Wood Fired Winter
Bella Wood Fired Oven

Welcome!

As the days get a little lighter, the desire to start planning spring builds begins to percolate in pizza lovers around the world. So many choices! So many options to find the right one! From the full blown do-it-yourselfers who enjoy using our Pompeii Oven plans to build from scratch, to the creative finishers of our modular oven kits, to home owners who prefer to bring in a fully assembled oven to their cooking space -- which kind of pizza oven owner are you? We love all kinds.

This issue of the Wood Fired Newsletter:

1. Explores the benefits and differences of both kits and fully assembled ovens;
2. Takes a trip down memory lane with a live cooking demo from Chef Leo at last year’s pizza expo;
3. Register and sign up for reminders about our 2018 Pizza Expo demos with our guest chefs, Leo Spizzirri and Peter Reinhart;
4. Crack open the wood fired cookbook with a new chicken recipe from Chef Vito, a New Orleans-style pizza from Chef Bart, and a Deconstructed Pizza with Peter Reinhart and John Arena;
5. And we invite you to join the fun in our Winter/Spring Photo Contest. With a $100 Gift Certificate to our online store, now’s the time to dig out your camera, or your camera phone and start clicking! Just don’t forget to submit before April 22.

Until next month—Here’s to eating, cooking, reading, planning, and photo shooting! The Forno Bravo Team

Cheers,
The Forno Bravo Team

1-800-407-5119 | Contact Us | Selection Wizard

What’s the Difference? Exploring Modular Kits vs Fully Assembled Ovens

The first question a soon-to-be new pizza oven owner needs to answer is, "Am I looking for a kit or something fully assembled?"

Forno Bravo Pizza Ovens run from mild to wild. Choosing the right oven isn't about right or wrong, but about what's right for you! This post is an exploration of our two major categories of ovens: modular kits and pre-assembled. We'll be focusing on our residential line, but many of the same considerations apply to our commercial line as well. Let's get started... Read The Full Blog Post Here

Community Cookbook

Chef Marshal Infused Olive Oils
Chef Leo Shows Us How It’s Done

In 2017, Forno Bravo hosted a booth at the International Pizza Expo in Las Vegas. Chef Leo Spizziri, a certified master instructor, and world champion pizzaiolo was there with us to engage the crowds and showcase the Forno Bravo Napoli 120 oven with his entertaining and educational in-booth demos. As we busily prepare for the 2018 show, we would like to take a look back at Chef Leo's last demo from the 2017 Expo and share it with you. He walks us through several original recipes and cooking techniques. Enjoy! Watch Leo's Full Video

Stella’s Sunday Chicken

Enjoy a delicious "set and forget" meal of wood fire roasted chicken and vegetables from Chef Vito. With its flexible recipe to use up what you have on hand, and just a few simple steps, this dish will become a go-to meal for Sunday suppers that the whole crew will enjoy!
Get The Recipe

Hidden Gem - Mardi Gras Pizza - Spicy Andouille Sausage & Pesto Pizza by Chef Bart Hosmer

Let’s head to New Orleans in honor of Mardi Gras this month with a spicy pizza by Chef Bart. It features a Creole-style sausage that adds an intense kick of smoke and bold paprika. Partnered with a smooth basil pesto sauce and peppery arugula, this pizza combination is a parade of southern fun.
Get The Recipe

In This Issue

Best Fit? - Kits or Pre-Assembled

Demo Time with Chef Leo

Photo Contest

Mardi Gras Pizza

Wood Fired Roasted Chicken Recipe

Deconstructed Pizza with Guest Host, John Arena - Part 1

Winter Pizza Oven Gallery

Toppings are the spotlight in this fun Pizza Quest episode. Peter Reinhart and John Arena chat about the history and properties of several different ingredients that pair perfectly with cooked dough for both dipping and spreading. Follow along with the masters during this Topping Prep mini-course.

Watch The Full Webisode Now

2018 Winter/Spring Photo Contest

Winter Pizza Oven

The change in seasons are marked by preparation and waiting; preparing for a new oven or waiting to fire up your own (without a parka!) It’s all part of the pizza progression. Share a photo with us of your oven during the winter and spring seasons, and the contest winner will receive a $100 gift certificate to our online store!

This is a “free-range” contest. Photos can be of your oven in use or resting up for later meals. With family and friends, or by itself. Restaurants or home kitchens. Just use your imagination, a winter/spring theme, and an artist’s eye!

To enter for a chance to win, simply—

  1. Click here to complete the form and upload your photo(s),
  2. Check the “Include Me” box at the bottom of the page. That’s it!

All submissions must be received by Sunday, April 22, 2018 and the winner will be featured in the May Newsletter.

Enter Our $100 Photo Contest



Looking For Back Issues?
View The Archive

The 2018 International Pizza Expo is Coming Soon!

Last year, over 8,000 pizza fans came together in Las Vegas for the 33rd annual International Pizza Expo, the largest expo in the country focused on all things pizza. This trade show is organized by Pizza Today Magazine and is not to be missed! We expect the 2018 version to be an even bigger pizza circus, and Forno Bravo will be there!

We’ll be bringing a custom-tiled Napoli oven to showcase in our multiple live cooking demos with Maestro Pizzaiolo Instructor, Chef Leo Spizzirri, plus we’ll have a cooking demo and book signing with Pizza Quest’s own award-winning host and author, Peter Reinhart. (Even more special product surprises await at our booth #2036. Never a dull moment at the circus!)

If you are registered to attend the Expo, sign up here for reminder emails of Chef Leo’s Demo times and other show updates.

Learn More and Sign Up For Leo's Live Demo Email Updates