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Pizza as an appetizer - Forno Bravo Forum: The Wood-Fired Oven Community



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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.
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