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Identifying your Ingredients - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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Identifying your Ingredients

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  • Identifying your Ingredients

    We have a big party coming up this weekend, I came up with what I believe is a very versatile way to identify the ingredients you are putting on the Pizza. This is not intended for the Professional Pizzaiolo but an aid to the guests at a gathering (party) so they may better understand what is going on or what to request to go on their pizza.

    I created several labels that are hot melt glued to Mini Spring Clothespins. They were purchased at a local arts and crafts store and are the mini version of the normal clothespins.

    The labels have the fronts covered with standard packing tape so they will withstand an occasional splash of liquid.

    They are easily clipped on to a bowl or jar so once they are made they can be used on the container that is sized to the ingredient.

    I also plan to use a menu with suggested ingredients but also listing all of the offerings of the day.


  • #2
    Re: Identifying your Ingredients

    Nice idea. I also like the idea of a menu of suggested ingredients. We always put out tons of ingredients, but time after time I am loading pepperoni or beef pizzas into the oven. I was never so happy to see one renegade put salami on hers.
    A menu with various non traditional pizzas could open the door to your guests to try some unusual but great flavors. Until I saw a video for carmalized onion, blue cheese fig pizza it never crossed my mind to pair those flavors. Now it is my go to pizza.