Hearth Bread
Eid Bread (aka Wooden Mold Bread)
Sep 06, 2018Thank 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
Maple Dry-Rub Brisket Tortillas
Sep 06, 2018Karsten 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
Oktoberfest Wood Fired Pretzels
Sep 05, 2018Served 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
Maestro Istruttore Chef Leo Spizzirri Shows How It’s Done!
Jun 05, 2018Master 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, 2018The 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, 2016Serves 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, 2016Correct. 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
Sesame seed chili flatbread
Apr 19, 2015I was digging through recipes this week craving something spicy with a little crunch and a soft chew. Deep within the stacks of my handwritten, tattered pile of unfiled recipes, I uncovered a flatbread recipe I used 20 years ago in a Mediterranean restaurant I was running. Admittedly, we baked these off in a traditional oven for the sole reason of keeping up with demand. We served this bread as... Read More
Bread Photos. The Good, the Bad and the Ugly
Feb 24, 2014I’ve been baking bread for years and years. It was my baking and building hobbies that led me to start Forno Bravo in the first place (those many years ago). So I am happy to say that my baking has continued to improve in the past months and that my bread oven is a lot better than it was 10 years ago. Which doesn’t mean that I still don’t make... Read More
