| Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List |
![]() |
|
#1
| |||
| |||
| Baked on stone in 550 deg F home oven. 1. Salume and olive; tomato sauce, mozzarella with sprinkling of oregano and Romano. 2. Pancetta (home cured), tomato sauce, and olive, etc as above. 3. Mozarella, clams, garlic, and olive oil... with a sprinkling of Romano 4. Tomato sauce, mozarella, fresh tomato, gorgonzola... with a sprinkling of garlic and Romano. No pictures... pizza is all gone. ![]() Pepcid for dessert. Last edited by BrianShaw; 02-05-2011 at 07:13 PM. |
![]() |
| Thread Tools | |
| Display Modes | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Cooking thicker pizzas | mike | Get Cooking | 32 | 07-07-2011 07:20 AM |
| How many Pizzas? | SpringJim | Heat Management | 11 | 05-05-2008 03:47 PM |
| 4th of July pizzas | telehort | What You Cooked Last Night | 3 | 07-05-2007 11:40 AM |
| Neill's pizzas, breads and roast lamb with veg | nissanneill | What You Cooked Last Night | 0 | 06-24-2007 05:06 AM |
| Pizza Parties: How do you cook many pizzas for larger crowds? | Fio | Pizza | 14 | 09-21-2006 04:12 AM |