web analytics
Forums - Forno Bravo Forum: The Wood-Fired Oven Community



Community Cookbook Recipe Contest

Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

Submit your recipes through the Forno Bravo Community Cookbook “Submit a Recipe” button. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter, Pinterest pages and the Forum. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
See more
See less



Newest Posts


  • leemid51
    Planning, yet again, to make my first brick oven
    I have been planning, and wishing, and hoping, to build my first brick oven. I've spent hours in 3D cad designing it, even though Forno Bravo has plans, and yet have never completed the task. While I know it will take some serious planning to rearrange my schedule to allow it to happen, I would like...
    Today, 10:31 AM
  • jonv
    New build - 1.2M dome
    Hi folks,

    Having planned to build a wood fired oven for a couple of years now, things are finally under way

    Our builder gave us a head start by preparing the groundworks; now all I have to do is get on and build the oven. I'm planning on a dome with an internal diameter...
    The building site in need of a bit of clearing
    Today, 10:15 AM
  • deejayoh
    Reply to Pellet Driven WFO?
    That's not a combo, perlcrete would just be insulation around a steel oven. Since the steel doesn't store much heat, it would make the oven more efficient while burning - but it wouldn't stay hot for long.

    If you add a layer of refractory, it will stay hot - but it won't get hot fast. You...
    Today, 09:47 AM

Newest Topics


Topics Statistics Last Post
Started by leemid51, Today, 10:31 AM
0 responses
Started by jonv, Today, 10:15 AM
0 responses
by jonv
Started by mendozer, Yesterday, 02:33 PM
0 responses


Subscribe To Our Newsletter


What's Going On


There are currently 1173 users online. 31 members and 1142 guests.

Most users ever online was 1,179 at 11:17 AM on 07-29-2016.

Forno Bravo Community Statistics


Topics: 6,355   Posts: 16,216   Members: 24,493   Active Members: 204
Welcome to our newest member, leemid51.
  • Filter
  • Time
  • Show
  • New Topics
Clear All
new posts
No content found
Show More
  • Filter
  • Time
  • Show
  • New Topics
Clear All
new posts
Please log in to your account to view your subscribed posts.
Directory Topics Posts Last Post
Ask Me Anything
Reserved for scheduled live interactive sessions with industry experts.
1 21
by greggo
Good Background Information
Please take a second to read our guidelines before you start posting.
269 2,551
Party for 40
Tell us about yourself and your ovens, and what you would like to learn more about.
1,453 9,749
Good background information on pizza ovens, brick ovens and bread ovens.
1,485 12,489
Pomeii 42" Germany
Post photos of your oven in-progress and when you are done, along with photos of pizza, roasts, bread and more.
662 13,924
New build - 1.2M dome
by jonv
Post your favorite YouTube video here on everything from installation to cooking.
110 952
T-Bone Steaks Caveman Style
Pizza Oven Design and Installation
Share your favorite tools, time saving tips, and what you learned while building your oven.
969 8,791
Questions and comments on pizza oven design, location, foundation, stand, hearth, insulation and more.
2,045 19,340
New Oven Flue Size
by MattP
Advice, recommendations and discussions on finding local building materials—anywhere in the world.
395 3,511
david s
insulation boards connecticut
by david s
Questions and comments on installing a Forno Bravo (or any other) modular or assembled oven.
330 2,787
Questions and comments on building the Pompeii Oven chamber and vent.
2,047 41,572
Finish your oven against the weather, and to look good -- even though you are already using it.
576 5,655
Pellet Driven WFO?
Ask questions and give your feedback on commercical pizza ovens for pizzerias and restaurants.
136 1,433
Discuss alternative types of wood oven, from clay and cobb to steel dome and even beer keg ovens.
292 4,647
World Market Terracotta
Outdoor Kitchens and Living Rooms
Lay out a complete outdoor kitchen, including a grill, storage, work surfaces, water and refrigeration.
151 2,204
BBQ Coach
Share ideas on where to locate your outdoor fireplace, whether build it from a kit or bricks, design and venting.
52 524
Concrete arch on fireplace?
by dakzaag
Build an open grill that uses both wood coals from your brick oven or charcoal for traditional grilling.
32 343
Oven Management
Oven curing, lighting fires, how big is big, and firewood.
400 4,795
Fire Starter
by TLK
How hot is hot, regulating temperature, fire-in-the-oven cooking and retained heat cooking.
204 2,333
Pizza Bottoms not Cooking
by RandyJ
Brick Oven Cooking
General questions on brick oven cooking, using oven tools, pots and pans, grills and other techniques.
383 3,340
Share your favorite recipes and menus.
515 3,302
Wood fired bagels
Recipes, questions and comments on everything from Ciabatta to Schiaciatta, and Pugliese to Cecina.
444 4,738
Grilled shrimp, sauted mushrooms, chicken satay, and more. Share your best appetizers.
44 305
by GrahamG
Cook entire meals in your wood-fired oven.
197 1,748
Risotto, Paella, killer roast peppers, baked pasta dishes -- and more.
69 449
Fried Green Tomatoes
by Gulf
Pies, pastries and cakes.
50 323
Wood-Oven S’mores
Pizza Quest with Peter Reinhart
Have a question for Pizza Quest? Want to recommend an idea for a webisode? Here's your chance.
34 289
See what's new on Pizza Quest with Peter Reinhart, and let other members know what you like.
48 65
Techniques for baking great pizza and bread using pizza stone(s) in your conventional oven.
80 721
Pizza stone cleaning......
by RandyJ
Find and use the best olive oil, Caputo flour, San Marzano tomatoes, mozzarella di bufala, and more.
232 1,909
Dough, recipes and techniques to make great pizza.
508 5,119
Tell us about your favorite wood-fired restaurants. Include the address, phone and a photo if you can.
159 653
Regional Forums
66 421
18 125
50 329
29 153
13 111
30 112
263 7,059
10 170
Drop in and chat about anything that is on your mind.
767 5,774
Heard a good one recently? Joke of the day at work? Give us your best shot!
210 746
List items to sell or exchange. Let's keep good stuff out of the landfill.
134 488
Questions and answers on everyday building topics, from flooring to electrical; plumbing to drywall.
127 1,058
david s
Refractory Cement question
by david s
Had a great vacation or trip recently? Share your favorite places.
100 708
david s
Forno a legne: no legne
by david s
Where do you find special ingredients, cheeses and fresh vegetables?
27 126
Seattle source for the unusual
by JRPizza