web analytics
pizza turkey and more pizza - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 2 < >


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.
2 of 2 < >

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

pizza turkey and more pizza

  • Filter
  • Time
  • Show
Clear All
new posts

  • pizza turkey and more pizza

    hi! been away for awhile.... Starting a business will do that to you.

    but we took some time for fun. We had pizza christmas eve and it was great! I made bread dough from my wifes mother's recipie and let it rest in the cold garage overnight. I brined a turkey from alton brown's recipie.

    Pulled the door from the oven the next morning and it was over 400 degrees.
    I popped the bread in and left the door open until the temp came down.

    I stuck the bird in my kitchen oven at 500 degrees while the bread was baking. as the bread came out, the bird went into the pizza oven.

    Big coffee can of water on the side and closed the door. As usual, the bird came out perfectly and sooo very moist.

    I put wood in the oven and stuck the door back on. - 2 days later I opened the door and it was still 110 degrees inside the oven. That cermaic insulation on the floor and the the other insulation really does it's job.

    We cranked the oven back up and made more pizza's tonight. I had some leftover homemade crab cakes so we chopped them up and put them on the pizza first and then covered them with cheese ---- wow -- so very good.

    made more bread dough tonight..... I guess I'll start the diet on Jan 2!

    happy holidays to all on the site -- you've been and continue to be an inspriation to me.

    My oven progress -

  • #2
    Re: pizza turkey and more pizza

    Sounds wonderful! We're all on a diet with you on Jan 2, 11
    Lee B.
    DFW area, Texas, USA

    If you are thinking about building a brick oven, my advice is Here.
    Our One Meter Pompeii Oven album is here.
    An album showing our Thermal Breaks is Here.

    I try to learn from my mistakes, and from yours when you give me a heads up.