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Author Topic: Los Angeles Oven Works Wood Fired Oven  (Read 1463 times)
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Old Bay
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« on: January 29, 2008, 10:25:05 PM »
Hello, Im new here--I'm on a lot of other forums and was sent here for advice. I just received the small version of the LA oven. We're putting it in our gazebo ( Central Texas). We love all pizza, but Chicago is our favorite---need advice as to installation, recipes, etc.  
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PizzaPolice
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WFO-Where Art & Physics meet - Heat is the Arbiter
« Reply #1 on: January 30, 2008, 10:31:58 AM »
www.FornoBravo.com

You'll find everything you need there.

When you get it running, come back here for recipes and techniques.

Good luck.
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pizza concerto
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...so much pizza, so little stomach...
« Reply #2 on: March 04, 2008, 09:15:56 PM »
Hi Old Bay,

I also placed mine in a gazebo...here's a link to some pics:

http://www.pizzamaking.com/forum/index.php/topic,5353.0.html

Good luck...it's my favorite place to hang out, period.

Dan
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"Only Irish Coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar, fat." -- Alex Levine
Old Bay
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« Reply #3 on: September 05, 2008, 05:21:50 PM »
Mine is in and I've used it four times to make about 40 pizzas. Two small disasters, but the oven took care of it!!  The Los Angeles Ovenworks web has a picture of my installation in Navasota, Texas. Great fun cooking at these temps.!! Next we will experiment with "00" flour.
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