Pizza Oven
More Pizza for Hurricane Sandy Relief
Nov 16, 2012Angelo Pappalardo from Rubirosa will be operating their mobile FB oven in NYC this Saturday and giving out free pizza. We aren’t sure which borough yet, but we will update this when we know more. Angelo own two pizzerias, one of which won best pizza in NYC a few years ago. More to come. Read More
Helping Hurricane Sandy Victims Through Pizza
Nov 14, 2012This story really makes me feel good. I received an email and a photo today from Joseph Pergolizzi, the owner of The Fire Within, our partner in the mobile catering oven market. We’ve worked with Joseph for years, and he was in California just a few weeks ago at FB Expo, where he did a great job of overseeing the cooking and hands-on demo’s. Joseph was originally from the east... Read More
Pizza Oven as Bun Warmer
Nov 05, 2012Over the years, we have (rightfully) been poking fun at one of our competitors in the commercial pizza oven market who are located in the great Northwest. They sell a good number of ovens, but on closer examination you see that most of their ovens go to chain restaurants and hotels who don’t really know how to use a real pizza oven. They use them to reheat pre-made pizzas and... Read More
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
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
