Dear Wood Fired Family,
Thank you for being a part of this vibrant community of pizza makers and wood fired oven enthusiasts! We are thrilled that you have joined us on a journey of discovery and creativity. In this month’s newsletter, our featured article explores great outdoor kitchen ideas so you can expand your dining and entertaining footprint this year. We are also excited to announce the launch of our friend, Peter Reinhart’s, new book on pizza. It features recipes and techniques from the biggest chefs in the industry! Plus, enjoy the many delicious recipes and helpful tips that we have assembled for you in this issue.
Happy baking, happy pizza making, and happy spring!
The Forno Bravo Team
In This Issue
|
|
Idea Center: 43 Best Outdoor Kitchens
|
|
Wood and gas fired pizza ovens are the perfect addition to outdoor kitchens. They bring these cooking, dining, and entertaining spaces to a new level of excellence.
To spark your creativity, we have compiled an enormous set of 43 outdoor kitchen ideas. Featuring varied and stunning designs, they showcase many of the ways in which you can integrate a residential pizza oven into an outdoor kitchen. Which style would match your home?
READ MORE
|
|
Pizza 101: How to Make Dough Balls
|
|
|
One of the tricks of the trade for every successful pizzaiolo is learning to make dough balls. This comes after the stage when the dough has been mixed and allowed to rise in the refrigerator. The dough is brought to room temperature and separated into sections by weight for consistency. It is then formed into balls on a lightly floured surface. Stretch the exterior of the ball into a smooth surface to create a protective skin, and place the ball, seam side down, into a lightly greased pan or dough box for a final rise. Check out the various links below for more assistance on recipes and techniques for making the perfect dough ball:
|
|
Tilford’s Shredded Brussel Sprouts Pizza
|
|
Last month, we introduced you to Tilford’s Pizza in Denver, CO. Their wood fired Roma 120 makes quick work of this unique pizza topping combination that is a favorite in their restaurants. For this white pie (no sauce), you’ll need the following:
- First comes a little swirl of olive oil and a scattering of goat cheese, Cotija, or tangy feta.
- Next, layer on some shredded mozzarella.
- 3rd is the signature item -- a thin layer of shredded Brussel Sprouts.
- Finally, place some thin-sliced prosciutto on top and bake quickly at high heat.
- To complete this pie, baste a bit of olive oil, garlic oil, or melted butter on the cornicione (the edge) when the pizza comes out of the oven piping hot, and drizzle balsamic glaze across the top.
- Cut and enjoy.
Don’t be afraid to experiment to find the flavor combinations that you like best! You may be surprised what you discover.
Watch Video
|
|
|
Cinco de Mayo - Bravo Mexican Pizza
Just in time to celebrate Cinco de Mayo, home chef, Maria O’Donnell, brings us this ‘fan favorite’ pizza recipe of her friends. This hearty, flavorful pizza is a meal in every bite! It features cool lime crema, black beans, shrimp, pancetta, cheese, lettuce, and a splash of hot sauce (for that bit of extra kick.) This pizza does require a few extra preparation steps, but it is absolutely worth it!
GET THE RECIPE |
|
|
Chicken Pesto Apricot Pizza
Cornish game hens sound new and exotic but they were actually introduced to the world in 1949. Their name is a bit misleading too, since they aren’t hens (they can be either sex), and they aren’t Cornish (developed in America as a crossbreed of Cornish and Plymouth Rock chickens.) For all the fanciness, really, they are just ‘little chickens.’ They are harvested at 5 weeks old and under 2 pounds instead of the standard 4-5 lb, 8-week-old birds that make up most of the chicken market.
However, they are delicious! Tender, with a mild flavor and thin skin that crisps nicely, they accept marinade well, cook quickly in the wood fired oven, and are fun to serve. Enjoy this step-by-step video recipe by Chef Marshall and impress your friends.
VIDEO RECIPE |
|
|
|
|
The Romo pizza oven is built on the robust Professionale core. This commercial oven is a high performer with a smaller footprint. It's perfect for bistros, breweries, vineyards, cafeterias, and bakeries. Available with a stucco finish or in tile designs as well. The Roma comes as a wood fired oven or with a gas burner option to match your cooking style. Talk to a team member today about adding a Roma to your business. It will help you take your menu to a whole new level of baking excellence! Financing is available.
LEARN MORE
|
|
Black Primavera70 - Backyard Renovation
Angelina and Skyler have taken on a huge project, renovating their home, both inside and out. They have been documenting the process with videos on Instagram and Tiktok and are especially proud of their countertop Primavera70 and outdoor entertaining area. In the short link below, you can see the oven installation process. The full version of the video shows the whole backyard reveal and the oven with its final venting in place. It is a remarkable transformation of their outdoor space.
WATCH VIDEO NOW (SHORT)
or
FULL VIDEO |
Bill F. - Indoor Pizza Oven Installation - Casa2G 90
After enjoying wood fired pizza at a restaurant one evening, Bill F. and his family we inspired to add a Casa pizza oven to the plans for their new house. With a stone, floor-to-ceiling facade, a copper hood, and a cute, compact hearth, it fits the bill perfectly for family dinners, football nights, and in-home entertaining any time of the year.
WATCH NOW |
|
Peter Reinhart Releases New Pizza Cookbook
|
|
|
In the newly released book, Pizza Quest: My Never-Ending Search for the Perfect Pizza, Peter Reinhart first details several foundational pizza dough recipes. Next, he spotlights the most exciting pizzaiolos working today and their signature pies, sharing over 35 tribute recipes. Tony Gemignani, Will Grant, Leo Spizzirri, and Audry Sherman Kelly are just a few of the terrific, featured chefs. The book also includes recipes for round pies, square and pan pizzas, and another section of specialty and stuffed pies too. It is a wide variety of pizza recipes that will take you on a journey - a quest - all around the pizza world. Currently raking as the #1 seller on Amazon in the Pizza Baking Category, this is a cookbook you won’t want to miss. Congratulations Peter!
PURCHASE BOOK HERE
|
|
Like Our Newsletter? Share it with a Friend!
|
|
|
|
