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Pizza from this weekend. - 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 from this weekend.

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  • Pizza from this weekend.

    I am still using a stone, but that doesn't stop me from cooking pizza every weekend! I made the most pies I had ever made at once this week and by the time I got to mine, I really paid the price with the temperature -- the first pizzas were obviously much nicer than the last because of the heat stored in the stone.

    I learned an interesting lesson this week, too. I had real trouble with the dough sticking to the peel and couldn't figure out why it only happend some times and not others. It turns out that on the pies that I use whole milk mozzerella, I don't press down on the dough to press on the cheese like I do when using the water-packed cheese (I like to use both to experiment). Istopped doingthis and didn't have that probelm again.
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