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Beginner's Luck & Newbie Gratitude - 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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Beginner's Luck & Newbie Gratitude

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  • Beginner's Luck & Newbie Gratitude

    We built our first BIG-ish fire today and cooked our first pizzas tonight. Made enough dough for four pizzas, just in case, but luck was on our side and the first two were just fine.

    Having read about fruit dessert pizzas, that's what we tried with one of the extra dough balls. Probably didn't wait long enough for the oven floor to cool, because while the fruit on top tasted great, the crust was almost impossible to cut (such a contrast to the pizza crust; Caputo flour rocks!). Still, having had wine before and during the pizza making, we were happy.

    Two days before (on the last curing-fire day), we also made beer can chicken -- again, with help from the Forum. Truly tasty.

    None of this would have been successful without the generous help from the forum. Thank you to all of you who have taken the time to post your experiences, hints and tricks (e.g., CanukJim's idea of rice flour on the peel; Robert Musa's points about the importance of a fire on the side for both the chicken and pizza; Texassourdough's point about the internal temp of the beer can liquid; James' videos & PDFs; etc., etc., etc.).

    So, tonight we are full, happy, and very pleased to be new WFO owners/users. A grateful toast to you all.

    Kathy
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