web analytics
True Grit - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 3 < >

Forum Page Loading Response

Forum Members:

We have received feedback regarding recent issues with page loading response time. We believe the slow response issue stems from the analytics we added with the new Forum. We are in the process of reconfiguring those elements and, after an approximate 24-hour time period for the reconfiguration to run, we anticipate a return to normal page load times. Thank you for your patience!
2 of 3 < >


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.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
3 of 3 < >

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.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

True Grit

  • Filter
  • Time
  • Show
Clear All
new posts

  • True Grit

    Hey, I don't mind the cornmeal and flour debate...I've learned from it.

    I love my fiber and maybe that's why the cornmeal doesn't bother me.....We've used it for years in baking! Maybe we use a lot more different things with the breads than the flour that seems popular with the pizza afficianodo's

    How about a list of the different things we can put under our pizzas, bread, etc.

    White Flours
    Whole Grain Flours
    Cornmeal (is that polenta?)
    Ricemeal (looks like white cornmeal)
    Wheatmeal (is that grits?)
    Brown Rice Flour (CJ, what other things have you seen used?)
    Anyone try seeds?

    I did get sand in my paella once...that's true grit and another story!

    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: True Grit


    For Kaiser rolls and bagels, I've been using extremely coarse stone ground cornmeal, but I've also used white stone ground cornmeal and fancy durham flour. All are good, each a bit different. I think I've said I dust my peels with brown rice flour, but that's just for slip, not taste.

    "Made are tools, and born are hands"--William Blake, 1757-1827


    • #3
      Re: True Grit

      As some of you might know I am passionate about using only flour on the bottom of pizza. I really do not understand why people object to it? Do you really have problems sliding it off? To me cornmeal completely destroys the texture of the crust and the beautiful flavours of the dough. If you like cornmeal, I would say put it in the dough when you make it... not under it when you cook it. At least then it would add a bit of complexity to your pizza. I've never tried anything like that... has anyone? Maybe it makes for a neat flavour.
      Pizza is not food... it is art.


      • #4
        Re: True Grit


        On our second or third set of pizzas in the new oven, we did a taste test...flour vs cornmeal....

        I think after the passionate debate, we probably just had too much flour under the pizza....it was too pastey tasting......I'm a newby to the WFO type pizza oven using a peel and was using a high hydration dough...very sticky....so I was worried about sticking and sliding.....both flour and cornmeal technically worked fine for me.

        I'm on a high fiber diet so we are using whole grain flour anyway. I think you could add a lot of different things to the dough if you wanted. I may try using raw sesame seeds under a pizza dough soon...anyone tried onions in their dough?

        I'll definately work on my peel technique...(I want to see the video of James pulling a dough onto his peel!!)...and don't worry, I'll continue to use flour as well as experiment with other things....just how I am
        sigpicTiempo para guzarlos..... ...enjoy every sandwich!