Have I ever told you about the manufacturer of our terrific pizza oven? I know I have mentioned them, but I really need to tell you all about Forno Piombo. Mr. Fanatic did much research before discovering the magic and wonder of Forno Piombo. I have to start by saying along with a phenomenal product, Anthony and Guy Piombo are incredible gentlemen. From the first time we contacted them they have been nothing but helpful, informative and gracious. Even after the oven was delivered they answered questions personally and quickly.
According to their website, Forno Piombo started in 2014 to fill a need for high quality wood fired ovens at reasonable prices. They construct their ovens with locally sourced materials in Napa, California. Although we were not able to travel to Napa to see the production process, we did receive photos of their facility. After we received our oven, friends went to Napa on a wine trip. They had been shopping for a pizza oven and looking at several different companies. That was until they visited the manufacturing yard, and were extremely impressed with the craftsmanship behind these ovens. So impressed by Guy and Tony that they ordered an oven!
Forno Piombo ovens are made by hand with hand cut fire brick, not only in the dome but also the floor. These ovens are constructed for a lifetime of use. Each brick is cut to fit the specific pattern they have laid out. The oven will endure the heat of cooking and environmental conditions in any climate. They believe so strongly in their ovens that they back them with a lifetime guarantee.
The Forno Piombo oven design was important to us as well. Pizza is the star of the show with any wood fired pizza oven and for many home pizza chefs that is enough. For the Fanatic household, the oven needed to do be able to make amazing pizza but also be stable enough for braising, bread baking and cooking methods we hadn’t even been aware of like cooking steak directly on hearth! The Tuscan style dome also contributes to the versatility of the oven with a larger opening to put dishes through and a dome height that leaves space for “taller” food items. If you are a commercial venture or very ambitious and plan to cook for large groups, they have a larger oven size as well.
The location of the vent was also a deciding factor. Forno Piombo utilizes a squirrel vent that allows for the warm air from the oven to circulate back over the outside of the dome before exiting for greater heat retention. This vent offers greater air circulation for a fire that starts faster and emits less smoke from the front of the oven.
Although they are not local to my specific community, they are a family owned company, not a large corporate environment. You can actually speak to both Tony and Guy. That means a lot to me. We supported a smaller up-and-coming business of really good people that care about their product and their customers. They sell direct which eliminates the extra cost of buying through a distributor like many of the big brands.
I know everyone has different needs and desires for what an oven should be or do…but if you are shopping for an oven, I strongly encourage you to look at Forno Piombo. Reach out to them. Ask questions. I know you too will benefit from their extensive knowledge, high quality product and their friendly passion for all things related to wood fired ovens!
When publishing this post I forgot one detail about Forno Piombo. They also offer cooking classes! You can find details on their website and even enroll online. Although I have not yet been to the Napa area in order to take a class, the results and recipes look amazing and the cost to attend is very reasonable. If you already have an oven and are looking to expand your skills, the Piombos can certainly guide you with the classes they offer.
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**Images used with permission from Forno Piombo
Angela Barnes wants to educate fellow wood fired fanatics on cooking and technical aspects of wood fired ovens. 
