Author Topic: Forno Bova! (Read 14650 times)

JConk007 · « **Reply #20 on:** July 05, 2013, 09:26:04 AM »

Wat to Go Tony ! Let the fun begin. Pies look nice. Wish I had kids who were able to help! Goal is to hand the whole deal off to Kelly for her summer job! but thats about 10 years away

John

PowerWagonPete · « **Reply #21 on:** July 05, 2013, 11:52:42 AM »

BTW Tony, you're making me hungry.

The Fiends of Old Annville get the highway closed down every year for their "Old Annville Day" if you ever need an excuse to show up around here... LOL

http://www.fooa.org/

acbova · « **Reply #22 on:** September 11, 2013, 06:06:19 PM »

So things keep rolling, after a few family events we got our first vending event at my favorite local brew pub. We sold for 6 hours and did 60 pizzas. I was running on only a few hours sleep after flying home 11pm the night before. We had a nice lunch run and then a dinner rush. I did not buy prepare enough ingredients and we had to run out to the store in the middle of our rush.

I had to make dough at 1am so it was not quite what I wanted but I did have a preferment started by my wife to add some flavor.

Informal reviews were very good and I think next time we will do better.

acbova · « **Reply #23 on:** September 11, 2013, 06:13:07 PM »

Quote from: PowerWagonPete on July 05, 2013, 11:52:42 AM

The Fiends of Old Annville get the highway closed down every year for their "Old Annville Day" if you ever need an excuse to show up around here... LOL

http://www.fooa.org/

That sounds interesting.... that would have a nice tie in for my dough...

acbova · « **Reply #24 on:** September 29, 2013, 11:29:45 PM »

Saturday was "A taste of Springettsbury" I committed to making 300 servings which I translated to 50 pizzas. I decided to make them all the same, making 50 Margheritas. It is very a interesting exercise to do. We could not setup as early as I wanted plus issues with positioning meant the first few were pale and icky. I finely got the oven up to temp and my builder crew going here is a sample of what we did.

I also got to run the oven as my son had a marching band competition. I do miss that.

I upped the hydration 2 points to 62%, I think that helped give the results I was looking for.

Last weekend we sold out after being overwhelmed with orders. We did make about 70 in 3 hours or so, not a record but a step ahead.

Next weekend I have a fund raising party and the following Friday is the first food truck event with 1000+ people expected. That will be nuts.

thezaman · « **Reply #25 on:** September 30, 2013, 11:05:03 AM »

That pizza looks delicious !!!! Your customers must of loved your pizza!!!!!

waltertore · « **Reply #26 on:** September 30, 2013, 11:53:23 AM »

Quote from: acbova on September 29, 2013, 11:29:45 PM

Saturday was "A taste of Springettsbury" I committed to making 300 servings which I translated to 50 pizzas. I decided to make them all the same, making 50 Margheritas. It is very a interesting exercise to do. We could not setup as early as I wanted plus issues with positioning meant the first few were pale and icky. I finely got the oven up to temp and my builder crew going here is a sample of what we did.

I also got to run the oven as my son had a marching band competition. I do miss that.

I upped the hydration 2 points to 62%, I think that helped give the results I was looking for.

Last weekend we sold out after being overwhelmed with orders. We did make about 70 in 3 hours or so, not a record but a step ahead.

Next weekend I have a fund raising party and the following Friday is the first food truck event with 1000+ people expected. That will be nuts.

that pizza looks great! I think it was wise to stay to 1 pie. The more varieties the more nuts it gets with big numbers. We do 2 pies - cheese or peperoni. People always are asking for more topping choices but I don't want to venture into that land. They still come back so it must taste ok. I stick to my work speed groove whether we have 1 order or 100. I think the quality suffers a lot with the speed/psycho pace. If people don't want to wait then they weren't worth severving anyway. Good luck on the big event coming up - keep your groove, relax the shoulders, smile and have fun. Walter

patricio · « **Reply #27 on:** October 05, 2013, 11:41:50 PM »

Love your mobile oven ,I would like if you can give details on it.like the idea of building one

acbova · « **Reply #28 on:** October 24, 2013, 08:02:08 PM »

A few weeks ago was my biggest event yet. Made 120+ pizzas in less then 4 hours at a large food truck event. The rain was pouring down at times but there were 1600+ people over the 4 hours with 15 or so trucks selling. Most food trucks sold out of almost everything. We had a long line for most of the evening.

The oven was ripping hot and we had to remake a few that got too burnt. I offered 6 different pies including a FB special vegan one, probably too many but it was hard to decide which one to not make

We have come so far but there is so much more to get better at.

I got a larger digital scale which helped a bunch.

My son the professional cook is in these shots. He was on vacation and was dressing the part.

acbova · « **Reply #29 on:** June 27, 2014, 11:54:44 PM »

Things are going pretty nice this year so far. This was a graduation party for 70. This is our 2nd week of private events with one more next week. We also did wood wings with BBQ and Buffalo sauce.

This is fun.

thezaman · « **Reply #30 on:** July 14, 2014, 10:48:18 PM »

your pizza, set up, and oven look amazing !! what do you think is harder the set up or tear down after the event?

AnonymousPizza · « **Reply #31 on:** August 11, 2014, 01:00:19 AM »

This might've convinced me that if I ever start a food truck, pizza is going to be a sweet way to go. Nicee pics.

thezaman · « **Reply #32 on:** August 11, 2014, 10:01:30 AM »

nice pictures, the last set of pictures where the guests are sitting at a communal table is a great idea, I'm stealing it!!!. if you give me the OK

Donjo911 · « **Reply #33 on:** August 11, 2014, 11:07:32 AM »

That's cool that your family is involved and enjoying it! Great job! Very nice looking pies!

norma427 · « **Reply #34 on:** July 23, 2016, 09:01:30 PM »

It was a pleasure to meet Tony(acbova) of Forno Bova later this afternoon. Tony was serving pizzas at Grandview Vineyard. It started that Tony was asking for help today. I went to meet Tony but did not have to help. What a great evening enjoying Tony's pizzas and getting to talk pizzas with him. Tony's pizzas were very good. Found a new favorite in one of Tony's pizzas. It is the spicy Giardiniera with sausage. Loved the Giardineira!

I didn't know before today that Grandview Vineyard was only about 20 minutes from where I live. Never even knew Grandview Vineyard existed.

It was cigar night at Grandview.

Norma

norma427 · « **Reply #35 on:** July 23, 2016, 09:05:42 PM »

Norma

norma427 · « **Reply #36 on:** July 23, 2016, 09:13:02 PM »

Norma

norma427 · « **Reply #37 on:** July 23, 2016, 09:16:45 PM »

Norma

acbova · « **Reply #38 on:** July 24, 2016, 12:27:20 AM »

I'm so happy you came to meet me and my crew! I miss posting on this forum and I'm still digging cool stuff out of it...

I've been really busy with mostly catering and mostly weddings.

We are continuing to use the locally milled Daisy flour and I think it gives our pizza a different taste.

norma427 · « **Reply #39 on:** July 24, 2016, 08:02:05 AM »

Quote from: acbova on July 24, 2016, 12:27:20 AM

We are continuing to use the locally milled Daisy flour and I think it gives our pizza a different taste.

Tony,

It was great to watch you and your pizza crew making pizzas. I agree the Daisy flour gives your pizzas a very different taste which is very good. I could taste the wheaty taste in your pizzas. Wish I would have taken a photo of your dough balls. The color of them were unique.

Thanks for all of the extra things you told me and showed me!

Norma