The Wood-Fired Blog
Vito’s Wood Fired Pork Tenderloin
Jun 05, 2018The 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! Delicious Pork Tenderloin roasted in a wood fired oven served with homemade applesauce. Read More
White Clam Pizza Recipe
Sep 19, 2016White Clam Pizza recipe submitted by Contest contributor Adam. My attempt at recreating the amazing white clam pizza at Frank Pepe's in New Haven, CT Read More
Thanksgiving Turkey in a Wood Fired Oven
Nov 16, 2015Do not be afraid! If you’ve already been making pizza or roasting chickens in the wood fired oven, roasting a turkey is as easy as (pumpkin) pie. Be patient about getting the oven down to roasting temperature of about 500°F – 600°F. Because if you’re rushed and you throw Henny Penny in when the oven’s too hot, you’ll lose the crispy crust. And DO remember to make a strong foil... Read More
Quick Dough
Oct 05, 2015What 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
Prosciutto, Pesto, Radish & Romanesco Pie
Jul 06, 2015I am back to pizza making this week, inspired by lesser-used, non-traditional toppings. I am also breaking the golden rule of not overloading the pizza with toppings. Romanesco broccoli or simply Romanesco plays the starring role in this vegetable-driven prosciutto concoction. So what is Romanesco? Credit to the Community Table Website for the best description I’ve come across: “Romanesco appears to be part psychedelic broccoli, part alien life form.” Technically,... Read More
Tuscan Bread
May 26, 2015This Tuscan style bread is made with a straight mix method. No need to activate the yeast or make a sponge prior to making this bread. Once baked, the loaf has a deep golden brown crust that softens as it rests and a chewy, moderately dense texture. I personally love using this bread for bruschetta or for my toast the morning after baking. The recipe is adapted from the King... Read More
Egg And Leek Pizza
Apr 13, 2015Eggs are awesome. Breakfast, lunch, dinner or midnight munchie, their versatility is unmatched in the gastronomic world. It is also a popular culinary myth that the pleats in a chef’s toque represent the 100 ways a chef can cook an egg. Adding an egg to pizza is certainly nothing new, but crowning your pie with the yolky richness certainly will elevate it from good to great. In this version I... Read More
Rosemary Focaccia
Mar 19, 2015I’ve been craving last week’s sweet anise rolls since posting it on the community cookbook. I decided to take the craving as inspiration and turn it into a soft chewy herb laden focaccia. If you are not a fan of rosemary feel free to substitute your favorite herb or olives or even spike it up with a hit of chili flakes. Until next week, feast well! -Chef Bart Read More
Sweet Anise Bread
Mar 09, 2015While 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
