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caprese - 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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  • caprese

    My cousin is in town for the month visiting from Ostia (outside of Rome). We had him over for pizza a few days ago and had asked him what his favorite pizza was so we could make it for him. His recipe, which is a bit like insalata caprese, was to first cook the crust with olive oil, salt, and a little pepper, then right out of the oven apply thin discs of fresh mozzerella, next discs of fresh tomato slices, then olive oil, a handful of arugula (here different from caprese where it would be basil), then more olive oil (have to use the good stuff). It was very good - I'll make it again. James, have you seen anything like this?

  • #2
    Re: caprese

    That sounds great. You get a pizza here that is topped with Arugula right out of the oven, then olive oil. The base is a Margherita. It's like a salad and pizza all at the same time. They stack the arugula up, and you eat it (all pizza actually) with a knife and fork. Good pizzas are never sliced. I order than pizza pretty often.

    The fresh, un-cooked Mozzarella sounds like a good fit. Nice find.
    Pizza Ovens
    Outdoor Fireplaces


    • #3
      Re: caprese

      The wood fired place near me (Via Bacci) offers a proscuitto and arugula topped pizza. Both toppings go on after the pizza comes out of the oven. It is one of my favorites.

      In Florence they served a sliced steak (Tagliata) topped with arugula and olive oil. Yum!
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      • #4
        Re: caprese

        At our shop we have a Caprese and a Primavera -

        Caprese is buffalo mozz, cherry tomatoes, olive oil, then prosciutto, arugula and more olive oil out of the oven

        Primavera is same as above but fior di late and parmesan instead of buffalo

        We sell A LOT of pizzas with arugula on them.

        The primavera is my personal go-to pizza while at work! Also went to a BBQ last night and made a few for the host on his big green egg...came out pretty good.


        • #5
          Re: caprese

          Those both sound great. Jay, can you deliver a pizza with arugula?

          I want FB to be the Big Green Egg when it grows up.;
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