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	<title>Pizza Ovens - Photo Gallery</title>
	<link>http://www.fornobravo.com/forum/photoplog/</link>
	<description><![CDATA[Pizza Oven User Group, community of pizza oven, brick oven and authentic Italian pizza lovers]]></description>
	<language>en</language>
	<pubDate>Sat, 22 Nov 2008 22:32:23 GMT</pubDate>
	<generator>PhotoPlog</generator>
	<ttl>60</ttl>
	<item>
		<title>Deeep South Texas Oven</title>
		<link>http://www.fornobravo.com/forum/photoplog/index.php?n=2032</link>
		<guid isPermaLink="false">http://www.fornobravo.com/forum/photoplog/images/1856/medium/1_Oven_Construction_085.jpg</guid>
		<description><![CDATA[James,
On the Mexican border;Tip-o-Tex
Thanks,
Dave Champion<br /><img src="http://www.fornobravo.com/forum/photoplog/images/1856/medium/1_Oven_Construction_085.jpg" alt="Deeep South Texas Oven" border="0" /><br />Comment - Frances - Fri, 21 Nov 2008 08:36:38 GMT - Deeep South Texas Oven - Very nice! 

I really like the way the white bits and the bricks alternate.]]></description>
		<pubDate>Fri, 21 Nov 2008 02:46:56 GMT</pubDate>
		<author><![CDATA[nospam@domain.com (dchamp)]]></author>
		<category domain="http://www.fornobravo.com/forum/photoplog/index.php?c=7"><![CDATA[Finished Ovens]]></category>
	</item>
	<item>
		<title>Completed Oven Bristol - UK</title>
		<link>http://www.fornobravo.com/forum/photoplog/index.php?n=2031</link>
		<guid isPermaLink="false">http://www.fornobravo.com/forum/photoplog/images/4593/medium/1_P1010209.JPG</guid>
		<description><![CDATA[Completed oven built during the wet Btitish summer, have just completed the 5th fire, pizza to come next week, fingered crossed.<br /><img src="http://www.fornobravo.com/forum/photoplog/images/4593/medium/1_P1010209.JPG" alt="Completed Oven Bristol - UK" border="0" />]]></description>
		<pubDate>Thu, 20 Nov 2008 19:23:30 GMT</pubDate>
		<author><![CDATA[nospam@domain.com (melvynhoare)]]></author>
		<category domain="http://www.fornobravo.com/forum/photoplog/index.php?c=7"><![CDATA[Finished Ovens]]></category>
	</item>
	<item>
		<title>Completed Oven - Bristol UK</title>
		<link>http://www.fornobravo.com/forum/photoplog/index.php?n=2030</link>
		<guid isPermaLink="false">http://www.fornobravo.com/forum/photoplog/images/4593/medium/1_P1010206.JPG</guid>
		<description><![CDATA[Completed Oven - 6 months to buildduring the wet British summer.<br /><img src="http://www.fornobravo.com/forum/photoplog/images/4593/medium/1_P1010206.JPG" alt="Completed Oven - Bristol UK" border="0" /><br />Comment - drogers - Thu, 20 Nov 2008 21:15:58 GMT - Completed Oven - Bristol UK - Very attractive, nice workmanship.<br />Comment - RyH - Fri, 21 Nov 2008 06:46:16 GMT - Completed Oven - Bristol UK - Looks great, good work.

You will certainly enjoy it and the first pizza is usually fantastic, especially after 6 months.

Any odd questions or glances from the neighbours?<br />Comment - gjbingham - Sat, 22 Nov 2008 03:10:45 GMT - Completed Oven - Bristol UK - Nice Job!  Looks great!]]></description>
		<pubDate>Thu, 20 Nov 2008 19:19:50 GMT</pubDate>
		<author><![CDATA[nospam@domain.com (melvynhoare)]]></author>
		<category domain="http://www.fornobravo.com/forum/photoplog/index.php?c=7"><![CDATA[Finished Ovens]]></category>
	</item>
	<item>
		<title>Counter top tile</title>
		<link>http://www.fornobravo.com/forum/photoplog/index.php?n=2029</link>
		<guid isPermaLink="false">http://www.fornobravo.com/forum/photoplog/images/4147/medium/1_DSCI0245.JPG</guid>
		<description><![CDATA[This is slate stone form Home Depot. $1.25 sq ft. I can do the entire counter and the roof of the pizza oven for $200.<br /><img src="http://www.fornobravo.com/forum/photoplog/images/4147/medium/1_DSCI0245.JPG" alt="Counter top tile" border="0" /><br />Comment - johnter - Tue, 18 Nov 2008 19:36:38 GMT - Counter top tile - looks great!<br />Comment - dbhansen - Wed, 19 Nov 2008 16:08:32 GMT - Counter top tile - Beautiful!]]></description>
		<pubDate>Mon, 17 Nov 2008 15:33:33 GMT</pubDate>
		<author><![CDATA[nospam@domain.com (Breven)]]></author>
		<category domain="http://www.fornobravo.com/forum/photoplog/index.php?c=5"><![CDATA[Enclosure]]></category>
	</item>
	<item>
		<title>Brick &amp; Tile</title>
		<link>http://www.fornobravo.com/forum/photoplog/index.php?n=2028</link>
		<guid isPermaLink="false">http://www.fornobravo.com/forum/photoplog/images/4147/medium/1_DSCI0247.JPG</guid>
		<description><![CDATA[Another angle of the brick facade<br /><img src="http://www.fornobravo.com/forum/photoplog/images/4147/medium/1_DSCI0247.JPG" alt="Brick &amp; Tile" border="0" />]]></description>
		<pubDate>Mon, 17 Nov 2008 15:31:56 GMT</pubDate>
		<author><![CDATA[nospam@domain.com (Breven)]]></author>
		<category domain="http://www.fornobravo.com/forum/photoplog/index.php?c=5"><![CDATA[Enclosure]]></category>
	</item>
	<item>
		<title>Brick &amp; Tile</title>
		<link>http://www.fornobravo.com/forum/photoplog/index.php?n=2027</link>
		<guid isPermaLink="false">http://www.fornobravo.com/forum/photoplog/images/4147/medium/1_DSCI0246.JPG</guid>
		<description><![CDATA[To save money, I'm using brick &quot;splits&quot; like a veneer. They take up twice as much area as a standard brick. That means I only have ot buy 1/2 as much!<br /><img src="http://www.fornobravo.com/forum/photoplog/images/4147/medium/1_DSCI0246.JPG" alt="Brick &amp; Tile" border="0" />]]></description>
		<pubDate>Mon, 17 Nov 2008 15:30:51 GMT</pubDate>
		<author><![CDATA[nospam@domain.com (Breven)]]></author>
		<category domain="http://www.fornobravo.com/forum/photoplog/index.php?c=5"><![CDATA[Enclosure]]></category>
	</item>
	<item>
		<title>Thin crust 100% whole wheat pizza</title>
		<link>http://www.fornobravo.com/forum/photoplog/index.php?n=2026</link>
		<guid isPermaLink="false">http://www.fornobravo.com/forum/photoplog/images/1779/medium/1_Pizza_74-1.jpg</guid>
		<description><![CDATA[Here is a WW pizza made from a 170 gram dough ball stretched to 10 1/2&quot;. That calculates to a .070 thickness factor.<br /><img src="http://www.fornobravo.com/forum/photoplog/images/1779/medium/1_Pizza_74-1.jpg" alt="Thin crust 100% whole wheat pizza" border="0" />]]></description>
		<pubDate>Mon, 17 Nov 2008 07:04:01 GMT</pubDate>
		<author><![CDATA[nospam@domain.com (Villa Roma)]]></author>
		<category domain="http://www.fornobravo.com/forum/photoplog/index.php?c=8"><![CDATA[Pizza]]></category>
	</item>
	<item>
		<title>Progress so far</title>
		<link>http://www.fornobravo.com/forum/photoplog/index.php?n=2025</link>
		<guid isPermaLink="false">http://www.fornobravo.com/forum/photoplog/images/4647/medium/1_IMG_0374.JPG</guid>
		<description><![CDATA[Just finished course #7<br /><img src="http://www.fornobravo.com/forum/photoplog/images/4647/medium/1_IMG_0374.JPG" alt="Progress so far" border="0" />]]></description>
		<pubDate>Mon, 17 Nov 2008 02:39:15 GMT</pubDate>
		<author><![CDATA[nospam@domain.com (amber)]]></author>
		<category domain="http://www.fornobravo.com/forum/photoplog/index.php?c=3"><![CDATA[Dome and Floor]]></category>
	</item>
	<item>
		<title>Angle Iron Opening - In Place</title>
		<link>http://www.fornobravo.com/forum/photoplog/index.php?n=2024</link>
		<guid isPermaLink="false">http://www.fornobravo.com/forum/photoplog/images/4647/medium/1_IMG_0372.JPG</guid>
		<description><![CDATA[Here are the bricks where they will stay.  Note the cut on the front...<br /><img src="http://www.fornobravo.com/forum/photoplog/images/4647/medium/1_IMG_0372.JPG" alt="Angle Iron Opening - In Place" border="0" />]]></description>
		<pubDate>Mon, 17 Nov 2008 02:37:35 GMT</pubDate>
		<author><![CDATA[nospam@domain.com (amber)]]></author>
		<category domain="http://www.fornobravo.com/forum/photoplog/index.php?c=3"><![CDATA[Dome and Floor]]></category>
	</item>
	<item>
		<title>Angle Iron Opening</title>
		<link>http://www.fornobravo.com/forum/photoplog/index.php?n=2023</link>
		<guid isPermaLink="false">http://www.fornobravo.com/forum/photoplog/images/4647/medium/1_IMG_0373.JPG</guid>
		<description><![CDATA[Here we cut a 90 degree angle chunk out of the center of each brick that we placed across the opening.  This made them the right height for the next course.  We also cut the corner off the front so there are no nasty surprises later.<br /><img src="http://www.fornobravo.com/forum/photoplog/images/4647/medium/1_IMG_0373.JPG" alt="Angle Iron Opening" border="0" />]]></description>
		<pubDate>Mon, 17 Nov 2008 02:36:17 GMT</pubDate>
		<author><![CDATA[nospam@domain.com (amber)]]></author>
		<category domain="http://www.fornobravo.com/forum/photoplog/index.php?c=3"><![CDATA[Dome and Floor]]></category>
	</item>
	<item>
		<title>Pompeii oven in Switzerland</title>
		<link>http://www.fornobravo.com/forum/photoplog/index.php?n=2022</link>
		<guid isPermaLink="false">http://www.fornobravo.com/forum/photoplog/images/2447/medium/1_mosaics14_022.JPG</guid>
		<description><![CDATA[More pics...<br /><img src="http://www.fornobravo.com/forum/photoplog/images/2447/medium/1_mosaics14_022.JPG" alt="Pompeii oven in Switzerland" border="0" /><br />Comment - asudavew - Fri, 14 Nov 2008 18:13:41 GMT - Pompeii oven in Switzerland - Excellent Frances.
How long did it take?
Either way.. you have to much time on your hands!

Great job

Dave<br />Comment - Frances - Sat, 15 Nov 2008 09:17:20 GMT - Pompeii oven in Switzerland - hehe :D. Thanks dave!

Its taken me 16 months from felling the tree which was there before to putting the last little tile in place. 

The number of hours? I have absolutely no idea... I don't know how much it cost either. But I think I'm happier not knowing either of those things... :)]]></description>
		<pubDate>Fri, 14 Nov 2008 13:35:03 GMT</pubDate>
		<author><![CDATA[nospam@domain.com (Frances)]]></author>
		<category domain="http://www.fornobravo.com/forum/photoplog/index.php?c=7"><![CDATA[Finished Ovens]]></category>
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