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Recent Pizzas - 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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Recent Pizzas

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  • Recent Pizzas

    We've been in the habit of doing pizza on Saturday nights ever since the weather turned nice. Wanted to share a couple of "deluxe" extras on our recent batch.

    First, roasting tomatoes for our margheritas:


    I literally just had time to set down my oven rake, pick up the camera, take the picture, set down the camera, and pick the oven rake up again to pull them out.

    Also, a capicola pizza:


    If you have tried capicola on a pizza, you must. It's an Italian cured salume, akin to prosciutto, but made from the boston butt, rather than the ham. The flavor is a delightful cross between prosciutto and pepperoni. It is quite possibly the perfect pizza topping: something about the flavor melds perfectly with the tomato sauce and basil, creating a heavenly combination. Recommended.

    My build: http://www.fornobravo.com/forum/f8/3...-dc-18213.html

  • #2
    Re: Recent Pizzas

    wow....that looks yummy your dough look GREAT. If you do not mind.....could I get your recipe for the dough. Have had my oven for about 1 month, and always looking for a good dough recipe(and any other recipe I can get).......................cheers

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    • #3
      Re: Recent Pizzas

      That looks great! Never heard of Capicola-Thanks.

      Texman
      My Progress:
      http://www.fornobravo.com/forum/f8/t...ild-17324.html

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      • #4
        Re: Recent Pizzas

        I want to know how you had THREE fully cooked but uneaten pizzas! Did you cook them all at the same time? I have been cooking one at a time, not because the oven wouldn't hold more but because I don't think I could manage it. And even though it is only 2 minutes till the next one, the first one is mostly gone before the next one comes out.

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        • #5
          Re: Recent Pizzas

          They look great and it looks like you have the dough nailed. Have to do some searching for Capicola. Nice to see great food like this.
          Cheers ......... Steve

          Build Thread http://www.fornobravo.com/forum/f3/n...erg-19151.html

          Build Pics http://www.facebook.com/media/set/?s...1&l=1626b3f4f4

          Forno Food Pics https://www.facebook.com/media/set/?...1&l=1d5ce2a275

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          • #6
            Re: Recent Pizzas

            Great looking pizzas and toppings, Salute!

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            • #7
              Re: Recent Pizzas

              Awesome looking crust, please help us out with the dough recipe and preparation method/time/technique!

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              • #8
                Re: Recent Pizzas

                Originally posted by lhs View Post
                I want to know how you had THREE fully cooked but uneaten pizzas! Did you cook them all at the same time? I have been cooking one at a time, not because the oven wouldn't hold more but because I don't think I could manage it. And even though it is only 2 minutes till the next one, the first one is mostly gone before the next one comes out.
                I was just cooking for myself, my wife and our almost-three-year-old on this occassion. Makes more sense to finish cooking and then sit down all together. I do cook two at a time, in a staggered fashion. First pizza goes to the back of the oven, then pull it to the front when it's time to rotate, then load the next one to the back, etc.

                For those asking about crust, I follow a slightly modified version of Peter Reinharts recipe from Artisan Breads Every Day, which is essentially reproduced here: Classic Pizza Dough, Neo-Neapolitan-Style, though I use less yeast (1 tsp per 5 dough balls) and a bit more olive oil (as much as twice what he calls for). However, I divide and ball the dough and place them in individual lidded containers prior to refrigerating--this makes it much easier to stretch the dough for crusts.
                My build: http://www.fornobravo.com/forum/f8/3...-dc-18213.html

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                • #9
                  Re: Recent Pizzas

                  man those look GREAT.
                  Matthew 19:26. With God all things are possible.

                  My Build: http://www.fornobravo.com/forum/f21/...les-18741.html

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                  • #10
                    Nice looking pizzas!

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