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.”
That, and they get some really nice char on their pizzas. Here are a few pictures from their web site.
Jim King, owner of Rolling Stone Pizza Company and director of tennis at the Yuba City Racquet and Health Club — and owner of mobile Forno Bravo oven since 2009, had a nice article in the Appeal Democrat. That sound like a good dual career.
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.
We received a really nice note from the guys at Embers Wood Fired Pizza in Steamboat Springs CO — and I wanted to share it with you.
My name is Adam Mackey. I purchased an oven from you (casa2g100) about 5
months ago, mounted it on a trailer, and have started a mobile wood fired
oven catering company, “Embers Wood Fired Pizza” in Steamboat Springs, CO.
I am curious as to how I can be listed on your portable wood fired oven
Also wanted to say that the oven is amazing, and we have had an extremely
good experience so far at our local farmer’s market, with many, many happy
customers, so wanted to say thanks for the great customer service and the
Owner/Chef, Embers Wood Fired Pizza
Isn’t that great?
We’ll be adding them to the FB Via Portable Wood-Fired Catering directory, and we want to wish them the best of luck!
This is from Roadfood.com. It’s a Forno Bravo Modena oven mounted on a trailer for sale in Georgia. The owner is going to be focusing on his new brick-and-mortar restaurant and is selling his trusty trailer oven — after many successful events. The owner is also offering a lot of coaching and help getting going in the portable wood-fired catering world. Happy and sad.
I have a Forno Bravo Modina 120 mounted on a trailer. I purchased it back in April 2011 and have used it at numerous events, festivals, catering and non-profit. It has turned out better than I anticipated, the FB oven is a real workhorse. I truly love it. BTW, when I purchase a new Wood Fired Oven for the brick and mortar, it will most likely be a FB oven.
You can read the entire posting here. Hey, maybe you are in Georgia and looking for a new venture.
La Fortuna Mobile Wood-Fired Pizza in Madison, WI got some nice press this week. Madison Magazine has a nice article on the Lynch family, where they talk about pizza, local ingredients and community. Really good stuff. They have a Forno Bravo pizza oven on a nice red trailer from The Fire Within.
The Lynches’ gleaming red trailer has become a staple at area farmers’ markets and festivals where you can taste their fresh approach to serving an old world classic. Jen and Evi work in a large screen room, surrounded by containers of sauces and toppings, while Scott slings the pies into the nine-hundred-degree oven for the ninety seconds it takes to bake it to bubbly charred perfection. As Scott says, “Who doesn’t want to gather around a fire? It’s in our primal nature to gather and watch flames.”
You can read the whole thing here.
Interno’s Pizza opens at Ward Centre in Honolulu (thanks to the Honolulu Pulse) using their second Forno Bravo pizza oven. We want to wish them good luck — break a leg! Or as they say in Italian, nel bocca del lupo” (into the wolf’s mouth).
Owners John Wong and Kyle Okumoto and done a great job developing their business. They started doing portable wood-fired pizza using a smaller Forno Bravo oven, and now they have a second Forno Bravo and their own restaurant space — and they are going to continue doing Food Truck events. They use authentic Italian flour and tomatoes, along with local ingredients from Hawaii. Sounds good to me.
You can see what Inferno’s is up to, including where they will be catering, on the Inferno’s web site.
The good people at Slice put together a fun list of 10 Incredible Mobile Pizza Operations. Which is something interesting to read in its own right. But from my perspective, I thought the list was fun because 4 of the 10 use Forno Bravo ovens! Wahoo! Go Forno Bravo!
Here they are:
Roberta’s (New York)
Fox Pizza Bus (Los Angeles)
Bolla Pizza (Austin)
Pizza Pilgrims (London)
If you missed my previous posting, Pizza Pilgrims in London have installed a Forno Bravo pizza oven on a Piaggio Ape, a three wheel mini truck with a top speed of 32 mph. As you might guess, they are getting a lot of good press — I think not only because they’ve done something very original and very cool, but also, from everything I’ve read, because they are really good at what they do.
Photograph: Pal Hansen for the Observer
This nice article in the UK Guardian Life and Style section talks about their commitment to real Pizza Napoletana and great ingredients, and they even give a few recipes.
Very cool. The wood-fired pizza truck comes to Bangkok. Read the article in Coconuts Bangkok; or check out Pizza Aroy on Facebook.
It amazes me how quickly great ideas spread around the globe.