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The Wood-Fired Blog

Retained Heat Cooking

Butterscotch Sticky Buns

Apr 19, 2019

Chef Bart’s Butterscotch Sticky Buns (before glazing) I say when you have a craving, feed it! I was digging through the ol’ box of recipes and stumbled across this glorious breakfast sin. While reading through the ingredients, my mouth started to water, and I just had to see how it worked in the Forno Bravo oven. Grab your cast-iron skillet, or similar baking pan, your scotch whiskey, and your sense... Read More

dough in silver bowl

Wood-Fired Pizza Dough

Mar 28, 2019

Sometimes, you just need a bit of dough for a small group and you don’t want to drag out a big mixer for the effort. There can also be something soothing about getting your hands into a ball of dough and working it to perfection. With these things in mind, Chef Leo Spizzirri, Master Instruttore, PFC, and Co-Founder of the North American Pizza and Culinary Academy developed this recipe for a simple,... Read More

2 baked Eid Bread rounds coated in Olive Oil with Circle Pattern on top

Eid Bread (aka Wooden Mold Bread)

Sep 06, 2018

Thank you to home chef, Ahmad Zeabi, for sharing this special holiday bread recipe with us! In this recipe, we are traveling to the Middle East. Ahmad explains: In Horan (Daraa), in the far south of Syria, folks used to make this special bread in the Fitr and Adha Eids; the biggest annual celebrations in the local culture, hence the name. Families would customize their wooden molds. Originally, they looked at... Read More

Pizza topped with pancetta-shrimp-vegetables-lettuce-lime_crema-lime_slices-avacado

Bravo Mexican Pizza

Aug 01, 2018

Community contributor, Maria O’Donnell, shares her recipe for a Wood Fired Mexican Pizza that is a crowd favorite at her house! Perfect for summer parties. This pizza features salty pancetta, mild shrimp, and hearty black beans as a base, then layers on four kinds cheese for richnesses. Finally, it ties the flavors together with crisp lettuce, smooth lime crema, and jalapenos and hot sauce for some spice. Try this dish... Read More

Vesuvio Wood Fired Pizza Oven - Roasted Pork Tenderloin

Vito’s Wood Fired Pork Tenderloin

Jun 05, 2018

The scent of the meat roasting on a Tuscan Grill over coals accented with apple chips makes this simple recipe something special. Never tried grilling in your oven? Click here for some basics to get you started! Vito's Wood Fired Pork Tenderloin 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Delicious Pork Tenderloin roasted in a wood fired oven served with homemade applesauce. CourseMain Dish, Meat And... 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

strawberry-rhubarb-cobbler

Strawberry And Rhubarb Cobbler

Apr 05, 2015

Early spring means strawberries and rhubarb! No better reason to break out the cast iron and build the perfect cobbler to cap off a perfect night of pizza. Rhubarb adds a wonderful tartness to any dish but it is typically prized in desserts to balance the sweetness of other fruits, thus creating a desired sweet and sour effect. Shout out to my grandma on this one; she loved rhubarb. Hope... Read More

Sweet Anise Bread

Sweet Anise Bread

Mar 09, 2015

While my Forno Bravo oven hibernated in its snowy winter jacket this week, my business travel took me to Peru. I had the pleasure of working with a group of chefs from around the Caribbean, Central and South American markets. One of our days was spent exploring local ingredients, artisan producers and the cultural influences that have made Peruvian food a global force. We stopped at chef Eduardo Navarro’s Chaxras... Read More

Caramelized Apple Pizza

Oct 16, 2014

Just when I had wrapped up a wonderful evening of fresh pizza making, my family turned to me and with lost looks on their faces collectively said, “what no dessert?” Fortunately I had a couple apples handy and gelato in the freezer. I went to work on a quick dessert pizza. The family was thrilled and spared me to cook for them yet another day. Hope you enjoy. Chef Bart... Read More

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