The Wood-Fired Blog

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.

Embers Wood Fired Pizza Hits the Road

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.

Hi,

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
directory.

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
amazing product.

Sincerely,

Adam Mackey
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!

 

Bittersweet — a Portable FB Pizza Oven for Sale

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.

Forno Bravo on the Road in Madison, WI

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.