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

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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pizza turkey and more pizza

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  • 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.

    Christo
    My oven progress -
    http://www.fornobravo.com/forum/f8/c...cina-1227.html
    sigpic

  • #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.

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