This page provides easy navigation to a wealth of content about Wood Fired Cooking; skip ahead to a section by clicking the title below.
Forno Bravo offers eBooks on a variety of wood fired subjects. These eBooks are a “pick your price” item in our store and downloadable anywhere in the world. Subjects include brick oven plans, hearth bread, pizza stones and how to cook Vera Pizza Napoletana, in your outdoor pizza oven.
Brick Oven Cooking
Your brick oven is capable of an endless variety of cooking styles. Learn the basics in a few short minutes, by reading through this series of articles on how brick oven cooking works.
The Forno Bravo Community Cookbook offers hundreds of wood fired recipes for pizza oven owners around the world. It’s not just about pizza! Our cookbook features recipes from industry leaders, contest participants and you! Just submit your favourite recipe for us to post. We continue to sign up professional chefs, who provide recipes and video tutorials on how to get the most out of your wood fired oven. Check it out and see what’s next!
Vera Pizza Napoletana
The Italians are incredibly passionate about wood-fired pizza and the Pizza Napoletana tradition; so much so, that the Italian Ministry of Agriculture and a number of trade organizations have decided to protect the Pizza Napoletana name, the brand, and the product by granting it the DOC (Denominazione d’Origine Controllata) status. Learn more about Vera Pizza Napoletana by reading this series of articles.
These are 100% organic whole peeled tomatoes, grown in Yolo County, California, and were developed through a partnership of famed chef, Chris Bianco, and DiNapoli Tomatoes. Within hours of harvest, the plum-shaped tomatoes are washed, steam-peeled and hand-selected. Each can is packed with a touch of sea salt, organic basil and then topped in its own juices. These fresh, delicious tomatoes make the perfect pizza sauce imaginable.
Pizza stones are a common pre-cursor to a wood fired pizza oven. These remarkable baking stones are designed to offer a high-quality pizza in a conventional oven or bbq. A pizza stone is commonly referred to as a baking stone, and it is a flat cooking surface used for a variety of baking purposes. The main use of a pizza stone is to distribute the heat evenly so that all surfaces are cooked properly, without having to alter or flip whatever you’re cooking.
Bread is on of the most important staples of life — right up there with pizza and coffee. There is nothing more fulfilling than the smell, the feel and taste of an outstanding ciabatta, pugliese or baguette — fresh, lean, authentic. Equally wonderful, is the earthy, slightly sweet and rich nutty flavor in a slice of whole wheat bread. Learn about hearth bread in a wood-fired brick oven.
New to wood-fired pizza? This page explains the A, B, C’s of learning how to cook a wood-fired pizza, providing a simple outline of the process you go through. While more ideal for people just beginning to research, for more advanced tips and techniques, we recommend Pizza Quest. In the mean time, this is a great jump start!
This section of our website is dedicated to interesting things that are directly related to wood-fired cooking. Topics range from Olive Oil production, to windmill flour and how to make Bufala Mozzarella by hand. We hope you enjoy.
Forno Bravo Library
Forno Bravo has over 31,000 pages of content centered around wood fired pizza ovens. To maximize your experience on our website, we keep the most popular and most relevant content within the main site navigation. Our Library hosts a large volume of information that is great for the hard core researcher, but not necessarily practical on the main site. Feel free to browse through it, and see what gems of information you can find.