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Arizona Pizza - Estero, FL - 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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Arizona Pizza - Estero, FL

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  • Arizona Pizza - Estero, FL

    Hey all...spent the weekend in Naples, FL (well actually Estero, but its close). There is a new restaurant that opened 2 weeks ago called Arizona Pizza (www.arizonapizza.com). My wife and I ate there before we caught our flight...it was about 1.30pm and it was PACKED!!

    They had a big Woodstone oven where they were actually burning logs, not gas - although they had the pile of wood burning at the back of the oven and not the side, and it wasn't really burning, just glowing - so no good flames.

    It is kind of a franchise place, and as long as you go in knowing that, you probably won't be disappointed. I had a cheesesteak pizza that was good and my bride had a hawaiian pizza (yuck) that wasn't so good. They use a TON of cheese "mozzarella/cheddar" mix??? The crust had some good charring on it, but it was just OK. The funny thing was that one side of my pizza was cooked well, the other not so much - they need some rotation help! But they were only open 2 weeks so what can you do...everyone there was really nice and the GM came around to every table to introduce himself.

    The bottom line is that it was a lot better than dominos/papa johns - but didn't really take advantage of the oven.

    What is encouraging is that half the town was lining up for mediocre pizza - a very good sign as we look towards opening our restaurant in November in Dallas. Just got the plans finalized with the architect...2 giant ovens, seating around 200+, wine bar, fire place, rooftop lounge. Very very cool.


  • #2
    Hey Jay,

    Flying around the country trying out wood-fired pizzerias as a tax deduction. Now that's a job!

    Good luck with all the details moving forward toward the opening.
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