-2009 12:16 PM

Re: hello from Sardinia
Hi Sardblue,
I purchased a fairly inexpensive wet-tile saw. I bought the 10" blade model and it makes straight cuts only. So when you see a what looks like a cut that is curved, it is really 2 straight cuts (maybe 3) that get you a curved-looking shape. We are only using 4 1/2"x9" brick so it only takes a couple of cuts to make that straight brick "curve". We ALL thought the same thing before starting but it turns out surprisingly easy and accurate enough for the "soldier course" of bricks around the floor. I think if you put the soldier course on top of the floor (instead of around the floor) it might be OK if straight or jagged corners stick out a bit but you don't want to heat up anything outside of the dome so cutting a "curve" (made up of a few straight cuts) is best.
Hey, it's always nice to put your oven in a pretty setting yours sounds beautiful. Are the grape vines local Vernaccia? Take care, Dino

sardblue 04-15-2009 02:19 AM

Re: hello from Sardinia
Hi Dino,thanks for the quick reply,thats one problem solved.As for the setting of the oven, it sounds better than it is.The vines are local but not sure of the name,they are table grapes(or eating),the red is called alphonso levelle,we built a rustic looking pergola last year to grow them over,and so far so good,loads of new shoots.Thanks again Sardblue

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