The Wood-Fired Blog

Morel, Asparagus, & Leek Pizza

May 29, 2019

Special thanks to Greg Higgins, who installed a Professionale 120 at his home in Oregon, for this dough and pizza recipe. He shares his Forno Bravo oven creations on his Facebook page, Pizza Monday. Notes on Greg’s Pizza Napoletana Dough: This is my favorite pizza dough using “00” pizza flour. It’s based on a classic Neapolitan dough ratio. We typically mix the dough around noon on Pizza Monday.  After an... Read More

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