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"HI" From Ventura California - Forno Bravo Forum: The Wood-Fired Oven Community


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"HI" From Ventura California

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  • "HI" From Ventura California

    I have just purchased a Primavera 60. It's been cured and used three times now. I'm starting to get a feel for it, but have a long way to go in the oven management department.

    For dough, I'm using an Italian culture from Sourdough international. I mix and let it rise in the fridge for 1-3 days. Still perfecting this as well.

    I have made crushed tomato sauce and a home made "cooked" type sauce and still experiment with this.

    One of my favorite pizzas is pickled Jalapeno chips and pepperoni with a mix of fresh and dry mozz.

  • #2
    Re: "HI" From Ventura California


    Once a year, Fornobravo puts on a show out there in California. Keep an eye out and try to attend. A lot to learn and most of it is on display and demonstration during that few days.
    Lee B.
    DFW area, Texas, USA

    If you are thinking about building a brick oven, my advice is Here.

    I try to learn from my mistakes, and from yours when you give me a heads up.


    • #3
      Re: "HI" From Ventura California

      Thanks Lee, I will look into the show!