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The Wood-Fired Blog

It’s the Outdoor Fireplace Time of Year

Oct 29, 2012

Autumn is in full swing and everyone’s thoughts turn to outdoor fireplaces. haha. Here’s another nice photo journal on outdoor fireplaces from Midwest Living. They show design options for 25 different categories and styles, and there they have some really creative outdoor living space design ideas. Gets your imagination going. This is called the French Touch.       Read More

Outdoor Fireplace Photo Journal

Oct 29, 2012

Here’s a nice outdoor fireplace photo journal on Bob Vila Nation. There are some real beauties in there, and their intro paragraph is really good. “The smell of leaves burning is one of those signature scents of the fall season, isn’t it? Fall is wonderful in that it still lends itself to outdoor activities, but sometimes you need a little something to keep the chill at bay. Warm cider. A... Read More


It Does Exactly What It’s Designed To Do

Oct 29, 2012

We came across a nice posting on the FB Forum on a customer’s experience with the Premio2G that I think is worth sharing. “With the oven cured we had a party this weekend and made 24 medium sized pizzas.  Some lessons learned. It does take from 60 to 90 minutes to gently bring the heat up to 900F.  We started cooking when the floor was 700F and that seemed to be good for... Read More

Forno Bravo Expo 2012

Oct 29, 2012

We had an outstanding time at Forno Bravo Expo on Saturday. The weather, the food and the crowd were all just about perfect. I want to extend a person thank you to everyone who traveled to comes and visit us, and to the Forno Bravo team that did a great job of setting everything up and making everyone feel welcome. We cooked, we ate, we talked and we laughed —... Read More

Wood-Fired Pizza and Camping

Oct 26, 2012

Wood-fired pizza might not be quite as familiar around the campsite as smores, but maybe we are going to change that. We received a couple of fun photos from a Forno Bravo community member today, and looking a little more closely, you can see that this appears to be a public campground. What a great idea. This is a Pompeii oven build, and I can visualize more publicly accessible wood-fired... Read More

Even More on Pizza Pilgrims — a Book!

Oct 25, 2012

We’ve been following the rise of Pizza Pilgrims for a while — from the first time we saw that they had installed a Forno Bravo pizza oven on the back of a Piaggio Ape three-wheeler to cater great pizza on the streets of London. And they have built up a lot of press and a nice following. So what’s next? A book deal! According to, London street food stars... Read More

Why Isn’t There More Pizza Innovation?

Oct 25, 2012

We’ve been blogging recently about innovation and pizza ovens. And today we read an article by an industry consultant in the Quick Service Restaurant (QSR) industry who is wondering why there isn’t more innovation in pizza itself; aptly titled “Why isn’t there more pizza innovation?” And he gives Forno Bravo a nice plug, which is nice in an article about improving quick service pizza. Thinking a little more about, “Why... Read More

More Raisins-Raisin Bread

Oct 24, 2012

Or compared with a previous version of this formula — raisins in my raisin bread. haha. And better swirls too. Everyone is enjoying this bread. One fun thing I’ve been doing is sharing a pre-ferment. I combine 800 grams of water with 700 grams of whole wheat flour, 20 grams of salt, and 5 grams of yeast and let is rest overnight in the refrigerator. Then, the  next day, I... Read More

Pizza Settecento — Toronto

Oct 23, 2012

Forno Bravo customer Pizza Settecento (700 degrees) in Toronto had a nice article in, along with some really nice photos. They build a custom catering rig using a Forno Bravo modular pizza oven, and they cater and make great pizza at local farmer’s markets. Using a Forno Bravo kit, Belviso built the oven himself, insulating it and covering it with decorative, river-rock tiles. The 1,500-pound oven is set up on a... Read More



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