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Dear Wood Fired Family,
Who’s ready for spring? We are! And we bet you are too. For this newsletter, we’re both going back to the basics (starting your fire and designing your space,) and pushing the envelope (crazy, innovative pizza topping combinations)...plus, a whole lot more. So settle in, enjoy, and feel free to forward and share the Wood Fired Newsletter with a friend or family member to help us build the community of pizza and wood fired oven lovers everywhere, as we plunge full-steam ahead into spring and the 2023 oven building season!
The Forno Bravo Team
In this Issue:
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How to Start a Fire in a Wood Fired Oven
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Starting a fire in a wood fired oven requires a just few materials and tools. Follow these straightforward steps to heat your oven to the perfect pizza-making temperature…
READ/WATCH NOW
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Landscape Design Tips for Outdoor Kitchens and Pizza Oven Builds
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An outdoor kitchen is the ultimate ‘Room with a View.’ Following are several tips to help plan the landscaping in your outdoor living space to maximize…
READ MORE
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Sneak Peak: New Customer Spotlight Section on Fornobravo.com
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Newly launched! Catch a sneak peak at the newest feature on the Fornobravo.com website. It is a portion of the site that specifically celebrates the oven builds and stories of our customers and the wood fired community. New stories and spotlights will be added regularly. Check back frequently to see even more fantastic content, ideas, and testimonials.
CLICK HERE TO VIEW
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Innovative Pizza Topping Combos from Greg Higgins
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Meet Chef Greg Higgins from Portland, OR and explore the extremely unique topping combinations he and his wife have developed for their weekly home pizza baking sessions. Delicious and creative, they are sure to challenge your pantry and palette...
READ MORE/WATCH INTERVIEW
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Whole Roasted Striped Bass
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Chef Todd Fisher roasts a whole striped bass, accented with olives and fresh local vegetables in a Forno Bravo wood fired oven in this lively demonstration…
RECIPE & VIDEO
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Super Tasty Veggie Pizza Demo
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Not all pizza needs to be meat-centric in its topping profile to be magnificent. A nice, light, vegetarian pizza can be the perfect inclusive appetizer or main dish for all of your guests…
RECIPE & VIDEO
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Pizza Quest with Peter Reinhart
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For the Pizza Quest Season 4 opening episode, Peter Reinhart has a special treat for both professional and home baking pizza freaks, as he introduces you to Kirk Dobihal, the creator…
WATCH NOW
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Toscana Certified Wood and Gas Fired Pizza Oven
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Built on the robust Casa2G oven core, the Toscana comes in 4 sizes, 2 body styles, and 7 gorgeous stucco colors (plus extended and custom options.) This countertop oven is made for entertaining! With gracious, Old World elegance and exceptional, New World baking performance, the Toscana will complete any outdoor kitchen you can dream up!
WATCH VIDEO
LEARN MORE
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Online Pizza Making Class with Peter Reinhart 30% Discount and Signed Book Giveaway Promotion Ends Soon
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For only a few more days, get 30% off Peter’s engaging pizza making course. Offer expires March 31, 2023!
For a limited time, friends of Forno Bravo and Pizza Quest can sign up for this online class at a 30% discount, (Coupon Code: Bravo30.) Peter will also be giving away 3 signed copies of his new book, Pizza Quest: My Never-Ending Search for the Perfect Pizza to 3 lucky participants as part of this promotion!
Peter Reinhart is a popular, professional instructor at Johnson & Wales University and award winning writer and cookbook author. His informative class is available in partnership with Artisan Baking Center Online and takes you step-by-step through making multiple doughs, sauces, and various styles of pizza.
Hurry – the offer ends soon!
LEARN MORE
SIGN UP NOW
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5-Day In-Person Certified Pizzaiolo Training Course from North American Pizza and Culinary Academy & Scuola Italiana Pizzaioli
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New Classes Starting April 24th and June 5th, 2023
Dive deeper into the pizza-baking world, improve your skills, and earn your professional Pizzaiolo Certification. This 5-day, hands-on course uses the official curriculum of the oldest pizza school in the world and the state of the art training kitchens of NAPCA, just outside of Chicago, IL. This course is for pizza professionals, mobile-pizza entrepreneurs, and serious home chefs. Master Instructor Gregorio Fierro is the course’s primary teacher. He brings extensive education, practical experience, and a passion for dough to the role.
(Note: Classes are filling fast! Only 2 slots left for the April session.)
LEARN MORE / SIGN UP
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