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The Wood-Fired Blog

Innovating the Pizza Oven; Part II

Sep 30, 2012

In yesterday’s posting about the Ovens from Napoli, I found myself writing and thinking about the companies that make pizza ovens, and their underlying organizational and design philosophies. And whether they are innovative or traditional; pushing the state-of-the-art or still making their grandfather’s pizza oven. One of the first things that struck me was how virtually every other pizza oven company is deeply rooted in the past, and how much... Read More

Anthony Falco Roberta’s in Brooklyn

Sep 30, 2012

We just received this from Joseph at The Fire Within, and wanted to share it with you. Anthony Falco Roberta’s in Brooklyn Pier 17 south street seaport free concert sponsored by bud light lime. 600 pizzas in 4 hours! In a portable Forno Bravo oven. That’s pretty cool. You can read More About Anthony Falco.   Read More

Boston 2 Big Sur #4

Sep 29, 2012

I’m in. At least I know where I am going to be in April 2013. Now, we just need to good weather. Of course, you can always help us raise money for the Christopher Reeve Foundation by buying one of the Forno Bravo eBooks. Read More

Contemplating the Ovens of Napoli

Sep 29, 2012

The folks responsible for building the Vera Pizza Napoletana brand have done a really good job, and over the past few years, awareness of Pizza Napoletana, wood-fired ovens from Naples and Caputo flour has skyrocketed. Which is a really good thing — both for the companies that make Pizza Napoletana related products (including Forno Bravo) and for consumers. There is a growing number of pizzerias in the U.S. and around... Read More

Getting Organized

Sep 28, 2012

In baking, there is a strong application of the mise-en-place (everything in place in French) concept. In broad terms, it means knowing where everything is and having easy access to it in an organized manner. If you want to bake every day, or at least 5-6 times a week, and you also want to do other things (like be a parent, work and have a few other hobbies), then it... Read More

Just a Really Nice Pizza Oven Photo

Sep 25, 2012

We have been working hard putting the FB Pizza Map application and database together, and I have been doing a lot of research and looking at lots and lots (and lots) of restaurants, pizza ovens and pizzerias around the world. And today, I saw a pizza oven photo that just made me smile. So I thought I would share it. Be sure to click on the image to see the... Read More

Sneak Peek — The Forno Bravo Pizza Map

Sep 22, 2012

We’ve been working hard on a new feature for that I want to share with FB Blog readers — the Forno Bravo Pizza Map. We will be launching the map soon, but I wanted to give you the inside scoop. Think of this sneak-peak as a pre-Beta; this is fun stuff! The FB Pizza Map is a service that will allow you to easily find the best pizzerias when... Read More

Healthy Loaf Bread

Sep 22, 2012

My healthy loaf bread experiment is continuing to relative success. It’s interesting that the shape of the loaf and the relative softness of the crust can matter so much to a bread’s appeal to the masses — well, my family. My loaf-shaped bread seems to be working (though I still prefer boules). This loaf has 10% white flour, along with 45% white whole wheat and 45% whole wheat, oat bran... Read More

It’s Quiet. Too Quiet.

Sep 22, 2012

It’s been quiet here. The good news is that we are working on a fun; new app for More to come on that very soon. But for now, it’s been too quiet. Read More



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