The Wood-Fired Blog
Thanks to Feedback from Dealers / Customers on our prints
Feb 20, 2015To the Forno Bravo faithful, we appreciate the feedback and suggestions regarding our print layouts for our wood fired oven kits. Many of our technical support calls over the years have been because our prints were more about oven use, then install. That is changing! We are in the process of updating all our drawings to provide Architectural views for Designers / Installers as well as key component parts. We... Read More
Casa Grande High School — OLE Will Feature a Kitchen With a Pizza Oven
Dec 20, 2012Before we moved to the Monterey Peninsula (via Florence), we lived in Sonoma county in the beautiful California wine country. So when we heard about the Casa Grande High School OLE Project (Outdoor Learning Environment) in Petalum, CA, we were really interested. To quote the source: The OLÉ Project is an exciting new venture that will provide students at Casa Grande High School with an expansive new area to learn... Read More
Happy Holiday Season
Dec 07, 2012Happy Holidays from everyone at FB. Living on the left coast near the ocean has its pluses and minuses. As I look out over a warm day and blue sky (and think about going for a run at lunch), I can’t help but think about our relatives in the UK and our daughter in Boston — who are seeing real winter this year. On the other hand, we’ve been here... Read More
Pizza Oven as Bun Warmer
Nov 05, 2012Over the years, we have (rightfully) been poking fun at one of our competitors in the commercial pizza oven market who are located in the great Northwest. They sell a good number of ovens, but on closer examination you see that most of their ovens go to chain restaurants and hotels who don’t really know how to use a real pizza oven. They use them to reheat pre-made pizzas and... Read More
It Does Exactly What It’s Designed To Do
Oct 29, 2012We came across a nice posting on the FB Forum on a customer’s experience with the Premio2G that I think is worth sharing. “With the oven cured we had a party this weekend and made 24 medium sized pizzas. Some lessons learned. It does take from 60 to 90 minutes to gently bring the heat up to 900F. We started cooking when the floor was 700F and that seemed to be good for... Read More
Wood-Fired Pizza and Camping
Oct 26, 2012Wood-fired pizza might not be quite as familiar around the campsite as smores, but maybe we are going to change that. We received a couple of fun photos from a Forno Bravo community member today, and looking a little more closely, you can see that this appears to be a public campground. What a great idea. This is a Pompeii oven build, and I can visualize more publicly accessible wood-fired... Read More
Innovating the Pizza Oven; Part II
Sep 30, 2012In yesterday’s posting about the Ovens from Napoli, I found myself writing and thinking about the companies that make pizza ovens, and their underlying organizational and design philosophies. And whether they are innovative or traditional; pushing the state-of-the-art or still making their grandfather’s pizza oven. One of the first things that struck me was how virtually every other pizza oven company is deeply rooted in the past, and how much... Read More
Anthony Falco Roberta’s in Brooklyn
Sep 30, 2012We just received this from Joseph at The Fire Within, and wanted to share it with you. Anthony Falco Roberta’s in Brooklyn Pier 17 south street seaport free concert sponsored by bud light lime. 600 pizzas in 4 hours! In a portable Forno Bravo oven. That’s pretty cool. You can read More About Anthony Falco. Read More
Making a Pretty Good Baguette with Pizza Dough
Aug 25, 2012Everybody has leftover pizza dough. Two nights ago, we had company and made flatbreads to go with steak and salads, and we ended up with two 275 gram dough balls. They weren’t anything special; just regular 65% hydration dough using Trader Joe’s general purpose flour (embarrassing, but we ran out of both Caputo and Central Milling 00), and the dough balls sat out most of the evening and developed a... Read More
