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Pizza as an appetizer - 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 as an appetizer

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  • Pizza as an appetizer

    We did it. I cured my Artigiano 120 just enough to cook for our neighbors last night. I still haven't done the insulation -- the two boxes of Insulfrax sitting next to the oven doesn't really help :-), so the oven was give up heat too fast. Still, it's great being back.

    We had chopped olives, pecorino, pear, mozzarella, diced tomatoes and the great FB EVO (and salt and basil) and made six pizzas in a snap. It's great having the space. The Art120 is a 39"x47" oval, so I easily did three pizzas, roast red peppers for a pasta sauce, and baked a green bean dish at one time.

    I knew my pizzza's weren't great, but the neighbors thought they were good and our daughters were so happy to have homemade pizzas again.

    The cracks on the outside are still there, but from the inside, the dome looks solid. It makes me wonder what the outside of some of our domes look like (underneath all that insulation).

    Here's to years of cooking in this oven.
    James
    Pizza Ovens
    Outdoor Fireplaces
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