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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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Burner Tech Support
Forno Bravo has implemented an on line resource for our Commercial Customers to easily access technical information on their ovens.
Included in this section are the following items:
Type 1 Hood Design
FAQ for Burner Support
Wiring Diagram for your control box
Manuals for many of the component parts
Factory Settings for the Omega Control module
Recommended Spare Parts list
Just follow the link below and you can get their. Of course, you can always call in for support during our normal business hours or create a ticket through our on line support email.
Although I love most anything on pizza; from shrooms to peppers to goat cheese to any pork, beef, or veal product, onions, or a simple drizzle of EVO with a little garlic and "spice concoction".
I have to side with CS. There is just something special about good fresh tomatoes (San Marzano), fresh mozzarella, and basil leaves I just snipped out back, heck you can't beat those 3 items just on a plate with a good balsamic. MMMMMMMMMMM
doesn't matter the topping if it is not prepared properly. raw mushrooms and bell peppers on the pizza is quick and unsavory . like onions . like some cheese require different baking temperature .
just because it is a favorite topping , does not mean it will taste well on any pizza. i can present the most tasty toppings and make the worst pizza .
I think this is where we need to be once our ovens are up and going, toppings on a 90 second pizza should be simple put tasty, as posted some topping don't have time to cook.
I found roasted tomato a lite sprinkle of soft cheese fresh garlic and roasted eggplant a great combo.
So what is your great combination, some one must hiding a great secret, lets hear it.
I find the traditional margharita (sp?) toppings dashed with olive oil after it is cooked is the best, but I am not too happy with the amount of water from the tomatoes after the pie is cooked. What is a fix for this?
I deseed, rinse and pat dry then chop, or for slices I make them as thin as possible and pat dry. Speaking of that, I have started brining all of my fresh vegetables for a couple of hours and that really helps. I do not like excess moisture on my pies (or grease, but that is a different issue).
I use canned San Marzanos, run them through the medium blade on my food mill, then through a fine strainer twice. Gets nearly all the water out. The downside - you see just how much water (waste) there is. Each can probably only generates 50% of its original volume.