web analytics
Little Dom's in L.A. - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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!

Forno Bravo
See more
See less

Little Dom's in L.A.

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Little Dom's in L.A.

    This is my second time here and I'm again impressed at the crust. We had the breakfast pizza and the same pizza with arrugula instead of the egg.

    Both pizzas start with a light coating of uncooked tomato sauce, San Marzano tomatoes with basil and then a limited amount of fresh mozzarella. Both use speck added after pulling them from the oven and both were tremedous.

    I'm always floored by how thin and how crisp the crust is here. I have to believe that the thin crust has somthing to do with the light quantity of toppings. If more were added it would be that much harder to get the pizza off of the peel. Not quite as much char as I perfer but this is the best pizza place I know of..


    Chris
    Last edited by SCChris; 07-02-2010, 02:50 PM.
Working...
X