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Khachapori - Forno Bravo Forum: The Wood-Fired Oven Community



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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  • Khachapori

    Has anyone heard about this Georgia (the country, not the state) pizza-like speciality?

    Big Mama's & Papa's Pizzeria

    This place is in a nearby neighborhood but I haven't had a chance to check them out yet.

  • #2
    Re: Khachapori

    Eggs on pizza: Oh those Europeans. It's ubiquitous in France too. I once tried it, and it's harder than it looks. You know how things that roll keep rolling when the pizza hits the bricks? Well the egg does that too. What a mess. I finally had to ladle the egg on after the pizza was in the oven. They cook more slowly than other toppings too. You have to keep the pizza near the door to get that egg to set up.
    My geodesic oven project: part 1, part 2


    • #3
      Re: Khachapori

      Probably a good argument for using tiny eggs - like quail eggs!


      • #4
        Re: Khachapori

        I have tried to put egg on pizza. I have found the key is to have small eggs (not quail eggs, but not the extra large we usually have around) and to have them at room temperature, not cold out of the fridge. I would like to give that Khachapori a try...
        My Oven Thread:


        • #5
          Re: Khachapori

          Well, I don't know how authentic this is but I made some based on the description from my local pizza place.

          Used 4 oz NY-style dough for each, rolled/stretched to an oval, turned up the sides and pinched the ends into a boat-shape. Filled with mozzarella and feta (70-30) and sprinkled with Mexican Cojita... only because I had some. Added a gind of black pepper too.

          After baking off, put egg on one (nobody else in my family will eat partially cooked egg). The egg slid off and I busted the yolk trying to push it back on. Maybe used too much cheese filling???

          Tasted good. The egg had the consistency of a softly poached egg. Even the kids ate all of theirs!

          One of these days I'll have to buy one at the pizza place and compare to my version.


          • #6
            Re: Khachapori

            ... and ever since my kids have been begging me to "make it again"!