New Cooking Pages

[james]

We have started the process of improving the recipe and cooking section of Fornobravo.com. There is a new recipe search function, and we just re-did the retained heat cooking page -- along with a chart on cooking temperatures. It's a start, and we will keep getting better.

The cooking section home page is The World's First Brick Oven Cooking Site.

The retained heat cooking page is http://fornobravo.com/brick_oven_coo...t_cooking.html.

As always, comments and input are greatly appreciated -- along with your favorite recipes and techniques.

James

[Richard]

James,

You have converted the pizza recipe to weight measurements. Could you do the same for foccacio, flatbreads, etc

thanks

[james]

I will start the process of going through all the dough-based recipes, and simply including both cups and grams.

I am viewing the recipe section as a life-long project -- it will just keep getting richer and better with every item we post.

James

[Harold]

James, at the encouragement of some friends, I just completed a first draft of my pizza dough making process. If you are interested in a copy of my power point presentation for making pizza dough please let me know.
Harold

[james]

Harold,

Sounds good. Do you have lots of photos? If you email me the .ppt, I will convert it to .pdf and post it on Forno Bravo.com, with a link in from here. You will be able to click through page by page from a browser.

Also, there are some really good postings on the Forno Bravo Forum from Paulages. I will find those, and stick them to the top of the pizza making section -- along with the powerpoint.

James