The Wood-Fired Blog
A Girl and Her Dragon – She’s on Fire!
Jul 05, 2016The bright side is that, as of the writing of this latest blog, I haven’t set anything on fire that I wasn’t supposed to. I am not going to lie; there have been a few close calls. Turns out burning cornstarch will adhere to a pizza peel and turn a 6-foot cooking implement into a temporary torch. Evidently supposedly dead coals can flare up when brought out of the oven... Read More
Wood Fired Community Cookbook Recipe Contest
Jun 07, 2016Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store. Submit your recipes through the... Read More
May 2016 | No. 85; Memorial Day Recipes, Bella Sales, PizzaQuest in Denver
Jun 01, 2016Welcome! As we approach Memorial Day this month, all of us at Forno Bravo would like to remember the men and women in the armed forces who gave their lives while serving our country. We hope you can fire up your oven over the weekend and bring family and friends together to celebrate the holiday. This month, our guest chefs bring you some great recipe ideas for a Memorial Day... Read More
April 2016 No. 84; Pizza Recipes, Home Gas Oven, PizzaQuest Guest Column
Jun 01, 2016Welcome! This month’s newsletter has some very exciting news with new products for both our residential and commercial customers! Forno Bravo will now offer a home gas option on Casa and Premio modular oven kits for outdoor installations, and commercial customers can now order a complete pizza oven package including a Type 1 exhaust hood custom designed to fit all Forno Bravo commercial ovens. Our guest chefs continue to create... Read More
A Girl and Her Dragon – Quest Night #2: The Re-Cheesening
May 19, 2016Yes, I have gone to the dark side of cheesy (haha) blog titles. Last time it was an incomprehensible pun, this time it’s some sort of movie rip-off. The Re-Cheesening sounds like last year’s failed horror reboot, but hey, I like it. Humor aside, this was my second Quest night with the pizza oven, and it went amazingly! I learned from my mistakes last year, and got the fire up... Read More
Forno Bravo Announces Residential Gas Pizza Ovens
May 19, 2016Pizza Oven Manufacturer Adds Gas Option to Wood Fired Oven Kit Lineup Salinas, CA May 1, 2016 – Forno Bravo (www.fornobravo.com) has announced that starting in May, 2016, they will offer a gas fueled option to their Casa and Premio lines of residential pizza ovens. The gas pizza oven can be used with either liquid propane or natural gas and both the ovens and gas burner are UL certified for... Read More
Uncle KoKo’s Wood Fired Pizzeria Features Custom Tiled Napoli Pizza Oven
Apr 14, 2016In the fall of 2015, Forno Bravo received an order for a Napoli commercial wood fired oven for a new pizzeria being opened in Belle Vernon, PA by Kodey Suomela. Kodey requested to customize the tiling on the oven with not only the logo of the pizzeria, but also a tribute to his grandfather. Here is Kodey’s story: “My grandfather and I have owned a gym now for 3 years.... Read More
March 2016 | No. 83; New Recipes; Website Updates; Type 1 Hood
Apr 07, 2016Welcome! Although it is officially spring, sometimes Mother Nature can get our hopes up with a warm stretch only to have them crash with a good wallop of snow or rain! Take advantage of dry weather you have and fire up your oven to enjoy this month’s guest chef recipes. In this month’s newsletter, learn about our continued investments in improvements to our websites and product lines including new features... Read More
Rolling Out the Dough
Mar 21, 2016I spent longer than I’d like to admit thinking of halfway decent puns that involve the word “dough.” I’m not sure why, this post is a pretty straightforward recollection of how I found at the dough I use today. Well, to be honest, getting the dough wasn’t all too straightforward. I had to go through half a dozen contacts, two different companies (one twice), and some less-than ideal recipes. I... Read More
