The Wood-Fired Blog

Commercial Support portal

For those of you who own / operate a business using a Forno Bravo oven, we have been adding a lot of support content to our website.  It isn’t linked on the main page, but you can access this documentation through our support portal.

There is a lot of great content in their including manuals, FAQs and Preventive Maintenance procedures.  We will announce new content as it goes up.

The most recent addition is “Procedure – How to Clean your Burner Assembly.”

 

 

 

Mobile oven by Il Pizzaoilo

Il Pizzaoilo owns several restaurants using Forno Bravo ovens in the Northern California Area.  You can find them on our Restaurant Locator.

They also build and sell mobile pizza ovens in all sizes.  The unit below is based on the Casa oven series.  While smaller than the Professionale series more commonly used in mobile catering, as you can see the Casa oven provides a nice compact and mobile oven for smaller scale catering companies.  If you are interested in one of their turn-key mobile catering ovens, you can reach them direct through our Dealer Locator, just enter Sacramento.

This model can make 60 pizzas an hour.

Il Pizzaoilo_mobile

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.

More Pizza for Hurricane Sandy Relief

Angelo Pappalardo from Rubirosa will be operating their mobile FB oven in NYC this Saturday and giving out free pizza. We aren’t sure which borough yet, but we will update this when we know more. Angelo own two pizzerias, one of which won best pizza in NYC a few years ago.

More to come.

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.