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Good Background Information | |||
Forum Guidelines
Please take a second to read our guidelines before you start posting.
Topics: 306
Posts: 2,871
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306 | 2,871 | |
Introductions
Tell us about yourself and your ovens, and what you would like to learn more about.
Topics: 1,763
Posts: 11,376
Last Post:
New Guy But An Old Guy
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1,763 | 11,376 | |
Newbie Forum
Good background information on pizza ovens, brick ovens and bread ovens.
Topics: 1,990
Posts: 15,931
Last Post:
Modern WFO designs
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1,990 | 15,931 | |
Brick Oven Photos
Post photos of your oven in-progress and when you are done, along with photos of pizza, roasts, bread and more.
Topics: 790
Posts: 15,941
Last Post:
42" Pompeii - Florida
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790 | 15,941 | |
Wood-Fired Oven and Cooking Videos
Post your favorite YouTube video here on everything from installation to cooking.
Topics: 122
Posts: 1,019
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122 | 1,019 | |
Pizza Oven Design and Installation | |||
Tools, Tips and Techniques
Share your favorite tools, time saving tips, and what you learned while building your oven.
Topics: 1,129
Posts: 9,686
Last Post:
My brick cutting tool.
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1,129 | 9,686 | |
Getting Started
Questions and comments on pizza oven design, location, foundation, stand, hearth, insulation and more.
Topics: 2,518
Posts: 22,934
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2,518 | 22,934 | |
Finding Building Materials
Advice, recommendations and discussions on finding local building materials—anywhere in the world.
Topics: 606
Posts: 4,655
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606 | 4,655 | |
Forno Bravo Oven Installation
Questions and comments on installing a Forno Bravo (or any other) modular or assembled oven.
Topics: 445
Posts: 3,537
Last Post:
Casa 110 build
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445 | 3,537 | |
Pompeii Oven Construction
Questions and comments on building the Pompeii Oven chamber and vent.
Topics: 2,542
Posts: 52,189
Last Post:
Oven floor tiles - appropriate size
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2,542 | 52,189 | |
Design Styles, Chimneys and Finish
Finish your oven against the weather, and to look good -- even though you are already using it.
Topics: 735
Posts: 6,564
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735 | 6,564 | |
Commercial Pizza Ovens
Ask questions and give your feedback on commercical pizza ovens for pizzerias and restaurants.
Topics: 161
Posts: 1,655
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161 | 1,655 | |
Other Oven Types
Discuss alternative types of wood oven, from clay and cobb to steel dome and even beer keg ovens.
Topics: 548
Posts: 8,569
Last Post:
40" pompeii, first time builder
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548 | 8,569 | |
Topics: 11
Posts: 73
Last Post:
Converting my Neapoli from wood to propane
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11 | 73 | |
Outdoor Kitchens and Living Rooms | |||
Outdoor Kitchen Design
Lay out a complete outdoor kitchen, including a grill, storage, work surfaces, water and refrigeration.
Topics: 168
Posts: 2,441
Last Post:
My Outdoor Kitchen Build
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168 | 2,441 | |
Outdoor Fireplace Design
Share ideas on where to locate your outdoor fireplace, whether build it from a kit or bricks, design and venting.
Topics: 58
Posts: 564
Last Post:
Vortex rocket stove
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58 | 564 | |
Traditional Grill Design
Build an open grill that uses both wood coals from your brick oven or charcoal for traditional grilling.
Topics: 36
Posts: 342
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36 | 342 | |
Oven Management | |||
Firing Your Oven
Oven curing, lighting fires, how big is big, and firewood.
Topics: 464
Posts: 5,117
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464 | 5,117 |
by WaWaZat
10-24-2023, 07:43 PM
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Heat Management
How hot is hot, regulating temperature, fire-in-the-oven cooking and retained heat cooking.
Topics: 240
Posts: 2,577
Last Post:
Thermometer
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240 | 2,577 | |
Brick Oven Cooking | |||
Get Cooking
General questions on brick oven cooking, using oven tools, pots and pans, grills and other techniques.
Topics: 425
Posts: 3,516
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425 | 3,516 | |
What You Cooked Last Night
Share your favorite recipes and menus.
Topics: 548
Posts: 3,442
Last Post:
Christmas dinner - South Africa
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548 | 3,442 | |
Hearth Bread and Flatbread
Recipes, questions and comments on everything from Ciabatta to Schiaciatta, and Pugliese to Cecina.
Topics: 457
Posts: 4,771
Last Post:
Naan in a tandoor oven
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457 | 4,771 | |
Appetizers
Grilled shrimp, sauted mushrooms, chicken satay, and more. Share your best appetizers.
Topics: 45
Posts: 302
Last Post:
Wood Fired Oysters?
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45 | 302 | |
Roasting and Grilling
Cook entire meals in your wood-fired oven.
Topics: 203
Posts: 1,770
Last Post:
Rotisserie Chicken?
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203 | 1,770 | |
Rice, Pasta and Vegetables
Risotto, Paella, killer roast peppers, baked pasta dishes -- and more.
Topics: 72
Posts: 460
Last Post:
Paella - boiled rice.
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72 | 460 | |
Dolce and Desserts
Pies, pastries and cakes.
Topics: 55
Posts: 340
Last Post:
Warm Chocolate Chip Cookies from the WFO
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55 | 340 | |
Pizza Quest with Peter Reinhart | |||
The Quest
Have a question for Pizza Quest? Want to recommend an idea for a webisode? Here's your chance.
Topics: 42
Posts: 316
Last Post:
Tips for a good pizza restaurant set up
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42 | 316 | |
New on Pizza Quest
See what's new on Pizza Quest with Peter Reinhart, and let other members know what you like.
Topics: 48
Posts: 65
Last Post:
New Artisan Bread Making Course
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48 | 65 | |
Pizza Stone Baking
Techniques for baking great pizza and bread using pizza stone(s) in your conventional oven.
Topics: 81
Posts: 679
Last Post:
Chuck Roast Pulled and Pizza.
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81 | 679 | |
Artisan Ingredients
Find and use the best olive oil, Caputo flour, San Marzano tomatoes, mozzarella di bufala, and more.
Topics: 235
Posts: 1,955
Last Post:
Caputo Flour in Perth
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235 | 1,955 | |
Pizza
Dough, recipes and techniques to make great pizza.
Topics: 538
Posts: 5,221
Last Post:
Perfect Pizza Dough by Weight
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538 | 5,221 | |
Brick Oven Restaurant Reviews
Tell us about your favorite wood-fired restaurants. Include the address, phone and a photo if you can.
Topics: 165
Posts: 671
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165 | 671 | |
Regional Forums | |||
Topics: 70
Posts: 431
Last Post:
Winter oven usage
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70 | 431 | |
Topics: 19
Posts: 129
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19 | 129 |
by Action
09-07-2022, 08:29 AM
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Topics: 56
Posts: 344
Last Post:
Help Wanted
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56 | 344 | |
Topics: 31
Posts: 170
Last Post:
Need Advice in Central Florida
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31 | 170 | |
Topics: 26
Posts: 159
Last Post:
Ceramic Board supplier in Ontario?
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26 | 159 | |
Topics: 38
Posts: 188
Last Post:
Oven floor not hot enough
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38 | 188 | |
Topics: 311
Posts: 8,046
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311 | 8,046 | |
Topics: 15
Posts: 307
Last Post:
Canada forum?
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15 | 307 | |
General | |||
Chit Chat
Drop in and chat about anything that is on your mind.
Topics: 789
Posts: 5,818
Last Post:
Happy Thanksgiving!
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789 | 5,818 | |
Humor
Heard a good one recently? Joke of the day at work? Give us your best shot!
Topics: 223
Posts: 754
Last Post:
No cereal
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223 | 754 | |
Barter, Trade and Sell
List items to sell or exchange. Let's keep good stuff out of the landfill.
Topics: 160
Posts: 545
Last Post:
Primavera 24 Pizza Over for Sale
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160 | 545 | |
General Building and Construction
Questions and answers on everyday building topics, from flooring to electrical; plumbing to drywall.
Topics: 139
Posts: 1,124
Last Post:
oven cracks
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139 | 1,124 | |
Travel
Had a great vacation or trip recently? Share your favorite places.
Topics: 101
Posts: 710
Last Post:
Pompeii Oven
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101 | 710 | |
Favorite Markets
Where do you find special ingredients, cheeses and fresh vegetables?
Topics: 27
Posts: 126
Last Post:
Seattle source for the unusual
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27 | 126 | |
Ask Me Anything | |||
Ask Me Anything
Reserved for scheduled live interactive sessions with industry experts.
Topics: 135
Posts: 194
Last Post:
Burner Switch PXF5
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135 | 194 |
Newest Posts
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Reply to Casa 110 buildby UtahBeehiverI cannot give you direct experience on the cracking of the joint mortar for an FB oven since I did a brick oven. I suggest you email FB support directly and get their take on it. IMHO, the FB cast pieces over lap and the mortar is not for strength but rather fill the joint gaps and minor crack should...
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Channel: Forno Bravo Oven Installation
Today, 06:55 PM -
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Reply to Oven floor tiles - appropriate sizeby david sMost oven builders opt for a 2" thick floor, but larger ovens often go for 3". If baking bread is the main objective some ovens even go for a 4" floor, usually by laying the floor bricks on edge.
The downside is that the thicker the floor the longer it takes to get to temperature...-
Channel: Pompeii Oven Construction
Today, 04:30 PM -
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Reply to Oven floor tiles - appropriate sizeby rsandlerWelcome to the forum! Others will probably chime in, but here's some quick answers:
1. 3cm tiles seem too thin to me; at that point I'd be worried that they wouldn't store enough heat for multiple pizzas. I'd go with the 5cm tiles.
2. Larger tiles mean fewer seams and less places...-
Channel: Pompeii Oven Construction
Today, 01:52 PM -
Newest Topics
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Started by libertyhillmichael, 03-11-2024, 12:18 PM
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7 responses
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by UtahBeehiver
Today, 06:55 PM
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Started by BelgianBuilder, Yesterday, 09:00 AM
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by david s
Today, 04:30 PM
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Started by daidensacha, 01-20-2024, 01:40 AM
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Today, 05:18 AM
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