The Wood-Fired Blog
Thanksgiving Turkey in a Wood Fired Oven
Nov 16, 2015Do not be afraid! If you’ve already been making pizza or roasting chickens in the wood fired oven, roasting a turkey is as easy as (pumpkin) pie. Be patient about getting the oven down to roasting temperature of about 500°F – 600°F. Because if you’re rushed and you throw Henny Penny in when the oven’s too hot, you’ll lose the crispy crust. And DO remember to make a strong foil... Read More
A Few of My Pizza Oven Favorites
Oct 26, 2015A little more than a year has taught me a few things about pizza out of a Forno Bravo pizza oven. To name just a few: the woods and the flavor of smoke, the fire and how to trust in the dome-licking flames, the illusion of controlling the dough, yeast, humidity and time, and of course the toppings–spicy, sweet, tart, bold, creamy, sharp and all delicious. The most important lesson... Read More
Quick Dough
Oct 05, 2015What happens when you are missing an ingredient or two? What if you do not have the time you need to make your dough? Read More
Deconstructed Pizza
Oct 01, 2015This recipe was demonstrated at the 2015 Forno Bravo EXPO by author, culinary instructor and host of Pizza Quest, Peter Reinhart. For all the details and images, go to Pizza Quest: https://www.fornobravo.com/pizzaquest/2015/09/11/deconstructed-pizza-francis-mallman-moment/ Read More
Wood Fired Roasted Spicy Seafood Pizza
Oct 01, 2015This recipe was demonstrated at the 2015 Forno Bravo Expo by author, culinary instructor and host of Pizza Quest, Peter Reinhart. Read more about this recipe and see images at Pizza Quest: https://www.fornobravo.com/pizzaquest/2015/07/27/wood-fired-roasted-spicy-seafood-pizza/ For this pizza I decided to bake a simple pizza with a red sauce and finish it with wood fire roasted shellfish after it came out of the oven. The beauty of this is you can roast... Read More
Roasted Tomato and Gulf Shrimp on Sweet Cream Grits
Oct 01, 2015This recipe was demonstrated at the 2015 Forno Bravo EXPO by Chef Todd Fisher, head chef at Tarpy’s Roadhouse in Monterey, CA. Read More
Cal-Ital Wood-Roasted Chicken Thighs
Oct 01, 2015This recipe was demonstrated at the 2015 Forno Bravo EXPO by author and culinary instructor, Brigit Binns, owner of Refugio Paso Robles. Featured in Brigit’s ‘Kissed By Fire Recipe eBook This dish solves several problems: One: some low-carb people are unable to exist on nothing but pizza, and demand some protein after the pies. Two: It’s hard to estimate exactly how much of each topping to have on hand; I’m... Read More
Calamari and Chorizo Pizza with Caramelized Fennel and Shaved Manchego
Oct 01, 2015This recipe was demonstrated at the 2015 Forno Bravo EXPO by author and culinary instructor, Brigit Binns, owner of Refugio Paso Robles. If your fennel is missing its feathery green tops, scatter the finished pizza with roughly torn fresh dill. 1 tablespoon extra-virgin olive oil, plus extra for drizzling 1 small bulb fennel, quartered, cored, and slivered crosswise (greens reserved for garnish) 1 tablespoon medium-dry white wine, such... Read More
Wood Fired Chicken Pesto Apricot Pizza
Sep 22, 2015Tart, creamy, sharp, savory, and sweet … just a few of my favorite things. Keeping with the spring and summer seasons, this recipe highlights the sweet ripeness of apricots combined with the tart creaminess of goat cheese. Add savory chicken meat and a sharp pop of homemade pesto, and you have a complete feast with just one pizza. Until next week, feast well. – Chef Bart Get all the flavors... Read More
