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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.