The Wood-Fired Blog

Neapolitan-Style Dough and Margherita Pizza

Jul 31, 2023

Chef Aaron Brooks of Australia has crafted a Neapolitan-style pizza dough for his version of the Margherita Pizza that is easy to make and sure to impress. While slightly different than a VPN dough (Vera Pizza Napoletana,) which follows very strict guidelines, this dough features the same basic 4 ingredients, 62% hydration, a 24-hour room temperature fermentation, and is marvelous for baking at 750-780°F in a home, wood or gas-fired... Read More

1440’s Gluten-Free Focaccia

Jun 13, 2023

Focaccia is one of the simplest wood-fired breads to make. This gluten-free version is quick, easy, flavor-forward, and designed to be enjoyed by any guest. Topped with rich olive oil, shaved fennel for a hint of onion, fresh herbs for savory notes, and a sprinkle of Maldon sea salt to finish, it is a favorite treat for visitors at the 1440 Multiversity campus and retreat center. The other key ingredient... Read More

unbaked-Margherita-pizza-on-peel

Wood Fired Margherita Pizza

Mar 20, 2023

In this short video, our friends Alex and Dani White at Yukon Pizza, in Las Vegas, NV demonstrated how to make a classic Margherita pizza in a Vesuvio wood fired oven. Like a pure, perfect, vanilla ice cream, the Margherita is the benchmark for a clean, simple, Neapolitan-style pizza where all of the flavors are on display – there’s no hiding the quality of your crust (sourdough or regular,) San... Read More

Super Tasty Veggie Pizza

Mar 15, 2023

During a recent Forno Bravo demo day in Colorado, our resident chef whipped up a quick veggie pizza that was a hit with our guests and staff. It proved once again that not all pizza needs to be meat-centric in its topping profile to be magnificent. A nice, light, vegetarian pizza can be the perfect inclusive and delicious appetizer or main dish for all of your guests, no matter what... Read More

Sausage adn ared pepper pizza on coubter before cooking

Sausage and Red Pepper Pizza

Feb 23, 2023

Sausage and red peppers are a classic combination on pizza – with a little spicy, a little sweet, some earthy tones, and a bit of crunch all blended together. In this example, we’ve added a few extra notes, like an interesting combination of cheeses, spices, and a scattering of fresh arugula to finish it off. This recipe can be customized to the max, or you can try it just the... Read More

Seared Pork Tenderloin Slider

Aug 31, 2022

Pork loin is a very flavorful, lean meat that cooks cleanly and quickly. In this recipe, we use the wood fired oven two ways. First, to saute and reduce the accent onions and mushrooms in a cast iron pan, and then second, we use a Tuscan Grill to sear the pork loin medallions over hot coals. Spice, sear, slice, garnish, and this simple, but amazing lunch or appetizer tray is... Read More

Dutch Oven Baked Spatchcock Chicken

Oct 29, 2021

Spatchcock chicken is a fancy way of referring to a chicken that has been split in half and laid open for roasting. Chef Anthony Iannone of the North American Pizza and Culinary Academy demonstrates this technique for us, pairing his chicken with squash, zucchini, potatoes, thyme, and other fall flavors for an easy one-pot, no muss, no fuss meal for your dinner enjoyment. Follow along with Chef Anthony in the... Read More

pizza on plate

Wood Fired Pizza with Prosciutto, Oven-Roasted Plum Tomatoes, Gorgonzola, and Hot Honey

Oct 29, 2021

Follow along with Chef Anthony Ianonne from the North American Pizza and Culinary Academy as he makes a delicious pie in the Pizza Classica style. This example of a sauceless pizza is topped with a winning combination of prosciutto, oven-roasted plum tomatoes, mozzarella, gorgonzola, and Mike’s Hot Honey. In his video, you will also learn how to tend your fire, stretch your dough, prepare the ingredients, and more in this... Read More

Easy Sheet Pan Tomato Herb Pizza

May 13, 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

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