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papparoni 02-08-2013 07:23 AM

new primavero 60 owner
hey there everybody...just got a new primavero 60 a couple of weeks ago.....spent a lot of time slow cuting it and i am excited to make pizzas tommorow...any first time advice, or just go for it?..

papparoni 02-08-2013 02:49 PM

Re: new primavero 60 owner
ah perfect.....thanks for the great advice....i like the less is more approach, because i do tend to overload my pizzas in the oven, so i do need to get use to this approach..tony

REE REE B 02-08-2013 03:38 PM

Re: new primavero 60 owner
I have a Primavera60 and LOVE it! words of advice make your dough balls ahead of time keep them in a covered container in the fridge. Save a couple dough balls for the next day because you will have retained heat in your oven! once you close the door at night and put on the chimney cap it keeps warm all night. I had cooked in my oven all day and into the night closed the door around 10 pm the next morning I still had a temp in the oven of 320' without a fire!! thats amazing!

REE REE B 02-08-2013 03:40 PM

Re: new primavero 60 owner
At that temp in the oven I baked a foccacia bread with out having to start a fire and it was so good!

papparoni 02-08-2013 04:09 PM

Re: new primavero 60 owner
do you guys find the forno bravo dough recipe to be the best?...i just made it and am letting it proof overnight in the fride..way different consistency than what im used to when making them in the oven..i had to add a little more flower just to touch it as it was way too sticky

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