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You should provide a link so others can find it fast: http://www.fornobravo.com/residential_pizza_oven/beehive_oven.html
Newbies can't include links (anti-spam feature).
oops! forgot about that.Brianone - You should ask them how hot the oven can get. At one spot in the Forno website they say "Bakes authentic 90-second Vera Pizza Napoletana. " and when you dial down into the detail they talk about 700+F and 2-3 minute pizza. Which is it? If you can get 800+F and maintain it, then I think the oven has more value - at least to me it would.I have been on a quest to do an indoor WFO but due to space restraints I have held off. For outdoors the 2stone is fine for my needs.PNW
You can keep it at 800 degrees no problem. I make 90 min pies all the time..but let it cool off and do 3 pizzas at a time, and they take about 4 minutes.
I have the Forno Bravo Primavera oven and love it.
I have the oven as well and really like it!. What size wood are you using; length and diameter? Floor space, as you know, is limited. I am pushing the fire to the side after about 45 minutes, but still have trouble getting/keeping the floor temperature high enough over the entire working part of the floor.