Wood Fired Newsletter
September 2018

No. #112; Customer Spotlight, Recipe Contest Voting, New Web Resources, Small’s Family Farm, Brigit Binns on Pizza Quest, Oktoberfest Pretzels

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Hello Forno Bravo Family,

As we close out the end of the summer and enter the fall harvest season, we are excited to bring you the newest edition of the Wood-Fired Newsletter. Wood and gas fired ovens are wonderful for baking in the crisp days of fall. To encourage you to keep cooking, we’ve packed this month’s Newsletter full of:

  1. Great recipes to cook in our pizza ovens, and stories from our customers;
  2. A chance to cast your vote in the 2018 Recipe Contest;
  3. An introduction to our newly designed web pages for finding both cooking and technical resources in an easy to navigate way;
  4. And a chance to learn more about the versatility of the Modena and Roma Commercial Ovens!

Enjoy the Wood-Fired Newsletter and feel free to share it with a friend. As always, if we can help you with your pizza oven buying decisions, just let us know. We are here to help!

Happy harvest,
Forno Bravo

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

More from the Family Photo Album! Customer Spotlights

Last month, we had so much fun creating a Family Photo Album of customer ovens, testimonials, and stories that we decided to do it again and spotlight even more owners. We really are blessed to have so many passionate folks to choose from! If you would like to share photos and your story with us and the larger wood fired community, just click on our easy to use Share Tool here.

This time, we are going to highlight both Commercial and Residential customers, since our ovens are used in both settings. So let’s get started on our Forno Bravo Pizza Oven journey through backyards, restaurants, and concessionaires!

Read The Full Blog Post Here

Community Cookbook

New Entries and Voting Time for the 2018 Recipe Contest

The submission period of our 2018 Summer Recipe Contest has ended and it’s time to cast your vote. We are thrilled with all of the recipes that came in!

We hope you have tried some of last month’s entries and can’t wait for you to try the remaining dishes. Round One brought us: Bravo Mexican Pizza, Bella Roasted Chicken and a dessert Kunefe. Round Two adds a variety of dishes — main courses, appetizers, and bread: Fire Roasted Spanish Figs, Maple Dry-Rub Brisket Tortillas, Date-Stuffed Peppadew Peppers, Eid Bread, and Wood Fired Peach Caprese Salad.

All of our chefs have such passion for wood fired cooking! It was a treat to try so many different flavor profiles and cooking techniques from around the world.

Voting Ends October 3rd

Click Here To Try New Recipes And Vote For The Best Ones!

Oktoberfest Wood Fired Pretzels by Chef Anthony LaRocco

Served with stone ground mustard or a dip in a smooth cheese sauce, who doesn't love old world, soft German pretzels? You can make them in your wood fired oven in either the traditional crossed-ends shape or in simple rods. They are a fun addition to an Oktoberfest celebration, a food truck menu, or even just an afternoon treat!

Get The Recipe

Hidden Recipe - Harvest Time Zucchini and Roasted Red Pepper Pizza by Chef Dan

If you have ever planted a garden, you know that Zucchini has a way of multiplying far beyond your wildest imagination! Well, now you are in luck. This recipe from Chef Dan makes good use of this abundant vegetable. Paired with Red Bell Peppers and a divine, white wine cream sauce, this light and tasty vegetarian pizza is perfect for fall!

Get The Recipe

In This Issue

Customer Photo Album
Voting for Recipe Contest Winner
Roamin’ Roma at Small's Family Farm
Modena Product Spotlight
Easy to Find Info in New Webpages

-Style that Performs-
The Modena Pizza Oven in Commercial Kits and Pre-Assembled Options

The Modena is the “big-boy” workhorse of Forno Bravo’s commercial line. With our thickest engineered refractory dome (4” thick) and generous amounts of high-tech ceramic insulation (4” on the sides and bottom/6” on the top,) it outperforms the competition in terms of heat retention and baking performance at a fraction of their prices. Even the largest size heats up in under 2 hours, producing up to 280 pizzas an hour at full temperature!

The Modena is versatile in its shape, size, configuration, and fuel. It comes in 2 cooking floor shapes (round and oval,) 4 sizes (120 – 180.) It is also offered in 3 modes — a modular oven kit for easy kitchen access and full customization, fully assembled with a snappy red, powder coated steel or custom enclosure for ‘set and go’ use, and a knock down version for tight entryways, plus wood or gas fired options. It can even be pre-cured at the factory.

Our sales team is experienced in helping customers sort through their choices to successfully match the right oven to your restaurant concept, budget, and baking needs. Let us work up a a quote for you today! (Financing is available.)

You can contact us either electronically or by phone at 1-800-407-5119

New Webpages Offer Easy to Find Resources

What’s new? First, the look and navigation of our Cooking Page. With techniques, tools, and recipes; how-to’s on baking pizza and bread, or picking the best wood; Brick Oven Science and Fun Food Facts (including a visit to a Buffalo Mozzarella Cheese factory in Italy) — this page is a one-stop treasure box!

We’ve also updated our Resources page. It now offers links to rich technical sections on receiving and installing your oven, curing and venting, drawings and manuals, and a whole list of FAQ’s! It also talks about maintenance, fuels, and tips for the DIY crowd, all in one easy-to-navigate place.

Small’s Family Farm — Taking a Roma on the Road

Small’s Family Farm has been a farming staple in the valley of Walla Walla, Washington for five generations. The family prides itself on using sustainable farming practices with a view to the long-term health of the land. They produce and mill a high-quality, all-purpose flour, and also a high-protein bread flour (15.7% protein.) The bread flour is specially made from red spring wheat, and is fantastic for pizza dough and bread. To help promote their products at trade shows, they commissioned the first Roma wood and gas fired commercial pizza oven with a wheeled stand. It was been a huge draw at their booth!

Cooking with Brigit Binns #2 (Video)

This month, we continue cooking with Brigit Binns and Casey Biggs at the Forno Bravo Expo. Brigit’s inventive Baked Chicken Thighs Mashup is coming out of the Bella wood fired, stainless steel oven sizzling hot and ready for a taste test! Learn more about the components of this crispy chicken dish, along with the other fun activities happening at Refugio in Paso Robles, California in this new webisode.