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Pizza and peaches - 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 and peaches

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  • Pizza and peaches

    Last night was pizza night at my house - Neopolitan style. Dough recipe from Reinhart's American Pie book, topped with crushed tomato sauce, and provolone cheese. Other toppings included: (1) pepperoni, (2) mushroom and olive, and (3) pancetta and onion.

    Since I'm still planning brick oven siting and construction, used a time-tested stone in the natural gas oven. I can get it to about 550 deg F... maybe a bit more without the cabinets charring or the racks melting!

    Peaches are ripe on the backyard trees, so made a peach cobbler with a mix of white and yellow peaches. Tree-ripened peaches are a taste sensation, but the season only lasts a few weeks... and we are halfway through it already.
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