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Success! - 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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  • Success!

    Last nite had an impromptu get together with my wifes family. (13 guests!) Anyway, I fired the oven when I got home from work, made dough the day before and it was rising in the fridge. I've been using larger dough balls (390g) because I've had a few issues with tearing, when I'm trying to spin the pizza's. They worked out fantastic! One was a white pizza, which consisted of olive oil, fresh garden tomatoes, fresh rosemary, parsely, oregano, basil, salt & pepper and the other was a cheese with red sauce made with san marzano tomatoes & spices. The rims sprung up and the pizzas were cooked perfectly, my first total success. After that, I had two large bread doughs, a little over 2#'s each to cook, once the oven cooled a little. I threw them in once the oven floor was under 500*. It took a while for that. They turned out wonderful also. I mixed up some fresh herbs with olive oil for a dipping sauce, and one of the loaves went last nite. Thank goodness I have one left! I think I'm finally getting a handle on how this is done.

  • #2
    Re: Success!

    Nice, I too am getting to the point where the pizza party is very low stress. We had 12 people last night, made the dough the night before...it all went off without a hitch, except for some pesky rain...

    Drake
    My Oven Thread:
    http://www.fornobravo.com/forum/f8/d...-oven-633.html

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