Banner Image

The Wood-Fired Blog

chicken pancetta pizza with basil

Chicken and Pancetta Pizza

Sep 15, 2020

It’s easy to overthink – and over top – a wood fired pizza. Too much cheese, too many flavors, too much weight can all bog down the dough and reduce the crust’s oven spring, making it greasy or flat (or difficult to slide off the peel, resulting in a pizza disaster. Yikes!) This yummy pizza combination was contributed by guest chef and Forno Bravo oven owner, Gerry Speirs at Foodness... Read More

sliced sausage pizza

Spicy and Smokey Sausage Pizza

Aug 27, 2020

Guest chef, Gerry Speirs of FoodnessGracious.com is the proud owner of a tiled Napolino wood fired oven. He loves coming up with interesting pizza topping combinations like this Spicy and Smokey Sausage Pizza. It uses two kinds of sausage for a blend of flavors that are a step up from a classic meat pizza. One key ingredient is Calabrese Sausage. It is a dry-smoked, pork sausage from the Southern Italian... Read More

The Pig & The Fig – Makes one 13-inch pizza; may be doubled or tripled

Oct 04, 2016

It’s been my recurring dream and ambition to pair pork with fresh figs, and this colorful, seasonal pizza is one of my favorite ways to do so. Figs are in fact one of our most seasonal fruits or vegetables, and in many parts of the country, September is the best time to find them. So grab your figs quickly and get to work making my awesome 48-Hour dough for this... Read More

Ricotta and White Anchovy Flatbread with Preserved Meyer Lemon and Fresh Rosemary

Sep 09, 2016

In my one-woman campaign to pull red-sauce-aficionadoes kicking and screaming outside the pizza-box, here I offer a mostly-white “take” on flatbread (using my amazing 72-hour dough, of course) with a decided kick of salty, sour, and herbal notes. White anchovies bear as little resemblance to standard anchovies as burrata cheese to aged Parmiggiano: They’re both good, in their place, but sooo not interchangeable. Make the effort to get some of... Read More

Search

Archives

Have any questions?