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Pizza gathering - Forno Bravo Forum: The Wood-Fired Oven Community

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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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  • Pizza gathering

    I tested out the oven last week with 3 pizzas from the Caputo. Truly is great dough for the oven. Took 90 seconds, then I elevated the pizza for about 5+ seconds towards the dome. Pizza was wolfed down. I used basil, homemade sauce, mushrooms, Provolone cheese, pepperoni, onion and mint. Mmmmmmmm, was good. Now we are attempting 12 pizzas for friends and family tomorrow.
    Last edited by Acoma; 03-28-2008, 02:42 PM.
    An excellent pizza is shared with the ones you love!

    Acoma's Tuscan:
    http://www.fornobravo.com/forum/f8/a...scan-2862.html

  • #2
    Re: Pizza gathering

    Originally posted by Acoma View Post
    I tested out the oven last week with 3 pizzas from the Caputo. Truly is great dough for the oven. Took 90 seconds, then I elevated the pizza for about 5+ seconds towards the dome. Pizza was wolfed down. I used basil, homemade sauce, mushrooms, pepperoni, onion and mint. Mmmmmmmm, was good. Now we are attempting 12 pizzas for friends and family tomorrow.
    sounds good Robert.

    How do you make your homemade sauce?
    My thread:
    http://www.fornobravo.com/forum/f8/d...ress-2476.html
    My costs:
    http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
    My pics:
    http://picasaweb.google.com/dawatsonator

    Comment


    • #3
      Re: Pizza gathering

      Dave, my wife makes it. I will ask her if she will share it. Honestly, I am not playing games with anyone when I say her sauce is the best I have had over any restaurant or upon any place visited. She makes it for spaghetti (oh it is good!), but this time went with less ingredience so that the sauce doesn't overpower the flavor of toppings. I will ask her to input the recipe or else- no pizza for her
      An excellent pizza is shared with the ones you love!

      Acoma's Tuscan:
      http://www.fornobravo.com/forum/f8/a...scan-2862.html

      Comment


      • #4
        Re: Pizza gathering

        Originally posted by Acoma View Post
        Dave, my wife makes it. I will ask her if she will share it. Honestly, I am not playing games with anyone when I say her sauce is the best I have had over any restaurant or upon any place visited. She makes it for spaghetti (oh it is good!), but this time went with less ingredience so that the sauce doesn't overpower the flavor of toppings. I will ask her to input the recipe or else- no pizza for her
        Sounds really good Robert.
        I would really like to have a good recipe.

        Tell here Dave says, please, please,please.
        My thread:
        http://www.fornobravo.com/forum/f8/d...ress-2476.html
        My costs:
        http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
        My pics:
        http://picasaweb.google.com/dawatsonator

        Comment


        • #5
          Re: Pizza gathering

          Looking forward to pics Robert.
          GJBingham
          -----------------------------------
          Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

          -

          Comment


          • #6
            Re: Pizza gathering

            [QUOTE=Acoma;27806] Took 90 seconds, then I elevated the pizza for about 5+ seconds towards the dome. QUOTE]

            Interesting Robert, the elevation technique. Was that to just toast the top?
            sigpicTiempo para guzarlos..... ...enjoy every sandwich!

            Comment


            • #7
              Re: Pizza gathering

              Xabia, I don't remember if it was RT, but an earlier thread about pizza dough and methods that I read spoke about it. It definately adds benefit, and yes, it toast the top perfectly. I go half up in height though.
              An excellent pizza is shared with the ones you love!

              Acoma's Tuscan:
              http://www.fornobravo.com/forum/f8/a...scan-2862.html

              Comment


              • #8
                Re: Pizza gathering

                This is a technique I've seen Pizzaiolo's do in restaurants. Seems to get the cheese nice and golden/caramelized.
                Mike - Saginaw, MI

                Picasa Web Album
                My oven build thread

                Comment


                • #9
                  Re: Pizza gathering

                  Here are some photos of our pizza oven during warm up. Some fire pics to view.
                  An excellent pizza is shared with the ones you love!

                  Acoma's Tuscan:
                  http://www.fornobravo.com/forum/f8/a...scan-2862.html

                  Comment


                  • #10
                    Re: Pizza gathering

                    For our party, we started the first real party with 15 people. Went smooth and perfect. It was great to see people that came thinking it would be a long process for pizza heating, but was not. They started getting into making them but all were quite happy having me do the oven. Next time I will get them to be the veterans doing the oven and dough, to teach the new guests for the next one. This was so much fun.
                    An excellent pizza is shared with the ones you love!

                    Acoma's Tuscan:
                    http://www.fornobravo.com/forum/f8/a...scan-2862.html

                    Comment


                    • #11
                      Re: Pizza gathering

                      How many pies did you make, probably around 20? How other did you heat the floor bake up. We did 5 pies last night and I probably would have reheated the floor after that if we were gong to make more.
                      Did a chicken today - love that retained heat.
                      RCLake

                      "It's time to go Vertical"
                      Oven Thread

                      Comment


                      • #12
                        Re: Pizza gathering

                        RC, we made 11 pizzas, with 2 going home with guests. The day before I just 4x'd the caputo PDF measurements. My kitchenAid was brimming with dough
                        http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf

                        Everyone made and decorated their own. As for heat keeping up, we got the heat saturated to low 900's, then we cleared out much of the coal except some to maintain heat, and occasionally would put a log or two in as needed. I liked keeping the pizzas in certain areas (learning) so after 3 I would shift sides, move coals and wood. My goal was to maintain that 900 temp, and it worked great. As for today, my wife is picking up two chickens now and it should take 3 hours foiled. I want to get some Terracotta cookware. I want to cook other great foods in them for the oven.
                        An excellent pizza is shared with the ones you love!

                        Acoma's Tuscan:
                        http://www.fornobravo.com/forum/f8/a...scan-2862.html

                        Comment


                        • #13
                          Re: Pizza gathering

                          Acoma,
                          The pictures look you like you had a great time!

                          Comment


                          • #14
                            Re: Pizza gathering

                            Robert,
                            Everything looks great. How long did it take to get the oven saturated at 900 degrees? Also where are you getting that reading? When you say saturated , how deep into the brick are you getting the 900 reading?
                            Thanks,
                            jim

                            Comment


                            • #15
                              Re: Pizza gathering

                              Robert - Fantastic job. I guess busting your butt in crazy temps is paying off. Good looking pizza. When I get to the point of fire - I know who to call.

                              Les...
                              Check out my pictures here:
                              http://www.fornobravo.com/forum/f8/les-build-4207.html

                              If at first you don't succeed... Skydiving isn't for you.

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