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Cupola Pizzas - 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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Cupola Pizzas

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  • Cupola Pizzas

    We made a couple of pizzas using a wet sticky pizza dough. (Reinhart's favorite pizza dough recipe, whole wheat version)

    Last time I chickened out and added flour....this time I tried one on flour and one on cornmeal. We used the previously frozen dough balls defrosted on makeshift peels...cookie sheets. After thawing the dough was spread out using oily fingers and allowed to rise a bit.

    Toppings: Pesto, tomatoes, onions, garlic, fresh mozarella, shredded mozarella, parmesan, and capers on one.

    They slid off the peels okay after a bit of lifting. Pizza oven temps.

    Both were great....we like the cornmeal bottom more than the flour bottom.
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Cupola Pizzas

    Finished products before consumption.....with red wines
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!


    • #3
      Re: Cupola Pizzas

      Nice photos, thanks for the thread.