Dear Wood Fired Family,
Welcome back to the Wood Fired Newsletter. We look forward to sharing a spring bouquet of ideas with you this month: oven build ideas, recipe ideas, reheating ideas, and more! We hope you enjoy the stories, videos, and articles as you continue on your wood fired journey. So, if you are a veteran pizzaiolo, or still deciding which oven you want, and anywhere in between, this newsletter is for you! We are here to help you become the best pizza and wood fired chef you can be.
Happy Spring!
The Forno Bravo Team
In This Issue
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Idea Center: Best Outdoor Pizza Ovens
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According to a new survey, Bake Mag reports that 98% of Americans eat the beloved dish called pizza, and over half of them even claim to love pizza.
Thankfully, there is a wide selection of options to choose from – both indoor and outdoor wood fired pizza ovens, plus gas burner extensions. From traditional domes with stucco or custom tiles create an authentic ambiance, to stainless steel ovens with portable carts offer a contemporary choice for patios, pools, or catering needs. Click below to discover the best pizza oven for you!
READ MORE
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Pizza 101: The Best Ways to Reheat Pizza
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Sometimes, even the best tasting pizza is more than you can eat in one sitting, and you have to call a stop to the feast. This is no longer a problem. While some folks like to eat pizza cold the next morning, it is even better reheated (the right way.) The big question for many is how? If your default is to run for the microwave, trust us, DO NOT go there! Your dough will first get ridiculously soggy, and then rock hard as it cools, while the toppings overcook, and the cheese is boiled to within an inch of its life. To quote Alton Brown, it’s “not good eats!” Instead, click below to find 2 tried and true methods by Brad English and Peter Reinhart for reheating your slice that will bring it back to its full glory! You will never eat leftover pizza the same way again.
READ MORE
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Anthony’s Prosciutto, Oven-Roasted Plum Tomatoes, Gorgonzola, and Hot Honey Pizza
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Watch Chef Anthony Iannone take you through all of the steps to making a fantastic wood fired Pizza Classica full of depth and flavor balance. This delicious, sauceless combination features prosciutto, oven-roasted plum tomatoes, mozzarella, gorgonzola, and the very popular “Mike’s Hot Honey” for some extra punch! Leave it to the North American Pizza and Culinary Academy to deliver another winning recipe for your table and a video packed full of tips to help you on your pizza baking journey.
VIDEO AND RECIPE
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Spicy Italian Sausage Pasta Toss
Chef Marshall goes to town with this easy, toss-together meal packed with flavor and made in the steel Bella oven (which also works in a brick or refractory wood fired oven too!) For the most flavor, this recipe contains a 3-for-1 bonus with embedded links on how to make infused olive oils and roasted garlic as well. Finally, with the addition of Parmesan and heavy cream to pull it all together, the dish transforms into a gourmet Mac and Cheese creation you will want to make again and again.
VIDEO AND RECIPE
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Chicken Pesto Apricot Pizza
Tart, creamy, sharp, savory, and sweet – what beautiful bite of bliss! This recipe by Chef Bart highlights the sweet ripeness of apricots, combined with the tart creaminess of goat cheese. Add in savory chicken meat and a sharp pop of pesto, and you have a complete feast with just one pizza. Premio!
GET THE RECIPE
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The Toscana is a fully assembled oven built with the Casa2G oven core. With 2 body styles, 7 standard stucco color options, and 4 sizes, you can dial in the Toscana to fit your space perfectly. Both the classic dome style and the stately gabled version come with a real brick arch and an 8” hearth for countertop oven excellence. Prefer the convenience of a gas burner to strictly wood fired cooking? The Toscana has that optional upgrade as well! The Toscana even has an option for factory curing, so you can start baking as soon as it is installed.
Depending on the model size, this baking beast can cook from 2 -5 pizzas at once, that’s up to 100 pizzas an hour. So get your entertaining game on and be ready to throw one heck of a pizza party to celebrate the return of spring!
LEARN MORE
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Jeff Grimm - North Carolina -
Casa2G90
Jeff Grimm of North Carolina knows his way around food. He thought the CASA90 wasn't going to perform well because it was too easy for him to install compared to a full DIY build. Well, he was pleasantly surprised.
The variety of food he has made in it is off the charts! Check out the photos and his story in this short video. You can also learn more about Jeff and his cooking on his Instagram page HERE. |
Steve Burton of Tilford’s Pizza Co -
Roma Oven
Steve Burton is the founder of Tilford’s Pizza Co, a series of artisan wood fired pizzerias in Colorado and Texas, and coming soon to Pennsylvania. The company is named after his grandfather, who loved entertaining people with food. Steve has made the goal to both feed and entertain the heart of his business model. He relies on the quality and workmanship of his Forno Bravo ovens to help him make that dream a reality, and bring delicious, 90-second pizzas to the people.
TESTIMONIAL - WATCH NOW
MORE ABOUT TILFORD’S AND THEIR PIZZA VISION |
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John Arena Honors Domenico De Marco of Di Fara Pizza
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The pizza world was saddened to learn of the recent passing of Domenico (Dom) De Marco, on March 17th. Dom was the founder and Patriarch of Pizza at the iconic Di Fara Pizza in Brooklyn, NY for almost 60 years. He was 85 years old and still making pizza daily until almost the very end. Through the years, tourists, chefs, celebrities, and locals flocked to his restaurant to try a slice or pie. Di Fara’s was even voted Best Pizza in NY for several years running!
In this video, John Arena, a pizza legend in his own right, pays tribute to Dom’s very small-batch pizza style. Dom was famous for his slow and steady construction, the layering of flavors and textures, a light hand, a seasoned eye, dedication to simplicity, and authentic ingredients — and his signature scissor-cut fresh basil and olive oil garnish on every slice. Thank you for the techniques, memories, and legacy, Dom. You will be missed!
WATCH VIDEO NOW
READ THE ACCOUNT OF BRAD ENGLISH’S VISIT TO DI FARA’S
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