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Forno Bravo at 10 Speed Press - 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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Forno Bravo at 10 Speed Press

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  • Forno Bravo at 10 Speed Press

    Forno Bravo is cooking for a large gathering at 10 Speed Press tomorrow in Berkeley. We are bringing a 43" portable Casa110 oven, and meeting the folks in the 10 Speed publishing community. They publish Peter Reinhart's books, and many of the best cooking and food books in the US.

    Lots of Caputo dough, San Marzano tomatoes, etc. -- and 10 Speed has great contacts with Bay Area and wine country chefs, restaurants, food writers, et. al, so we will have to great fresh ingredients to work with. We're looking forward to hundreds of pizzas, and meeting some great folk.

    More to report later.
    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Great to hear it

    How do you make the tremendous amounts of dough for such a huge gathering? I am picturing an industrial mixer with a diesel engine.
    There is nothing quite so satisfying as drinking a cold beer, while tending a hot fire, in an oven that you built yourself, and making the best pizza that your friends have ever had.

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    • #3
      Great Day at 10 Speed

      I will post more later, but a quick note to say that we had a great time at 10 Speed. Really good folks, and we ended up cooking with two people who had worked in wood-fired pizzerias, and two young guys who had just graduated from culinary school. We were a machine, and the food was great.

      We made about 100 pizzas in a little over an hour.

      Peter came up with a wonderful dessert pizza -- I will post that recipe and photos later.

      Peter did the dough (30lbs of Caputo) at Wildflour Bakery -- he's friends with the owner. They have a commercial mixer and a 7'x7' Scott oven. Everybody was making dough balls at the event. Lots of fun.

      Stand by for the photos.
      James
      Pizza Ovens
      Outdoor Fireplaces

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