The Wood-Fired Blog
Wood Fired Veggie Quiche
Aug 31, 2023Andrea Colognese of the Jamestown Bread Project has created this wood fired veggie quiche that is magically rich and flakey, but light at the same time. It is a great way to use garden fresh vegetables and the residual heat from your oven the morning after a pizza party. Fresh veggies, delicious cheese, and a light, flakey crust make this a wonderful morning or lunchtime meal. Read More
Morel, Asparagus, & Leek Pizza
May 29, 2019Special thanks to Greg Higgins, who installed a Professionale 120 at his home in Oregon, for this dough and pizza recipe. He shares his Forno Bravo oven creations on his Facebook page, Pizza Monday. Notes on Greg’s Pizza Napoletana Dough: This is my favorite pizza dough using “00” pizza flour. It’s based on a classic Neapolitan dough ratio. We typically mix the dough around noon on Pizza Monday. After an... Read More
Wood-Fired Pizza Dough
Mar 28, 2019Sometimes, you just need a bit of dough for a small group and you don’t want to drag out a big mixer for the effort. There can also be something soothing about getting your hands into a ball of dough and working it to perfection. With these things in mind, Chef Leo Spizzirri, Master Instruttore, PFC, and Co-Founder of the North American Pizza and Culinary Academy developed this recipe for a simple,... Read More
Oktoberfest Wood Fired Pretzels
Sep 05, 2018Served with stone ground mustard or a dip of smooth cheese sauce, who doesn’t love old world, soft German pretzels! This recipe is perfect for Oktoberfest and the fall season! We received it courtesy of guest chef, Anthony LaRocco, of Anthony’s Rustic Crust. He and his wife Debbie, run a mobile wood fired pizza concessionaire in Florida. As with most baking, measuring by weight is more accurate and yields more consistent results... Read More
Wood Fired Pizza Dough Recipe
Jan 01, 2017I developed this dough with one goal in mind, to deliver an easy and foolproof formula that will become your go-to pizza dough. “If you follow these easy steps, you can make a great artisan pizza crust in your wood fired oven.” – Leo Spizzirri There have been many occasions where people have asked me for my dough recipe and I always respond with the same question, “What type of... Read More
A Few of My Pizza Oven Favorites
Oct 26, 2015A 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
Quick Dough
Oct 05, 2015What happens when you are missing an ingredient or two? What if you do not have the time you need to make your dough? Read More
Drink a beer; get inspired.
Jun 07, 2015Last week my business travels took me to Boston. I was very fortunate to be on the receiving end of a private tour of the Harpoon Brewery. Harpoon is a working brewery that also has a large bar that you can visit and order up the breweries latest suds. To accompany your beer, they serve soft pretzels that are made to order. The pretzels have a wonderful fermented flavor, and... Read More
