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The Wood-Fired Blog

lobster pizza

Wood Fired Lobster Pizza

May 24, 2016

It was beautiful out. I was going to make some lobster and put it on a pizza, but what’s different about that and putting other seafood on a pizza like shrimp, mussels, clams, salmon etc? I decided to keep it simple for this one and make a lightly dressed salad to lay on the pizza dough after it was cooked – making sure it was nice and cool – kept... Read More

Kylie Quest 2

A Girl and Her Dragon – Quest Night #2: The Re-Cheesening

May 19, 2016

Yes, I have gone to the dark side of cheesy (haha) blog titles. Last time it was an incomprehensible pun, this time it’s some sort of movie rip-off. The Re-Cheesening sounds like last year’s failed horror reboot, but hey, I like it. Humor aside, this was my second Quest night with the pizza oven, and it went amazingly! I learned from my mistakes last year, and got the fire up... Read More

Forno Bravo Announces Residential Gas Pizza Ovens

May 19, 2016

Pizza Oven Manufacturer Adds Gas Option to Wood Fired Oven Kit Lineup Salinas, CA  May 1, 2016 – Forno Bravo ( has announced that starting in May,  2016, they will offer a gas fueled option to their Casa and Premio lines of residential pizza ovens. The gas pizza oven can be used with either liquid propane or natural gas and both the ovens and gas burner are UL certified for... Read More

Beans (2)

Wood Fired Global Baked Beans

May 19, 2016

Be honest. Are you still opening cans of Heinz 57 when it comes to culinary pals for your hot dogs? You’ve gone to so much trouble shopping for great ingredients (my absolute favorite dogs come from Northwind Farms in Tivoli, NY), but you continue to underestimate how delicious homemade baked beans can be, especially from a wood fired oven. Step it up, my friends. This wood fired recipe crosses many... Read More

pizza, wood fired pizza, brigit binns, brigit binns recipe, bella outdoor living

Rapini, Salami, Meyer Lemon and Robiola Pizza

May 16, 2016

It’s not that I dislike putting tomato sauce on pizza—and even if I did, I wouldn’t admit to it here!—but I like to let the dough shine through in all its glory, with a light topping of rustic greenery and salumery. Here’s an excellent example of my California Wine-Country style with pizza: we use admirable restraint with the amount of toppings, but all the flavors are big and powerful. My... Read More


Oohey Gooey S’mores

May 09, 2016

Oohey Gooey S'mores 12345 Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe Who doesn't love S'mores?? But crowding around the front of your wood burning oven, while everyone is trying to stuff their arm into the oven to toast a marshmallow over the remaining embers after dinner is a bit of a buzz kill. Out comes the cast iron skillet and in goes all the yum yum' needed... Read More

Finished pizza (640x427)

Olives and Lemons Spring Pizza

Apr 29, 2016

Springtime is just warming up, here in New York State’s Hudson Valley. We’ve had some glorious, sunny days in the past few weeks but we’re not safe from hard frosts yet. That means there’s not much in the way of local Spring produce. Be grateful, you warm weather friends with your green garlic, sweet Spring onions, enticing asparagus, and fragrant herbs from the garden. In the meantime, I’ve been thinking... Read More


Morel, Asparagus & Leek Pizza

Apr 25, 2016

 Thanks to Greg Higgins, who installed a Professionale 120 at his home in Oregon, for this dough and pizza recipe. He shares his Forno Bravo oven creations on his Facebook page, Pizza Monday. 4-6 oz.     Morels – cleaned and sliced 1 c.          Asparagus – washed & 1″ bias cut 1 c.          Leeks – washed & finely minced 2 c.          Asiago – grated 1 c.          Feta – crumbled Extra virgin olive... Read More

Brigit Binns, asparagus, fontina cheese, arugula, wood fired pizza, pizza

Asparagus, Fontina, Arugula Pizza

Apr 20, 2016

This pizza has the fresh taste of asparagus combined with the soft, creaminess of fontina cheese and the whole pizza is enhanced by the peppery flavor of arugula. Makes one @13-inch pizza; may be doubled 4 asparagus spears, ends snapped off and lower 2 inches peeled One 9-ounce ball of dough, at room temperature Olive oil, for shaping and brushing the dough Fine sea salt and freshly ground black pepper... Read More



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