"Hi" from Ventura California
I've been making Pizza for a while in my home oven and recently got a Forno Bravo Primavera 60. I've cured the oven and have used it three times.
I'm working out the oven operation. Each use is a learning experience!
I use an Italian Sourdough yeast from sourdough international (Sourdoughs International | Sourdough Starters, Recipes, & Baker's Handbook) with a 2-3 day rise in the fridge. I'm still working on getting a good dough as well.
Just read "American Pie and have started "the bread bakers apprentice".
I have used traditional crushed tomato sauce as well as a home made cooked sauce. Still experimenting with these.
One of my favorite pizza's is pickled Jalapeno chips and Pepperoni with a mix of fresh and dry Mozz and the cooked sauce.
I've attached two Pictures; the fist pic is my very first wood fired pizza, a Hawaiian. The second pic is from my second oven cookout.
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