The Wood-Fired Blog
October 2012 | No. 43; The Napolino Series & FB Expo 2012
Oct 10, 2012Welcome to our Wood-Fired Newsletter October 2012 Lately, I’ve been thinking quite a bit about pizza ovens and innovation. Thanks to advances in technology and new materials, we at Forno Bravo are always developing fun and interesting oven designs – and making wood-fired ovens available to an ever-growing audience. On that note, we are introducing the Napolino Series, a Napoli-style oven for backyard cooking that combines traditional design with cutting-edge... Read More
Getting Even More Organized
Oct 10, 2012My Oxo storage containers arrived from Amazon today, and everything is looking pretty good. Mise-en-place gone wild. Still, everybody must have experienced the pain of dumping a bag of sesame seeds on the ground while rooting around trying to find the whole wheat flour. Right? So I think it’s worth the effort. These are flax seeds, sunflower seeds, sesame seeds, dark rye flour, sugar and raisins (empty) in the middle... Read More
Cinnamon Raisin Bread
Oct 08, 2012This Cinnamon Raisin Bread is from Peter Reinhart’s Whole Grain Bread cookbook, and it came out really well. Peter describes this as a transitional recipe for a bread that lies somewhere between a nice whole wheat bread, and a sticky cinnamon roll. In general, you make a nice soft whole wheat bread using milk and an egg, plus honey, olive oil and cinnamon, and then flatten the dough and cover... Read More
Pre-Fermentation
Oct 04, 2012Most people who bake bread or read some of the really nice bread cookbooks out there (and there are some really good ones) know how important pre-fermentation is. It extracts more complexity and flavor from you flour and it allows your yeast more time to work on your flour, giving your bread better flavor and better shelf-life. Or, as the good people at Wikipedia (oh, wait. That’s all of us)... Read More
Napolino. It’s Almost Here.
Oct 02, 2012One of the fun things about writing a blog, and hopefully for you reading blogs, is that we can give you access to our thinking and to some of the interesting things that are going on behind the scenes. As the writer, I get to bend some of the rules for what we share with our community — and when. We get to leak our own products and services before... Read More
Stanley Tucci’s Pizza Oven on the Cover of the NY Times
Oct 02, 2012Very nice. Stanley Tucci’s pizza oven is on the cover of the NY Times. They say that it was “made in Italy”; I’m pretty sure it’s a Forno Bravo Artigiano (it is made in Italy) — though I’m not 100% certain. We do have a Stanley Tucci as a customer, but who know if it’s the same Stanley Tucci. The oven looks very nice, and I’m a big Stanley Tucci fan.... Read More
Pizza Oven Design — Ventilation Options. Both Good and Bad.
Oct 01, 2012Building on my postings the last couple of days on oven design and innovation, I wanted to follow up with some thoughts on pizza oven ventilation design. In general, there are a couple of different methods, including two that are quite widely used, and a couple that you need to avoid — whether you are building your own oven, putting a pizza oven kit or assemble oven in your backyard,... Read More
Innovating the Pizza Oven; Part II
Sep 30, 2012In yesterday’s posting about the Ovens from Napoli, I found myself writing and thinking about the companies that make pizza ovens, and their underlying organizational and design philosophies. And whether they are innovative or traditional; pushing the state-of-the-art or still making their grandfather’s pizza oven. One of the first things that struck me was how virtually every other pizza oven company is deeply rooted in the past, and how much... Read More
Anthony Falco Roberta’s in Brooklyn
Sep 30, 2012We just received this from Joseph at The Fire Within, and wanted to share it with you. Anthony Falco Roberta’s in Brooklyn Pier 17 south street seaport free concert sponsored by bud light lime. 600 pizzas in 4 hours! In a portable Forno Bravo oven. That’s pretty cool. You can read More About Anthony Falco. Read More
