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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!
The exotic pie is tuna --- swirl olive oil on the dough disk, spread a
dollop or two of pesto on that and then crumble tuna onto that (solid
white Italian packed in olive oil). No cheese or just a drizzle of it
-- either shredded or sliced whole milk mozzarella.
My philosophy is to never have more than 2 ingredients in addition
to a tomato sauce, and if there is tomato and cheese, 1 extra
ingredient only. If it's bianca- 3 ingredients maximum, including
My favorite is caramelized spring onions with Greek feta + oregano.
I like so many different kinds. They play along various themes -- meaty, vegetarian, seafood, summer garden... and on and on. It's such a versatile food.
For me the trick is to choose complementary ingredients, and not to load the pie down too much. That is, I use any number of different ingredients, but the total load on the pizza is fairly low. It cooks better, looks better, and tastes better.
I usually use plain tomato sauce (not a seasoned sauce), dried oregano from our garden, and brick-type mozzarella, plus a few slices of fresh mozzarella on top.
1. Four-Seasons -- capers, red, green, and orange or yellow peppers, mushrooms, and some very thin prosciutto slices on top, placed during the last few seconds of cooking.
2. Cajun Seafood -- shrimp, tuna, and muscles, peppers, a little basil, and sprinkle with cajun seasoning.
3. Montana -- I prepare a meat topping from ground pork, beef, and lamb, plus salt, pepper, garlic, and a little allspice and cinnamon. The trick is to grind it very fine and cook it slow, so it stays tender. I break this up (after cooking) onto the pie, add onions, garlic, and mushrooms.
my #3 son asked what pizza will we make first when we are done with the oven...I told him that it should be something special...I thought I would let my kids decide as opposed to my stomach. We'll see!!!!!
It would be great to hear, from all of you, what your first pizza was.
Great pizza, a cold beer,a great cigar and great friends...my idea of a great time
My favorite is a White pizza starting with a sprinkle of grated garlic, then a drizzle of EVO then spicy Italian sausage, diced onion, thin sliced roma tomatos to cover 30% and topped with stalks of Cilantro in a wagon spoke.
all of this on as thin a crust as you can get away with.
I can see how the wine-margherita thing could disrupt even a well-oiled production team. How did you do the clams? In the shell or out? Precooked? And what's evoo?
What do you think of a pure Frutti di Mare pizza -- clams, mussels, shrimp and Calamari? My favorite. It's like having pizza and a seafood dinner at the same time. Even the pizza tastes like the clams and mussels.