Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
-   Tools, Tips and Techniques (http://www.fornobravo.com/forum/f28/)
-   -   Getting Close to 1st Pizza (http://www.fornobravo.com/forum/f28/getting-close-1st-pizza-17780.html)

winnsb 05-22-2012 03:47 PM

Getting Close to 1st Pizza
 
Hello from the wet again Washington Coast. I will post our build pics as soon as my techno son helps. I would appreciate anyones help on cooking tools, wood vs metal peels, handle length, infared thermometer model etc.

Lburou 05-23-2012 03:30 PM

Re: Getting Close to 1st Pizza
 
We use a 16" perforated aluminum peel to scoop the pizza from the preparation area and put it in the oven, an eight inch turning peel and a wire brush to sweep the oven floor clean after moving the fire to the side. I do have an old fireplace poker that comes in handy while manipulating the fire.

I bought a dozen 12" pizza pans and a few 16" pans that come in handy whatever is cooking in the kitchen. I got an 18" piaea pan that we cook various things in, including a big turkey on occasion. A cast iron dutch oven cooks a roast real well too. HTH :)

winnsb 05-23-2012 03:44 PM

Re: Getting Close to 1st Pizza
 
Thanks, do you use gloves or are your tools long handled?

Lburou 05-23-2012 04:35 PM

Re: Getting Close to 1st Pizza
 
I have a long glove that is seldom used. :)


All times are GMT -7. The time now is 01:05 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC