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Hello from Chicago - Forno Bravo Forum: The Wood-Fired Oven Community


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Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
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Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
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Hello from Chicago

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  • Hello from Chicago

    I just want to start out by saying that pizza in Chicago is horrible and NY style pizza is the best. I had the chance of going to lombardi's when i was in NY and their pizza puts everything out here to shame.

    I am here to learn more about making great pizza.

    Thank you

  • #2

    G, there is a lot of information here at fornobravo.com, you just need to master the art of finding it

    If you go to the Forum front page and scroll down to Peter Reinhart's pizzza quest, you'll be in the middle of a knowledge base about making pizza.
    Lee B.
    DFW area, Texas, USA

    If you are thinking about building a brick oven, my advice is Here.
    Our One Meter Pompeii Oven album is here.
    An album showing our Thermal Breaks is Here.

    I try to learn from my mistakes, and from yours when you give me a heads up.


    • #3
      Re: Hello from Chicago

      yes, i bought his book, a pizza stone from FB and some caputo flower before signing up. I have made 1 batch so far and it was ok. Hopefully with some time and learning i will be able to make better pizza one day. thanks lou


      • #4
        Re: Hello from Chicago

        Well I have made 1 batch so far and it was ok. Hopefully with some time and learning i will be able to make better pizza one day. Thanks
        Birmingham Web Design