The Wood-Fired Blog
The Accidental Brick
Nov 07, 2012Not the construction kind. The bread kind. I have been on a pretty roll for the past month or so with by bread baking. We haven’t had to buy and bread from the store, and everybody is really happy. It’s interesting how quickly you lose your taste for store bread (even the good stuff) after you have been enjoying home baked bread for an extended period of time. I am... 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’s the Outdoor Fireplace Time of Year
Oct 29, 2012Autumn is in full swing and everyone’s thoughts turn to outdoor fireplaces. haha. Here’s another nice photo journal on outdoor fireplaces from Midwest Living. They show design options for 25 different categories and styles, and there they have some really creative outdoor living space design ideas. Gets your imagination going. This is called the French Touch. Read More
Outdoor Fireplace Photo Journal
Oct 29, 2012Here’s a nice outdoor fireplace photo journal on Bob Vila Nation. There are some real beauties in there, and their intro paragraph is really good. “The smell of leaves burning is one of those signature scents of the fall season, isn’t it? Fall is wonderful in that it still lends itself to outdoor activities, but sometimes you need a little something to keep the chill at bay. Warm cider. A... 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
