Author Topic: Forno Bravo Premio 2G110 Build  (Read 3439 times)

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Offline PizzaProbie

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  • Location: Vacaville, Ca
Re: Forno Bravo Premio 2G110 Build
« Reply #20 on: February 03, 2012, 09:54:54 PM »
Oven got a one step stucco job.   We put on a base coat and went right back over it with another coat to finish to final form.
We used a piece of left over caesarstone for the front ledge.


Offline PizzaProbie

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  • Location: Vacaville, Ca
Re: Forno Bravo Premio 2G110 Build
« Reply #21 on: February 03, 2012, 10:02:49 PM »
The base is wrapped with 1/2" hardy board. This will get a skin coat of stucco, then paint..
The second picture is of a electric shears made for cutting concrete board. One of the best tools I ever purchased. Paid for it self.
Picture of our three year old pacific coast oven.
« Last Edit: February 03, 2012, 10:49:22 PM by PizzaProbie »

Offline PizzaProbie

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  • Posts: 53
  • Age: 68
  • Location: Vacaville, Ca
Re: Forno Bravo Premio 2G110 Build
« Reply #22 on: February 06, 2012, 11:53:41 PM »
Pics of oven in almost full burn...pepperoni and olive pizza. The dough used was a Peter Reinhart Neo-Neapolitan Dough, from his book American Pie. All of the amounts were converted to grams (much easier to get the dough just right for the oven).

The flour we use is Honeyville XL (around 14.7 protein).  The Bosch Universal Plus  with the dough bowl works great.  Hydration is 64%.
Oven was close to 900 degrees..




 
« Last Edit: February 07, 2012, 12:19:41 AM by PizzaProbie »


 

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