#1  
Old 11-03-2005, 08:04 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Call for Pizza Ingredients

We are collecting a group of imported pizza ingredients that we are going to provide through the Forno Bravo web site. Here is what we have found so far:

Caputo Pizza Flour
San Marzano tomatoes
EVOO
Italian anchovies in olive oil (glass jar) -- excellent
Italian tuna in olive oil (glass jar) -- excellent
Salt cured capers -- excellent
Sicilian oregano on the branch
Pesto

Is there anything else that you are using that you would recommend to a friend for the perfect gourmet pizza (excluding products that need refrigeration)?

Let me know.
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #2  
Old 11-04-2005, 11:30 AM
janprimus's Avatar
Apprentice
 
Join Date: Sep 2005
Location: Bellingham Washington
Posts: 144
Smile Oops

I am slightly embarassed, I had to google EVOO.
Reply With Quote
  #3  
Old 11-04-2005, 12:10 PM
Frankie G's Avatar
Serf
 
Join Date: Nov 2005
Location: Nor Cal
Posts: 11
Default

Where's the Cheese?

Frankie G
Reply With Quote
  #4  
Old 11-04-2005, 12:47 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default

I would love to do cheese, but we aren't ready to handle refrigerated items yet. Give me a little time. :-)

If we could find a great supplier who would drop ship directly, that would be good.

My research so far has yielded a domestic mozzarella company that charges more for shipping than the cheese, so-so domestic at Costco, a pretty good domestic at Trader Joe's and the occassional imported Mozzarella di Bufala at Joe's (which is good), and an imported Mozzarella at a cheese shop in Healdsburg, which is good, but pricey.

Our daughers are funny. They roll their eyes when we buy domestic mozzarella, and keep reminding us that it isn't "real".

James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #5  
Old 11-04-2005, 12:48 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default

Frankie,

I see you are in NorCal, with what looks like a Scott oven. Where are you located? We're in Healdsburg.

James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #6  
Old 11-05-2005, 08:13 PM
jengineer's Avatar
Master Builder
 
Join Date: Aug 2005
Location: Garden-A, South California
Posts: 572
Default Frankie is in

Lathrop, near Stockton, check out what he really does for a living!
Reply With Quote
  #7  
Old 11-08-2005, 11:03 AM
aikitarik's Avatar
Apprentice
 
Join Date: Jul 2005
Location: Santa Cruz, CA
Posts: 107
Default

Quote:
Originally Posted by james
Our daughers are funny. They roll their eyes when we buy domestic mozzarella, and keep reminding us that it isn't "real".
Why not make your own? It may not be "real" since you can't get the water buffalo milk, but it's extremely easy (takes about 30 minutes), TONS of fun (especially for kids), and darned GOOD!

I can dig up a reference if you're interested.

Tarik
__________________
--
Tarik
Reply With Quote
  #8  
Old 11-09-2005, 10:51 AM
Frankie G's Avatar
Serf
 
Join Date: Nov 2005
Location: Nor Cal
Posts: 11
Default

Hey James,

I do work in Lathrop, I sell Pepperoni!

But I live in Eastern, Contra Costa County....
__________________
Frankie G

Wood-Fired Ovens RULE!
Reply With Quote
  #9  
Old 11-09-2005, 12:26 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default

Tell us more. Do you use your own pepperoni on your pizzas? Do you sell it over the Internet?

How good is it???

James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #10  
Old 11-09-2005, 06:49 PM
paulages's Avatar
Journeyman
 
Join Date: May 2005
Location: portland, or
Posts: 292
Default fresh mozzerella

Quote:
Why not make your own? It may not be "real" since you can't get the water buffalo milk, but it's extremely easy (takes about 30 minutes), TONS of fun (especially for kids), and darned GOOD!
could you elaborate? a thread telling how to home make mozzeralla sounds like a good reference to me!
__________________
-paul
overdo it or don't do it at all!
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -7. The time now is 05:09 PM.

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