The Wood-Fired Blog

Custom Tile work – Napoli ovens

Many of our Restaurant customers ask for custom tile work, but these options are available on any of our tiled ovens (Napolino, Vesuvio or Napoli).  Nor is this customization limited to color changes, but can be names, family crests or logos.

This oven shows an example of a Napoli oven with a custom logo for the restaurant.

Napoli 120

Napoli 120

A Beautiful, Blue Napolino

We took this photograph internally, and I wanted to share it with you. Please forgive the factory stuff in the background — I really hope you like the vibrant, blue glossy tiles on this custom Napolino oven. And the light grey tiles are a nice accent.

This is the No Stand version destined for an outdoor kitchen island.

We have more interesting product news coming on tiled residential ovens, so stay tuned for that. And if you are interested in having a custom Napolino made for your outdoor kitchen island, let us know.

Blue Napolino

New Datasheet Format and New Datasheets

We have significantly improved the format for our datasheets and published the first three — the Casa2G, Premio2G and Giardino. The three residential modular oven kits that we manufacture. I am excited, and happy, at how these look.

There a number of improvements. The new datasheets look a lot better, and we worked hard to make them thorough and clear. Our ovens have a number of clear advantages over competing ovens in the marketplace, so in a sense, our task was to make those advantages obvious and understandable. Having a better product always helps the marketing department!

In a nutshell, I think the new datasheets provide more information in a clearer manner, do a better job of describing the differences between our three residential modular product lines and our nine total products, and have better graphics, images and tables. And I like the colors and fonts. :-)

We will be releasing the commercial modular oven kits next. The Professionale OK and Modena2G OK.

You can read and download all of our datasheets through the FB Library. Here are the direct links:

Casa2G datasheet

Premio2G datasheet

Giardino datasheet

Here’s page one of the Premio2G datasheet, so you can see the graphics and layout.




The Biggest Forno Bravo Photo Competition Ever

We just posted the newest submissions for the Winter 2014 Forno Bravo Photo Competition, and I I am happy to say that this is our best contest ever — both in terms of quantity and quality. I want to thank everyone who sent us their photos, and let you know that we will be taking new submissions for at least a couple more weeks.

You can find the contest by clicking on the link below:

Winter 2014 Forno Bravo Photo Competition

Here a couple of samples. Very nice!



The Forno Bravo Newsletter Is Out Today

We sent out the February 2014 FB Wood-Fired Newsletter today, which contained the new Roma commercial pizza oven (more to come on that), a Pizza Quest video, and the Winter 2014 (Snow!) photo competition. If you haven’t read your copy yet, check your inbox.

You can also find this month’s newsletter, and all the back issues by clicking You can sign up here (click the subscribe button):


Screen Shot 2014-02-26 at 3.48.55 PM


We hope you enjoy it.

Bread Photos. The Good, the Bad and the Ugly

I’ve been baking bread for years and years. It was my baking and building hobbies that led me to start Forno Bravo in the first place (those many years ago). So I am happy to say that my baking has continued to improve of the past months, and that my bread is a lot better than it was 10 years ago.

Which doesn’t mean that I still don’t make a lot of mistakes, though I think it does mean that I at least understand what the mistake is when I see. Which is a big step in the right direction. Going ahead, I am going to start posting bread photos, along with a brief description of what went wrong, and how I think I can fix the mistake in the future.


Here goes. This one came out pretty good. This is a 100% whole wheat sourdough loaf with 80% hydration, three builds and overnight, refrigerated fermentation. I brought the dough of oven refrigerator first thing in the morning, let is warm up, shaped my boule an let is proof at room temperature for about three hours. Timing sourdough is one of my biggest sources of mistakes, but retarded fermentation in the refrigerator (along with folding, yeah!) is the most important thing I have incorporated into my baking recently. It makes it a little bit easier to get the timing right, for not under-proofing or over-proofing by loaves, and when you get it right, the results a much better. The crumb is more mature, with better texture and better flavor, and the crust has better color, and a thick, chewy feel.

I still have a really long way to go — there are some incredible bread photos out there (which, of course, require really incredible bread to photograph in the first place), but for now I am happy that my bread is still improving. And that I haven’t hit a plateau yet.

Next up. Some mistakes, what went wrong, and how I have tried to avoid that problem in the future.