The Wood-Fired Blog
NY Company Sends 1,000 Pizzas to NYC
Nov 16, 2012We’re not alone. From the New York Post PTTISFIELD, N.H. — A New Hampshire pizza maker is lending new meaning to pizza-to-go — sending an oven truck and up to 1,000 pizzas to storm ravaged Rockaway Beach in Queens, N.Y. Brad Sterl, CEO of Pittsfield-based Rustic Crust, says a truck carrying a wood-fired pizza oven and American Flatbread frozen pizzas will arrive at the Belle Harbor School in Rockaway on... Read More
More on Sandy Relief Help
Nov 16, 2012Peter Seminara has been working hard all week organizing another Sandy relief effort tomorrow, November 17th on Staten Island @ Miller Field Saturday @10AM. Once more — here is how you can send them donations: You can send money to the crew by PayPal to “Peter Seminara” <petersem@earthlink.net> on his cell phone at 201-264-7822. That’s what we did. Here’s a photo from Staten Island last week. Read More
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
We are the Champions
Nov 15, 2012Forno Bravo won the Salinas Softball League Championship last night. Wahooo!!! Our office manager played Division I baseball in college, so that helped, but it took the whole team. The championship game was 25-5. I’m really proud of the guys (and the sales and admin gals who were there cheering and taking photos). One note to a couple of our competitors who continue to tell customers that we really don’t... 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
Be Happy, Eat Fruits and Vegetables
Nov 13, 2012This is something to be shared. From The Baseline Scenario, one of my favorite economics blogs, three economists have done scientific research that definitively correlates happiness with eating five to seven servings of fruit and vegetables a day. They even control things that might mask the impact of just eating fruits and vegetables, such as education, health, religion, income, etc., and the veggie eating group is still happier. I think... Read More
Five Pounds of Sugar in a Three Pound Bag (or Loaf Pan)
Nov 12, 2012I’ve been having a mismatch between my desire to use Baker’s Percentages in grams and American loaf pans. Baking in grams is one of the best things to ever happen to me. OK, that might be an exaggeration, but it’s still a big deal. Weighing everything on a digital scale eliminates measuring cups and measuring spoons, it’s faster, it’s more accurate and there isn’t anything to clean up afterward. What... Read More
November 2012 | No. 44; Terracotta Bakeware & Mussels With Chorizo
Nov 10, 2012Welcome to out Wood-Fired Newsletter November 2012 We hope you all had a wonderful Thanksgiving. Thanks to all who shared photos and recipes from their holiday meals. It’s always nice to see those Forno Bravo ovens in action! Now, as many of us turn our focus to making gift lists and shopping, let me pass this thought along: There’s never been a better time to purchase a wood-fired oven... Read More
Chocolate Color Baguettes
Nov 08, 2012Back to baguettes and color. These have an almost chocolate color, and they lack that nice golden glow that I like in a baguette. It must be something to do with oven temperature and caramelization. These used the same Central Milling AP flour that I used in a batch of baguettes a few weeks ago, and I did a pre-ferment overnight in the refrigerator. So many variables. These we OK,... Read More
