The Wood-Fired Blog
Wood Fired Sandwiches with Chef Marshall
Mar 07, 2017In our second episode, Chef Marshall shows us how to make two delicious wood fired sandwiches using the Roasted Garlic and Rosemary Olive Oils crafted in episode one! Read More
Woodfired Mussels alla Diavola in an Olive Oil Can
Feb 07, 2017I recently traveled to Los Angeles and had an amazing dinner at Nancy Silvertons’ Pizzeria Mozza. I was there alone and decided to sit at the bar overlooking the pizza station and oven. When the waiter arrived, I immediately began to order. For those who have ever had the pleasure of dining with me, you’d know that I like to order entire sections of the menu and on occasion, the... Read More
Wood Fired Pizza Dough Recipe
Jan 01, 2017I developed this dough with one goal in mind, to deliver an easy and foolproof formula that will become your go-to pizza dough. “If you follow these easy steps, you can make a great artisan pizza crust in your wood fired oven.” – Leo Spizzirri There have been many occasions where people have asked me for my dough recipe and I always respond with the same question, “What type of... Read More
Wood-Roasted Caramelized Brussels Sprouts
Nov 04, 2016Crisp-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, 2016It’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, 2016Clam 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
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
Ricotta and White Anchovy Flatbread with Preserved Meyer Lemon and Fresh Rosemary
Sep 09, 2016In my one-woman campaign to pull red-sauce-aficionadoes kicking and screaming outside the pizza-box, here I offer a mostly-white “take” on flatbread (using my amazing 72-hour dough, of course) with a decided kick of salty, sour, and herbal notes. White anchovies bear as little resemblance to standard anchovies as burrata cheese to aged Parmiggiano: They’re both good, in their place, but sooo not interchangeable. Make the effort to get some of... Read More
