#1  
Old 04-12-2009, 10:35 AM
Serf
 
Join Date: Apr 2009
Location: sardinia
Posts: 3
Default 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
Reply With Quote
  #2  
Old 04-13-2009, 11:10 AM
Frances's Avatar
Il Pizzaiolo
 
Join Date: Aug 2007
Location: Allschwil, Switzerland
Posts: 2,186
Default 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?
__________________
"Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)


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.
Reply With Quote
  #3  
Old 04-14-2009, 09:43 AM
Dino_Pizza's Avatar
Il Pizzaiolo
 
Join Date: Feb 2008
Location: Northridge, CA
Posts: 1,015
Default 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
__________________
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

View My Picasa Web Album UPDATED oct

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Costs Spreadsheet

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Thread

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #4  
Old 04-14-2009, 10:54 AM
Serf
 
Join Date: Apr 2009
Location: sardinia
Posts: 3
Default 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
Reply With Quote
  #5  
Old 04-14-2009, 11:00 AM
Serf
 
Join Date: Apr 2009
Location: sardinia
Posts: 3
Default 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
Reply With Quote
  #6  
Old 04-14-2009, 12:16 PM
Dino_Pizza's Avatar
Il Pizzaiolo
 
Join Date: Feb 2008
Location: Northridge, CA
Posts: 1,015
Default 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
__________________
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

View My Picasa Web Album UPDATED oct

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Costs Spreadsheet

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Thread

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #7  
Old 04-15-2009, 02:19 AM
Serf
 
Join Date: Apr 2009
Location: sardinia
Posts: 3
Default 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
Reply With Quote
Reply

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



All times are GMT -7. The time now is 05:01 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC