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Author Topic: Forno Piombo  (Read 3556 times)

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Offline Dana

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Forno Piombo
« on: August 22, 2016, 04:38:00 PM »
Like many here I spent months researching ovens and finally decided that I needed a true firebrick oven (instead of cast refractory concrete). I luckily found Forno Piombo in Napa, CA. My oven was delivered this month (Aug 2016) by Guy and Tony Piombo, and I am 100% satisfied. The entire experience was white glove from the start: they invited me to their workshop so I could see the passion and craftsmanship that they put into the ovens, helped me customize the oven for my needs, had it ready on my schedule, and delivered to my house in Marin County and set it up personally. The oven performed exactly as they explained (curing process, heat retention, absolutely no cracking of the firebrick even though the temps peaked at over 1100 deg F, etc) and 3 days later we had a family pizza party where all of us (including some wood-oven pizza snobs) were totally blown away by the results! We have used it for 2 pizza parties so far, with spectacular results. The word "spectacular" is relative to what we expected given we just started out, and we still have much to learn and improve. We cheated and bought frozen sourdough pizza dough from a local bakery (Bordenave's in San Rafael, CA), which was absolutely wonderful. Perfecting my own dough recipe will be the next step in this adventure!

Guy and Tony build these ovens masterfully, with no exposed mortar joints (the bricks are all cut individually to fit together perfectly, with all the mortar on the backs of the bricks). Because of this the curing process was simple: fire up the oven as hot and long as you want, and curing is done when the water stops dripping from the edges. Mine was fully cured in only 2 days, and I was able to get it up to about 1200 F in the dome and 1000F on the floor, with no cracking!

I am also impressed by the thermal mass with the 4.5 inch thick firebrick design in the dome. I have only run the oven 4 times now, and each time we have had the same temperature results: the dome gets up to about 1100 deg F and the floor to about 900 deg F in about 1.5 hrs. I let it cool just a bit (650-750 F on the floor) and then feed with about 1 or 2 small logs every 15-30 mins. After cooking for about 3 hours, I let the burning logs die down to coals and then put the door in. The next morning the oven temp is about 500 deg (using an oven thermometer placed inside the oven), and that evening it getsdown to about 375 F. Thus, 24 hours after we finished making pizza we could still bake bread--very impressive heat retention.

I highly recommend Forno Piombo--the quality, value, and service are unbeatable.


Offline MLWilcox

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Re: Forno Piombo
« Reply #1 on: August 27, 2016, 03:49:08 PM »
Great looking oven and pizza. I went to their website.  They make beautiful ovens reasonably priced. Enjoy.

Offline Chris Barnes

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Re: Forno Piombo
« Reply #2 on: August 31, 2016, 10:13:24 PM »
Dana,
I just ordered my Forno Piombo oven yesterday and am pleased to see you had such a positive experience.  Tony and Guy have been amazing throughout the entire process and are more than helpful.  My oven will be here in two weeks and look forward to being able to share our experience and contribute to the knowledge base here on this forum.

Chris
Phoenix, AZ

Offline Dana

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Re: Forno Piombo
« Reply #3 on: September 01, 2016, 04:33:50 AM »
Hi Chris,

Glad to hear it. I don't think you'll be disappointed. I've been very impressed with how the oven performs, and every pie has turned out great. I was pretty surprised by that as I had assumed it would take at least a few tries to figure it out. My only significant learning from the first firing or two was to always have a log flamming in the oven. Once or twice I let it die down to just glowing coals as it seemed hot enough that way. But I quickly learned that the pies do bake, but they take longer and don't turn out as nice. Also if I waited too long to throw on more wood I would get a lot of smoke. Now I always throw on a new log when the flame is still going but is too small to reach up the side of the dome. That seems to keep it at the perfect temperature and conditions for ideal bakes.

Enjoy your new oven!

Offline Chris Barnes

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Re: Forno Piombo
« Reply #4 on: September 07, 2016, 10:49:20 AM »
Dana, Thanks for the tips!  My oven ships today and will be here mid next week.  I hope to have it up and running by the weekend, but am not sure how long the curing of the oven will take.  I'll be sure to post pictures and my results.

Chris

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Offline mrmojo1

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Re: Forno Piombo
« Reply #5 on: September 10, 2016, 12:38:12 AM »
at the temps we want to operate in, for NP,  all ovens will crack,  expansion and contraction , it should happen.  naturally and not be catastrophic.  depending on the build and the materials. but claiming no cracks i don't think is a real metric......imho.
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

-John Candy(Stripes)

Offline Neopolitan

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Re: Forno Piombo
« Reply #6 on: September 12, 2016, 07:21:53 AM »
Beautiful designed oven!

Since Your pizza looks like a Neo style pizza to me I wonder, did You buy it for a certain type of bake style?
The dome look quit high to me. And how does the bottom of your pizza bake?

Could you show how the flue is channeled into the dome?

The WFO sure looks like a quality build. And I'm curious to your next baking session.

Greetings,

Case
« Last Edit: September 12, 2016, 07:23:42 AM by Neopolitan »

Offline Chris Barnes

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Re: Forno Piombo
« Reply #7 on: September 18, 2016, 02:18:53 PM »
I finally received my oven on Wednesday.  Worked hard and fired the oven gradually hotter twice per day to complete the curing process.  Oven just needs to be painted and it's done!  We made our first garlic bread and pizza's last night and experimented with different ingredients and oven temperatures.  By the fourth pizza, we had it pretty much dialed in.  Now it's time to experiment with different dough recipes, etc.


Offline Neopolitan

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Re: Forno Piombo
« Reply #8 on: September 18, 2016, 03:29:04 PM »
Nice garden setting!

Keep them comming.

Offline MLWilcox

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Re: Forno Piombo
« Reply #9 on: September 21, 2016, 09:16:11 AM »
Wow.

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Offline Chris Barnes

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Re: Forno Piombo
« Reply #10 on: September 21, 2016, 11:04:36 PM »
As a side note about the Forno Piombo oven.  I just wanted to say that my neighbor has a very popular refractory mortar oven that is much smaller in size than my Forno Piombo oven.  We were amazed to experience that my oven actually heats up to pizza temperature faster than their smaller oven.  We also noticed that the temperature is more stable and seems to be much more forgiving in regards to controlling the ideal temperature.
Last but not least, Tony and Guy Piombo were nothing short of amazing throughout the process.  They were nice enough to answer many of my rookie questions and walk me through everything from craning it over my wall, to curing my oven.  I highly recommend their product, but most of all their commitment to their product and after sale service.  If you are on the fence regarding which oven to buy, don't hesitate to give this relatively new company a shot.  You won't be disappointed! 

Chris
Phoenix, AZ

Offline Neopolitan

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Re: Forno Piombo
« Reply #11 on: September 22, 2016, 03:01:10 AM »
The insulation, refactory and internal oven design are key to the performance.

What is the brand of the popular oven?

Case

Offline Chris Barnes

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Re: Forno Piombo
« Reply #12 on: September 22, 2016, 05:21:29 PM »

Offline Neopolitan

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Re: Forno Piombo
« Reply #13 on: September 23, 2016, 02:53:36 PM »
Ehh...
Your neighbours oven ::)

Offline Dana

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Re: Forno Piombo
« Reply #14 on: September 23, 2016, 04:22:18 PM »
Chris, looks like you're having fun with your oven--congrats!

Before I got my forno piombo I was a little worried about the dome height given what I had read on this forum regarding general discussions of dome height on neopolitan ovens. However, since I have been using the oven I have absolutely no concerns. The reason is the the tops of my pizza's are baking very well and very fast, with absolutely no need to lift the pizza into the dome to get a final browning of the top. I'm posting a few more examples. As you can see, the browning on top seems pretty good. The one with figs and prosciutto had the prosciutto added after the pizza came out, so you have to try to look past the ham to see how well that one baked on top. All of these had a bake time of 90-180 secs. I also included a not-so-great photo of one inside the oven just before pulling it out (again, no holding up in the dome).

Unfortunately, I still haven't taken photos of any bottoms, but they also seem pretty good, with nice leopard spotting. I'll try to get some photos of the bottoms to post soon.

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Offline Chris Barnes

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Re: Forno Piombo
« Reply #15 on: September 23, 2016, 11:44:52 PM »
Dana,
I agree and was originally a bit concerned about the dome height of the Forno Piombo oven.  However, I'm having very similar results that you are experiencing.  So far we have made 12 pizzas, and am finding they are cooking top/bottom very evenly.  I have zero concerns at this point and am looking forward to more pizza making tomorrow night for a relatively large group of people.  BTW, your pizza's look amazing!  I'm curious what dough recipe you are using?  I'm willing to share mine if you are interested?  It's so easy, and freezes so well we can't tell the difference between fresh and frozen.

Chris

Offline Dana

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Re: Forno Piombo
« Reply #16 on: September 23, 2016, 11:52:03 PM »
Hi Chris, I cheat and buy amazing sourdough pizza dough at a local bakery (Bordenave's in San Rafael). It's cheap and wonderful, so I haven't been very motivated to try making my own. It also freezes really well. I have even thawed, refrozen, rethawed, and then proofed with near perfect results. I suppose I will get around to making my own someday (maybe) so I would definitely appreciate it if you would post your recipe.
Best,
Dana

Offline Chris Barnes

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Re: Forno Piombo
« Reply #17 on: September 25, 2016, 06:47:06 PM »
Ehh...
Your neighbours oven ::)


Chicago Brick Oven

Offline geoff7877

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Re: Forno Piombo
« Reply #18 on: September 25, 2016, 10:31:01 PM »
That's a beautiful oven. I didn't realize they're in Napa. Cool to see such a great oven being made in the area.

Offline Franco P

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Re: Forno Piombo
« Reply #19 on: January 30, 2019, 12:13:50 PM »
Mrmojo, that was my exact thinking. Here is a link to their website that specifically states "ANY CRACK" you get a full refund or another oven (https://www.fornopiombo.com/lifetime-warranty/)

When you get a moment, check out my post here (https://www.pizzamaking.com/forum/index.php?topic=55964.msg563473#msg563473) I do have some concerns, but Im lurking around this forum to help alleviate them lol.

at the temps we want to operate in, for NP,  all ovens will crack,  expansion and contraction , it should happen.  naturally and not be catastrophic.  depending on the build and the materials. but claiming no cracks i don't think is a real metric......imho.

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