He Tore Down His Oven And Built Another One

Domenick L., our customer, planned to put in a pool in his backyard, but at the last minute he decided against it. Spending around $100,000 on a pool no longer made sense, so the decision was made to install a pizza oven instead.

The first oven was a kit, though the exact brand was unknown. It was not insulated, and there was no awareness at the time that an oven needed to be cured. When the first fire was lit, the inside of the oven cracked. It did not seem like a major issue, and the contractor returned to patch the cracks. The oven functioned, but a bigger problem quickly became clear.

As soon as the flame went out, the heat disappeared. The oven had very little heat retention, which limited what could be cooked. That oven was used for about eight years. Over time, as they learned more about wood fired cooking, it became clear that proper heat retention is essential. An oven that holds heat allows for a much broader range of cooking and better results overall.

By coincidence, Domenick came across a video from the Wood Fired Oven Chef. While watching him describe his oven and its dome, something looked familiar. After reaching out, he learned it was a Forno Bravo oven. The website provided detailed specifications and clear planning information, which made the decision process much easier.

The Wood Fired Oven Chef used a Premio 100, and he chose the 110 model. Because there was already an existing oven base, going larger was not an option, even though a bigger oven would have been preferred. Thanks to the precise plans and measurements available online, he was able to confirm that the oven would fit the existing platform before ordering.

In the end, having clear information from the start made all the difference. The new oven delivered the heat retention he had been missing and unlocked a whole new level of cooking. The only regret was not making the upgrade sooner and not being able to use the oven as often as he would like.