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More pizzas - 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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  • More pizzas

    The Artigiano performed wonderfully. Maybe it's properly cured, maybe it's that my wood is completely dry now, but it heated up very fast (about an hour). I actually had to delay and wait for family to get over. I had the floor at 800 when I started and on the 8th pizza it was still over 700 degrees. The dome was over 900 slightly.

    Picasa Web Albums - Mark - Pizza March 4

    Comments on the pictures if you follow the link.

    We love our Artigiano!
    Keller TX
    Artigiano 39"
    former Phoenix resident and Pizzeria Bianco fan
    www.leanblog.org
    http://mypizzaoven.blogspot.com

    sigpic

  • #2
    Re: More pizzas

    There are a couple of short videos in the album also.

    Picasa Web Albums - Mark - Pizza March 4

    Picasa Web Albums - Mark - Pizza March 4
    Keller TX
    Artigiano 39"
    former Phoenix resident and Pizzeria Bianco fan
    www.leanblog.org
    http://mypizzaoven.blogspot.com

    sigpic

    Comment


    • #3
      Re: More pizzas

      Eccellente. Mark, that makes me very happy. Some of your photos look really good; I've always thought it was difficult getting good photos of fire and cooking inside the oven.

      How do you think you are doing brushing the cooking floor down? Are you getting any ash on your pizzas? I can't really tell from your photos, but it's always good to ask.

      James
      Pizza Ovens
      Outdoor Fireplaces

      Comment


      • #4
        Re: More pizzas

        The wire brush is working fine, the floor seems to get pretty clean. I don't think the pizzas were ashy and nobody complained. I got great feedback on the pizzas made with the Captuo (just yeast, flour, water, salt) as opposed to the American Pie Neo-Neopolitan made with King Arthur "tipo 00" style, honey, and olive oil.

        I did do the olive oil "swirl" and that was a nice addition to the pizzas.
        Keller TX
        Artigiano 39"
        former Phoenix resident and Pizzeria Bianco fan
        www.leanblog.org
        http://mypizzaoven.blogspot.com

        sigpic

        Comment

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