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Seattle's Sazerac Restaurant & cooking tip! - Forno Bravo Forum: The Wood-Fired Oven Community



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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.
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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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Seattle's Sazerac Restaurant & cooking tip!

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  • Seattle's Sazerac Restaurant & cooking tip!

    I visited here last night with friends for happy hour. Great food and atmosphere. I talked a little with the staff about the oven and my project. They only run there over about 550 ļ and burn Washington State apple wood.

    A cooking tip they gave me was to wad up a paper towel and toss it onto the fire as the pizza is almost done. They old me it creates some kind of convection and forces all the hot air down to giving the top of the pizza a quick broil. Iím curious if anyone else has heard of or tried thisÖand does it work? Iím weeks away still before Iím cooking pizza.


  • #2
    Re: Seattle's Sazerac Restaurant & cooking tip!

    haven't tried the papertowel thing....

    AFAIK Most people lift the pizza close to the dome to finish the top...
    (if it's not done)
    Last edited by Mitchamus; 03-17-2009, 03:16 PM.
    My 2nd Build:
    Is here


    • #3
      Re: Seattle's Sazerac Restaurant & cooking tip!

      The Pizzarias in Naples keep a pile of woodchips under the oven, for that final burst of flame. Check this video:

      Paper towel? All that black soot floating around the oven? I think someone's pulling your leg.
      Last edited by dmun; 03-17-2009, 03:05 PM. Reason: video embed didn't work
      My geodesic oven project: part 1, part 2


      • #4
        Re: Seattle's Sazerac Restaurant & cooking tip!

        I'm not really a big fan of the woodchip thing either. If your oven is hot and in tune top and bottom (550ļF definitely does not count), you are going to get a great puff, brown cheese and char without doing anything special.

        I think of putting the pizza near the oven dome to finish it as more of a problem solver (top not done) than an every pizza technique.

        What do you all think?
        Pizza Ovens
        Outdoor Fireplaces


        • #5
          Re: Seattle's Sazerac Restaurant & cooking tip!

          I lift the pizza to the top just because I seen it done on a video. The upside is that it gives the impression I know what the hell I'm doing. The paper towel does sound like a bad idea.

          Check out my pictures here:

          If at first you don't succeed... Skydiving isn't for you.


          • #6
            Re: Seattle's Sazerac Restaurant & cooking tip!

            It did seem like and odd tip, but that is one reason why this form is so helpful....I get expert advise!
            I need to come out of the gate running as I will be cooking pizza with ten 4-grade girls for my daughter 10th birthday in early May. Öand one is a vegan. But what Iíve never understood is, if we're not suppose to eat animals, why are they made of meat?


            • #7
              Re: Seattle's Sazerac Restaurant & cooking tip!

              Don't think I would take advice from a dude who runs his WFO @ 550F. There is nothing wrong with wood chips in a properly maintained hot oven. They go in first. If the oven is cooler than at service temperature, the wood chips, kindling sticks or 8th splits will linger and produce a soot layer that hangs about midway between the floor and ceiling. Once the oven comes up to temperature, the wood will readily combust instantly.
              The paper towel idea really sounds like a bad idea especially with food in there.