Welcome to the new Forno Bravo Forum

[dmun]

Re: Welcome to the new Forno Bravo Forum

Then click on forum tools, then start a new thread

You shouldn't even have to go to that menu: there should be a button:

at the top and the bottom of each forum page.

It may be that new members are unable to start threads until they have a minimum number of posts: I don't know.

[That's Amore]

Re: Welcome to the new Forno Bravo Forum

Welcome,

Here are a couple of guidelines for the Forno Bravo Forum:

1. We have moved this forum from its first location on groups.yahoo.com. In order to preserve as much content as possible, we have tried to copy postings from there to this forum, and put it in the right place. If something important is missing, let us know

2. This forum is open to folks with any type of pizza oven, brick oven or pizza stone.

3. We're here to enjoy wood-fired oven installation and cooking. Please be polite, and in keeping with the tone of group.

4. Our forum does not have moderators, though we are planning on adding them. If you are interested in signing up, please contact us.

5. Please don't promote any type of commercial venture or product.

That's it. Build, cook and be happy.

FB

Hello, I also am new and like some others have posted, or at least thought I had posted but seem to have no luck yet. My name is Jerry and I am building a 42" pompeii oven and have read a lot on the hearth design and I decided to go with the reg structure slab but I made 5.5 " thick and I want to place FB Board in place of the vermiculite. Is the FB board safe to use for this aplication. One sales lady told me that this would give off toxic fumes. Thanks

[That's Amore]

Re: Welcome to the new Forno Bravo Forum

Thanks for the help

[james]

Re: Welcome to the new Forno Bravo Forum

Hi Jerry,

You don't have to worry about FB Board and fumes. It is ceramic insulation that does not change it characteristics at temperatures below 2,700F -- far hotter than your oven will ever get.

Most builders have found that 2" of ceramic board insulation under the oven is enough for a residential oven, without any additional vermiculite concrete below that.

Have fun!
James

[That's Amore]

Re: Welcome to the new Forno Bravo Forum

Thanks, I thought as much and was not 100 % but now I feel much better. I hope to share some experiances in the future. I have another question. How do I go about purchasing the refmix morter, is there a product that I may buy in my town. Thanks for the help.

[gardengnome]

Re: Welcome to the new Forno Bravo Forum

Hi all, I have some ideas on starting to 'create' a pizza oven using bags of refractory cement that I have been given. Has anyone tried making your dome with this rather than bricking a dome?

[javed]

Re: Welcome to the new Forno Bravo Forum

this is the best wood side in the world
wood

[Sharkey]

Re: Welcome to the new Forno Bravo Forum

I have also tried to start a new thread but it doesn't show up. There must be a minimum number of posts.

Could someone please work out what the rules are for new members and post them here?

[mivigliotti]

Re: Welcome to the new Forno Bravo Forum

Cant see my posted messgaes?

[Chris Bowman]

Re: Welcome to the new Forno Bravo Forum

Hi James,

Any chance of some guidelines regarding how to use the forum, e.g. how do you start a new thread?

Best wishes from the UK,

Chris Bowman

[larrycooper]

Re: Welcome to the new Forno Bravo Forum

Hey, Just got back from Tuscany and rented villa with pizza oven - I'm hooked! Definetly going to build pompeii - Just gathering info. I would like to use as large a brick for oven floor. Found a place that sells 12 x 12 x 2.5 but also larger (12 x 18, 12 x 24, 12 x 36) but larger in 3" thickness - any foreseeable problems using 3 " thick fire bricks? See "Rumford store". Also any info on calculating bevels and cutting them. thx, Larry

[dsurferchef]

Re: Welcome to the new Forno Bravo Forum

Hi everyone.
Having trouble with my dough. I used to make what I thought was okay dough. Im trying to make a VPN dough using Captu 00. It just comes out so chewy and as the dough ball proof in the refrig they just spread out so much and Im not sure why. Im weighing all my ingredients trying follow the VPN recipe from Rolling in the Dough workbook. Yes Im going to a FireWithin workshop next month..Cant wait...to start a wood oven pizza business. I come from a very proud Italian family and cant for the life of me get the VPN dough correct...Its killin me!! Help Please
Steve

[MFarruggio]

Re: Welcome to the new Forno Bravo Forum

Surfing and Pizza, what a pair! I envy you! I can't surf anymore, but I do make more pizza. After I built our Casa 2G over a year ago, I downloaded the Forno Bravo eBook: Wood fired Pizza, (Vol 2, I think), just to get started. It's worked so well I haven't tried anything else, so far, though I've been meaning to. I've done my measuring by weight, using wet yeast now. I've doubled it, quadrupled it, even 1.5x'ed it. Has always come out fine. I haven't tried to no-knead it, just work the timing listed in the book. "Autolyzing" really makes a difference as I forgot one time. Any extra dough I have re-punched and frozen and it still works, though not as lively. It does spread out a bit when it rises, but not too much. I've used Caputo 00 at first, but we have a local mill "Giustos" that makes a very usable 00 flour. Everybody loves our pies. If I want to try something else, I better test it alone first. It would disappoint my "clientele" if it didn't stack up.

Good Luck!

[JurisP]

Re: Welcome to the new Forno Bravo Forum

James--thanks so much for your site and your oven mission. Helped my son build a Cobb oven in Phoenix with urban rubble for a stand and local clay. We both left before it was tried out. Decided I'd like something more elegant in my back yard and your plans certainly fit the bill.

My town is appropriately hard nosed on permitting, and as a former contractor I could certainly draw up more detailed plans from your drawings, but I wonder if anyone has a set of electronic drawings that got an engineer's stamp in Florida?

Thanks for your help, can't wait to start this wintertime project. Summers here are so hot you could almost bake a pizza on the sidewalk.

Juris

[Circe]

Re: Welcome to the new Forno Bravo Forum

why can't i get anything to post.