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| Directory | Topics | Posts | Last Post |
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| Good Background Information | |||
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Forum Guidelines
Please take a second to read our guidelines before you start posting.
Topics: 307
Posts: 2,875
Last Post:
Oven Floor replacement too hot
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307 | 2,875 |
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Introductions
Tell us about yourself and your ovens, and what you would like to learn more about.
Topics: 1,775
Posts: 11,435
Last Post:
Oldie but a newbie…
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1,775 | 11,435 |
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Newbie Forum
Good background information on pizza ovens, brick ovens and bread ovens.
Topics: 1,998
Posts: 15,969
Last Post:
Floor insulation
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1,998 | 15,969 |
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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: 793
Posts: 15,985
Last Post:
My build, New Zealand.
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793 | 15,985 |
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Wood-Fired Oven and Cooking Videos
Post your favorite YouTube video here on everything from installation to cooking.
Topics: 123
Posts: 1,032
Last Post:
Fire Managment and Cooking Tips
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123 | 1,032 |
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| Pizza Oven Design and Installation | |||
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Tools, Tips and Techniques
Share your favorite tools, time saving tips, and what you learned while building your oven.
Topics: 1,135
Posts: 9,713
Last Post:
Major crack in Entry gallery. Fix yes or no?
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1,135 | 9,713 |
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Getting Started
Questions and comments on pizza oven design, location, foundation, stand, hearth, insulation and more.
Topics: 2,528
Posts: 22,963
Last Post:
Moving oven to new house?
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2,528 | 22,963 |
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Finding Building Materials
Advice, recommendations and discussions on finding local building materials—anywhere in the world.
Topics: 610
Posts: 4,646
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610 | 4,646 |
by Ishwar
05-16-2024, 08:09 AM
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Forno Bravo Oven Installation
Questions and comments on installing a Forno Bravo (or any other) modular or assembled oven.
Topics: 445
Posts: 3,577
Last Post:
Casa 110 build
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445 | 3,577 |
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Pompeii Oven Construction
Questions and comments on building the Pompeii Oven chamber and vent.
Topics: 2,563
Posts: 53,156
Last Post:
2024 Neapolitan oven build
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2,563 | 53,156 |
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Design Styles, Chimneys and Finish
Finish your oven against the weather, and to look good -- even though you are already using it.
Topics: 739
Posts: 6,589
Last Post:
Glass door for the view
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739 | 6,589 |
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Commercial Pizza Ovens
Ask questions and give your feedback on commercical pizza ovens for pizzerias and restaurants.
Topics: 162
Posts: 1,658
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162 | 1,658 |
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Other Oven Types
Discuss alternative types of wood oven, from clay and cobb to steel dome and even beer keg ovens.
Topics: 555
Posts: 8,654
Last Post:
Homebrew Castable 650mm East Sussex UK
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555 | 8,654 |
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Topics: 11
Posts: 73
Last Post:
Converting my Neapoli from wood to propane
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11 | 73 |
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| Outdoor Kitchens and Living Rooms | |||
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Outdoor Kitchen Design
Lay out a complete outdoor kitchen, including a grill, storage, work surfaces, water and refrigeration.
Topics: 168
Posts: 2,445
Last Post:
My Outdoor Kitchen Build
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168 | 2,445 |
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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 |
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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 |
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| Oven Management | |||
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Firing Your Oven
Oven curing, lighting fires, how big is big, and firewood.
Topics: 465
Posts: 5,119
Last Post:
How I fire my oven
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465 | 5,119 |
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Heat Management
How hot is hot, regulating temperature, fire-in-the-oven cooking and retained heat cooking.
Topics: 242
Posts: 2,585
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242 | 2,585 |
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| Brick Oven Cooking | |||
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Get Cooking
General questions on brick oven cooking, using oven tools, pots and pans, grills and other techniques.
Topics: 425
Posts: 3,517
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425 | 3,517 |
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What You Cooked Last Night
Share your favorite recipes and menus.
Topics: 548
Posts: 3,444
Last Post:
Beef bourguignon
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548 | 3,444 |
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Hearth Bread and Flatbread
Recipes, questions and comments on everything from Ciabatta to Schiaciatta, and Pugliese to Cecina.
Topics: 458
Posts: 4,772
Last Post:
Pressure cooker for steam injection
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458 | 4,772 |
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Appetizers
Grilled shrimp, sauted mushrooms, chicken satay, and more. Share your best appetizers.
Topics: 45
Posts: 304
Last Post:
Chicken Wings
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45 | 304 |
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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 |
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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 |
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Dolce and Desserts
Pies, pastries and cakes.
Topics: 55
Posts: 343
Last Post:
Your favorite dessert pizza and recipe
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55 | 343 |
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| Pizza Quest with Peter Reinhart | |||
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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 |
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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 |
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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 |
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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 |
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Pizza
Dough, recipes and techniques to make great pizza.
Topics: 539
Posts: 5,229
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539 | 5,229 |
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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 |
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| Regional Forums | |||
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Topics: 70
Posts: 431
Last Post:
Winter oven usage
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70 | 431 |
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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: 345
Last Post:
Vermiculite supplier in eastern mass.
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56 | 345 |
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Topics: 31
Posts: 174
Last Post:
Hi From Alabama
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31 | 174 |
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Topics: 26
Posts: 160
Last Post:
Materials in Vancouver, BC
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26 | 160 |
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Topics: 39
Posts: 191
Last Post:
Help restore my late husbands pizza oven
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39 | 191 |
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Topics: 312
Posts: 8,095
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312 | 8,095 |
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Topics: 15
Posts: 307
Last Post:
Canada forum?
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15 | 307 |
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| General | |||
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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 |
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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 |
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Barter, Trade and Sell
List items to sell or exchange. Let's keep good stuff out of the landfill.
Topics: 162
Posts: 548
Last Post:
The Fire Brick Co. P 85
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162 | 548 |
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General Building and Construction
Questions and answers on everyday building topics, from flooring to electrical; plumbing to drywall.
Topics: 141
Posts: 1,127
Last Post:
oven door size?
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141 | 1,127 |
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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 |
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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 |
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| Ask Me Anything | |||
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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 |
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Hi David, The percrete would be approx 50mm (2 inches) thick with another 10-15mm of builders render over. So far I have done 7 days of 3-3.5hr curing fires with gas burner on lowish flame, plus 2 wood fired curing fires of 3.5 hours so far. Hoping after a few more days of curing fires getting slightly...Yesterday, 01:22 PM
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Reply to 2024 Neapolitan oven buildStainless steel insulated door
Today I finished drilling the screw holes and tapping the inner fitting 2mm sheet to hold the screws. The 25mm ceramic fibre insulation was delivered so I cut out 4 layers to fill the 100mm depth of the door, and screwed the front and backs together.
...Yesterday, 06:03 AM -
Not sure how thick your perlcrete layer is, but it does take a lot of water to make up the mix. Obviously the thicker it is the more difficulty moisture has of escaping to the surface. I suggest you delay the sealing up of the dome until all moisture has been purged. Try throwing some plastic sheeting...Yesterday, 04:07 AM
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59 responses
819 views
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by Newie newby
Yesterday, 01:22 PM
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230 responses
5,216 views
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by daidensacha
Yesterday, 06:03 AM
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by BradNSW
11-18-2024, 06:21 PM
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