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The Wood-Fired Blog

september 2016 wood fired newsletter

September 2016 | No. 89; Ricotta-White Anchovy Flatbread; Wood Fired Artichokes; Nicolas Torrent

Oct 10, 2016

Welcome! This month’s wood fired newsletter features a new recipe from Chef Brigit. Also, the winner of our Summer Recipe Contest is announced. Now with over 200 recipes in our Community Cookbook, there are many “hidden gems” that have never been posted in our newsletter; so we decided to introduce “retro-recipe.” Don’t miss a classic wood fired recipe. We are pleased to introduce Chef Nicolas Torrent to our Chef Panel.... Read More

august 2016 wood fired newsletter

August 2016 | No. 88; Labor Day Pizza Party Menu; Scott Weiner Pizza Quest Interview

Oct 10, 2016

Welcome! One last holiday weekend before the kids go back to school and enjoy a long weekend of wood fired cooking. This Labor Day we decided to bring back some great recipes from our Community Cookbook’s Chef Panel and “plan a four course pizza party.” And don’t forget about our summer recipe contest this Labor Day weekend, a great opportunity to win a gift certificate to our online store. Also,... Read More

july 2016 wood fired newsletter

July 2016 | No. 87; Triple-Apricot-Chicken-Tangine; Leek-Jam-Meyer-Lemon-Anchovy-Black Olive-Dill-Flatbread

Oct 10, 2016

Welcome! We hope this summer weather has provided opportunities to enjoy a wood fired meal with family and friends. With back-to-school days approaching and finishing up vacations, now is the time to treasure the final days of summer and look ahead to the crisp days of fall. On that note, this month we are featuring the Toscana Series of pizza ovens, like the oven Chef Lea uses for her recipes,... Read More

PigAndAFig2

The Pig & The Fig – Makes one 13-inch pizza; may be doubled or tripled

Oct 04, 2016

It’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

Don't Panic A Girl And her Dragon

A Girl and Her Dragon – Don’t Panic

Oct 04, 2016

No matter how long you’ve been catering, or how many times you’ve run through every part of the pizza making process, every once in a while you’re going to hit a snag and things are going to teeter on the edge of falling apart. I felt this keenly a couple of months ago, standing in front a fire that would not start, stupidly having let myself run out of kindling,... Read More

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Wood Fired Porchetta

Oct 03, 2016

Big thanks to Paul Dunaway for submitting this wonderful recipe!  Wood Fired Porchetta 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Modified Porchetta recipe for a wood fired oven CourseMeat And Poultry CuisineItalian Servings Prep Time 8-10 45 minutes Cook Time 1.5 hours Servings Prep Time 8-10 45 minutes Cook Time 1.5 hours Wood Fired Porchetta 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Modified... Read More

Forno Bravo Pre-Cured Ovens

Why Did Forno Bravo Start Offering Pre-Cured Ovens?

Sep 28, 2016

All refractory ovens, whether commercial grade refractory pizza ovens like Forno Bravo, or hand crafted brick ovens like those imported from Italy or made by masons require curing. Why? Because these types of ovens are made with “manufacturing water” that needs to be baked out of the dome slowwwly to strengthen the pizza oven and get it ready for cooking. This curing process takes a lot of time, usually between... Read More

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Clam Pizza Recipe

Sep 19, 2016

Clam Pizza Recipe submitted to our Community Cookbook contest by Adam. Clam Pizza 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Sweet clams with a pinch of brine, and a nice hit of garlic, all on a perfect crisp yet tender and moist crust. Perfetto! CourseMain Dish, Pizza CuisineItalian, Seafood Servings Prep Time One 12 inch pizza 24 hours, 60 seconds Cook Time Passive Time ~60 seconds... Read More

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White Clam Pizza Recipe

Sep 19, 2016

White Clam Pizza recipe submitted by Contest contributor Adam. White Clam Pizza 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe My attempt at recreating the amazing white clam pizza at Frank Pepe's in New Haven, CT CoursePizza CuisineItalian, Seafood Servings Prep Time One 12 inch Pizza 24 hours, 60 seconds Cook Time Passive Time 60 seconds 24 hours Servings Prep Time One 12 inch Pizza 24 hours,... Read More

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