Pizza Oven
Contemplating the Ovens of Napoli
Sep 29, 2012The folks responsible for building the Vera Pizza Napoletana brand have done a really good job, and over the past few years, awareness of Pizza Napoletana, wood-fired ovens from Naples and Caputo flour has skyrocketed. Which is a really good thing — both for the companies that make Pizza Napoletana related products (including Forno Bravo) and for consumers. There is a growing number of pizzerias in the U.S. and around... Read More
Just a Really Nice Pizza Oven Photo
Sep 25, 2012We have been working hard putting the FB Pizza Map application and database together, and I have been doing a lot of research and looking at lots and lots (and lots) of restaurants, pizza ovens and pizzerias around the world. And today, I saw a pizza oven photo that just made me smile. So I thought I would share it. 🙂 Be sure to click on the image to see... Read More
Pizza Amore Mobile Wood-Fired Pizza on YouTube
Sep 16, 2012Pizza Amore Mobile Wood-Fired Pizza — they have a Forno Bravo oven installed on a really slick trailer — has posted a video on YouTube. Check it out to see how they set up their trailer. Read More
Pizza Tonight — A Great Name for a Pizza Catering Company
Sep 14, 2012Check out Pizza Tonight in Richmond, VA. They operate a trailer-based Forno Bravo oven built by The Fire Within. It looks really good. You can reach them at 804.658.4968 and INFO@PIZZATONIGHT.COM Read More
But Wait. There’s More.
Sep 12, 2012If you order now, we will also include this nice loaf of banana bread. haha. This posting is about the remarkable heat retention that I am getting with my Strada60 oven, and how little wood it takes to fire the oven. It’s surprising even me. Today I build a typical two-log fire and baked two baguettes and the loaf of toasting bread that I was plotting out earlier today. But... Read More
Over-Proofed Bread in a Pizza Oven
Sep 12, 2012This is what over-proofed bread looks like when you have loaded it in your pizza oven. In case you were wondering. You might think I would have worked it out by now that if you shape your loaves before you fire your oven, things aren’t going to be ready in sync. Firing my Strada60 takes about two hours to light, fire and cool/regulate, so if your dough is lively and... Read More
The No-Touch Fire
Sep 09, 2012The top-down technique for building a fire in your wood-fired oven works extremely well. I first heard about the top-down fire in the FB Forum, and it’s great. We now have a video on the Forno Bravo YouTube page, and I have blogged about fire building in the past. Today, I have a little more to add. With a small to mid-size pizza oven, you can load enough wood into... Read More
You Can Only Get So Far Without a Brick Oven
Sep 08, 2012Sometimes you find yourself in a hurry, or in a really busy day, but you still want nice, fresh baked bread. This is particularly true on Fridays. Busy, dinner with the family — those things. So yesterday I had enough time to mix and shape two baguettes, but not enough time to fire my Strada oven. Or, way it a lack of energy, rather than a lack of time. Hmmm.... Read More
A Forno Bravo Pizza Oven in a 1952 Chevy Pickup Truck
Sep 08, 2012How cool is this, a Forno Bravo pizza oven in a 1952 Chevy Pickup Truck If you look closely, right above the driver’s side windshield, you can see the chimney pipe and spark arrestor. In their own words: “Pizza Luca offers on-site catering in the tri-state area, including Westchester, Rockland, and Putnam counties, Fairfield, CT, and Northern NJ. We’re also available for private engagements in New York City. We follow all the... Read More
