Pizza Oven
A Visit with Brigit Binns
Mar 14, 2018The Forno Bravo Team caught up with Brigit Binns recently in her kitchen at Refugio Paso Robles, a culinary learning center, and vacation rental retreat. She was busy preparing for her upcoming sold-out class, “Pizza and Beyond: Wood Fired Oven Weekend Master Class”, and of course, cooking. Brigit was excited to share her Bella Ultra 40 Stainless Steel Pizza Oven with the group during the demonstration part of the class. She... Read More
Live Demo from the 2017 International Pizza Expo in Las Vegas
Feb 15, 2018In 2017, Forno Bravo hosted a booth at the International Pizza Expo in Las Vegas. Chef Leo Spizziri, a certified master instructor, and world champion pizzaiolo was there with us to engage the crowds and showcase the Forno Bravo custom Napoli 120 oven with his entertaining and educational in-booth demos. As we busily prepare for the 2018 show, we would like to take a look back at Chef Leo’s last demo from... Read More
Exploring Forno Bravo Modular Kits vs Fully Assembled Ovens
Feb 14, 2018The first question a soon-to-be new pizza oven owner needs to answer is, “Am I looking for a kit or something fully assembled?” Forno Bravo Pizza Ovens run from mild to wild. Choosing the right oven isn’t about right or wrong, but about what’s right for you! This post is an exploration of our two major categories of ovens: modular kits and fully assembled ovens. We’ll be focusing on our residential... Read More
Why Did Forno Bravo Start Offering Pre-Cured Ovens?
Sep 28, 2016All refractory ovens, whether commercial grade refractory pizza ovens like Forno Bravo, or hand crafted brick ovens like those imported from Italy or made by masons require curing. Why? Because these types of ovens are made with “manufacturing water” that needs to be baked out of the dome slowwwly to strengthen the pizza oven and get it ready for cooking. This curing process takes a lot of time, usually between... Read More
A Girl and Her Dragon – Beyond Pizza
Sep 07, 2016You can cook more than just pizza in that oven of yours. I know, I know, sacrilege! It’s a pizza oven for a reason! Hear me out though. I’ve catered close to a dozen events this summer, from massive corporate parties to private birthday bashes, and a couple of times clients have asked us for something beyond the basic insert-your-toppings-here package. In response to their requests, I did a bit... Read More
Custom Tiled Pizza Ovens Are Really Gaining Popularity.
Sep 01, 2016Forno Bravo’s custom tiled ovens are becoming a very popular feature. Whether you want a different color scheme, family name or a custom logo engraved, Forno Bravo’s team can make it happen. This service is offered at very reasonable prices, simply because we want our restaurant and home owners to know the oven was crafted specifically for them by Forno Bravo. Whether you are buying a Napolino or Vesuvio tiled... Read More
A Girl and Her Dragon Summer Party
Dec 14, 2015Last I wrote, we’d just wrapped up my first event, the Nueva School Quest night. Lots of people, lots of pizza, lots of fun (I know, I know, a bit clichéd, but very true!). Little did I know that that night was nothing in comparison to my next function: the Foundation Capital Summer party! Foundation Capital is the venture capital firm where my dad (Paul Holland) works. They do as... Read More
A Primavera Wood Fired Oven Remodel
Nov 30, 2015Forno Bravo wood fired ovens can last a lifetime but sometimes an owner may want to give the outside a facelift. That’s what happened to Greg S. of Southern California, who purchased a Forno Bravo Primavera 60 oven in 2009. After several years of enjoying his oven on a stand, he decided to take his Primavera to the next level to match his outdoor fireplace. He hired Ray Morrow Designs... Read More
A Girl and Her Dragon – Quest Night
Nov 04, 2015It was a few months after the conference that I found myself contentedly looking over my progress. The applications were submitted, the oven was built and beautiful, so is it really any surprise that I overlooked one eensy weensy detail? Because of a series of comical/endlessly frustrating/I-am-beginning-to-understand-the-attraction-of- anarchy regulatory delays, I hadn’t actually made any pizza (without professional supervision) yet. Easy thing to overlook, right? RIGHT? And my first event was rapidly approaching. Of course I... Read More
