The Wood-Fired Blog
It Does Exactly What It’s Designed To Do
Oct 29, 2012We came across a nice posting on the FB Forum on a customer’s experience with the Premio2G that I think is worth sharing. “With the oven cured we had a party this weekend and made 24 medium sized pizzas. Some lessons learned. It does take from 60 to 90 minutes to gently bring the heat up to 900F. We started cooking when the floor was 700F and that seemed to be good for... Read More
Forno Bravo Expo 2012
Oct 29, 2012We had an outstanding time at Forno Bravo Expo on Saturday. The weather, the food and the crowd were all just about perfect. I want to extend a person thank you to everyone who traveled to comes and visit us, and to the Forno Bravo team that did a great job of setting everything up and making everyone feel welcome. We cooked, we ate, we talked and we laughed —... Read More
Wood-Fired Pizza and Camping
Oct 26, 2012Wood-fired pizza might not be quite as familiar around the campsite as smores, but maybe we are going to change that. We received a couple of fun photos from a Forno Bravo community member today, and looking a little more closely, you can see that this appears to be a public campground. What a great idea. This is a Pompeii oven build, and I can visualize more publicly accessible wood-fired... Read More
Even More on Pizza Pilgrims — a Book!
Oct 25, 2012We’ve been following the rise of Pizza Pilgrims for a while — from the first time we saw that they had installed a Forno Bravo pizza oven on the back of a Piaggio Ape three-wheeler to cater great pizza on the streets of London. And they have built up a lot of press and a nice following. So what’s next? A book deal! According to www.thebookseller.com, London street food stars... Read More
Why Isn’t There More Pizza Innovation?
Oct 25, 2012We’ve been blogging recently about innovation and pizza ovens. And today we read an article by an industry consultant in the Quick Service Restaurant (QSR) industry who is wondering why there isn’t more innovation in pizza itself; aptly titled “Why isn’t there more pizza innovation?” And he gives Forno Bravo a nice plug, which is nice in an article about improving quick service pizza. Thinking a little more about, “Why... Read More
More Raisins-Raisin Bread
Oct 24, 2012Or compared with a previous version of this formula — raisins in my raisin bread. haha. And better swirls too. Everyone is enjoying this bread. One fun thing I’ve been doing is sharing a pre-ferment. I combine 800 grams of water with 700 grams of whole wheat flour, 20 grams of salt, and 5 grams of yeast and let is rest overnight in the refrigerator. Then, the next day, I... Read More
Pizza Settecento — Toronto
Oct 23, 2012Forno Bravo customer Pizza Settecento (700 degrees) in Toronto had a nice article in Postcity.com, along with some really nice photos. They build a custom catering rig using a Forno Bravo modular pizza oven, and they cater and make great pizza at local farmer’s markets. Using a Forno Bravo kit, Belviso built the oven himself, insulating it and covering it with decorative, river-rock tiles. The 1,500-pound oven is set up on a... Read More
Bananas to Flour
Oct 22, 2012I’ve been making a lot of banana bread recently — balancing my production of cinnamon raisin bread to compete for our family’s consumption of sweet tooth snacks in the afternoon. Tomorrow is cinnamon swirl bread day, and I have a pre-ferment going for that. Quick breads are fast and easy compared with serious leaven bread, but I did want to add one thing. Reading through banana bread recipes on the... Read More
Dan’s Stuffed Pepper Recipe
Oct 17, 2012We made Dan’s stuffed pepper recipe tonight, and it was great. The fresh tastes of the tomatoes and peppers, the creamy tang of the feta and the crunch of the roasted walnuts. Really nice. Thanks, Dan. Read More
