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The Wood-Fired Blog

Chef Leo Spizzirri’s Sole nel Piatto (“Sun on the Plate”) Pizza Demonstration

Mar 28, 2019

Sole nel Piatto is a sunny, specialty pizza well known in Italy. Chef Leo Spizzirri from the North American Pizza and Culinary Academy put his own spin on it at the 2019 International Pizza Expo to produce a beautiful and fun treat for your restaurant or kitchen table! Enjoy a portion of his Forno Bravo demo at the 2019 International Pizza Expo, as he walks us through making this cheerful creation. Steps... Read More

BBQ Ribs

St. Louis BBQ Ribs

Mar 27, 2019

Last week, I posted a quick recipe and technique to utilize while your oven is heating up. This week, I thought I’d share a post-pizza party, oven cool-down recipe for St. Louis BBQ Ribs. The residual heat after an evening of cooking pizzas provides a great opportunity to utilize your Forno Bravo oven for a smoky slow roast. While there are countless rubs and marinades for ribs out there in... Read More

herb garden in a pallet

Pizza Perfect Herb Garden

Feb 27, 2019

Adding herbs to your wood fired pizza is the perfect way to accentuate your favorite recipe. Fresh herbs not only add a bright and unique taste to pizza, but also add healthy vitamins and nutrients to your meal. Growing an herb garden at home is an excellent way to skip the grocery store and ensure you’re getting the freshest herbs available just steps from your wood fired pizza oven. Check... Read More

Pizza oven door and arch

Wendy O’Neal and Around My Family Table – Casa2G Installation and Menu Ideas

Feb 26, 2019

Meet Wendy O’Neal Originally from Texas, but now at home in Arizona, Wendy O’Neal is the creator of the Around My Family Table website. She is also a blogger, cookbook author, wife, stay-at-home mom of 2 children, and fan of all things chocolate. She loves creating family-approved, no-fuss recipes, and sharing travel and homemaking tips. New Culinary Adventures The newest addition to her outdoor kitchen and entertaining area is a... Read More

Rocking the Pizza Expo with Chef Leo Spizzirri

Feb 26, 2019

Less than a week away! Wow! The 2019 International Pizza Expo is right around the corner and we’re getting ready to rock it with Chef Leo Spizzirri and his crew. Come watch the demos in person* or see the live streams on the Forno Bravo Facebook page March 5th – 7th, 2019. The “Expo Experience” Video Take a quick look back with us at Chef Leo’s 2018 live demos and remember... Read More

Potato Bread – Buns and Loaves

Feb 18, 2019

Back in 2014, one of our Wood Fired Forum members from Ottowa Valley, Canada came up with a delicious recipe for Potato Bread that we wanted to share with the larger community. Potato Bread generally has a heartier flavor than some other types of hearth bread. This recipe uses a combination of flours, oats, and potatoes for a one of a kind result! Contributor “Fornax Hominus” wrote in his post: “I started making potato bread about... Read More

dessert pizza with mascarpone

Dessert Pizza with Mascarpone and Fruit

Feb 17, 2019

Here is the recipe for the Dessert Pizza we made at 10 Speed Press. It is an after-dinner treat to share with your lucky someone. With a hint of lemon and nuts in the dough, the smooth richness of Mascarpone cheese, and the sweetness of fruit and powdered sugar, this delicacy is sure to please! Originally introduced to the Forno Bravo Community Cookbook in 2011, this recipe is still a... Read More

North American Pizza and Culinary Academy Expands its Course Offerings

Jan 28, 2019

Co-founders, Chef Anthony Iaonne and Master Istruttore, Leo Spizzirri and their talented team are shaking up the winter class schedule at the North American Pizza and Culinary Academy (NAPCA) in Lisle, IL with some great additions to their offerings. The school has a dual focus. On one hand, they offer fun, culinary courses, with cooking skills and menu items for foodies to novices. Some upcoming highlights include a Pizza and Prosecco Party,... Read More

King Crab Legs-Artichoke-Melted Butter-Pizza Oven

Norwegian King Crab Legs

Jan 17, 2019

A relatively new arrival to Norway, the Norwegian King Crab was introduced by Soviet biologists into the Murmansk Fjord in the 1960’s. The crab thrived, and as early as 1977, the first King Crab was caught in Norwegian waters. They are now regularly harvested from these cold, northern waters. Red King Crabs, the largest species of its type, can reach a carapace width of up to 11 in, a leg span of 5.9... Read More

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