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Wood-Fired Cooking

Thanksgiving turkey and dressing in a wood fired oven

Turkey Dressing in a Wood Fired Oven

Nov 16, 2015

Fiery cooks! Now that you’ve decided to roast the bird in the oven, it’s time to start using it for everything else. Start collecting your aging bread for the dressing and make sure it’s nice and dry. In addition to the turkey and dressing, I blanch my Brussels sprouts, season them and then roast ‘em in the wfo, too.  The recipe for cooking a turkey in a wood fired oven... Read More

Out of the wood fired oven

Thanksgiving Turkey in a Wood Fired Oven

Nov 16, 2015

Do not be afraid! If you’ve already been making pizza or roasting chickens in the wood fired oven, roasting a turkey is as easy as (pumpkin) pie. Be patient about getting the oven down to roasting temperature of about 500 degrees. Because if you’re rushed and you throw Henny Penny in when the oven’s too hot, you’ll lose the crispy crust. And DO remember to make a strong foil to... Read More


Instant Pickled Wood Fired Roasted Chilies

Nov 09, 2015

As a topping, Instant Pickled Wood Fired Chilies is the hot new thing here at Casa Ingles Pizzeria. Each batch has a slightly different flavor. The last round I did with Fresno chilies were sitting on top of a fresh mozzarella pizza with La Quercia prosciutto and a little of their Nduja (prosciutto spread), and finished with dressed baby arugula, and the chilies added a nice spicy sweetness, but also hinted at a lemony note... Read More

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A Girl and Her Dragon – Quest Night

Nov 04, 2015

It was a few months after the conference that I found myself contentedly looking over my progress. The applications were submitted, the oven was built and beautiful, so is it really any surprise that I overlooked one eensy weensy detail? Because of a series of comical/endlessly frustrating/I-am-beginning-to-understand-the-attraction-of- anarchy regulatory delays, I hadn’t actually made any pizza (without professional supervision) yet. Easy thing to overlook, right? RIGHT? And my first event was rapidly approaching. Of course I... Read More

gluten free rolling

Gluten-Free Pizza Dough

Nov 02, 2015

Pasta and bread are my two favorite foods, so it was with a certain amount of skepticism that I agreed to try Caputo’s new gluten-free flour. Once I got over the significant textural differences in the dough, I was impressed to taste a crunchy crust with a nice bit of chew. Since there’s no wheat to impart flavor to the dough, you might want to consider adding some fresh herbs... Read More


The Fire Within Mobile Pizza Conference – Day 3

Oct 28, 2015

The Fire Within mobile pizza Conference, attended by guest blogger, Kylie before the dragon wagon was born. Day 3 of 3 of the pizza workshop. Another breakfast of cinnamon buns and my new favorite fruit: pineapple before a short lecture on branding and the event we’ve all been waiting for: trust falls. No, seriously, it’s pizza time! We get a quick lesson from some Brava employees, who make it look... Read More


A Few of My Pizza Oven Favorites

Oct 26, 2015

A little more than a year has taught me a few things about pizza out of a Forno Bravo pizza oven.  To name just a few: the woods and the flavor of smoke, the fire and how to trust in the dome-licking flames, the illusion of controlling the dough, yeast, humidity and time, and of course the toppings–spicy, sweet, tart, bold, creamy, sharp and all delicious.  The most important lesson... Read More

wood fire cooked sausage

Wood Fired Oven Pot Holder

Oct 23, 2015

Many wood fired oven enthusiasts make more than pizza in their ovens and a favorite cooking accessory is a cast iron skillet.  Peter Reinhart, Todd Fisher and Brigit Binns all used Lodge cast iron skillets in their cooking demonstrations at the Forno Bravo Expo this year.  Peter cooked a melody of seafood in the skillet first, then cooked the pizza dough and added the seafood as topping to the pizza.... Read More

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The Fire Within Mobile Pizza Conference – Day 2

Oct 20, 2015

The Fire Within mobile pizza Conference, attended by guest blogger, Kylie before the dragon wagon was born. Day 2 of 3 of the pizza workshop. I will not lie and tell you that I didn’t wake up to the thrice darned alarm, playing soft, happy and entirely situation appropriate music, and regret staying up past 11 the night before. The 7:20 am wake up time hurts to remember (all you... Read More



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