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Newcomer from New England-Homemade Oven - 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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Newcomer from New England-Homemade Oven

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  • Newcomer from New England-Homemade Oven

    Nice forum and beautiful ovens everyone. I've grown up with two famous Brick Pizza places a couple of towns away. Pepe's and Sally's. If you Google them you'll understand my need for brick oven pizza.

    My oven is actually dual purpose. I boil sap for six weeks in late winter to produce Maple Syrup. So I decided to modify the arch into a 3 season brick oven. When you see the pics you'll see its low to the ground. Unfortunately thats a downfall. But other than that, I've modified it in a modular fashion so it can go back and forth depending on the season.

    Thank you for all the great info. Hopefully some day I can join the ranks and own a "real " oven.

  • #2
    Re: Newcomer from New England-Homemade Oven

    Looks like it gets the job done!!
    Dumb question: Do you boil the sap on the top of the oven?
    Welcome to the forum, by the way.
    Daren
    Picasa web album
    Oven-building thread

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    • #3
      Re: Newcomer from New England-Homemade Oven

      Hi DB,
      Thanks for reply.
      Yep. The sap is boiled on the top. Its a hobbiest backyard set up using 4 restaurant pans. Briefly, I fill all 4 pans with sap about 3" deep. Once the fires rippin and boiling I start moving the sap from the rear pans up to the front pans. I continue to add fresh sap in the rear pan. After a long boil the front most pan has the concentrated sap which is almost syrup. At that point I remove the concentrated sap and finish it on a propane "turkey fryer" burner which accurately controls the heat. I've attached a couple of pics that may help better explain.

      During pizza season, I close off the back half of the arch and place the flue in the front.

      Dont know if you've ever heard of Sally's Pizza or Frank Pepe's Pizza. I grew up on their pizza which is partly why I had to try my hand at the art of brick oven pizza. Please google their names and you'll be pleasently surprised on their fame and amazinig pizzas! I'm sure I'll be asking for advise along the way at this great site.

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      • #4
        Re: Newcomer from New England-Homemade Oven

        That's great, with the price of syrup being what it is now (what, a hundred USD per gallon?) one is tempted to go out and tap the maples in the park and boil it down.

        Oven too low off season? You can dig out a work area in front if you have a way to drain it, and deck over the recessed area when you need to be higher up.

        My only recent trip to New Haven was at mid-day, and Pepe's isn't open for lunch. Is it their clam pie that's legendary?
        My geodesic oven project: part 1, part 2

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        • #5
          Re: Newcomer from New England-Homemade Oven

          dmun,

          I never thought of that. Going low and decking over when needed. Great idea, thanks.

          Pepe's uses fresh shucked clams, olive oil, garlic, and few spices. No Mozz is the way to go. I have a recipe that I'll post that is pretty darn close. Like all good Italian recipes: few ingredients and fresh as possible.

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