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Pizza, chicken and chokes - 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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Pizza, chicken and chokes

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  • Pizza, chicken and chokes

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    Last edited by dlachez; 07-03-2007, 10:21 AM.

  • #2
    Re: Pizza, chicken and chokes

    I don't know why I hadn't thought of cooking as the oven was coming up to temp. Great idea. I do have a couple of questions.

    What temp was the oven when you put the chicken in? Were you still able to add wood to the fire and continue to get it up to pizza temp? Did it take the two hours of chicken cooking time to reach pizza cooking tempature? Or were you cooking both toward the end of the two hours?

    On the dough side, you let it rise on Thursday before retarding in the refrigerator, but was there any rise time on Friday? Or did you just ball it and then immediately put it back in the refrigerator?

    And, while I like the dough from TJ's and from Claro's [if there is one near you], there is nothing like making your own dough. And it is not that difficult or time consuming.

    Thanks in advance...

    J W

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