The Wood-Fired Blog
Wood Fired Canadian Beaver Tails
Oct 09, 2015Thanks to Donna P. for submitting this wood fired recipe! Delicious wood fired dessert or snack that reminds you of your childhood. 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
The Stella Nutella
Oct 01, 2015This recipe was demonstrated at the 2015 Forno Bravo EXPO by Vito Romani, owner of Stella’s Pizza Pie mobile catering based in San Diego, CA. Ricotta Nutella Caramel Using your favorite pizza dough, spread the Nutella evenly, cover with ricotta and pour caramel over the top. Fold the dough over in half, close edges and bake as a calzone. Finished with caramel, cinnamon, sugar and sea salt. Read More
The Spicy Pear
Oct 01, 2015This recipe was demonstrated at the 2015 Forno Bravo EXPO by Vito Romani, owner of Stella’s Pizza Pie mobile catering based in San Diego, CA. Mozzarella Sliced Pears marinated in lemon and sugar Jalapeño peppers Using your favorite pizza dough, spread mozzarella evenly, cover with slice pears and sprinkle jalapeno peppers. Read More
Olive “Popcorn” and Vine Leaf-Wrapped Sheep’s Cheese
Oct 01, 2015This recipe was demonstrated at the 2015 Forno Bravo EXPO by author and culinary instructor, Brigit Binns, owner of Refugio Paso Robles. Olives: In a large, two-handled Lodge cast-iron skillet or paella pan, spread a layer of oil-cured black olives (the shriveled ones). Place in a wood oven at pizza-cooking temperature for about 90 seconds. The olives will puff up, dry out slightly, and release a wonderfully intense... 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
