| Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List |
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#1
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| does anyone remember a post a while back showing a comercial oven that had kind of a moat around the cooking floor for coals to sit in. This video also showed the cook raising the pizza at the end of its cook to to broil the top of pizza with the extra heat from the highest part of the oven. It was a very good video and I have used this broiling method a lot since. I am now puting in a round kiln shelf in the center of my oven to kind of act like a smaller version of his elevated floor and would like to see the video again....thanks for any help on this and it may have been in tips and techniques or another part of this form I cant remember where I saw it. Might have been a year or so ago I saw the post....wayne
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#2
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| Hi Wayne, I just looked at your oven pics for the first time. You are truly an artisan. I love the river stone finish. Seeing your oven has made me reconsider my finishing plans. Thanks for the pics. |
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#3
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| Thanks for the kind works lwood. It was a fun project. I had some very good coaching and help from this site.....wayne
__________________ see below for my oven album of progress to date To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. |
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