web analytics
forno bravo e-book series wood fired pizza - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 3 < >

Forum Page Loading Response

Forum Members:

We have received feedback regarding recent issues with page loading response time. We believe the slow response issue stems from the analytics we added with the new Forum. We are in the process of reconfiguring those elements and, after an approximate 24-hour time period for the reconfiguration to run, we anticipate a return to normal page load times. Thank you for your patience!
2 of 3 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
3 of 3 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

forno bravo e-book series wood fired pizza

  • Filter
  • Time
  • Show
Clear All
new posts

  • forno bravo e-book series wood fired pizza

    I have appreciated the wealth of knowledge that is packed into the forno bravo e-book series on wood fired pizza, but having used the recipe for a few times, I have a question. I certainly agree (p. 22) that the dough will be very sticky, but the pictures suggest dough balls that were well formed (p. 25). Mine sag considerably in the container to the point that I have difficulty extracting them without mangling the dough. Am I missing something. I have followed the directions by weight.

    pizza bill

  • #2
    Re: forno bravo e-book series wood fired pizza

    Check out page 11 on hearth bread. Humidity has a big play in how your dough handles. I know I can pop a dough on the board one day and make it perfect and the next it will be terrible. I recently purchased a mixer but before that I did it by hand. Also when moving from inside to outside will be killer sometimes. I live in south Louisiana so we usually drink the air here.
    Do not meddle in the affairs of dragons, for you are crunchy and taste
    like chicken...

    My 44" oven in progress...


    • #3
      Re: forno bravo e-book series wood fired pizza

      It really does vary by season. Resist the temptation to re-kneed a too saggy dough ball: it doesn't stretch out at all well. Just use your silicone spatula to plop it out on some bench flour, and pat some into the surface on both sides, as you stretch it out.
      My geodesic oven project: part 1, part 2


      • #4
        Re: forno bravo e-book series wood fired pizza

        A dough scraper dipped in cold water will help you get it out of the bowl without totally degassing the dough. Tip the bowl and slowly dissect it away from the bowl from the top edge, kind of rolling the sticky mass downhill onto your floured work surface. If It is really too sticky for your skills, don't hesitate to dust the top with flour and roll the whole thing around a bit.
        A little goes a long way. The inside stays well hydrated, the outside, not nearly so sticky.
        Everyone makes mistakes. The trick is to make mistakes when nobody is looking.



        • #5
          Re: forno bravo e-book series wood fired pizza

          I have also found that the tipo 00 flour really holds up to the higher hydration levels better than AP or bread flour...

          My Oven Thread:


          • #6
            Re: forno bravo e-book series wood fired pizza

            That sounds like a worthwhile idea. I will try it out this weekend.

            pizza bill