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The Wood-Fired Blog

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Wood Fired Sandwiches with Chef Marshall

Mar 07, 2017

In our second episode, Chef Marshall shows us how to make two delicious wood fired sandwiches using the Roasted Garlic and Rosemary Olive Oils crafted in episode one! Read More

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Chicken Cacciatore in a Terracotta Pot

Mar 03, 2017

In Chicago, we don’t get 4 seasons… It’s either blistering heat or frigid cold. We like to blame this phenomenon on Lake Michigan. Locally, we refer to it as the “Lake Effect”. In the winter months, when we are all tucked in and waiting for the weather to warm up, usually we will go from Winter to Summer in a 24 hour period without really knowing the joys of Spring... Read More

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February 2017 | No. 93; New Crate Design, Chef Marshall, Las Vegas Pizza Expo

Feb 28, 2017

Welcome! Happy February! We hope you’ve had a productive and fruitful 2017 thus far. For those of you who have vowed to stick with your resolutions – stay strong. We believe in you! 🙂 January was full of incredibly exciting firsts and anticipated changes here at Forno Bravo. We announced Kissed by Fire with Brigit Binns (a recipe eBook with 39 wood fired dishes), completely redesigned our website mega-menu, introduced... Read More

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Woodfired Mussels alla Diavola in an Olive Oil Can

Feb 07, 2017

I recently traveled to Los Angeles and had an amazing dinner at Nancy Silvertons’ Pizzeria Mozza. I was there alone and decided to sit at the bar overlooking the pizza station and oven. When the waiter arrived, I immediately began to order. For those who have ever had the pleasure of dining with me, you’d know that I like to order entire sections of the menu and on occasion, the... Read More

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Infused Olive Oils

Feb 02, 2017

Olive oil, one of our most versatile ingredients, comes from the most cultivated tree in the world. It can be used in many different ways and can be transformed into something that will complement a dish, and add more depth of flavor. As you see in this video, I will be demonstrating the basics of infusing extra virgin Olive Oil with other flavors. Once you have mastered the basics,you can... Read More

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January 2017 | No. 92; Kissed by Fire eBook, Chef Leo, Porchetta Piada Webisode

Jan 30, 2017

Welcome! Why not ring in the New Year with “Kissed by Fire,” Author Brigit Binns’ wood fired cookbook, now available in our online store! Maestro Pizzaiolo and World Pizza Champ Leo Spizzirri shares one of his “go to” Neapolitan pizza dough recipes, crispier and more browning. Pizza Quest shares a webisode on porchetta piada with Peter Reinhart and David Bravdica…yum! Chef Bart’s hidden gem: Roasted Garlic A la San Francisco... Read More

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A Girl and Her Dragon – Marketing Part 2

Jan 25, 2017

This blog is part of a two-part series on how I’ve approached marketing A Girl and Her Dragon Pizza. Last month’s blog ended with an overview of my first tentative foray into catering marketing. I listed the almost disturbing number of promotional items and random surfaces I’ve put my logo on, from t-shirts and tablecloths to tents and aprons (we recently bought two foot by one-foot car magnets as well).... Read More

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Wood Fired Pizza Dough Recipe

Jan 01, 2017

I developed this dough with one goal in mind, to deliver an easy and foolproof formula that will become your go-to pizza dough. “If you follow these easy steps, you can make a great artisan pizza crust in your wood fired oven.” – Leo Spizzirri There have been many occasions where people have asked me for my dough recipe and I always respond with the same question, “What type of... Read More

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November 2016 | No. 91; Kissed By Fire, The Pig And The Fig, Roasted Chestnuts, Bella Sale

Dec 09, 2016

Welcome! Looking for the perfect holiday gift? We have a few ideas and some inspirational recipes behind them. Kissed by Fire, a new cookbook by acclaimed author Brigit Binns, is almost here! Click Here to get a reminder email when this eBook becomes available. All Brigit’s recipes are baked using a Bella Grande 36 steel pizza oven. If you like what you see, these wonderful ovens are on sale through... Read More

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