Forno Bravo Community Cookbook

Got Gluten

I’ve got to believe that most, if not all of us in the Forno Bravo community are fans of gluten. After all, it is what gives our dough structure, chew and texture. But there are those (1% of Americans) that truly are affected by Celiac Disease that need gluten-free options. With the upmost respect to those who have Celiac – don’t even get me started on the “gluten free” movement silliness … if you’ve been reading the news recently it has been scientifically proven it is not healthier and you can actually consume more fat, sugar and overall calories with a long term gluten-free diet.

That said, I did have a friend with Celiac over for pizza the other night. Not having the time to make dough with “Cup 4 Cup” or similar flour substitute, I turned to King Arthur’s Gluten Free Bread and Pizza mix. I followed the instructions according to the box, but I did allow for the dough to sit and proof for about an hour and a half (not listed on the box).

The dough was very wet and loose, and it would be virtually impossible to form and slide on and off a peel. Instead I splashed a tablespoon of olive oil into my cast iron skillet and placed in it the oven for 2-3 minutes to let the fire warm it up. After removing the skillet from the oven, I used a wooded spoon a spread the dough mix as thinly as I could over the bottom of the cast iron and set to work adding the toppings. The pizza was cooked in about 4-5 minutes after placing it in the pizza oven. The dough will double in sizes and wrap around some of the heavier toppings, something my guest loved. The bottom of the dough was a crisp golden brown and while soft, the overall cooked dough had a very pleasant chew. My guest swore it was like a soft pretzel.

Hope to try a gluten-free flour substitute soon and post my learning … until next week, feast well. – Chef Bart

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Rating: 5.0/5 (2 votes cast)

fave pizza toppings

favorites of my pizza crowd..start with your best dough recipe
mine is 2 1/2 c bread flour 1/2 c seminola flour 1.5 cup water
2 tsp sugar one salt 2 1/2 tsp yeast knead cover/ rest 20 min and go

top with oil only bacon, blue chz bake then top with fresh scallions
or
saute shrimp butter garlic lemon zest..top pie with red sauce/shrimp sauce combo
bake then squeeze lemon parm chz light
or
cook round steak strips add jalepeno onion slices red pepper flakers
top pie with sauce meat mix and chz
or
sautee several kind of good mushrooms with a dash of good beer
top sauce cheeze
i could go all night haha!

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Rating: 4.5/5 (2 votes cast)

Prosciutto and Concord Grape pizza

Last week a few friends came over for dinner, after indulging on a few traditional top pizzas, challenges began being thrown my way. Conversation and creativity was flowing. One in particular challenge was, “how could you make a peanut butter and jelly pizza be good?” My answer, and interpretations, was found in breaking down the flavors and textures, salty, sweet, creamy and crunchy. The bellow recipe is what came together.

1 each dough ball
2 ounces / 3 slices provolone cheese
1-2 ounces sliced prosciutto
¼ cup concord grapes, sliced in half and seeded
1 spring thyme leaves, fresh
2 tblspn pistachios, toasted, chopped
Fresh cracked black pepper

Work and spread out your dough to desired shape and size. Place provolone cheese over the top, sprinkle thyme leaves, concord grapes and pistachios over the top and season with black pepper. Place in your Forno Bravo oven and cook until desired doneness. Remove from oven and immediately place slices of prosciutto over the top and serve. I think you’ll agree, though not true peanut butter and jelly the concord grapes provide the sweetness balancing the salty prosciutto while the cheese adds a neutral texture completing the experience. Chef Bart … until next week feast well.

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Rating: 3.7/5 (6 votes cast)

Caramelized Apple Pizza

Caramelized apple pizza

Just when I had wrapped up a wonderful evening of fresh pizza making, my family turned to me and with lost looks on their faces collectively said, “what no dessert?” Fortunately I had a couple apples handy and gelato in the freezer. I went to work on a quick dessert pizza. The family was thrilled and spared me to cook for them yet another day.

1 each dough ball
2 each apples, firm granny smith or similar, sliced thinly
2 tblspns butter
2 tblspns brown sugar
1 each juice from on lemon
1 spring thyme leaves, fresh
1 tspn sugar
1 pinch ground cinnamon
Kosher salt

In a sauté pan over medium-high heat place the brown sugar, cinnamon and salt. Heat the sugar until it begins to melt, bubble and begin to smoke. Remove from heat and whisk in the butter and lemon juice turning the mixture into a smooth caramel. Place back on the heat, lower temperature and add apples. Stirring occasionally, cook the apples until they are tender and covered in caramel, about 5 minutes. Remove from heat, set aside to cool.

Work and spread out your dough to desired shape and size. Spread the caramelized apple mixture over the top, sprinkle apples with fresh thyme and sprinkle the exposed crust with sugar. Place in your Forno Bravo oven and bake until desired doneness. Slice and serve, gelato optional. Hope you enjoy. Chef Bart … until next week feast well.

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Rating: 3.8/5 (13 votes cast)

Classic Dough & Smoky Tomato Sauce

I am thrilled to be a part of the Forno Bravo community, and I am excited to share recipes, techniques, videos, photos and musings through the lens of a professional chef. My first post, of course, has to be pizza. However, I promise that I will keep you on your toes with different dishes and cooking methods to show off the versatility of the Forno Bravo oven.

My first dough is adapted from, Flour, Water, Salt, Yeast, The fundamentals of Artisan Bread and Pizza by Ken Forkish.

Ingredients
1000 g/ 7 ¾ cups Caputo “00” Soft White Flour
700 g/3 cups Water (90-95 F)
20 g/1 tbsp + ¾ tsp Sea Salt
2 g/½ tsp yeast

Yield – 5 | 340 g dough balls

Hydrate the yeast with 3 tablespoons of the 3 cups of water.

In a separate bowl, combine the flour and remaining water together with a wood spoon or hands until incorporated. Let the water-flour mix sit for 30 minutes.

Sprinkle dough with salt and yeast mixture and using damp hands make quarter folds in the dough until the yeast and salt are fully incorporated. Cover and set aside, let the dough rest for an hour. From the corners, fold the dough in on itself one time, cover and let rest at room temperature for 5-6 hours.

After dough has rested and doubled in size, divide into 5 – 340 gram dough balls. Dough will be slightly tacking, use a bit of extra flour for your hands and work surface as needed. Dough is ready for the oven.

This dough is 70% hydration and yields a traditional Neapolitan pizza. The crust will produce a crisp bite with a great chew, soft fermentation flavors with medium to large air pockets.

I would never argue against the use of San Marzano tomatoes for your sauce, but every so often I crave a little more depth and zip from my tomato sauce. Here is what has become the family favorite.

Smoky Tomato Sauce

6 – 8 each tomatoes, medium size
2 -3 cloves garlic, sliced
8 -10 each basil leaves, fresh
1 tblspn olive oil
1 pinch red chili flakes
sea salt / black pepper

Core tomatoes, slice in half lengthwise and score the bottom with an “x” cross cut.
Place tomatoes in a roasting pan, drizzle olive oil over the top and season liberally with salt and pepper. Add basil and chili flakes and place into the wood oven. I typically roast the tomatoes when the oven is warming up to capture the smoke flavor and a lower heat of 350-400. If planning ahead roast when the fire has died off and the pizzas are done for the day for your next cooking session.

Roast the tomatoes for 10-15 minutes, the skin should blister and the tomatoes should begin to break down and release some of their juice. Remove the tomatoes from the oven, using tongs pull off and discard the skins and transfer the contents to a small saucepot. Reduce the sauce by 2/3 over medium-low heat. During the cooking process, use a whisk to break up the larger pieces of tomato or use a food mill to break down to a smooth consistency. Remove from heat, taste, adjust seasoning if needed. Let sauce cool. Sauce can be stored covered in the refrigerator for 3-5 days our divide equally into ice trays and freeze to use later. One to two cubes equal the equivalent portion for one pizza.

Hope you enjoy, until next week – feast well!

Chef Bart

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Rating: 4.1/5 (19 votes cast)

Damascene pizzas

Damascene_pizzaThese pizzas from Damascus are not regionally known as pizzas. In essence, they are nothing but pizzas; they are even very similar to the Neapolitan pizza having the thin dough, and cook exactly like it in a minute or so in a WFO. However, they are not (regionally) known as pizzas but are named individually.
Lamb pizza (Sfieha):
½ kg lamb ground TWICE on the FINEST meat grinder blade
½ cup yogurt
¼ cup pomegranate syrup (made by evaporating and concentrating pomegranate juice for several hours on a very low heat).
1 handful size onion (ground with the lamb in the machine)
2 cloves smashed garlic
1 tablespoon spices: cardamom, ginger, nutmeg, pepper, cinnamon.
1 teaspoon salt
Pine nuts for garnishing
Some optional dough additives: corn oil, yogurt (not added here).

Cheese pizza (Fatayer Bjibneh):
1 kg fresh haloumi cheese
1 egg
Handful of chopped fresh parsley
1 teaspoon salt

Hot chili pizza (Mhammara):
Chopped hot marinated hot chili

Oregano pizza (Man’ousheh):
Zatar (readymade oregano blend) + olive oil

Any pizza dough applies but the shape of the dough is mandatory for each (Rounded rectangle for lamb, boat like for cheese, gear like for chili, and circular for oregano). It accentuates the individuality of them. They are proper for breakfast, dinner, or supper, but the lamb one is the most suitable for dinners. They are all minis; dimensions up to 8”.
These on the picture have been homemade by me and my wife today.

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Rating: 4.8/5 (8 votes cast)

Sauerkraut pizza

Sauerkraut Pizza

your favorite dough/crust shell, i use California Pizza Kitchen® recipe minus salt & honey, 25 cm or so diameter circular

if you are using a lower heat oven (< 450°F), pre-bake rolled out crust 3 minutes.

your favorite tomato-based sauce, i use Contadina® (roma tomato) squeeze

your favorite mozzerella cheese, i use "local brand" dry packed, grated course

160 grams par-cooked, fine-sliced link sausage, i use Johnsonville® or local brand, as lean as you can find

140 grams prepared sauerkraut, i use Claussen® jar "premium crisp" rinsed & drained

bake prepared pizza until mozzerella bubbles and sauerkraut is begins to get brown edges

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Rating: 4.0/5 (2 votes cast)

Buffalo chicken pizza

Buffalo Chicken Pizza
Cut 2 chicken filleted into small cubes, coat each with your favorite chicken wing sauce, then brown them in an open pan in the pizza oven. Lightly cover the pizza dough with a mixture of pizza sauce and buffalo wing sauce. If you like hot food use more wing sauce and if not, vice versa. Spread the chicken out on top, then add thinly sliced celery and finally blue cheese. Cook and enjoy.

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Rating: 4.3/5 (3 votes cast)

Multi-Purpose Herb Oil by Peter Reinhart

Via Pizza Quest and Peter Reinhart > http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/138-multi-purpose-herb-oil.html

My guess is that you will use this more than any other specialty topping, and you can make as much as you like because it will keep indefinitely in the refrigerator. Its original use was for focaccia but then I discovered it is also excellent drizzled over many types of pizza, and can also be used to marinate or flavor various ingredients, especially fresh, sliced tomatoes and thinly sliced potatoes (for potato parmesan focaccia or, even better, potato bacon focaccia (or pizza). I’ll give directions for making those in a future posting, as well as for my favorite herb oil clam pizza. I also use the herb oil as a bread dipping condiment, and even as a base for salad dressings. There are an infinite number of ways to make this, using both fresh and dried herbs in many combinations, so consider the following recipe merely a starting point until you create your own favorite combination.

Ingredients:

2 cups olive oil (extra virgin not required)

2 tablespoons dried basil

2 tablespoons dried parsley

1 tablespoon dried oregano

1 tablespoon fresh or dried rosemary needles

1 teaspoon dried thyme

2 tablespoons granulated garlic

(or 10 cloves fresh garlic, pressed and lightly sautéed in ½ cup olive oil)

1 tablespoon kosher salt or coarse sea salt

1 teaspoon chili pepper flakes (optional)

1 teaspoon paprika, hot or mild, smoked or unsmoked (optional)

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Rating: 0.0/5 (0 votes cast)

Quick Breakfast Pizza From Brad English, Pizza Quest

Via Brad English and Pizza Quest > http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/471-another-breakfast-pizza.html

A Quick Breakfast Pizza

- Pizza Dough
- Peter’s Herb Oil
- Grated Aged White Cheddar
- Canadian Bacon
- Sliced Red Onion
- Salt Packed Capers to finish

Getting things done:

Pre-heat the oven to 550 and before you start cooking the pizza, change it to convection bake. [Or get your wood-fired oven ready.]
Spread out the dough and layer with the herb oil, cheese and top with the Canadian Bacon and sliced onion.

While the pizza is cooking, rinse off some of the capers and chop them up. When the pizza comes out of the oven, sprinkle the capers over the pizza.

Slice and serve!

This pizza was surprisingly good. I say “surprisingly” because I just used what was in my fridge that seemed like they would taste good and satisfy my breakfast quest that morning and I was happily surprised! Had my wife made sure there was an egg in the house, this would have been a great addition to this pizza! *Insert smile here :)!!! Add that to your list if you make this one.

The ham and the cheese both had some deeper flavors. The richness of the cheddar pulled out the smokiness in this otherwise simple ham. The salty briny capers were also a terrific accent that brought a lighter brighter note to the taste profile!

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Rating: 3.7/5 (9 votes cast)