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The Wood-Fired Blog

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

Cooked Salmon-Cast Iron Skillet

Tandoori Salmon in a Cast Iron Skillet

Nov 23, 2020

Congratulations to Jon Mills, the winner of our 2020 Fall Recipe Contest! His lively Tandoori Salmon recipe makes both a beautiful appetizer course or the main star on your menu. Prepared with a make-ahead marinade, the fish cooks extremely quickly in a wood fired oven, retaining both its moisture and flavor. Note: This recipe is written very generally because the ingredient amounts will vary significantly based on the number of... Read More

Stuffed mushroom

Sausage and Gorgonzola Stuffed Portobello Mushrooms

Jan 09, 2020

About the Chef: Chef Anthony Iannone is the co-founder of the North American Pizza and Culinary Academy (NAPCA) in Lisle, IL (just outside of Chicago.) Originally from Queens, New York, Chef Anthony is an experienced chef who has worked in many high-end restaurants around the country, and the world! Now, as a chef instructor at the school, he specializes in teaching wood fired cooking, and many other dishes and styles.... Read More

Morel, Asparagus, & Leek Pizza

May 29, 2019

Special 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 Peach Caprese Salad in white square bowls

Wood-Fired Peach Caprese Salad

Sep 06, 2018

This recipe was submitted by Chef John O’Neil of Dallas, Texas. His fresh take on a traditional Caprese salad is sure to be a hit! He shares: “My wife loves peaches in season, especially Texas peaches. Using wood-fired peaches in this Caprese salad instead of tomatoes is a fresh, summery change. The Bella wood fired oven gives a nice char flavor to the peaches to season up the salad, and... Read More

Wood Fired Chicken and Vegetables

Stella’s Sunday Chicken

Feb 14, 2018

Sunday afternoons are the perfect time to pop a chicken and some vegetables in the oven and let them roast for a delicious “set and forget” meal. The subtle smoke and moist heat of a wood fired oven infuse into the meat, keeping the chicken juicy and bringing together the flavors of this classic dish. Chef Vito Romani gives us a flexible recipe that can be easily adapted to ingredients you... Read More

Wood-Roasted Caramelized Brussels Sprouts

Nov 04, 2016

Crisp-golden, salt-flecked, and toothsome, these alluring little green gems are the perfect accompaniment to a Thanksgiving or Christmas menu, and also make a fresh, summer treat! They’re user-friendly, too: You can cover and refrigerate the blanched sprouts on a paper towel-lined platter for several hours before finishing them in the hot oven. The halved sprouts must be cooked in one layer, so choose your largest, heaviest skillet. Serves 4; may... 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

Clam Pizza Recipe

Sep 19, 2016

Clam Pizza Recipe submitted to our Community Cookbook contest by Adam. Sweet clams with a pinch of brine, and a nice hit of garlic, all on a perfect crisp yet tender and moist crust. Perfetto! Read More

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