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The Wood-Fired Blog

BBQ Ribs

St. Louis BBQ Ribs

Mar 27, 2019

Last week, I posted a quick recipe and technique to utilize while your oven is heating up. This week, I thought I’d share a post-pizza party, oven cool-down recipe for St. Louis BBQ Ribs. The residual heat after an evening of cooking pizzas provides a great opportunity to utilize your Forno Bravo oven for a smoky slow roast. While there are countless rubs and marinades for ribs out there in... 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

Soft Pretzel

Oktoberfest Wood Fired Pretzels

Sep 05, 2018

Served 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 Kale-Stuffed Pork Loin with Cranberries and Pine Nuts

Mar 01, 2016

I invited some friends to dinner who love anything that comes from the wood fired oven. We recently came through over a week of below-zero temperatures so I thought standing in front of the wood fired oven sounded cozy and comforting. I found a pork loin in the market and made a plan to stuff, roll and tie the pork and nestle it into a 450-500 degree oven. The weather... Read More

Wood fired spaghetti squash parmesan recipe

Feb 26, 2016

I am a huge fan of Eggplant Parmesan, a recipe I will post in the future, but this spaghetti squash Parmesan is pretty damn delicious. I have done this recipe a few times in my conventional oven in my house and every time I am reminded how delicious it is… And with the cold weather, it is a cozy and comfortable way to relax around the dinner table.  If you’re... Read More

Salt Baked Chicken in a Wood Fired Oven

Jan 25, 2016

Salt baking is an ancient technique that helps retain moisture and flavor. With the addition of wood smoke, this is chicken of the highest order. If you don’t eat it all immediately (most likely!), it stays moist in the refrigerator for a couple of days. This method works well with fish, too. Naturally the cooking time will be much shorter, based on the size and thickness of the fish. Ci... Read More

Herb Roasted Chicken

Jan 04, 2016

I have always found comfort in roasted chicken, both the process of making a roasted chicken and eating one. It always reminds me of a Sunday supper with the entire family around the table. If your family is anything like mine (7 of us,) you might need two birds. The cooking time will largely depend on the temperature of your wood burning oven — a 3 pound bird will take... Read More

Gluten-Free Pizza Dough

Nov 02, 2015

Pasta and bread are my two favorite foods, so it was with a certain amount of skepticism that I agreed to try Caputo’s new gluten-free flour. Once I got over the significant textural differences in the dough, I was impressed to taste a crunchy crust with a nice bit of chew. Since there’s no wheat to impart flavor to the dough, you might want to consider adding some fresh herbs... Read More

Quick Dough

Oct 05, 2015

What 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

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