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Greetings from the Food capital of the world: Montreal, Canada - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

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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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Greetings from the Food capital of the world: Montreal, Canada

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  • Greetings from the Food capital of the world: Montreal, Canada

    Good day y'all,

    I've been interested in making my own killer pizza for a while now and when I came across this site, I was hooked immediately. I know what I'll be doing in my back yard; as soon as I have a back yard, that is.

    In the mean time, I got ahold of the pizza stone pizza book and I'm in the process of gathering my ingredients. I substituted Pastene San Marzano DOP from Italy for the Strianese brand suggested. Any experience with doing this? Is it okay?

    Also I'm searching for Molino Caputo pizza flour. Any Montrealers out there that know of a place to buy? Thanks.

    Michael
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