The Wood-Fired Blog
Kitchen Sink Bread
Jul 31, 2012It was one of those moments where you have lots of odds and ends of things lying around — so I made them into bread. It’s quite a list, but it came out nicely. Here goes: 300 grams whole wheat flour 600 grams white whole wheat flour 100 grams AP flour 30 grams honey 30 grams olive oil 30 grams molasses 10 grams yeast 20 grams salt 50 grams flax... Read More
We're on TV
Jul 17, 2012Thanks to GPT Construction near Sacramento, CA for this. One of their great pizza oven and pool projects was on CBS Local Good Day Sacramento — as part of their Pools to Drool Over series. Very fun. You can also check out their 3D visualization of the project on YouTube. httpvh://www.youtube.com/watch?v=l3OYsfdPSDQ&feature=youtu.be Read More
Oven Size and Throughput
Jul 16, 2012After posting about oven size and throughput and receiving a couple of email messages with questions on how oven size impacts throughput, I had an idea — I decided to lay out a series of simple drawings that show just how many pizzas you can fit into each size oven. Here is a spreadsheet with the results and a couple of sample layouts. Oven size 11” pizzas 24” 1 28”... Read More
Balancing Oven Dome and Floor Temperature
Jul 15, 2012Every pizza oven is a little bit unique in how it absorbs and stores heat and how it cooks. That means that you always have to do a little bit of experimenting with a new oven (or a friends oven, or an oven at your vacation rental house) to work out how to be fire your oven and make it just right for the type of cooking that you are... Read More
Pizza Oven Size and Throughput
Jul 14, 2012How many pizzas can you put in a wood-fired oven at a time? How many pizzas can you make per hour? This is useful information whether you operate a restaurant or throw parties for friends and family. In general, throughput is based on concurrent places in the oven and the number of pizzas you can bake in each place per hour. I think it is fair to say that there... Read More
Esternos Mobile Wood-Fired Pizza Oven
Jun 30, 2012This is not a Forno Bravo oven (it is home grown), but I think their design is very cool. Good luck guys! Esternos Wood Fired Pizza 2530 Queensgate Dr Richland, WA (509) 460-1252 Read More
Fox Pizza Bus
Jun 29, 2012How cool is this. A Forno Bravo pizza oven in a double decker bus roaming the streets of Los Angles. Here is more from the Zagat Blog. “It’s the creation of chef Michael Fox who, somehow, installed a Forno Bravo wood-burning pizza oven on the truck, which he uses to cook pizzas that he hand-tosses at parties and events – and hopefully, sometime in the future, at food truck get-togethers. In the... Read More
Pizza Oven Bread Baking Temperature
Jun 28, 2012There is a trade-off when baking bread between higher temperature baking, which gives you a lighter, crisper crust, and more moderate (lower) baking temperatures, which give your bread a thicker and denser crust. Of course not all breads are the same, and a sourdough miche typically sports a thicker, chewier crust, why traditional light, yeasted breads, such as baguettes and ciabatta’s, have the thinnest and crunchiest of crusts. But I... Read More
Peanut Butter on Whole Wheat Olive Bread
Jun 25, 2012No, really. Here is a nice while whole wheat boule with kalamata olives that tastes great with peanut butter. The olives seem to give the bread a nice moistness, without overwhelming it. It doesn’t cry out for olive oil and red wine; in fact it’s a really nice bread for lunch. Or in my case, right after running. The Forumula 800 grams white whole wheat flour 200 grams of general... Read More
