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Pizza and peaches - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Pizza and peaches

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  • Pizza and peaches

    Last night was pizza night at my house - Neopolitan style. Dough recipe from Reinhart's American Pie book, topped with crushed tomato sauce, and provolone cheese. Other toppings included: (1) pepperoni, (2) mushroom and olive, and (3) pancetta and onion.

    Since I'm still planning brick oven siting and construction, used a time-tested stone in the natural gas oven. I can get it to about 550 deg F... maybe a bit more without the cabinets charring or the racks melting!

    Peaches are ripe on the backyard trees, so made a peach cobbler with a mix of white and yellow peaches. Tree-ripened peaches are a taste sensation, but the season only lasts a few weeks... and we are halfway through it already.
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