The Wood-Fired Blog
Forno Bravo Does Honolulu
Jul 21, 2012Interno’s Pizza opens at Ward Centre in Honolulu (thanks to the Honolulu Pulse) using their second Forno Bravo pizza oven. We want to wish them good luck — break a leg! Or as they say in Italian, nel bocca del lupo” (into the wolf’s mouth). Owners John Wong and Kyle Okumoto and done a great job developing their business. They started doing portable wood-fired pizza using a smaller Forno Bravo oven, and... Read More
10 Incredible Mobile Pizza Operations
Jul 20, 2012The good people at Slice put together a fun list of 10 Incredible Mobile Pizza Operations. Which is something interesting to read in its own right. But from my perspective, I thought the list was fun because 4 of the 10 use Forno Bravo ovens! Wahoo! Go Forno Bravo! Here they are: Roberta’s (New York) Pizza Pilgrims (London) Bolla Pizza (Austin) – no longer catering Fox Pizza Bus (Los Angeles) – closed Read More
Whole Wheat Oat Bran Bread with Flax Seed
Jul 20, 2012This is one of my better efforts so far. This is a standard whole wheat formula with 10% oat bran and 10% flax seeds. Here is the formula: 800 grams whole wheat flour 200 grams white whole wheat flour (that’s right, no refined flour) 100 grams oat bran 100 grams flax seeds 20 grams salt 10 grams yeast 25 grams olive oil 35 grams honey 750 grams water I feel... Read More
Cuisinart Mixer Update
Jul 19, 2012A quick update on my Cuisinart mixer. First, I made the commitment of recycling the shipping boxes for the mixer, so I guess you could say that I have burned my bridges and I’m going to make this work. My wife asked if I was ready to get rid of the boxes, and my honest answer is that I’m not completely thrilled with either mixer and that both have serious... Read More
Flax Seeds and Oat Bran
Jul 19, 2012I was looking around the baking section of Trader Joe’s and came across these. You can see there this is going. 🙂 Read More
We're on TV
Jul 17, 2012Thanks to GPT Construction near Sacramento, CA for this. One of their great pizza oven and pool projects was on CBS Local Good Day Sacramento — as part of their Pools to Drool Over series. Very fun. You can also check out their 3D visualization of the project on YouTube. httpvh://www.youtube.com/watch?v=l3OYsfdPSDQ&feature=youtu.be Read More
Dough and my Cuisinart Mixer
Jul 17, 2012To catch up, I have been working with my new Cuisinart stand mixer to make easy, one-touch dough. So far, I have had trouble with loose flour not getting mixed in the bottom of the bowl, with flour building up on the side of the bowel, and the dough ball not getting completely formed. I also have some questions about the overall “quality” of the dough mixing. With my latest... Read More
Oven Size and Throughput
Jul 16, 2012After posting about oven size and throughput and receiving a couple of email messages with questions on how oven size impacts throughput, I had an idea — I decided to lay out a series of simple drawings that show just how many pizzas you can fit into each size oven. Here is a spreadsheet with the results and a couple of sample layouts. Oven size 11” pizzas 24” 1 28”... Read More
Coals and Oven Temperature Control
Jul 16, 2012When you are baking bread, you always need to manage oven temperature relative to the rest of the world — such as how quickly your bread is proofing and when you are going to be ready to load your bread. And unlike your conventional oven, you don’t have controls to lower or raise your oven temperature. The rate that your oven heats up and holds heat is based on a... Read More
