| Pizza Ovens | (800) 407-5119 | Info@fornobravo.com |
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#61
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| Congrats Ryan. I love the look of the combo bricks on top, rocks on the bottom. Nice contrast.
__________________ "Pizza, the world's most perfect food." |
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#62
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| Very nice! Excellent job!
__________________ Ken H. - Louisville, KY 42" Pompeii To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts. ... To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts. ... To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts. |
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#63
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| Ryan, your oven looks great! No wonder your son is proud to stand beside it. Enjoy! |
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#64
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| Thanks! We will be cooking the first pizza's tonight! |
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#65
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| I wanted to thank everyone for their help and support. The oven turned out great and it is cooking great. It is amazing to watch the oven turn "White-Hot" as so many have mentioned. I cooked about 12 pizzas last week and this week we will have a party and cook at least that many. So, it looks like pizza at least once a week maybe twice! Thanks, Ryan |
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#66
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| Love the oven - please remember we like food pics and recipies, too!!! Christo
__________________ My oven progress - To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts. |
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#67
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| I will send the food pics and the recipes this week. I used the Forno Bravo pizza dough by weight recipe but substituted whole wheat flour and it turned out great! Thanks, Ryan |