Welcome!
The Forno Bravo team of craftsmen and staff would like to wish all of our wonderful community of Pizza Oven and Outdoor Living enthusiasts Merry Christmas and Happy Holidays. 2017 has been a year of growth for us, as more and more people discover the joys of cooking and eating lovingly-prepared wood fired food—food that is both an experience and a meal.
This month’s newsletter is full of ideas that are perfect for the hustle and bustle of the season, and for the cooler temperatures as well.
As 2017 draws to a close, we thank you again for enjoying the journey with us and wish you all the best this season.
Cheers,
The Forno Bravo Team
Chef Leo Receives International Certification; New Pizza Academy Planned for 2018
Please join us in congratulating Chef Leo Spizzirri on earning his Master Instructor Certification from the accredited Scuola Italiana Pizzaioli in Venice, Italy. Chef Leo is only the second person in the United States to hold this prestigious international designation! The rigorous courses and testing required for this certification combine a scientific teaching approach with research into new technologies and a passion for the artistic hand work of great pizza making. Chef Leo also took the extra step to get his Master’s Specialization Certification in Gluten-Free Pizza as well. Even being invited to apply for this training is a real honor. Go, Chef Leo!
On another exciting front, Chef Leo will be using his new skills and knowledge to open The North American Pizza and Culinary Academy, a new cooking school in Chicago based on the Scuola Italiana Pizzaioli methodology. The school will open in 2018 and will include a full-line of Forno Bravo ovens, along with other appliances, for the students to use in learning and honing their craft.
Community Cookbook
Wood Fired Slow Roasted Tomatoes - Eric Wilson
Chef Eric Wilson from FoodTerra brings us this simple, make-ahead recipe for preparing tomatoes that are perfect for your next pizza, pasta or vinaigrette, making good use of the residual heat left in your oven after firing it.
In This Issue
Chef Leo Certification
Intro to Firewood
Slow Roasted Tomatoes
John Arena Webisode
Product Spotlight
Pizza ovens can be used year-round for many kinds of cooking. The Primavera wood fired outdoor pizza oven is Forno Bravo’s most popular fully-assembled oven. Compact, efficient, and reasonably priced, it still maintains the high-quality craftsmanship Forno Bravo is famous for. The Primavera comes in two cooking sizes with either stand or countertop versions. Because it arrives fully-assembled, the Primavera is a great model to add to your outdoor kitchen in the winter time, when construction projects can be more challenging. This oven is a holiday treat for any family!
Looking for a lighter, stainless steel pizza oven that’s portable and manufactured in the U.S.A? Check out our Bella line for a stylish alternative. Or try our Selection Wizard to find an oven that is right for you.
Christmas Gift Ideas
Forno Bravo has a wonderful selection of gifts and accessories for the Pizza Oven lover or chef on your holiday list. With pizza oven premium tool sets, waterproof covers for the Primavera and Napolino ovens, beautiful and durable Terracotta bakeware, and mild-to-wild pizza cutters, our quality accessory options are sure to cover a wide range of price points and interests.
Looking For Back Issues?
View The ArchiveIntro to Firewood: Choosing the Best Woods for Wood Fired Cooking
With the abundance of Christmas trees around this time of year, a frequent question that comes up is “What kind of wood is best for using in my oven?”
Answer: The best woods to burn in your Forno Bravo pizza oven are hardwoods such as oak, maple, ash, beech, and birch. Other favorites from our forum members are mesquite and citrus.
Fruitwoods are also extremely popular, including apple, hickory, almond, cherry, pear, and pecan. Another advantage to fruitwoods are their fragrance. Some of the best-known wood fired pizzerias swear by apple because it burns very hot, and has a great aroma and flavor.
If you choose to use a softwood, ensure you properly cure and season it to reduce sap content. Removing the outer bark will also help reduce moisture and sap. Do not use pine, fir, eucalyptus, or cedar in pizza ovens, due to their high resin levels. They will leave a hard to remove residue in the oven and an unpleasant taste on your food.
Read More details about good firewood choices from the Forno Bravo Resources Page. Click here for an excellent summary of wood choices, including a list of heat values by species from JW Norris, one of our 26,000+ Forno Bravo Forum community members.
Pizza Quest with Peter Reinhart
John Arena and His Pompeii Pizza
In this webisode of Pizza Quest, Peter Reinhart continues his conversation with Vegas pizza maker, John Arena, discussing more of his pizza making philosophies and the benefits of using a wooden pizza peel. Together, they also demonstrate how to make the Pompeii Pizza-- John’s recipe for a modern take on classic ingredients and style going back 3,000 years! - Peter Reinhart
If you have a question or recommendation about this Wood Fired Newsletter, or if we can help in any other way, please don't hesitate to contact us.
