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Pizza Oven

Where Forno Bravo is Going

May 12, 2012

Tim Cook, president of Apple, back in January 2009: “We believe in the simple, not the complex. We believe that we need to own and control the primary technologies behind the products we make and participate only in markets where we can make a significant contribution.” Read More

Whole wheat bread with olives in the Presto Pizza Oven

May 10, 2012

Still having a great time with my Presto oven. As an update, I can confirm that I will be working with a second prototype of the Presto within a few days as the final OK before releasing it to production and making it available for sale. To quote Apple on the latest iOS 5.1.1 software update, we are working on “minor improvements and bug fixes”. haha. More seriously, we are... Read More

Whole Wheat Boules in a Small Pizza Oven

May 09, 2012

I am enjoying having a small oven in our side garden for the same reasons as the many people who have who have decided to buy our smaller ovens—the Primavera and Andiamo. They are easy to manage, they fire up really quickly and they are just a blast to use. Don’t let the smaller size deceive you; you can do a lot of serious pizza and bread baking in a... Read More

Bread in a Small Pizza Oven

May 07, 2012

I had a lot of fun working with a prototype of the not-yet-released Presto oven (it is coming soon, though) this weekend, and one of the capabilities I wanted to test was bread baking. Baguettes to be more specific. Spoiler alter—it came out great. Here’s a little background information. I wanted to shoot for traditional, light, airy, crusty French baguette, so I choose general purpose flour from Trader Joe’s. For... Read More

Fire and Water

May 06, 2012

I have to admit right up front that the next couple of things I am going to say are really (really) obvious. But bear with me, I might make a little bit of sense and find a bit of insight. Maybe. 1. Dry firewood, with less than 20% moisture burns fast and better and is far easier split than damp wood. 2. Firewood that has been stored properly, and not... Read More

More on Pizza Amore in Buffalo

May 03, 2012

Here is a follow-up article on Pizza Amore (that’s a portable Forno Bravo oven) in BuffaloNews.com. They are getting some good press, and, as the article is quick to point out—the line was 10 people deep when the reporters go there. That’s nice. Though I have to agree with the reporter—the pizza could have stayed in the oven for a couple of more seconds to get a better char (and... Read More

Mussel Pizza

May 03, 2012

From the NY Times, in the “Recipes for Health” column. To quote the author, “One bite of this and I’m transported to a seaside town in Italy or Provence”. Nice. If you’ve been reading FornoBravo.com for a long time, you will have heard that Pizza Frutti di Mare is one my favorites. This recipe even calls for whole wheat pizza dough. Here’s to taste and health; it can be done. Read More

Pizza Pilgrims FB oven in a Piaggio Ape

May 02, 2012

This starts with a photo from the good people at Slice: Serious Eats. It’s a pizza oven in a Piaggio Ape, a classic Italian three-wheel mini truck. You see these things puttering all over the place in Tuscany. They don’t go very fast, but they have a big payload in the back. I’ve seen entire vineyards of grapes driven from the field to the winery in a Piaggio Ape (Ape... Read More

Seasoned. Or Aged.

May 02, 2012

Writing about seasoned wood got me thinking about the Italian and English words for aging, or seasoning. Italian uses stagionato for cheeses—seasoned. A quattro stagioni pizza is a four season pizza, with olives, artichokes, mushrooms and ham. This list of toppings comes from our friend in Florence, Kyle Phillips, the Italian food editor for About.com. Photo from The Italian Dish Blog. On the other hand, in English, we use aged... Read More

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