Welcome!
We hope this month has been filled with friends, family, and a new collection of enduring joyous memories. With our hearts (and bellies) still bursting from our 4th of July celebrations, we wanted to stop and take a moment to thank each and every one of you for making the collective us who we are today. Your passion, your craft, your creativity are what make Forno Bravo’s incredible wood-fired community continue to thrive!
Here is what is inside of this month’s newsletter:
1. A special CulinaryTV interview with our COO, Tim Cole.
2. Watch Leo’s Chicken Cacciatore in a Terracotta Pot Video Recipe
3. A look at Forno Bravo in Asia with our premier overseas distributor
4. John Arena’s quest for a new Guinness World Record
5. And lastly, we welcome owner of Pizza Equipment Professionals, David Berger, to Forno Bravo’s esteemed Chef Panel. Learn more about David and watch his delicious pizza dough recipe designed for a mixer below!
As always, feel free to browse our wide range of ovens using our selection wizard, ask any question online, or give us a call at (800) 407-5119 to learn more.
Cheers!
The Forno Bravo Team
Tim Cole Explains The History and Science Within Your Forno Bravo - CulinaryTV Interview
Did you ever stop to think about what separates a good pizza oven from a great one? There’s some science behind it, and a history lesson as well.
Bill Rogers Interviews COO, Tim Cole, At The 2017 International Pizza Expo
Think of the walls of an oven like a battery. Once you heat up the oven (like charging a battery) it will hold heat even after the fuel burns out. The thicker the dome (the bigger the battery), the longer the heat energy will be stored and the faster recovery time between pizzas. This ability to absorb and hold heat is what we refer to as thermal mass.... Watch Tim's Interview & Read The Full Blog Post Here
Community Cookbook
EASY MIXER PIZZA DOUGH
We are proud to welcome owner of Pizza Equipment Professionals, David Berger, to our esteemed Chef Panel! David developed his passion for artisan pizza during his travels when he was inspired by the texture, aroma, and taste of perfectly baked pizza.Having been in the grocery and restaurant equipment industry since 1984, David knew the key to great pizza was authentic equipment. His journey to produce authentic Italian pizza led him to the International School of Pizza. Learn More & Watch David's Recipe
In This Issue
Tim CulinaryTV Interview
Toscana Product Spotlight
David Berger Chef Panel
Chef Leo Video Recipe
Asia Foodservice Equipment Gallery
Guinness World Record
Product Spotlight
Toscana Gas or Wood Pizza Oven
If you’re still on the fence about what oven is perfect for your home, take a moment to consider our beautifully finished Toscana Series. Coming in three designs (Domed, Gable & Hipped) Toscana pizza ovens combine the outstanding cooking performance of a Casa2G, with the finesse and time saving convenience of a fully assembled oven.
These Wood, Gas or Gas/Wood Combination ovens feature a 30-minute heat up time, inherit Forno Bravo’s famed heat retention, and are capable of handling generous family & friend gatherings with 40 to 100+ pizzas per hour! Create an outdoor kitchen hearth, or simply pair your Toscana with a customized Cucina Stand to make things even easier.
Explore some of our beautiful customer builds in our expanding photo gallery, and as always, please don’t hesitate to reach out with any questions you may have.
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Forno Bravo Ovens Are All Over The World - Asia Foodservice Equipment Photo Gallery
Our premier distributor in Asia has been making strides in bringing wood-fired cooking to new parts of the world. Based in Kuala Lumpur Malaysia, Asia Foodservice Equipment has installed Forno Bravo ovens in Malaysia, Singapore, Taiwan, Myanmar, the Philippines and India. Visit our photo gallery to take a look at some of our ovens around the world.
Pizza Quest with Peter Reinhart
Guest Column: Attack of the 9-Ton Pizza - John Arena
Over a year ago I was asked to join a group of elite pizza makers in an effort to break the Guinness World Record for the longest pizza in the world. The existing mark was set at 6,082 ft....
