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Pizza Party - 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 Party

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  • Pizza Party

    So with the two kids home from collage for thanksgiving, we had the brother his family over from thanksgiving and another family, 18 people in all.

    The occasion was my youngest's birthday party. With my two "foodie" kids all I barley had to do was form the pizza shells. Clearly I have passed the genes to my kids for great food.

    In all we made 9 pizzas. The stand outs were cheese pizza topped with imported Mortadella after it came out of the oven and the a pizza made with whole mozzarella, fresh mozzarella, asiago, baby bella mushrooms, spinach and olive oil on a San Felice flour crust. By far the best success with the San Felice flour yet crisp but not tough.

    The featured beverage was a German red wine, from Dagernova, light and perfect for pizza.

    Sorry no pictures, but I hope you can get the idea!
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