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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!
Was wondering how long it takes someone with no experience to use a Brick Oven to make satisfactory pizza.
90 seconds to 3 minutes depending on how hot your oven is. but learning to make the perfect dough requires a lifetime. btw, no matter what, my first pizza (during any pizza making session) always comes out less than satisfactory. i just chalk it up to the pizza gods demanding a sacrifice...
I think you can make a pizza that you like the first time you fire a brick oven, and you improve from there. The high-end pizzaiolos and instructors always tell me that learning to make great pizza takes a lifetime, and that they are always improving -- that is the highest level of the craft. There are professional pizzaiolo classes you can take, both in Italy and the states.
I would also venture that after a solid week of practice -- you could make a great deal of progress.
One thing I also think about when I see poorly run brick ovens in restaurants -- keep your oven hot and cook 2-3 minutes pizzas. There's nothing worse than a 5 minute wood-fired pizza. I think they come out dry, tough and chewy. It's a waste of a nice oven. :-)
The heat is key! My "first time", anxiety got the best of me (I'm talking about pizza...)ha! I slipped the pizza in too soon... the results were still O.K. During the last three months, once a week or so, each result consistently got better. Definitely worth the wait no matter how long it takes.
Great pizza, a cold beer,a great cigar and great friends...my idea of a great time
Are you looking for a series of good high-end lessons for a home oven, or for opening a Pizzeria? I have some good leads on both. Forno Bravo will be offering pizza oven lessons for home owners in Healdsburg (NorCal) starting in the next couple of weeks through a partnership with an excellent wine country chef.
We can also arrange professional classes in the states with Italian pizzaiolo trainers. I have a couple of opinions on various schools that I can share off-line. If you can drop me an email, we can go into it a little further.
There are also some very good Italian schools that we can recommend -- both for home owners and restaurant owners.