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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

Wood Fired Spicy Italian Sausage Pasta with Chef Marshall

Apr 12, 2017

In our third episode, we treat ourselves to Marshall’s delicious spicy Italian sausage pasta cooked in a Bella wood fired oven! Learn More About Our Bella Wood Fired Ovens Wood Fired Spicy Italian Sausage Pasta with Chef Marshall 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe This recipe brings together smooth, spicy, salty, and cheesy flavors in an easy one-pot dish for a quick afternoon meal. As... Read More

A Few of My Pizza Oven Favorites

Oct 26, 2015

A 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

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