Pizza Oven
Pretty Good Wood-Fired Baguettes
Jul 21, 2012These 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, 2012Interno’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, 2012The 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, 2012This 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
We're on TV
Jul 17, 2012Thanks to GPT Construction near Sacramento, CA for this. One of their great pizza oven and pool projects was on CBS Local Good Day Sacramento — as part of their Pools to Drool Over series. Very fun. You can also check out their 3D visualization of the project on YouTube. httpvh://www.youtube.com/watch?v=l3OYsfdPSDQ&feature=youtu.be Read More
Oven Size and Throughput
Jul 16, 2012After posting about oven size and throughput and receiving a couple of email messages with questions on how oven size impacts throughput, I had an idea — I decided to lay out a series of simple drawings that show just how many pizzas you can fit into each size oven. Here is a spreadsheet with the results and a couple of sample layouts. Oven size 11” pizzas 24” 1 28”... Read More
Coals and Oven Temperature Control
Jul 16, 2012When you are baking bread, you always need to manage oven temperature relative to the rest of the world — such as how quickly your bread is proofing and when you are going to be ready to load your bread. And unlike your conventional oven, you don’t have controls to lower or raise your oven temperature. The rate that your oven heats up and holds heat is based on a... Read More
Balancing Oven Dome and Floor Temperature
Jul 15, 2012Every pizza oven is a little bit unique in how it absorbs and stores heat and how it cooks. That means that you always have to do a little bit of experimenting with a new oven (or a friends oven, or an oven at your vacation rental house) to work out how to be fire your oven and make it just right for the type of cooking that you are... Read More
Pizza Pilgrims in the UK Guardian
Jul 15, 2012If you missed my previous posting, Pizza Pilgrims in London have installed a Forno Bravo pizza oven on a Piaggio Ape, a three wheel mini truck with a top speed of 32 mph. As you might guess, they are getting a lot of good press — I think not only because they’ve done something very original and very cool, but also, from everything I’ve read, because they are really good... Read More
