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The Wood-Fired Blog

Dough Folding and Focaccia

Jun 19, 2012

There are a number of different flatbreads in Italy, representing a number of different styles. Focaccia from Genoa and in many other locations is thicker, as high as 1″-2″, and softer. Schiacciata found throughout Tuscany is thinner than Genovese focaccia and thicker than a pizza, as is Pizza Bianca found in Rome. In some restaurants and bakeries in Naples and Sorrento, a focaccia is a thin flatbread baked in a... Read More

A Fun New Package for our Wonderful Extra Virgin Olive Oil

Jun 18, 2012

We have been importing a wonderful cold-pressed, 100% Tuscan extra virgin olive oil directly from the source — the farm in Bagno a Ripoli, just south of Florence, Tuscany for many years. The farm has been family-run for generations, and they own everything — the land, the trees and a traditional, mechanical stone mill, and they do everything — pruning the trees, harvesting the olives and pressing the olive oil.... Read More

The New FB Store

Jun 18, 2012

We recently went live with a completely new and updated Forno Bravo Store, that offers substantially improved navigation, better graphics and photos and single page checkout. It looks really nice and it works really well. Plus, web have integrated the FB Fast Quote shipping database into the new FB Store, so that the pizza oven and outdoor fireplace shipping and packing costs that you get from the FastQuote system are... Read More

June 2012 | No. 39; New FB Store & Wood-Oven S’mores

Jun 10, 2012

Welcome! With summer in full swing, our June newsletter is here – just in time to add to your summer reading pile. This month on the cooking front, we have a great explanation from Peter Reinhart on why pizza dough needs to be made the day before (part of his new FAQ series on Pizza Quest). We’re also happy to pass along a new recipe from the Community Cookbook: wood-oven s’mores.... Read More

wood-oven s'mores

Wood-Oven S’mores

Jun 08, 2012

Summer’s here, school’s out, and the weather’s fine. What better way to celebrate than with a little outdoor dessert-making session? Pretty much everybody knows how to make a s’more, but my one personal complaint about them is that the chocolate never melts. Here I’ve come up with a work-around, replacing the traditional chocolate bar with a rich fudge sauce that I think moves the s’more to an even higher plateau... Read More

Outdoor Fireplace in New Orleans

Jun 02, 2012

Here’s a nice outdoor fireplace from; A house made for Summer. A young newlywed couple bought the house right before Katrina, but luckily it was spared, and they’ve been working on it ever since. Read More

The Outdoor Fireplace and Real Estate Values

Jun 02, 2012

I’ve written quite a bit over the years about pizza ovens and real estate values. In the early days of the Forno Bravo Forum, we had a community member who had built (and loved) a Pompeii Oven, who had been transferred at work and need to move and sell his house. This was during the worst moments of the economic downturn and the drop in house values. But he was able... Read More

A Baguette Self-Critique

Jun 01, 2012

I have always thought of myself as a glass half full person, so in parsing my latest baguette lessons and trials, I’m going to start with the positive. As background information, I made a standard 70% dough using TJs AP flour. On the upside: I started my dough the night before using room temperature water and an initial knead for 10 minutes on KitchenAid at 3. The dough ball was... Read More

Bread Baking and Oven Temperature

Jun 01, 2012

We received an email question today from a member who has bee following my bread quest who was interested in hearing more on bread baking temperature. It’s a really good topic; one that deserves a lot more attention. One of the habits I have developed over years of wood-fired bread baking is a general (and probably misguided) disregard for oven temperature accuracy. Pizza ovens (and all wood-fired masonry ovens) are... Read More



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