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Chicago Tribune Article - Forno Bravo Forum: The Wood-Fired Oven Community



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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Chicago Tribune Article

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  • Chicago Tribune Article

    Chicago Tribune news | Registration

    Here's a nice article about thin crust pizza, inspired by Italy and Pizzeria Bianco, with some tips for doing pizza at home, even if you don't have a home oven.

    Chicago-ans are actually enjoying "real" pizza even though they're still a deep dish market.
    Keller TX
    Artigiano 39"
    former Phoenix resident and Pizzeria Bianco fan


  • #2
    Re: Chicago Tribune Article

    That's a good article. Thanks Mark. I can happily say that Gruppo di Amici has a Forno Bravo and they have had some very good reviews.

    Does anybody know what the origins of deep dish pizza are? Is it possible that Sicilians landed there and adapted their type of pizza?

    Anybody have a good story for that one?
    Pizza Ovens
    Outdoor Fireplaces


    • #3
      Re: Chicago Tribune Article


      Don't think I ever described my experiences with Sicilian pizza. Used to be that in a riverside town called Manayunk, on the "Skookl" river outside Philadelphia that there were brick ovens built on the backs of some of the row houses (probably quite illegal). The bakers were all Italian, all Sicilian, and they made "hoagie" and cheese steak buns for the local joints. You could drive down the laneway and buy a hunk of thick Sicilian pizza (rectangular pan) for about a quarter right from the baker. On it was tomato sauce and usually oregano. This wasn't actually for sale, but more for the baker's family. My memory of it is that it was very tasty but very unlike the conventional pizzas sold in Philly at the time.

      Last edited by CanuckJim; 02-26-2007, 10:29 AM. Reason: Typoos again
      "Made are tools, and born are hands"--William Blake, 1757-1827


      • #4
        Re: Chicago Tribune Article

        Ah thick crust Sicilian Pizza - Take this as an American review of "authentic Sicilian Pizza circa 1990.

        "What the heck are little fishes doing in my dough? Daaaad what kinda backwards relatives do you have?"

        My impression the "real" stuff sucked. Why? becasue it was nothing like what I grew up with. Yes thick crust was the way to go but you also loaded up the pie deep with sauce, meatballs that were mashed with a fork and then spread all over, then some homemade italian sausage and of course cheese. What I got was thick crust (with anchovies in the dough - bleech) and a very thin almost drizzle of tomatoe sauce and some thin herbal seasoning. Sorry but I just can't get that salty fish taste out of my mind to properly critique my pizza experience. Too bad I was down with full tilt food poisioning from Rome to eat anything in Naples. A good bout with food poisioning during a month long travel is really good, I came back 5 pounds lighter rather than 5 pounds heavier.