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fear of caputo conquered - Forno Bravo Forum: The Wood-Fired Oven Community

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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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fear of caputo conquered

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  • fear of caputo conquered

    We had my husband's birthday party last night. He wanted pizza in the wfo, of course. So I finally used my birthday caputo and made dough following the FB recipe.

    It was so nice to handle! Even with our less than stellar shaping skills, we turned out 8 really nice pizzas. Sorry no pictures, but I'm the only one who ever takes pictures and I was sort of busy... and they were eaten as fast as I could produce them!

    The caputo is worth every penny for pizza dough. It practically volunteers to spread itself for you! I had to work at getting the edge right, because the middle, usually my problem area, just magically appeared, and without holes. We had a few oversized rims, but for those of us who like the crust better than the toppings, that's not a problem.
    Elizabeth

    http://www.fornobravo.com/forum/f8/e...html#post41545

  • #2
    Re: fear of caputo conquered

    Wahooo!
    James
    Pizza Ovens
    Outdoor Fireplaces

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