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The Wood-Fired Blog

Red dish in wood fired oven

Baked Peach and Raspberry Crisp

Aug 27, 2020

We love the fresh tastes of summer; flavors like fresh-picked raspberries and juicy peaches! This dessert from John Livera takes just a few minutes to mix up before dinner. Let it rest while you enjoy your pizza service to give the flavors a chance to incorporate, and then pop it in your oven when the fire is down to embers to bake. What a delicious finish to the evening meal!... Read More

Red Roma Wood Fired Oven with Pizza

Upcoming Wood Fired Cooking Classes from Turkey Trot Acres

Aug 27, 2020

Over the years, Pete and Sherry Clare, proprietors of Turkey Trot Acres in Candor, NY have found that many people like to build their confidence with a “try before you buy” class before jumping into owning their own oven. As Forno Bravo dealers and experienced wood-fired cooking instructors, they began offering an introductory, hands-on, wood-fired cooking class to meet this need. Their next 2 classes will be held on September... Read More

2020 Summer Photo Contest Sampler

Jul 23, 2020

Kits, tiled, stucco, and stone! We have received oven photos of them all as part of this summer’s photo contest. It’s not too late to participate! The photo submission deadline is Friday,  July 31, 2020 and we’ll announce our winners in the August newsletter. We are giving away 3 prizes to the top 3 photos. Winners can choose one option from 3 quality accessories for their oven: a steel Tuscan... Read More

Pizza Intensive – Learning the Craft

Jul 23, 2020

The North American Pizza and Culinary Academy (NAPCA) in Lyle, IL knows pizza! They regularly offer fun, food-centric, date nights, and cooking classes for the general public. However, a few times a year, they also offer special courses for those who really want to take their pizza making skills to the next level.  As an authorized branch of the Scuola Italiana Pizzaioli, the oldest pizza school in Italy, Master Instructor,... Read More

pizza doming

Pancetta and Doming

Jul 22, 2020

Two weeks ago, I posted information on wood and the flavor characteristics that the different woods can impart in the overall flavor of the pizza.  This week, as a follow-up, I wanted to talk a little about “doming” the pizza during the cooking process. To “dome” the pizza or “doming” is the practice of lifting the pizza off the hearth and holding it close to the dome for a short... Read More

June 2020 | No. #132; EF1 Tornado Couldn’t Topple a Forno Bravo Oven, 2020 Summer Photo Contest, Pizza Talk Interviews

Jun 29, 2020

Tenaciousness in difficult circumstances is an admirable trait. In this edition of the Wood Fired Newsletter, we celebrate the tough,…   Read More

Trashed backyard - sturdy pizza oven

EF1 Tornado Couldn’t Topple a Forno Bravo Oven

Jun 22, 2020

Over the memorial day weekend, life got “interesting” for Billy Bradley and the residents of San Antonio, TX. An EF1 Tornado hit the NW side of the city, bringing with it heavy rain and 100 MPH winds, knocking over trees, and causing property and roof damage, according to the National Weather Service (NWS) for San Antonio. It also did quite a bit of damage to Billy’s back yard. The tornado... Read More

Pan Pizza Dough in Mixer

Making Pan Pizza Dough Using a Poolish Starter by Chef Leo

Jun 22, 2020

While thin crust pizza is delicious, deep dish pizza also continues to create fans around the country. A great, master, slow-fermented dough can be used for several different pizza styles. Grandma Style, Sicilian Style, and Detroit Style are just a few! Creating this master dough is all about developing the flavors over time. The addition of a poolish starter to a basic dough recipe elevates it to a whole new... Read More

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