The Wood-Fired Blog
Boston 2 Big Sur #4
Sep 29, 2012I’m in. At least I know where I am going to be in April 2013. Now, we just need to good weather. Of course, you can always help us raise money for the Christopher Reeve Foundation by buying one of the Forno Bravo eBooks. Read More
Contemplating the Ovens of Napoli
Sep 29, 2012The folks responsible for building the Vera Pizza Napoletana brand have done a really good job, and over the past few years, awareness of Pizza Napoletana, wood-fired ovens from Naples and Caputo flour has skyrocketed. Which is a really good thing β both for the companies that make Pizza Napoletana related products (including Forno Bravo) and for consumers. There is a growing number of pizzerias in the U.S. and around... Read More
Getting Organized
Sep 28, 2012In baking, there is a strong application of the mise-en-place (everything in place in French) concept. In broad terms, it means knowing where everything is and having easy access to it in an organized manner. If you want to bake every day, or at least 5-6 times a week, and you also want to do other things (like be a parent, work and have a few other hobbies), then it... Read More
Just a Really Nice Pizza Oven Photo
Sep 25, 2012We have been working hard putting the FB Pizza Map application and database together, and I have been doing a lot of research and looking at lots and lots (and lots) of restaurants, pizza ovens and pizzerias around the world. And today, I saw a pizza oven photo that just made me smile. So I thought I would share it. π Be sure to click on the image to see... Read More
Sneak Peek β The Forno Bravo Pizza Map
Sep 22, 2012We’ve been working hard on a new feature for Fornobravo.com that I want to share with FB Blog readers β the Forno Bravo Pizza Map. We will be launching the map soon, but I wanted to give you the inside scoop. Think of this sneak-peak as a pre-Beta; this is fun stuff! The FB Pizza Map is a service that will allow you to easily find the best pizzerias when... Read More
Healthy Loaf Bread
Sep 22, 2012My healthy loaf bread experiment is continuing to relative success. It’s interesting that the shape of the loaf and the relative softness of the crust can matter so much to a bread’s appeal to the masses β well, my family. My loaf-shaped bread seems to be working (though I still prefer boules). This loaf has 10% white flour, along with 45% white whole wheat and 45% whole wheat, oat bran... Read More
It’s Quiet. Too Quiet.
Sep 22, 2012It’s been quiet here. The good news is that we are working on a fun; new app for www.fornobravo.com. More to come on that very soon. But for now, it’s been too quiet. Read More
Pizza Amore Mobile Wood-Fired Pizza on YouTube
Sep 16, 2012Pizza Amore Mobile Wood-Fired Pizza β they have a Forno Bravo oven installed on a really slick trailer β has posted a video on YouTube. Check it out to see how they set up their trailer. Read More
Pizza Tonight β A Great Name for a Pizza Catering Company
Sep 14, 2012Check out Pizza Tonight in Richmond, VA. They operate a trailer-based Forno Bravo oven built by The Fire Within. It looks really good. You can reach them at 804.658.4968 andΒ INFO@PIZZATONIGHT.COM Read More
