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We just finished building a resthouse which includes an outdoor kitchen and a Forno Bravo Premio 2G 120. I've had experience cooking with a charcoal burning firebrick oven and this is my first venture and adventire with a true blue wood fired beast.
I'm hoping to learn and share in this forum.
The past few weeks have been spent finishing, air drying and curing and slowly heating up the oven I finally took it for a spin over the weekend, 18 pizzas over lunch and dinner and and several loaves of bread late in the evening. I can't say I'm impressed but these are early days and I'm excited.
I'm hoping to learn and share in this forum.
The past few weeks have been spent finishing, air drying and curing and slowly heating up the oven I finally took it for a spin over the weekend, 18 pizzas over lunch and dinner and and several loaves of bread late in the evening. I can't say I'm impressed but these are early days and I'm excited.
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