{"id":2366,"date":"2015-11-19T18:22:06","date_gmt":"2015-11-19T23:22:06","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/?p=2366"},"modified":"2016-10-11T11:32:19","modified_gmt":"2016-10-11T15:32:19","slug":"peppe-miele-part-5-oven","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/peppe-miele-part-5-oven\/","title":{"rendered":"Peppe Miele, Part 5, The Oven"},"content":{"rendered":"<p>We continue our exploration of <em>Vera Pizza Napoletana<\/em> with our Naples guru Peppe Miele. In this installment we turn to the wood-fired oven that is absolutely essential if you want to get certified as a real deal, <em>verace<\/em> pizza guy. It&#8217;s hard to believe, but important to recall, that only a few years ago in the United States a wood-fired oven siting was a rare and exciting discovery. Little by little they started popping up in high end restaurants (of course, Wolfgang Puck helped when he installed one in the original Spago back in the early 1980&#8217;s, but it took another ten years before they really became <em>de rigueur). <\/em>Of course, in Naples, it&#8217;s so much a part of their culinary DNA that the ovens and their humble <em>pizzaioli,<\/em> are usually hidden in the back of the kitchen, unlike the way they&#8217;re showcased here as the star attraction. But, frankly, they should be the star, why not? They&#8217;re beautiful, elemental, and so dramatic &#8212; they make for great theater! The wood-fired oven movement has been an essential part of the modern American culinary awakening, reintroducing us to cooking with fire, to the primal interaction of flame and flour. Personally, I could stare into a wood-fired oven for days in fascination, and I love watching how ingredients are transformed before my very eyes from one thing into something totally other.<\/p>\n<p>But let&#8217;s see what Peppe has to say about his oven (<em>&#8220;It can be your best friend or your worst enemy&#8221;)<\/em> before, in upcoming segments (6 through 10), we see how he makes his <em>Margherita<\/em>, and then a calzone, a <em>pizza<\/em> <em>Calabrese<\/em>, and finally a <em>pizza bianca<\/em>. Onward with Peppe&#8230;.<\/p>\n<p><iframe loading=\"lazy\" title=\"Pizza Quest with Peter Reinhart, Antica Oven\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/omgbwk51gW4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We continue our exploration of Vera Pizza Napoletana with our Naples guru Peppe Miele. In this installment we turn to the wood-fired oven that is absolutely essential if you want to get certified as a real deal, verace pizza guy. It&#8217;s hard to believe, but important to recall, that only a few years ago in the United States a wood-fired oven siting was a rare and exciting discovery. Little by&#8230;<a href=\"https:\/\/www.fornobravo.com\/pizzaquest\/peppe-miele-part-5-oven\/\" title=\"Read More About Peppe Miele, Part 5, The Oven\" class=\"btn btnred\">Read More&#8230;<\/a><\/p>\n","protected":false},"author":348,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5,20],"tags":[43,41,44,67],"class_list":["post-2366","post","type-post","status-publish","format-standard","hentry","category-s1-pizza-quest-webisodes","category-c43-webisodes","tag-peppe-miele","tag-pizza","tag-vera-pizza-napoletana","tag-wood-fired-ovens"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Peppe Miele, Part 5, The Oven<\/title>\n<meta name=\"description\" content=\"In this installment we turn to the wood-fired oven that is absolutely essential if you want to get certified as a real deal, verace pizza guy.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/peppe-miele-part-5-oven\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Peppe Miele, Part 5, The Oven\" \/>\n<meta property=\"og:description\" content=\"In this installment we turn to the wood-fired oven that is absolutely essential if you want to get certified as a real deal, verace pizza guy.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/peppe-miele-part-5-oven\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/\" \/>\n<meta property=\"article:published_time\" content=\"2015-11-19T23:22:06+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-10-11T15:32:19+00:00\" \/>\n<meta name=\"author\" content=\"Peter Reinhart\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Peter Reinhart\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/peppe-miele-part-5-oven\/\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/peppe-miele-part-5-oven\/\",\"name\":\"Peppe Miele, Part 5, The Oven\",\"isPartOf\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\"},\"datePublished\":\"2015-11-19T23:22:06+00:00\",\"dateModified\":\"2016-10-11T15:32:19+00:00\",\"author\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/b021fe8612f880c02daed63b08fc5d29\"},\"description\":\"In this installment we turn to the wood-fired oven that is absolutely essential if you want to get certified as a real deal, verace pizza guy.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/peppe-miele-part-5-oven\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.fornobravo.com\/pizzaquest\/peppe-miele-part-5-oven\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/peppe-miele-part-5-oven\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Peppe Miele, Part 5, The Oven\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\",\"name\":\"Pizza Quest with Peter Reinhart\",\"description\":\"A journey of self-discovery through pizza.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.fornobravo.com\/pizzaquest\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/b021fe8612f880c02daed63b08fc5d29\",\"name\":\"Peter Reinhart\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/5e372605bc7a3b559161ec0d9ebb2d0f?s=96&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/5e372605bc7a3b559161ec0d9ebb2d0f?s=96&r=g\",\"caption\":\"Peter Reinhart\"},\"description\":\"Peter Reinhart is a baking instructor at Johnson &amp; Wales University. 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