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Scientifically! Why wood-fired/gas-fired ovens? - Forno Bravo Forum: The Wood-Fired Oven Community



Community Cookbook Recipe Contest

Do 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 Forno Bravo Community Cookbook “Submit a Recipe” button. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter, Pinterest pages and the Forum. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
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Scientifically! Why wood-fired/gas-fired ovens?

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  • Scientifically! Why wood-fired/gas-fired ovens?

    Does anyone know why wood-fired ovens cook better pizza scientifically?

    Does anyone also know that ?the term of better Pizza? include ?healthy? as well as delicious?

    Any comments/help/suggestions are much appreciated.

    Thanks a lot.

  • #2
    No clue as to why it would be better scientifically, to me heat is heat. But... Seeing the pies cook with fire around it, like our ancestors cooked, it's pretty much a cult like experience (with out the Cool-Aid). Besides that, who doesn't enjoy starting a fire? In regard to healthy, I drink beer or wine with my pizza, both made from vegetables and fruit.
    Check out my pictures here:

    If at first you don't succeed... Skydiving isn't for you.