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Nutella Pizza - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Nutella Pizza

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  • Nutella Pizza

    Along side my WFO research/design, I am working on my pizza recipes.

    This past weekend I changed up my Nutella Pizza recipe and it was a hit. I didn't see a similar dough recipe on the forum, so here it is:

    1)Use the same process as your pizza dough, but add some extra sugar. (Make sure it has been well kneaded)

    2)after rolling out into a fairly thin pizza crust, let it rise for another 10mins

    3)par-bake the crust in your hot (minimum 500 degrees) oven until it puffs up like a balloon and turns light brown on top.

    4)take the crust out and cut around the outside of 3/4 of the crust so you can open it up and stuff it with Nutella (+other ingredients)

    5)toss it back in the oven to heat it up, then add some icing sugar on top and serve.



    Enjoy!

  • #2
    Re: Nutella Pizza

    Hi PizzaKidd,

    Wow that sounds like a great pizza! You just made me hungry for dessert. At our next pizza party we will for sure be trying this out. I plan on enjoying this!

    Thanks,
    Amber @ Forno Bravo

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    • #3
      Re: Nutella Pizza

      ROCK ON - that sounds brilliant - well done fella
      Regards - Andy

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      • #4
        Re: Nutella Pizza

        Lately I have tweaked my method:

        I usually try to make my pizza dough 1 day ahead and let it age in the fridge for a day before using it. I like the dough better this way, and it makes prep very easy when it is time to make the pizzas.

        After making the pizza dough, I keep some out for my Nutella pizzas and cook the shells right away, just let them puff and cut them, then put them in the fridge with the dough. The next day when you make your pizzas, just add the Nutella to the inside of the shells and brown them.

        I found that if I try to use dough which has been aged for Nutella pizza it doesn't puff as well.

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