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WFO Kitchen remodel article. - Forno Bravo Forum: The Wood-Fired Oven Community



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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WFO Kitchen remodel article.

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  • WFO Kitchen remodel article.

    Pizza oven rounds out remodeled Oakland kitchen

  • #2
    Re: WFO Kitchen remodel article.

    It looks like their oven opens right next to the table: I wonder how they get a peel in there. They have a oriental rug in front of the hearth: they must be more neat with fire management than I am. And a rolling pin? Huh.
    My geodesic oven project: part 1, part 2


    • #3
      Re: WFO Kitchen remodel article.

      Maybe the table is a landing zone. Bad work flow but I'd be happy as a pig in mud to make a few pizzas in that kitchen. The rolling pin notwithstanding, check out the dough balls. Bad dough management and low hydration seems evident. Talk about loading up a skin. Not really sure about that pancetta. Other than Prosciutto, I always precook meat that goes into a WFO. Cured or no, 60-90 seconds just don't cut it. I would be mortified if someone got sick. Complete sanitation and sound cooking habits are a must. (Reminds me of those celebrity chefs that mix ingredients with bare hands adorned with rings and wristwatches. Oh man!)
      It's my hope the Hager's join up with FornoBravo so they can maximize their experience. A couple of Twirly Bits wouldn't hurt, either.


      • #4
        Re: WFO Kitchen remodel article.

        Yes, what he said...
        "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)