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Pizza Oven

Herb Roasted Chicken

Jan 04, 2016

I have always found comfort in roasted chicken, both the process of making a roasted chicken and eating one. It always reminds me of a Sunday supper with the entire family around the table. If your Family is anything like mine, 7 of us, you might need two birds. The cooking time will largely depend on the temperature of your wood burning oven, a 3 pound bird will take somewhere... Read More

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A Girl and Her Dragon Summer Party

Dec 14, 2015

Last I wrote, we’d just wrapped up my first event, the Nueva School Quest night. Lots of people, lots of pizza, lots of fun (I know, I know, a bit clichéd, but very true!). Little did I know that that night was nothing in comparison to my next function: the Foundation Capital Summer party! Foundation Capital is the venture capital firm where my dad (Paul Holland) works. They do as... Read More

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roasted chestnuts video

Roasting Chestnuts in a Wood Fired Oven

Dec 07, 2015

Chestnut trees once covered huge swaths of East Coast forests until a fungal blight arrived from Asia, killing off about 3.5 billion trees in the first half of the 20th century. But lucky me two of the very few surviving productive trees are right behind my house in the Hudson Valley. So the last couple of weeks have been a race between me and the critters that live around us.... Read More

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A Primavera Wood Fired Oven Remodel

Nov 30, 2015

Forno Bravo wood fired ovens can last a lifetime but sometimes an owner may want to give the outside a facelift.  That’s what happened to Greg S. of Southern California, who purchased a Forno Bravo Primavera 60 oven in 2009.  After several years of enjoying his oven on a stand, he decided to take his Primavera to the next level to match his outdoor fireplace.  He hired Ray Morrow Designs... Read More

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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

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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

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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

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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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