{"id":3206,"date":"2016-08-23T12:13:36","date_gmt":"2016-08-23T16:13:36","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/?p=3206"},"modified":"2016-10-11T11:23:23","modified_gmt":"2016-10-11T15:23:23","slug":"brava-pizzeria-della-strada-part-two","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/brava-pizzeria-della-strada-part-two\/","title":{"rendered":"Brava Pizzeria della Strada, Part Two"},"content":{"rendered":"

Hi Again,<\/p>\n

As we continue our visit with David Bravdica and his outdoor Brava Pizzeria della Strada<\/em>, 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<\/em> oven gets quite a workout.\u00a0 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.<\/p>\n

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.<\/p>\n