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Wood-Fired Cooking

Square pan pizza

Easy Sheet Pan Tomato Herb Pizza

Mar 31, 2021

Ready for a change from Neapolitan pizza?  Try a Sicilian(-ish) style pan pizza from Half Baked Harvest in your wood fired oven instead! Tieghan Gerard is the creator of this dish that she bakes in her Casa2G90 pizza oven. It can also be baked in a standard oven set to its hottest temperature. With a deeper square crust, a flavorful, roasted tomato sauce, 3 kinds of cheese, pepperoni, basil, and... Read More

Meet Tieghan Gerard of Half Baked Harvest

Mar 31, 2021

With 2.8 million Instagram followers, New York Times best-selling cookbooks, beautiful photography, and a popular website for blogs and recipes, Tieghan Gerard of Half Baked Harvest has become a phenomenon in the culinary world and a go-to resource for many home chefs. Originally from Ohio, she currently lives in Silverthorne, CO in a meticulously converted horse barn. Still in her 20’s, Tieghan loves to “live simply, eat seasonally, and cook... Read More

collage of mosaic tiled pizza ovens

Mosaic Tile Ovens – Art in Action

Feb 25, 2021

One of the joys of choosing a modular oven kit is the ability to completely customize the finish to be anything you want it to be. While stone can be stately or rustic, and stucco draws on the traditions of both Italy and the southwest, there is something about finishing an oven with a tile  mosaic that just screams “ART!” Mosaic tile art can be found all the way back... Read More

Brasied rabbit-leeks and bacon on a white plate

Bacon Braised Hare with Leeks

Feb 17, 2021

This recipe comes from Chef John Livera. He loves hosting dinner parties and using his custom-tiled Vesuvio wood fired oven as the star of the show. Hare (or rabbit)* is a very mild, tender, lean meat that takes on many of the flavors it is cooked with. It is full of protein, low in fat, and low in cholesterol, making it a very healthy option that really elevates the meal.... Read More

PIzza on elevated tray

Fun Ways to Celebrate National Pizza Day

Jan 21, 2021

Looking for a fun and silly holiday to celebrate to break the winter blahs? Try Tuesday, February 9th. It’s National Pizza Day! (Hey, just because we share the day with National Bagel and Lox Day and National Toothache Day is no reason to knock it!) Let’s celebrate in style with pizza slingers and pie makers around the country. Several chains are offering great specials that day, or you can make... Read More

Driver_1952 dodge red truck

Revving in the New Year with Red Truck Pizza

Jan 19, 2021

Meet the Caines Retired teachers, Boni and Mark Caine of Forest Lake, MN combined Mark’s love of old cars and Boni’s love of food science to create Red Truck Pizza. They bought a Forno Bravo Viaggio Mobile Drop-In oven, put it into a 1952 Dodge farm grain truck, and creatively turned the old truck into a food truck. They have been having a blast with it ever since! By starting... Read More

Coastal Connections – The Patton’s Premio Modular Kit Build

Dec 29, 2020

Ever thought of building your own wood fired oven, but it seemed too daunting? Well, kits are a great way to tackle the project in a manageable way! Let us introduce you to Tom Patton, his wife, Jane, and his stepson, Clint. This past summer/fall, they decided that a pizza oven would be a perfect family quarantine project that would also help pull their small-town, coastal community together in the... Read More

Lobster and Asparagus on Pizza

Lobster and Asparagus Pizza

Dec 29, 2020

Hailing from the province of Ontario, Canada, Chief Psychologist and professor, Dr. Jon Mills, is a long-time fan of wood fired cooking. He submitted this recipe for our 2020 Recipe Contest and we think it looks and sounds amazing! Cooking new dishes always involves an element of risk, but they can also yield many happy surprises. This pizza is one of those winning flavor combinations. Notes from the Chef: “This... Read More

diced pizza crust with baked onion

Pizza Crust Stuffing

Nov 23, 2020

If you love pizza, and you love Thanksgiving, here is a fun way to combine the two! Mark and Jenny Bello of Pizza School NYC have concocted a delicious recipe that puts a new twist on a classic stuffing combination. By first baking pizza dough with onions for the bread element, you get a perfect flavor infusion built into the base of this stuffing mix that really takes it up... Read More

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