For many, it’s been a hot, hot summer — so what’s better to think about than how to stay cool? And the best way to stay cool inside during the summer (and warm in the winter) is proper insulation ... which happens to be the theme of our August newsletter.
Forno Bravo revolutionized the pizza oven industry by moving to 100% high-tech woven ceramic insulation for the oven dome and cooking floor. Gone are the days of mixing vermiculite, perlite, expanded clay or sand to insulate your pizza oven — and, happily, also gone are the days of the oven enclosure getting hot, waiting hours for the oven to heat up but then cooling down too fast for bread baking, and wasting large amounts of wood.
Believe me, I have been there. I’ve installed ovens with vermiculite, perlite and sand, and I learned that working with bulk materials is not only a hassle but can actually cost more. And, most importantly, the ovens do not work as well.
Today, Forno Bravo is the first and only pizza oven company that delivers every oven (both assembled and modular kits) with all the ceramic board and blanket insulation you need. Read more about our unique insulation offerings below, and specifically about the Casa2G modular series to the right.
Finally, we’ve included a recipe for ciabatta, that classic Italian loaf with a light, chewy crumb and crunchy crust. Also, don’t forget to check out this month’s special offer, down at the bottom.
Stay cool, and happy cooking,
James
This month’s recipe goes along with our insulation theme: Better oven insulation gives you better heat retention ... which is great for baking items such as this yummy ciabatta.
