The Wood-Fired Blog
Got Gluten
Jul 29, 2015I’ve got to believe that most, if not all of us in the Forno Bravo community are fans of gluten. After all, it is what gives our dough structure, chew and texture. But there are those (1% of Americans) that truly are affected by Celiac Disease that need gluten-free options. With the upmost respect to those who have Celiac – don’t even get me started on the “gluten free” movement... Read More
Prosciutto, Pesto, Radish & Romanesco Pie
Jul 06, 2015I am back to pizza making this week, inspired by lesser-used, non-traditional toppings. I am also breaking the golden rule of not overloading the pizza with toppings. Romanesco broccoli or simply Romanesco plays the starring role in this vegetable-driven prosciutto concoction. So what is Romanesco? Credit to the Community Table Website for the best description I’ve come across: “Romanesco appears to be part psychedelic broccoli, part alien life form.” Technically,... Read More
Care for a smoke?
Jun 26, 2015During a recent pizza-making session, I had the opportunity to use a few charred oak barrel staves that are used in the aging of Maker’s Mark 46 Bourbon. As soon as the stave ignited, I was amazed at the amount of aroma that was released from the wood. Even more impressive was the amount of butterscotch vanilla and toasted oak flavors that were able to be tasted in the finished... Read More
Drink a beer; get inspired.
Jun 07, 2015Last week my business travels took me to Boston. I was very fortunate to be on the receiving end of a private tour of the Harpoon Brewery. Harpoon is a working brewery that also has a large bar that you can visit and order up the breweries latest suds. To accompany your beer, they serve soft pretzels that are made to order. The pretzels have a wonderful fermented flavor, and... Read More
You Say Tomato…
Jun 02, 2015You say to-may-to, I say to-mah-to. Pizzeria Bianco in Phoenix is considered to be some of the best pizza in the country, and some would even argue it is the best. Among his many accolades, Executive Chef and Owner Chris Bianco is passionate for placing a significant emphasis on sourcing and using the highest quality ingredients. As such, he diligently works to ensure his flour, cheese, and tomatoes are the... Read More
Tuscan Bread
May 26, 2015This Tuscan style bread is made with a straight mix method. No need to activate the yeast or make a sponge prior to making this bread. Once baked, the loaf has a deep golden brown crust that softens as it rests and a chewy, moderately dense texture. I personally love using this bread for bruschetta or for my toast the morning after baking. The recipe is adapted from the King... Read More
Sesame Seed Chili Flatbread
Apr 19, 2015I was digging through recipes this week craving something spicy with a little crunch and a soft chew. Deep within the stacks of my handwritten, tattered pile of unfiled recipes, I uncovered a flatbread recipe I used 20 years ago in a Mediterranean restaurant I was running. Admittedly, we baked these off in a traditional oven for the sole reason of keeping up with demand. We served this bread as... Read More
Egg And Leek Pizza
Apr 13, 2015Eggs are awesome. Breakfast, lunch, dinner or midnight munchie, their versatility is unmatched in the gastronomic world. It is also a popular culinary myth that the pleats in a chef’s toque represent the 100 ways a chef can cook an egg. Adding an egg to pizza is certainly nothing new, but crowning your pie with the yolky richness certainly will elevate it from good to great. In this version I... Read More
Strawberry And Rhubarb Cobbler
Apr 05, 2015Early spring means strawberries and rhubarb! No better reason to break out the cast iron and build the perfect cobbler to cap off a perfect night of pizza. Rhubarb adds a wonderful tartness to any dish but it is typically prized in desserts to balance the sweetness of other fruits, thus creating a desired sweet and sour effect. Shout out to my grandma on this one; she loved rhubarb. Hope... Read More
