The Wood-Fired Blog

Mobile Forno Bravo in Des Moines

Mobile Wood-Fired Pizza Oven

Parlo Pizza (I really like their name, Parlo Pizza — which means, literally, “I speak pizza.”) is now live in Des Moines, IA, and they have received some nice press and a fun video from the Des Moines Register.

Turner makes his public debut June 4 at the Beaverdale Farmers Market, and hopes to pop up at other events around town. But before you start planning the super-duper supreme, double cheese, wood-oven pizza of your dreams, know that Parlo Pizza doesn’t work that way. Because the oven is so hot, Turner says, pizzas with loads of toppings just don’t work. 

“The crust is incinerated before the toppings are cooked,” he says.

Parlo Pizza will sell three main “flavors” of pies: margherita (tomato sauce, cheese and basil), marinara (tomato, garlic, olive oil; no cheese), and Napoletana (tomato sauce, mozzarella, anchovies, olive oil, oregano). 

A limited number of toppings can be added to those (think homemade sausage). He will also sell bruschetta (say broo-SKET-ta, not broo-SHET-ta) using bread made from balls of pizza dough that have been allowed to rise overnight before being baked and topped with a traditional tomato-basil mixture.

Nel bocca del lupa!

NY Company Sends 1,000 Pizzas to NYC

We’re not alone. From the Wall Street Journal:

PTTISFIELD, N.H. — A New Hampshire pizza maker is lending new meaning to pizza-to-go — sending an oven truck and up to 1,000 pizzas to storm ravaged Rockaway Beach in Queens, N.Y.

Brad Sterl, CEO of Pittsfield-based Rustic Crust, says a truck carrying a wood-fired pizza oven and American Flatbread frozen pizzas will arrive at the Belle Harbor School in Rockaway on Saturday.

I don’t know whose oven this it, but good for Rustic Crust for doing this.

More on Sandy Relief Help

Peter Seminara has been working hard all week organizing another relief effort tomorrow, November 17th on Staten Island @ Miller Field Saturday @10AM.
Once more — here is how you can send them donations:
You can send money to the crew by PayPal to “Peter Seminara” <petersem@earthlink.net> on his cell phone at 201-264-7822. That’s what we did.
Here’s a photo from Staten Island last week.

Even More on Pizza Pilgrims — a Book!

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 Piaggo 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 www.thebookseller.com,

London street food stars the Pizza Pilgrims have been snapped up by HarperCollins following a heated auction for their first cookbook.

Carole Tonkinson, publisher for Harper NonFiction, bought world rights for Pizza Pilgrims from Diana Beaumont at Rupert Heath Literary Agency.

You can read the whole entire article here.

Pizza Settecento — Toronto

Forno Bravo customer Pizza Settecento (700 degrees) in Toronto had a nice article in Postcity.com, 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 metal cart so that it can be wheeled around. The apparatus is loaded on and off a trailer using a winch.

You can read the rest of the article on www.postcity.com, and you can checkout Pizza Settecento on their web site. The oven looks really cool.