When we were searching for a pizza oven, we came across Forno Bravo DC in a Washington Post article. They were nothing but helpful with our search. We purchased an oven from Dave, absolutely love it....Edie Hunter
To some people, pizza is just about as simple as it gets. To others, creating the perfect pizza is a task that demands the kind of precision invested in painting the Sistine Chapel. But what few can argue is that when you get your hands on a pizza that’s been both prepared and cooked properly, nothing else on earth comes close to it.
The question being – what’s the best type of oven for cooking pizzas?
Well, every type comes with its own pros and cons including things like convenience, ease of use and of course, the final results. Nevertheless, there’s one specific type of pizza oven that never fails to score top marks above and beyond all others.
Pizza Convection Ovens
In terms of efficiency – by way of both time and money alike – convection ovens take some beating. Both at home and in commercial settings, convection ovens work by circulating air around the interior of the oven to keep an even temperature throughout. This way, the temperature remains somewhat lower and the oven uses much less power to both reach and hold it. The result is an evenly cooked pizza for a relatively low cost, not to mention rapid and consistent results, every time.
Brick Oven Pizza
Anyone looking to replicate the rustic look, feel and taste of a classic Italian pizzeria from days gone by will find all they need in a brick-style pizza oven. You absolutely cannot and will not go wrong with a brick or stone pizza oven, which uses the traditional wood-fired method to reach the optimum temperature. It’s the way in which a wood-burning pizza oven can reach temperatures between 700 and 1,000 °F that makes it a unique and incredibly desirable option. It’s the same method that has been used for centuries and involves no complicated technology whatsoever. If you are looking to please anyone who really knows their pizza – like the Italians – a wood-fired brick or stone pizza oven really is the only way to go.
As for conveyor ovens, some of the world’s biggest pizza chains (which we won’t name right now) use conveyor ovens exclusively. As the name suggests, these purpose-built machines — which are often very large — consist of a gas or electric burner which heats the oven to a precise temperature in accordance with the pizzas being cooked. A conveyor is used to take in the prepared pizzas in at one end and slowly move them through, pushing them out the other side when fully cooked. In places where it’s necessary to put out literally hundreds of pizzas a day, conveyor ovens can be extremely convenient as they make it very difficult to undercook or overcook anything. However, they cannot be used to create the same 100% authentic pizzas as the kinds of ovens that utilize stone surfaces and wood fires.
Pizza Deck Ovens
Last up, pizza deck ovens are ideally suited to those who do not have the space (or perhaps the budget) for a wood-fired pizza oven, but still want to put out delicious pizzas with a more authentic taste. With these ovens, the shelves or ‘decks’ of the oven are made of stone, which is then heated by a gas or electric burner to the required temperature. A pizza deck oven can reach temperatures between 400 and 600 °F, making it superior to some oven types, but not quite in the same league as a wood-fired pizza oven. The use of stone makes a big difference in terms of authenticity, but some would argue it’s still not quite up there with traditional ovens.
If you want to know how to cook the best possible pizza, you only need to ask the Italians. And if you ask the Italians, they’ll always tell you that if it’s not cooked in a wood-fired oven using a traditional stone base, it isn’t a traditional or authentic pizza. You can try all the other tricks in the book, but every element that goes into a wood-burning stone pizza oven adds to the taste, texture and aroma of the pizza from top to bottom.
So while you can’t say it’s impossible to make incredible pizza with any kind of pizza oven going, you cannot and will not make a truly classic Italian pizza without a wood-burning oven.
Popular in Italy for centuries, Neapolitan-style pizza has only recently reached these shores, and has made a big splash. These tender, personal-size pies, baked for as little as 75 seconds, have become new favorites from coast to coast.
Forno Bravo DC, based in Arlington, VA, makes it easy to create your own Neapolitan pizza right at home. We’re your Washington DC-area dealer for the famous brick-style wood-fired pizza ovens made by Forno Bravo for residential and restaurant use.
Only special “00” flour, grown and milled specifically for pizza, is used in the crust. To be authentic, the dough should contain only flour, water, salt, and yeast or starter. No oil, sugar, or seasonings are ever found in real Neapolitan pizza dough.
Sauce and toppings are applied sparingly, unlike on a typical American pizza. The star of a Neapolitan pie is the tender, slightly chewy, and flavorful crust, and it should never have to compete with puddles of sauce and mounds of cheese or meat. The cheese used should be fresh cow- or buffalo-milk mozzarella, and the sauce must be very simple (pureed tomatoes, and maybe a pinch of salt or sugar). Fresh basil, olive oil, and salt are often used as well.
Neapolitan pizza is cooked at a very high temperature. Forno Bravo wood-fired ovens easily hit and hold the blast-furnace temperatures needed to do this properly, up to 950° F. It’s amazing to see the crust start to puff up within only seconds, and the pizza is normally ready in less than two minutes.
This type of pizza is never crunchy! The crust on a Neapolitan pie is intended to be soft, not crisp. It might be blistered in spots, but still remains supple. It may even be a little wet in the middle from the moisture in the sauce and cheese.
Some classic varieties of Neapolitan pizza are the margherita (sauce, cheese, and basil), marinara (sauce, garlic, oregano, and basil — no cheese), and filetti (cheese, cherry tomatoes, and garlic — no sauce). Beyond these styles, the only limit is your imagination.
Forno Bravo DC offers wood- and gas-fired pizza ovens in sizes and styles to fit every need. We’re your local wood-fired-cooking experts in Virginia, Maryland, and Washington DC. Please contact Dave Konstantin today at 703-536-3513 or email@example.com for more information.
Modular kits now include free shipping!
Forno Bravo DC, the exclusive mid-Atlantic dealer for Forno Bravo wood- and gas-fired pizza ovens, is pleased to announce that all modular oven kits now include free shipping. This is a valuable development for oven buyers who until recently had to pay freight on these very heavy items.
Forno Bravo DC provides homeowners and restaurateurs in Virginia, Maryland, and Washington DC with local support before, during, and after the sale. No other “brick” oven manufacturer offers this benefit in the DC-Baltimore area. Forno Bravo is a west-coast-based manufacturer of affordable, high-performance pizza ovens for residential and commercial use. The company offers a wide range of models, including fully assembled ovens and modular kits. Their products are available in a variety of sizes, from compact ovens for small back yards to restaurant models capable of turning out over 200 pizzas per hour.
By producing ovens here in the U.S., Forno Bravo is able to engineer products that far out-perform competitors in their ability to hit and hold the extremely high temperatures needed to make true Neapolitan-style pizza. Domestic production also allows the company to avoid overseas freight costs and pass the savings on to their customers. There is no better value on the market today!
For help in choosing, pricing, and ordering a Forno Bravo pizza oven, please contact Dave Konstantin at Forno Bravo DC today. Call Dave at (703) 536-3513 or e-mail him at firstname.lastname@example.org.