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


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Directory Topics Posts Last Post
Ask Me Anything
Reserved for scheduled live interactive sessions with industry experts.
Topics: 2 Posts: 36
Last Post: Home brew problems
2 36
Home brew problems
by antwlo
Good Background Information
Please take a second to read our guidelines before you start posting.
Topics: 272 Posts: 2,593
272 2,593
Not getting email notifications
by Gulf
Tell us about yourself and your ovens, and what you would like to learn more about.
Topics: 1,457 Posts: 9,876
1,457 9,876
david s
Wood fired oven in Ontario
by david s
Good background information on pizza ovens, brick ovens and bread ovens.
Topics: 1,488 Posts: 12,578
Last Post: Newb Questions
1,488 12,578
Newb Questions
Post photos of your oven in-progress and when you are done, along with photos of pizza, roasts, bread and more.
Topics: 667 Posts: 14,060
667 14,060
Post your favorite YouTube video here on everything from installation to cooking.
Topics: 110 Posts: 953
110 953
Pizza Oven Design and Installation
Share your favorite tools, time saving tips, and what you learned while building your oven.
Topics: 975 Posts: 8,814
975 8,814
Dome spreadsheet calculator
Questions and comments on pizza oven design, location, foundation, stand, hearth, insulation and more.
Topics: 2,052 Posts: 19,436
2,052 19,436
Advice, recommendations and discussions on finding local building materials—anywhere in the world.
Topics: 401 Posts: 3,552
401 3,552
Questions and comments on installing a Forno Bravo (or any other) modular or assembled oven.
Topics: 332 Posts: 2,837
332 2,837
Advice needed on floor tiles
by Les
Questions and comments on building the Pompeii Oven chamber and vent.
Topics: 2,058 Posts: 41,937
2,058 41,937
Finish your oven against the weather, and to look good -- even though you are already using it.
Topics: 579 Posts: 5,672
Last Post: Moving Pompeii Oven
579 5,672
Moving Pompeii Oven
by RandyJ
Ask questions and give your feedback on commercical pizza ovens for pizzerias and restaurants.
Topics: 137 Posts: 1,440
137 1,440
Discuss alternative types of wood oven, from clay and cobb to steel dome and even beer keg ovens.
Topics: 295 Posts: 4,682
295 4,682
Outdoor Kitchens and Living Rooms
Lay out a complete outdoor kitchen, including a grill, storage, work surfaces, water and refrigeration.
Topics: 151 Posts: 2,206
151 2,206
Share ideas on where to locate your outdoor fireplace, whether build it from a kit or bricks, design and venting.
Topics: 52 Posts: 525
52 525
Build an open grill that uses both wood coals from your brick oven or charcoal for traditional grilling.
Topics: 32 Posts: 343
32 343
Oven Management
Oven curing, lighting fires, how big is big, and firewood.
Topics: 401 Posts: 4,805
Last Post: Oven Curing
401 4,805
Oven Curing
by JRPizza
How hot is hot, regulating temperature, fire-in-the-oven cooking and retained heat cooking.
Topics: 204 Posts: 2,333
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.
Topics: 385 Posts: 3,344
385 3,344
Share your favorite recipes and menus.
Topics: 517 Posts: 3,309
517 3,309
Hog/pig roast in WFO
by RandyJ
Recipes, questions and comments on everything from Ciabatta to Schiaciatta, and Pugliese to Cecina.
Topics: 444 Posts: 4,738
444 4,738
Grilled shrimp, sauted mushrooms, chicken satay, and more. Share your best appetizers.
Topics: 44 Posts: 305
Last Post: Scallops
44 305
by GrahamG
Cook entire meals in your wood-fired oven.
Topics: 197 Posts: 1,750
197 1,750
Rotisserie for the Forno
Risotto, Paella, killer roast peppers, baked pasta dishes -- and more.
Topics: 69 Posts: 449
69 449
Fried Green Tomatoes
by Gulf
Pies, pastries and cakes.
Topics: 50 Posts: 323
Last Post: Wood-Oven S’mores
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.
Topics: 34 Posts: 289
34 289
See what's new on Pizza Quest with Peter Reinhart, and let other members know what you like.
Topics: 48 Posts: 65
48 65
Techniques for baking great pizza and bread using pizza stone(s) in your conventional oven.
Topics: 80 Posts: 721
80 721
Pizza stone cleaning......
by RandyJ
Find and use the best olive oil, Caputo flour, San Marzano tomatoes, mozzarella di bufala, and more.
Topics: 234 Posts: 1,932
234 1,932
Dough, recipes and techniques to make great pizza.
Topics: 509 Posts: 5,133
509 5,133
Tell us about your favorite wood-fired restaurants. Include the address, phone and a photo if you can.
Topics: 160 Posts: 654
160 654
Regional Forums
Topics: 66 Posts: 422
66 422
Topics: 18 Posts: 125
18 125
Topics: 50 Posts: 329
50 329
Topics: 29 Posts: 156
29 156
Need Advice in Central Florida
by kkgator
Topics: 14 Posts: 115
14 115
Topics: 30 Posts: 112
30 112
Topics: 265 Posts: 7,153
265 7,153
Topics: 10 Posts: 170
10 170
Drop in and chat about anything that is on your mind.
Topics: 767 Posts: 5,774
767 5,774
Heard a good one recently? Joke of the day at work? Give us your best shot!
Topics: 211 Posts: 747
Last Post: The precious...
211 747
The precious...
List items to sell or exchange. Let's keep good stuff out of the landfill.
Topics: 135 Posts: 491
135 491
Questions and answers on everyday building topics, from flooring to electrical; plumbing to drywall.
Topics: 127 Posts: 1,066
127 1,066
Had a great vacation or trip recently? Share your favorite places.
Topics: 100 Posts: 708
100 708
david s
Forno a legne: no legne
by david s
Where do you find special ingredients, cheeses and fresh vegetables?
Topics: 27 Posts: 126
27 126
Seattle source for the unusual
by JRPizza

Newest Posts


  • Ron-NC
    Reply to Barrel Vault Design in NC
    Adding to what Chris said, it is possible the old castle product is calcined (some of the buzzwords to look for are hydrated, autoclaved, type S, ASTM 206 or ASTM207). The supplier may say it can be used for agricultural purposes but given the much higher cost to make a calcined product vs. a pulverized...
    Today, 04:41 AM
  • Mickey-t
    Reply to Post your favorite pizza recipe here
    Fair point David. Depends on my mood, sometimes it goes back in for a few seconds, sometimes not. Rocket definitely keeps its peppery taste better fresh and basil leaves don't shrivel up if not put back in the oven. Personally, I quite like a swirl of olive oil, and back in for literally a few seco...
    Today, 03:02 AM
  • sharptailhunter
    Reply to 42" Idaho Spud (redeux)
    I've been tackling the steel stud and Durock enclosure all the while curing the oven with fires. Today the dome turned clear (white) from the center to just about 2-3 rows up from the floor. It was measuring on average 720 degrees. Is that about the right temp for the dome to clear? So far no cracks!...
    Yesterday, 10:21 PM

Newest Topics


Topics Statistics Last Post
Started by Dave T, Yesterday, 11:45 AM
2 responses
Last Post Gulf
by Gulf
Started by Dave T, Yesterday, 10:40 AM
2 responses
Last Post Les
by Les
Started by davidwilcox123, Yesterday, 06:31 AM
0 responses
Last Post davidwilcox123  


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