Forno Bravo Community Cookbook

Taleggio & Golden Chanterelle Pizza

Taleggio is one of my favorite cheeses. Hailing from the Lombardy region of Italy, it is rich, buttery and balanced with tart fruity and nutty flavors. It is sublime on any cheese plate but it quickly becomes ridiculously delicious when melted on pizza. Taleggio has a soft reddish-yellow washed rind that gives it a subtle salty finish and a wonderful off-white pale colored paste. If you have yet to dabble in this extraordinary ingredient, I urge you to fire up your Forno Bravo oven and indulge!

For this Taleggio inspired pizza, I could not resist adding golden chanterelle mushrooms and fresh thyme. For an added punch, I finished the pizza with a drizzle of local honey and arugula.

1 each dough of your choice
2 ounces Taleggio cheese, sliced into thin pieces
.5 cup (10-12 small) golden chanterelles
2 sprigs fresh thyme,
2 teaspoons honey
.25 cup arugula
.5 teaspoon extra virgin olive oil
fresh cracked black pepper

1 teaspoon butter
kosher salt
black pepper

Prepare the golden chanterelle mushrooms first by gently brushing any dirt or sand from the tops and bases. Avoid soaking the mushrooms in water; if need be, use a damp kitchen or paper towel to clean. In a small sauté pan, over medium-high heat, melt butter and add the chanterelles. Season with salt and pepper and cook for 3-5 minutes or until the mushrooms begin to become tender. Remove from heat and toss in the fresh picked thyme leaves. Set aside for pizza assembly.

Form your dough and evenly place the Taleggio cheese over the top. When melted, Taleggio is creamy and will spread. Add the chanterelles and season with fresh cracked black pepper.

Place in your oven and bake. Toss arugula in a small bowl with extra virgin olive oil. Once the pizza is cooked, remove and finish with the drizzle of honey and arugula. Hope you enjoy. Until next week, feast well.

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Rating: 5.0/5 (1 vote cast)

Caesar Salad Pizza

Gotta give credit to my daughter and her affinity for Caesar salad for this recipe. Credit also goes to my son for grabbing the camera and documenting it for all to see. I would never claim credit for inviting such a combination but it certainly was a great reminder of a quick down and easy topping for a flavorful family favorite.

1 pizza dough
2 tblspns pesto
4 slices provolone cheese
3 cups chopped romaine
.25 cup Caesar dressing
.25 cup parmesan cheese, shaved
fresh black pepper

In a medium sized mixing bowl, place the romaine lettuce. Season the greens with fresh black pepper and toss with your favorite Caesar dressing. Set aside the salad and prepare your dough. After forming the pizza dough, spread the pesto evenly on the dough base and top with sliced provolone cheese. Place the dough in your Forno Bravo oven and bake until the crust is golden brown and the provolone is lightly caramelized. Remove the pizza from the oven and once it comes out, top with the Caesar salad, finish with another sprinkling of cracked black pepper and a handful of shaved parmesan cheese.

Basil Pesto
Pesto is one of my most beloved condiments; Alice Waters of Chez Panisse fame makes one of my favorite versions. For best results, use a mortar and pestle.

1 bunch basil (approximately 1 cup)
1-2 cloves of garlic
.25 cup pine nuts, toasted
.25 cup parmesan cheese
.25 cup extra virgin olive oil
Salt

Pound the garlic and salt, using a mortar and pestle, into a paste. Add toasted pine nuts and continue to pound. Once the mixture is a course paste, remove from garlic pine nut mixture from mortar and place in a small mixing bowl. Chop the basil coarsely and add to the mortar. Pound the leaves to a paste. Return the pounded pine nut mixture to the basil, add parmesan and continue to pound while adding the olive oil. Taste. Adjust seasoning as necessary. Hope you enjoy.

Until next week, feast well.
– Chef Bart

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Rating: 5.0/5 (1 vote cast)

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)