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SoCal WFO Restaurants - 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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SoCal WFO Restaurants

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  • SoCal WFO Restaurants

    Little Dom's in Los Feliz, Los angeles
    I had a beautiful thin crust breakfast pizza - recomended!! Little Dom's - 2128 Hillhurst Ave. Los Angeles, CA 90027

    Izza in San Clemente, Ca. - Also recomended
    These folks only use Antico Molino Caputo flour and San Marzano tomatoes. And yes they will sell balls of dough. Tuesday night kids 10 and under eat free.. I don't know all of the details.
    Izza Pizzeria - San Clemente Pizza featuring neapolitan style pizza

    Chris

  • #2
    Re: SoCal WFO Restaurants

    I've only been to Nicky D's once, but my wife often brings home pizza from here. They're in Silverlake, just north of downtown L.A. and very close to where we live.

    NICKYD'S WOOD FIRED PIZZA SILVERLAKE CALIFORNIA
    George

    My 34" WFO build

    Weber 22-OTG / Ugly Drum Smoker / 34" WFO

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    • #3
      Re: SoCal WFO Restaurants

      We were down visiting some friends in SD this weekend and they were excited to take us to Pizzeria Bruno Napoletano off of Park Blvd. Not bad. There was a good, even char all the way around the crust. The bottom of the pizza was a little limp for my wife's tastes, but I thought it was still alright. I just thought they were a little heavy-handed on the cheese. The San Marzanos were sweet and the crust is 100 % Caputo.

      Pizzeria Bruno

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      • #4
        Re: SoCal WFO Restaurants

        I had the opportunity to eat at Osteria Mozza AND Mozza Pizzaria last month: Both are owned by Mario Batalli and Nancy Silverton. Mario I'm told is never there. He consulted on the Osteria Menu/Restaurant (they are adjacent to each other; 1 on Melrose Blvd, 1 on Highland Ave, same building, 2 different entrances) and Nancy is clearly in full charge of the wood fired pizza oven & recipes in the Pizzeria.

        Pizzeria: REALLY the loudest restaurant I've ever been to. Waitress literally was screening across the table as I asked her to repeat, cupping my ears toward her and we all busted up laughing at how ridiculous it all was. Pizza crust superb. Unique toppings. BUT, we had wfo fired bone marrow: A 7" piece of shank, sawed the long way in half and roasted in wfo so the bone is searing hot, the marrow...HEAVENLY. Served in the long bone like a canoe. Will always order that. Next time, we'll sit along the bar to watch the cooks make and feed pizzas into the oven.
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