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Hearth Bread

Potato Bread – Buns and Loaves

Feb 18, 2019

Back in 2014, one of our Wood Fired Forum members from Ottowa Valley, Canada came up with a delicious recipe for Potato Bread that we wanted to share with the larger community. Potato Bread generally has a heartier flavor than some other types of hearth bread. This recipe uses a combination of flours, oats, and potatoes for a one of a kind result! Contributor “Fornax Hominus” wrote in his post: “I started making potato bread about... Read More

black Dutch Oven-white pizza oven

Dutch Oven Bread

Jan 15, 2019

Blog by Guest Chef John Livera Baking Bread in a Dutch Oven Fresh bread is one of the most satisfying things to bake in a wood fired oven. However, if you are planning to make several courses, removing the coals is not ideal. An easy and fun solution for creating a perfectly crusted bread is to cook your dough in a Dutch oven – thus, allowing you to continue to... Read More

2 baked Eid Bread rounds coated in Olive Oil with Circle Pattern on top

Eid Bread (aka Wooden Mold Bread)

Sep 06, 2018

Thank you to home chef, Ahmad Zeabi, for sharing this special holiday bread recipe with us! In this recipe, we are traveling to the Middle East. Ahmad explains: In Horan (Daraa), in the far south of Syria, folks used to make this special bread in the Fitr and Adha Eids; the biggest annual celebrations in the local culture, hence the name. Families would customize their wooden molds. Originally, they looked at... Read More

Beef brisket with strips of bacon

Maple Dry-Rub Brisket Tortillas

Sep 06, 2018

Karsten Nordenhof, Wood Fired Community Member and guest home chef, submitted a fun Mexican-American style recipe for our 2018 Summer Recipe Contest. She reports: “After building our Pompeii oven last year, what began as a culinary journey to explore the unlimited options of a wood fired oven, is now a Sunday family tradition. It’s been lots of fun cooking again! After one visit to our favorite Mexican restaurant, I got inspired... Read More

Soft Pretzel

Oktoberfest Wood Fired Pretzels

Sep 05, 2018

Served with stone ground mustard or a dip of smooth cheese sauce, who doesn’t love old world, soft German pretzels! This recipe is perfect for Oktoberfest and the fall season! We received it courtesy of guest chef, Anthony LaRocco, of Anthony’s Rustic Crust. He and his wife Debbie, run a mobile wood fired pizza concessionaire in Florida. As with most baking, measuring by weight is more accurate and yields more consistent results... Read More

Leo Spizzirri Pizza Oven Demo

Maestro Istruttore Chef Leo Spizzirri Shows How It’s Done!

Jun 05, 2018

Master Instructor Chef Leo Spizzirri wowed the crowds at the National Restaurant Association Show with his cooking demonstrations again this year.   We were pleased to have him back at the Trade Show for a second time to show off our Napoli120 Wood and Gas Fired Pizza Oven, and the general possibilities of wood fired cooking in commercial settings, as well as home kitchens. Menus His menus were diverse, but two... Read More

2018 International Pizza Expo Demo Wrap-up

Mar 28, 2018

The Forno Bravo Booth was buzzing at the 2018 International Pizza Expo as Maestro Instruttore and World Pizza Champion, Chef Leo Spizzirri kept us fed, educated, and entertained for 3 days! We created quite the traffic jam in the aisles as 60 – 100 people stopped by to watch each live cooking demonstration. All of the dishes were cooked in a Forno Bravo Napoli120, custom tiled for the show.  Thanks to... Read More

Spring Strawberry Galette

Feb 08, 2016

  Serves 5 to 6 This dough is gorgeously butter-centric and thus a bit tricky to work with, so I form and bake it atop a sheet of baking parchment that can easily be slid from counter to baking peel and into the oven, then back onto a peel and then a serving platter. The browned parchment paper is quite pretty, but trim or tear it away if you like.... Read More

Caramelized Garlic, Roasted Kale, and Tomato Salad Flatbread

Jan 15, 2016

Correct. If followed from start to finish, this outrageously great flatbread requires a bit of time. But I like to caramelize LOTS of garlic at once (and why wouldn’t we?), so it’s always on hand for the many deserving dishes it can elevate from the mundane to the sublime. PLUS, why not roast some kale once every week or two, then hold it in an airtight container at room temperature,... Read More

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