Forno Bravo Forum: The Wood-Fired Oven Community - Get Cooking http://www.fornobravo.com/forum/ General questions on brick oven cooking, using oven tools, pots and pans, grills and other techniques. en Sat, 21 Nov 2009 01:14:17 GMT vBulletin 60 http://www.fornobravo.com/forum/images/misc/rss.jpg Forno Bravo Forum: The Wood-Fired Oven Community - Get Cooking http://www.fornobravo.com/forum/ Neapolitan Pizza Recipe - quick reference http://www.fornobravo.com/forum/f18/neapolitan-pizza-recipe-quick-reference-8864.html Tue, 17 Nov 2009 04:29:33 GMT I found this consolidated page made it easy to knock out a batch of dough without having to flip pages. I found this consolidated page made it easy to knock out a batch of dough without having to flip pages.
Attached Files
File Type: pdf Neapolitan Pizza Recipe.pdf (25.4 KB)
]]> Get Cooking geisen http://www.fornobravo.com/forum/f18/neapolitan-pizza-recipe-quick-reference-8864.html KA Service http://www.fornobravo.com/forum/f18/ka-service-8812.html Sat, 14 Nov 2009 05:12:55 GMT I "serviced" my KA yesterday - adjusted the head clearance and put threadlock on the shaft screw. Runs soooo much better now!!!

Probably worth checking on it every so often as mine worked itself loose and I ended up ruining the bowl and beaters. Costly mistake!!

Rossco ]]> Get Cooking heliman http://www.fornobravo.com/forum/f18/ka-service-8812.html Bosch,Viking or Cuisinart Mixer? http://www.fornobravo.com/forum/f18/bosch-viking-cuisinart-mixer-8781.html Wed, 11 Nov 2009 13:12:06 GMT I am about done with my decade+ old Kitchen Aid (and can`t add to the complaints because it served me well and is just worn-out) but decided after reading CanuckJim`s rant/review that I was going in a different direction this time. I have a 36" WFO and a 36" 6 burner Viking range and do a fair amount of bread and, along with my spouse, lots of other cooking but the mixer comes out almost exclusively for bread. I`ve narrowed it down to these choices and would like to hear from those with hands-on experience. Seems unlikely that anyone would have used any two of these but a comparative critique would be a great help. what do folks think? John ]]> Get Cooking bernerdog http://www.fornobravo.com/forum/f18/bosch-viking-cuisinart-mixer-8781.html Terracotta Cookware in the UK http://www.fornobravo.com/forum/f18/terracotta-cookware-uk-8736.html Sun, 08 Nov 2009 19:10:16 GMT Hi, can anyone in the UK recommend some good terracotta pots for the wood oven and where to get them from. Can see quite a few sites but not sure if suitable for the oven? Thanks Ry Hi, can anyone in the UK recommend some good terracotta pots for the wood oven and where to get them from. Can see quite a few sites but not sure if suitable for the oven?

Thanks
Ry ]]> Get Cooking RyH http://www.fornobravo.com/forum/f18/terracotta-cookware-uk-8736.html Crust too thick http://www.fornobravo.com/forum/f18/crust-too-thick-8705.html Thu, 05 Nov 2009 14:24:35 GMT Hello,
I'm having trouble getting the dough thin enough throughout the whole piece of dough. I can stretch it fairly well and it keeps what I stretch, but the corniche always gets too thick. I am not making it so by keeping a rim as I stretch. I think I simply cannot get a consistent thick/thinness across the whole piece. Is this simply a matter of getting to Carnegie Hall? (Practice, practice, practice)?
Thanks ]]> Get Cooking kimemerson http://www.fornobravo.com/forum/f18/crust-too-thick-8705.html Anybody seen or used one of these? http://www.fornobravo.com/forum/f18/anybody-seen-used-one-these-8681.html Wed, 04 Nov 2009 01:37:43 GMT On a baking blog today I saw a guy using a peel like I had never seen before, and it looked incredible, so I searched and found it. It's called the super peel, and although not perfect for brick ovens due to where your hand has to go to operate it, the concept could certainly be made to work in one. Anyone else been wowed by this like me?

Super Peel™ - The Ultimate Baker's Transport Tool ]]> Get Cooking shuboyje http://www.fornobravo.com/forum/f18/anybody-seen-used-one-these-8681.html preparing Pizza outside - when its cold! http://www.fornobravo.com/forum/f18/preparing-pizza-outside-when-its-cold-8653.html Mon, 02 Nov 2009 12:52:12 GMT I am planning a bonfire night Pizza Party this weekend, and would normally prepare the pizzas indoors when the outside temp dropd, however this only works when there are a handfull of guests. This time I will be cooking 20+ pizzas and want to keep the mess outside. Are there any special problems... I am planning a bonfire night Pizza Party this weekend, and would normally prepare the pizzas indoors when the outside temp dropd, however this only works when there are a handfull of guests. This time I will be cooking 20+ pizzas and want to keep the mess outside.

Are there any special problems I need to consider when preparing pizzas at around 5 degrees C (it could be freezing or in the low 10s, never can tell here in the UK, until on the night) I will keep the dough indoors until its ready to use and can set up a dry area outside to make the individual pizzas.

many thanks

Brad ]]> Get Cooking builder brad http://www.fornobravo.com/forum/f18/preparing-pizza-outside-when-its-cold-8653.html