Brava Pizzeria della Strada, Part Two
As we continue our visit with David Bravdica and his outdoor Brava Pizzeria della Strada, in Denver, Colorado, he takes us a little deeper into his process. In this segment we look at some of the ingredients, most of them locally grown and sourced (including his flour), that he preps and keeps chilled in his refrigerated rig. As he mentioned in the opening segment, David typically bakes about 100 pizzas during the lunch rush, so his mobile Fire Within oven gets quite a workout. Also, take a look at that beautiful DiNapoli Tomatoes Pizza sauce — we’ll be visiting with Rob Dinapoli in a future segment that we filmed at the Forno Bravo Expo last fall, to find out what makes his tomatoes so special.
In the next segment, which we’ll run in a couple of weeks, we’ll watch David’s technique as he makes us some of his favorite pizzas, include his signature Margherita. In the meantime, enjoy this foretaste, and don’t forget to drop in on David when you’re in Denver — just look for the clock tower on the 16th St. Mall.
Recent Articles by Peter Reinhart
Pizza Quest Info
Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.
...and other books by Peter Reinhart, available on Amazon.com