| Pizza Ovens | (800) 407-5119 | Info@fornobravo.com |
![]() |
|
#1
| |||
| |||
| I am currently doing a ton of research on opening a napoletana style pizzeria. My main concern is gaining the experience necessary to consistently make good pizza. I am going to take the one week course in Los Angeles, but after that how would I practice? Has anyone purchased a cheaper wood fired oven to practice with before opening a pizzeria? Thanks for any advice. |
|
#2
| |||
| |||
| I don't know of any cheap Wood Fired Ovens, and I do not recall see any used wood fired ovens for sale cheap or for sale at all. I bought a Forno Bravo Casa 80 about 4 years ago, I practiced in it for about 6 months, learned a lot, hands on is better than any school or book. I now have a few mobile trailers with the FB Casa 100's on them and will be building my first resturant in AZ. and it will have two FB Casa 110's in it. I SAY SKIP SCHOOL AND PUT AN OVEN IN YOUR BACKYARD AND PRACTICE. |
|
#3
| |||
| |||
| Thanks! I appreciate your advice. |
|
#4
| |||
| |||
| Pizzamanmike, I'm considering using one of Forno Brava Casa ovens for a trailer set-up too. Given your experience, is the 100 the size you would recommend buying? Any other advive on building on a trailer - we're in Western Canada so no threat! |
|
#5
| |||
| |||
| Peterlyn, The Case 90 is best for a Catering Trailer, I just did a Fundraiser for the United Way and we put out over 200 8" pies in 2 hours. On a Mobile unit I would go witgh A Casa 100 or 110 as yuo would sell slices and 16" pies. I will help you anytime just shoot me an email. pizzamanmike |
|
#6
| |||
| |||
| Peterlyn, The mobile oven I got through Joseph at The Fire Within is the Premio 100. That has bee a good size for my needs. As pizzamanmike stated, I have also been able to push about 200 8" pizzas in about 2 hours at some local vending events we have been doing. |
| Thread Tools | |
| Display Modes | |
| |
| | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| dry stack block stucco finish experience | christo | Design Styles, Chimneys and Finish | 3 | 05-02-2007 12:45 AM |
| first cooking experience | tommy5 | What You Cooked Last Night | 4 | 11-28-2006 02:36 PM |
| Dissapointing Bake | DrakeRemoray | Hearth Bread and Flatbread | 11 | 11-15-2006 04:31 PM |
| Question for those with Brick Experience | mrpbjnance | Design Styles, Chimneys and Finish | 6 | 08-23-2006 10:10 AM |
| commercial experience | jjerrier | Introductions | 1 | 04-11-2006 02:16 PM |