Hello Forno Bravo Family!
We hope you are enjoying a beautiful summer and have gotten to escape on a vacation or two — even if it is only a vacation to your own backyard for a pizza party and glass of Italian wine!
In this edition of the Wood Fired Newsletter, we’ll be exploring several backyards and the ovens that live there. We’ll also introduce five new recipes that you can use in your oven to create incredibly delicious meals. Then we’ll dive into the history and how-to’s of pizza peels, plus a whole lot more! So settle in and enjoy the read. We love bringing it to you!
The Forno Bravo Team
As always, if we can help you with your Pizza Oven purchasing decisions, please don't hesitate to ask any question.
Call 1-800-407-5119 | Contact Us Form | Pizza Oven Selection Wizard
Custom Creations – Fun Photos from Forno Bravo Customers
Since launching our new tool for sharing photos and stories on the website a few months ago, we have been receiving some excellent shots of Forno Bravo ovens “in the wild.” The creative oven enclosures and outdoor kitchens/entertaining areas that our community members come up with continually amaze us! We hope these photos and testimonials inspire and delight you as much as they do us.
Read The Full Blog Post Here
Community Cookbook
2018 Summer Recipe Contest Extended
The first contest entries are in and ready to be tested in your home kitchens. We’ve also extended the deadline for recipe submissions to Friday, August 31, 2018. Just think of this as an old-fashioned recipe swap! The recipes don't have to be complex, but they should be your favorites. We would love to see what you are making in your wood or gas fired oven.
Click here for the submission form and to try the first 3 contest entries.
In This Issue
Oven Photos from the Field
Firs Recipe Entries
Pizza Peels 101
Brigit Binns on Pizza Quest
Napolino with Custom Tile
Napolino Wood Fired Oven Spotlight
The wood fired Napolino is the stylish, little brother to the big Napoli commercial oven. Made with a center vent design for efficient heat retention, it can be heated up to full pizza temps in only 20 minutes! The Napolino allows you to cook 1-2 pizzas at a time, for up to 30 an hour – more than enough to keep your family and friends well fed. They can even be pre-cured at the factory so that you are ready to bake on day 1!
The hand-tiled enclosure is one of our customer’s favorite features. While some owners chose beautiful classic colors and patterns, most opt for a custom look with a family name or personal logo. One buyer even challenged our craftsmen to come up with a fun watermelon theme for their oven!
Countertop or stand version? Elegant or creative exterior? Which would you choose? Reach out to our sales team to get started. They are great at assisting with fresh designs!
You can contact us either electronically or by phone at 1-800-407-5119
Cool Tools – Pizza Peels 101
If there was ever a tool designed for a very specific job, it is the trusty pizza peel. With so many variations readily available, it can be a bit overwhelming getting started. Wood, steel, aluminum, and square, round, solid, or perforated, with long handles, short handles, folding, and sliding handles — the list of options seems endless! Check out this helpful article that walks you through some of the history, types, and techniques for using the preferred tool of pizza makers the world over!
Pizza Quest with Peter Reinhart
Brigit Binns & Cooking with Fire, Part 1
In this webisode, Peter Reinhart visits with Chef Brigit Binns and oven master, Casey Biggs of Refugio, a cooking school and retreat in Paso Robles, CA. Together, they explore several Mediterranean-themed dishes. Starting with olive “popcorn” and a wine country-inspired, white flatbread pizza topped with innovative ingredients, your mouth will water just watching!
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.
