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new primavero 60 owner - 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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new primavero 60 owner

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  • new primavero 60 owner

    hey there everybody...just got a new primavero 60 a couple of weeks ago.....spent a lot of time slow cuting it and i am excited to make pizzas tommorow...any first time advice, or just go for it?..

  • #2
    Re: new primavero 60 owner

    ah perfect.....thanks for the great advice....i like the less is more approach, because i do tend to overload my pizzas in the oven, so i do need to get use to this approach..tony


    • #3
      Re: new primavero 60 owner

      I have a Primavera60 and LOVE it! words of advice make your dough balls ahead of time keep them in a covered container in the fridge. Save a couple dough balls for the next day because you will have retained heat in your oven! once you close the door at night and put on the chimney cap it keeps warm all night. I had cooked in my oven all day and into the night closed the door around 10 pm the next morning I still had a temp in the oven of 320' without a fire!! thats amazing!


      • #4
        Re: new primavero 60 owner

        At that temp in the oven I baked a foccacia bread with out having to start a fire and it was so good!


        • #5
          Re: new primavero 60 owner

          do you guys find the forno bravo dough recipe to be the best?...i just made it and am letting it proof overnight in the fride..way different consistency than what im used to when making them in the oven..i had to add a little more flower just to touch it as it was way too sticky