The Wood-Fired Blog

I can’t Wait!

I have been building this up for months to all my friends, family, colleagues, the gardeners, the repairman and anyone else who would listen.

Ever since I decided I wanted my own Forno Bravo wood fired pizza oven, I have been talking about all the wonderful things I am going to bake in the new oven – breads, meats, and most importantly the pizza everyone was dying to try. I spent hours researching the different dough and sauce recipes. I pored through the forums to make sure I didn’t make any rookie mistakes. 

Now, I am not a serious chef. In truth my wife handles all the cooking except manning the barbeque or the occasional baking adventure to satisfy my sweet tooth.  But this was going to be my new adventure. As I waited for my oven to ship, I spent my evenings watching the Food Network and dreaming. I envisioned awesome summer get-togethers with the whole family and elegant evenings sipping wine with friends on the trellis-covered patio. A new lifestyle that you can only dream of was going to come true. 

Once the oven arrived, the anticipation intensified. I eagerly waited as the lift-gate on the delivery truck lowered the crate to the street. The driver talked up the coolness that is wood-fired pizza ovens as I convinced him to help me push my massively heavy new toy up the incline of my driveway. Once we had it up the driveway I couldn’t wait any longer. A few minutes later we had the crate apart and we were staring at a thing of beauty. This was the golden ticket, the desired passport to the summers I had always dreamed of. 

The coming weeks were hard as I waited for weekend days when it was warm enough outside for me to spend the day tending the fire so the oven would cure properly. It is kind of like giving a child a toy and saying they have to wait for batteries. I live in Colorado and in the winter the weather is unpredictable. I can now tell you from experience that maintaining a low temperature fire, like those required to cure the oven, is a challenge when it is 20 degrees outside. I spent days bundled up running in and out of the house as I dreamt of making and tasting that first slice.

Once the oven was cured I was ready to have people over right away. I checked the weather and did a little happy dance since it was going to be 40 degrees outside that weekend and we had no other commitments. My Denver Broncos had already disappointingly been eliminated from playoffs so my Sunday afternoon was free! I invited some family over to help witness the awesomeness that was going to commence, and I spent Saturday afternoon making sure everything was in order: homemade San Marzano tomato sauce, homemade dough, 5 cheeses, 6 meat choices, herbs and drinks. There was nothing I was going to miss.

I woke up the next morning with a big smile on my face. Today was the day. I went outside and triple checked the fire starter stack I had meticulously built. I checked the dough and set out the plates. When the time came I lit the fire, and watched the flame dance across the dome. I felt the warmth of the fire on my face. I knew this was the start of something special.

I’ll save the details and challenges of that first attempt at pizza for another post, but I can tell you this much: it wasn’t perfect and that didn’t really matter. Some day I might be able to make the perfect pizza, but it’s not about perfection, it’s about the joy of the experience. The challenge. The food. The laughter of family. This summer and all subsequent summers and springs and falls will be filled with amazing gatherings of friends that center on our new oven, and I can’t wait. 

Thanks to Feedback from Dealers / Customers on our prints

To the Forno Bravo faithful, we appreciate the feedback and suggestions regarding our print layouts for our wood fired oven kits.  Many of our technical support calls over the years have been because our prints were more about oven use, then install.  That is changing!  We are in the process of updating all our drawings to provide Architectural views for Designers / Installers as well as key component parts.

We are confident that our customers and their contractors will find this new format much friendlier and, as always we welcome input / suggestions.  Just email us at support@fornobravo.com.

When each oven family’s prints are ready, we will keep you posted with Forum announcements.

The Casa and Premio series ovens are all done and ready on our website.  They are under the “Dimensions” tab on the main site.

We are working on the Giardino ovens now and then the commercial products.

For a quick peak, check out the Casa 90 print.Screen Shot 2015-02-20 at 6.32.53 PM

Key improvements include:

  • A nice clean visual of the Front, Side and Top view of the oven with all the installed components layered.  This came from all our customers suggestions;
  • We added the minimum recommended foot print for the installation.  This assumes that your pizza oven install is going to use stucco and not a thick structure to enclose it.  Thank you to Home Pizzeria Ovens of Florida / New Hampshire for that suggestion.
  • Insulation and Flue specifications are clearly identified.
  • Ship weight and crate size are listed in the bottom left to make planning for a delivery easier courtesy of Outdoor Pizza Ovens in Canada.
  • Minimum clearances to combustibles are clearly identified in the top view thanks to The Arch in North Carolina;
  • Hearth specification is listed for convenience so you don’t have to refer to the install guide when planning;
  • A Decorative Facade Allowances chart is included to give you an estimate on how different appearances may increase your foot print.

Designing the World’s Finest Pizza Oven into your home keeps getting easier.

Thanks again and have a great Spring planning your project!

Forno Bravo Operations Team

 

An Open Letter Re: the Community Cookbook

Forno Bravo Community Cookbook
Everyone’s Invited to Join In!

Hello, Wood-Fired Oven Lovers.

Okay. I think we made a mistake. We included two pieces of similar news regarding the Forno Bravo Community Cookbook in the same publication (our June newsletter) – and it was confusing for our readers. We’re sorry about that.

So, let me try to clarify things here.

As you probably know, we recently started a special program to provide Primavera ovens to a few professional chefs, in exchange for their serving in an official capacity as consistent, regular contributors to the Community Cookbook. This is a fun way for us to build momentum and grow the Cookbook.

We have heard from a number of our community members who say they think that means we only want to have professional chefs posting recipes in the Cookbook. But nothing could be further from the truth! And we are very sorry if we implied as much and caused any offense.

The Community Cookbook is, as the name says, a community resource. We created it specifically so everyone could share their own experiences, recipes and comments in a community setting. We want everyone to join in and enjoy it! That is why we’ve just released a new, easier-to-use version of the Cookbook.

But from some responses we’ve received, I can see we were not clear about what we were trying to do.

Forno Bravo is all about community. For the past 10 years, we have enjoyed seeing each other’s ovens and recipes, making comments, giving tips, and getting to know a great community of people. Of all the things Forno Bravo has accomplished, I am the most proud of the group of people that has come together to create our wonderful community.

We want everyone to post recipes, make comments on other members’ recipes, and even create your own wood-fired cooking blog on the Community Cookbook. Jump in!

In summary, I want to sincerely express how much we appreciate all of you and your contributions to the world of wood-fired cooking. Please, light your ovens this weekend and let us know how it goes. We are looking forward to seeing all of your culinary creations.

– James

A Red Andiamo70 in Action

Check out a fun customer posting on his new, red Andiamo70 in www.pizzamaking.com. If you haven’t read it before, pizzamaking.com is an enthusiast web site dedicated to high-end pizza making. We do not read the site, because I think that pizza lovers should be able to enjoy their hobby without any input (or selling) from equipment manufacturers, but I got this link from a friend.

I think this is interesting because it gives the customer’s view of deciding which oven to get, along with the process of receiving the oven and rolling it into place. And the pizza photos are great! Really, some very nice work.

Enjoy.

http://www.pizzamaking.com/forum/index.php/topic,18632.0.html