web analytics
Modena Pizzaiolo School - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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!

Forno Bravo
See more
See less

Modena Pizzaiolo School

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Modena Pizzaiolo School

    Here are some photos of the pizzaiolo school in Modena. The class had 12 students and 2 teachers, and they learned to cook in wood-fired and gas-fired dome ovens (FB Modena) along with a traditional deck oven (that did not get a lot of love). The man tossing the dough is the head of the school -- he was pretty darn good with a dough ball.

    The last photo is of a pretty cool oven. It has a rotating hearth, and it can use either gas or wood for fuel. Loook closely and you can see both flames in the dome.

    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Modena Pizzaiolo School

    Are they working on a granite countertop surface there?

    Drake
    My Oven Thread:
    http://www.fornobravo.com/forum/f8/d...-oven-633.html

    Comment


    • #3
      Re: Modena Pizzaiolo School

      Yes, I think so. What does that make you think? Different from marble?
      James
      Pizza Ovens
      Outdoor Fireplaces

      Comment


      • #4
        Re: Modena Pizzaiolo School

        It just remided me of the countertop in that Youtube pizzaiolo video. It looks like the same surface. I have been forming pizzas on a wood cutting board. Perhaps I should just go straight on my counters...


        Drake
        My Oven Thread:
        http://www.fornobravo.com/forum/f8/d...-oven-633.html

        Comment


        • #5
          Re: Modena Pizzaiolo School

          Check out Throw Dough | The Official Stuff

          It is simulated silicon pizza dough - I ordered a set so I can practice my dough skillz!!! They have a few video snippits. If I wasn't married I imagine this would be a great way to meet the ladies...fatty tossing dough!

          We use granite counters at our pizzeria - but I trained on marble. I honestly don't know the difference - but the metal peel does slide very easily under the pizzas - even our giant ones.

          It will be interesting when we get our commercial wood ovens in. I have always been a wood peel guy - I wonder if a metal peel will cause a few fumbles into a hot wood oven vs. our deck ovens today...

          Jay

          Comment


          • #6
            Re: Modena Pizzaiolo School

            Thanks for that Jay. Very good! I am sure I will never learn to do that.

            We are trying to get our hands on a training video our tools producer put together that shows some great dough throwing skills (and pizza peels techniques as well). If we can ever get the Italian mail to work, I will do that.

            Drew, most pizzerias and professional pizzaiolos I have watched make their pizzas on a solid, cold surface, such as marble or granite. They bank up flour in one corner of the prep table, and pull it in as they need it. When the pizza is ready, they pull it onto a metal pizza peel (did you notice that the pizzaiolo school uses the same pizza peels that Forno Bravo sells?) trying to leave excess flour behind, then slide the pizza into the oven.

            Give it a shot on your counters and see how it works for you. I would like to hear.
            Jmes
            Last edited by james; 03-03-2007, 05:28 AM.
            Pizza Ovens
            Outdoor Fireplaces

            Comment

            Working...
            X