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Babbo Palo Alto, CA - Forno Bravo Forum: The Wood-Fired Oven Community


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Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

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Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

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Link to topic: http://www.fornobravo.com/community/...with-new-forum
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Babbo Palo Alto, CA

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  • Babbo Palo Alto, CA

    We were in Palo Alto this weekend for a Bar Mitzvah and ended up in our old neighborhood in Palo Alto. Babbo's is a Mediterranean Bistro in the "Farmer's Market" area of the big shopping center, next to Oakville Grocery. If you don't know Silicon Valley, this is upscale.

    The oven itself was older, and they said it was site-built about 20 years ago (clearly by an Italian American builder). The oven was nice, but it goes down hill from there. It would take quite a while to outline everything they did wrong.

    In nutshell, the oven was very cool, and there was not a good fire burning. They were cooking 5-7+ minute pizzas, and because the floor and dome were out of sync, the bottom of the pizzas were all burned (really burned). We had four and they were all the same. The pizza crew as fun to watch (in a sad way). They had hired basic minimum wage guys, who were trying hard, but didn't have a clue what they were supposed to be doing. They even dropped a couple of pizzas on the floor while we were watching -- and laughed. It was "three stooges meets Pizza Napoletana." When this much goes wrong, it's hard to even think about how well they handled to dough.

    Jay, if you are reading this, it's the how not to do it lesson. I am always telling people that they can make better pizza at home than the best restaurant in town -- and this confirms it.

    On the upside, they did a nice baked chevre in the oven that they put on a green salad. It looked great, though I didn't have it. They also put a nice dish of summer squash in an aluminum pan in the oven, and moved it to the plate when it was done.

    I guess this is my "life's too short for bad pizza" experience.
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