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The Wood-Fired Blog

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

black Dutch Oven-white pizza oven

Dutch Oven Bread

Jan 15, 2019

Blog by Guest Chef John Livera Baking Bread in a Dutch Oven Fresh bread is one of the most satisfying things to bake in a wood fired oven. However, if you are planning to make several courses, removing the coals is not ideal. An easy and fun solution for creating a perfectly crusted bread is to cook your dough in a Dutch oven – thus, allowing you to continue to... Read More

Forno Bravo to Show at the 2019 International Pizza Expo

Jan 10, 2019

For the past 2 years, Forno Bravo has been part of the annual International Pizza Expo in Las Vegas each spring. We’re excited to announce that March 5-7, 2019 will make year #3! The Pizza Expo is THE trade show of the year for folks in the pizza industry, and those looking to get started! (With 7,400+ attendees and 1,400+ booths, it’s actually more of a Pizza Carnival than just... Read More

Volcano Pizza

The Volcano

Jan 08, 2019

This recipe was originally demonstrated at the 2015 Forno Bravo Expo by Chef Vito Romani, owner of Stella’s Pizza Pie mobile catering based in San Diego, CA. It is still a favorite of his customers today!   The Volcano 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe This pizza has quite a kick that combined with a rich, smooth, sweetness. The Volcano will erupt in your mouth... Read More

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Chefs Honored as 2018 Top 25 Culinary Educators and Mentors by BAKE Magazine

Dec 10, 2018

While we have many contributors and wonderful chefs on our Chef’s Panel, Chef Leo Spizzirri and Peter Reinhart are have truly become a part of the Forno Family in a special way. We are so pleased and proud that BAKE Magazine has honored both of them in their annual “2018 Twentyfive” special edition – which recognizes top professional culinary educators and dedicator mentors in the United States. BAKE is a... Read More

roasted chestnuts video

Roasting Chestnuts in a Wood Fired Oven

Dec 05, 2018

History & Harvest Season Chestnut trees once covered huge swaths of East Coast forests until a fungal blight arrived from Asia, killing off about 3.5 billion trees in the first half of the 20th century. But lucky me, two of the very few surviving productive trees are right behind my house in the Hudson Valley. So the last couple of weeks have been a race between me and the critters... Read More

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