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The Wood-Fired Blog

Forno Bravo on the Road in Madison, WI

Jul 24, 2012

La Fortuna Mobile Wood-Fired Pizza in Madison, WI got some nice press this week. Madison Magazine has a nice article on the Lynch family, where they talk about pizza, local ingredients and community. Really good stuff. They have a Forno Bravo pizza oven on a nice red trailer from The Fire Within. The Lynches’ gleaming red trailer has become a staple at area farmers’ markets and festivals where you can... Read More

Dough Storage and Refrigeration

Jul 24, 2012

Time to get a covered, air-tight dough storage container. If you take a look at this photo, you can see that a pretty thick and dry skin developed on my whole wheat oat dough overnight while it rested in the mixing bowl covered with a towel. I stretched and folded it out, and it will get re-hydrated inside the dough ball, but I don’t think this is a good thing. Read More

Dough and Refrigeration

Jul 23, 2012

Longer fermentation times release more flavors from the grains we use and gives the yeast and enzymes in our dough more time to break down the carohydrates that are present. I recently read that a well developed dough can have up to 300 different flavor molecules. My guess is that we all pretty understand this at some level, but in general we might be too busy or rushed to actually do... Read More

potato radicchio thyme pizza

Potato, Roasted Radicchio and Thyme Pizza With White Wine Cream Sauce

Jul 23, 2012

Here is the second installment in what I have taken to calling My Own Personal Pizza Month here at the Forno Bravo online cookbook. For brevity’s sake, I’m only going to talk pizza construction in this article. Potato, Roasted Radicchio and Thyme Pizza With White Wine Cream Sauce 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CoursePizza Servings 4 pizzas Servings 4 pizzas Potato, Roasted Radicchio and... Read More

Pretty Good Wood-Fired Baguettes

Jul 21, 2012

These might be my best baguettes yet. There isn’t anything special about my dough prep (these at 70% hydration using Trader Joe’s AP flour), though I think I am getting better at baguette shaping. I think the biggest difference is that I am really getting my hands around my small pizza oven. For these two loaves I only used to two pieces of wood broken down into 2″ pieces. I... Read More

Forno Bravo Does Honolulu

Jul 21, 2012

Interno’s Pizza opens at Ward Centre in Honolulu (thanks to the Honolulu Pulse) using their second Forno Bravo pizza oven. We want to wish them good luck — break a leg! Or as they say in Italian, nel bocca del lupo” (into the wolf’s mouth). Owners John Wong and Kyle Okumoto and done a great job developing their business. They started doing portable wood-fired pizza using a smaller Forno Bravo oven, and... Read More


10 Incredible Mobile Pizza Operations

Jul 20, 2012

The good people at Slice put together a fun list of 10 Incredible Mobile Pizza Operations. Which is something interesting to read in its own right. But from my perspective, I thought the list was fun because 4 of the 10 use Forno Bravo ovens! Wahoo! Go Forno Bravo! Here they are: Roberta’s (New York) Pizza Pilgrims (London) Bolla Pizza (Austin) – no longer catering Fox Pizza Bus (Los Angeles) – closed Read More

Whole Wheat Oat Bran Bread with Flax Seed

Jul 20, 2012

This is one of my better efforts so far. This is a standard whole wheat formula with 10% oat bran and 10% flax seeds. Here is the formula: 800 grams whole wheat flour 200 grams white whole wheat flour (that’s right, no refined flour) 100 grams oat bran 100 grams flax seeds 20 grams salt 10 grams yeast 25 grams olive oil 35 grams honey 750 grams water I feel... Read More

Cuisinart Mixer Update

Jul 19, 2012

A quick update on my Cuisinart mixer. First, I made the commitment of recycling the shipping boxes for the mixer, so I guess you could say that I have burned my bridges and I’m going to make this work. My wife asked if I was ready to get rid of the boxes, and my honest answer is that I’m not completely thrilled with either mixer and that both have serious... Read More



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