The Wood-Fired Blog

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.

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.

Anthony Falco Roberta’s in Brooklyn

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.

 

A Forno Bravo Pizza Oven in a 1952 Chevy Pickup Truck

How cool is this.

If you look closely, right above the driver’s side windshield, you can see the chimney pipe and spark arrestor.

In their own words:

Pizza Luca offers on-site catering in the tri-state area, including Westchester, Rockland, and Putnam counties, Fairfield, CT, and Northern NJ. We’re also available for private engagements in New York City.

We follow all the guidelines for creating true, authentic Neapolitan pizza set by the Associazione Vera Pizza Napoletana (the association of true Neapolitan pizza) to ensure that every pie we make meets strict quality and authenticity requirements, including traditional techniques and equipment, and specialty ingredients.
As part of our commitment to excellence, we use efficient, aromatic hardwoods in our Napoletana-style oven to impart a unique, delicate flavor. Each pizza is made to order by hand, then cooked for 90 seconds in our 900-degree oven to create the perfect raised-edge crust, thin center, and authentic texture and taste other cooking methods can’t replicate.”

We approve!

That, and they get some really nice char on their pizzas. Here are a few pictures from their web site.

More Bread from Belgium

Here are a couple of additional photos of the wonderful whole grain breads bought at the Stokell street market — a nice, upscale village just outside of Brussels. Lots of diplomats and career foreign service people to be found. The dark bread was an 8 grain, loaf leavened with yeast. It was light and moist considering the whole grains, and it worked really well as fresh bread with a cheese and salad lunch, and after a couple of days, it was still fresh enough for breakfast toast. The bakery had an automatic slicer, so our 1/2 kg came out in perfect slices.

The boule in the the right front was a whole wheat levain. We also had this pre-sliced and it was a nice, rustic hearth loaf. The whole wheat flour, pre-ferment and sourdough culture gave the bread a complex and well-developed flavor and texture, along with a thin, but very crunch crust. This was the loaf where the bottom of the bread was darker than the top (an issue that I can relate to).

Last little bit. I really liked their waxed paper bags. They worked well in helping keep the bread fresh, and they had a nice traditional feel.

All in all, a nice part of the European market experience.