The Wood-Fired Blog

unbaked-Margherita-pizza-on-peel

Wood Fired Margherita Pizza

Mar 20, 2023

In this short video, our friends Alex and Dani White at Yukon Pizza, in Las Vegas, NV demonstrated how to make a classic Margherita pizza in a Vesuvio wood fired oven. Like a pure, perfect, vanilla ice cream, the Margherita is the benchmark for a clean, simple, Neapolitan-style pizza where all of the flavors are on display – there’s no hiding the quality of your crust (sourdough or regular,) San... Read More

Super Tasty Veggie Pizza

Mar 15, 2023

During a recent Forno Bravo demo day in Colorado, our resident chef whipped up a quick veggie pizza that was a hit with our guests and staff. It proved once again that not all pizza needs to be meat-centric in its topping profile to be magnificent. A nice, light, vegetarian pizza can be the perfect inclusive and delicious appetizer or main dish for all of your guests, no matter what... Read More

Whole Roasted Thai Striped Bass with Castelevetrano Olives and Local Vegetables

Mar 13, 2023

Chef Todd Fisher, head chef at Tarpy’s Roadhouse in Monterey, CA, demonstrated this delicious seafood recipe at the 2015 Forno Bravo EXPO. In a lively exchange, Chef Todd is interviewed by Peter Reinhart, as he prepares the meal — a whole striped bass, accented with olives and fresh local vegetables, and roasted in a Forno Bravo wood fired oven. Watch Chef Todd’s informative and fun demonstration here: A variation of... Read More

Sausage adn ared pepper pizza on coubter before cooking

Sausage and Red Pepper Pizza

Feb 23, 2023

Sausage and red peppers are a classic combination on pizza – with a little spicy, a little sweet, some earthy tones, and a bit of crunch all blended together. In this example, we’ve added a few extra notes, like an interesting combination of cheeses, spices, and a scattering of fresh arugula to finish it off. This recipe can be customized to the max, or you can try it just the... Read More

cast iron skillet-sauce-cooked steaks

Wood Fired Ribeye Steaks

Feb 22, 2023

Chef Daniel Maznett from Cowboy Charcoal takes us through a terrific way to prepare thick-cut ribeye steaks in a Vesuvio wood fired pizza oven. Using a cast iron pan, simple seasonings, high heat, and a butter, garlic, and rosemary basting sauce, these steaks cook in just minutes and will beat the flavor you find at any high-end steakhouse! Here are two videos to walk you through the recipe. Quick overview version... Read More

Sliced steak on wood

Grilled Picanha Steak (Coulotte)

Jan 26, 2023

Chef Alex Mazieri uses a steel Tuscan Grill inside of his Napolino oven to create a wonderful, Brazilian-style, wood fired steak. The Picanha cut (pronounced “pee-kahn-yah”), also called a Coulotte, is a very popular cut of meat in Brazil that is gaining in popularity in the US. It offers great value and an intensely beefy flavor. This is a triangular cut surrounded by a thick layer of fat that comes... Read More

Grilled oysters on the half shell

Wood Fired Oysters

Jan 26, 2023

Wood Fired Oysters are an easy, different type of dish for an evening’s delight. Chef Daniel and the team at Cowboy Charcoal came up with a great recipe and demo for this quick and delicious appetizer. Below is a short video overview to get you started!   Note 1: This recipe calls for compound butter. The options to include in this are endless and it can be made in multiple... Read More

pizza on wood block

Thai Chicken Pizza

Dec 15, 2022

A little sweet, a little heat, and a whole lot of spicy, peanutty goodness are all part of the flavor profile for this Thai Chicken Pizza from Chef Cortney Smith at Gather Food Studio and Spice Shop. If you are interested in stepping away from the Italian cookbook to try something different and delicious in your wood fired oven, this pizza combination will be a new favorite for sure! Here... Read More

Apple Crostada-cast iron pan

Spiced Apple Crostada

Nov 30, 2022

This Spiced Apple Crostada from Chef Cortney Smith at Gather Food Studio is the perfect winter or fall alternative to a classic apple pie. It boasts a light, flaky crust, savory-sweet, spiced apples, and delicious optional garnishes. Plus, it can be cooked in either a wood fired oven or conventional oven for maximum flexibility. Watch Chef Cortney demonstrate making the wood fired version of this recipe in the short video... Read More

Archives

Have any questions?