Anna's blog

Anna's blog

Fennel, Gruyere, and black pepper pizza

When it comes to garnishing pizza, experimenting is really the fun part of it! Perhaps that’s also why making pizza is a good way of introducing kids to cooking (doing this in your outdoor wood fired oven helps too!). Some fun garnish combinations are worth a repeat and I think this one came out very good.

Anna's blog

Cornish Game Hen with Cherries and Harissa

I experimented in the pizza oven last week and the outcome is this delicious recipe that uses an unusual combination of red cherries and Harissa (the Tunisian hot chili sauce I am now totally addicted to).

Anna's blog

Ceci in the pizza oven!

Chickpeas, garbanzo beans, or Ceci for the Italians, are a beloved staple in all of the Mediterranean, so why not try the following two recipes in your wood fired oven this summer. These dishes work great as appetizers along with some aged cheese and olives and they are super quick to make on the spot.

Anna's blog

Wood Fired Kale Chips plus Carrots and Turnips

Once you fire up your wood-burning oven you might as well use the "left-over" heat lingering for hours after you baked your pizza. And then you might just want to slide something easy (but yummy) in the wood fired oven, without having to think or do too much.

Anna's blog

An easy pork roast for your pizza oven!

Use your wood fired oven to impress your friends with this easy-to-make recipe.

Anna's blog

The best tools for your wood fired oven

During a visit to a beautiful old church in southern Sweden I spotted a set of pizza oven wood peels in a corner only to be told that "no, those are for collecting donations". Too bad, they would have made gorgeous pizza oven peels.

Anna's blog

Baking bread in your wood fired oven

I will be turning over a new leaf, I mean... a new loaf, this year. I bought the popular book "Artisan Bread in Five Minutes a Day" by Hertzberg and Francois because I wanted to try their method in two of my pizza ovens.

Anna's blog

Pumpkin pizza for the holidays!

For Thanksgiving this year I thought of offering small pumpkin pizzas as appetizers to start off the meal. I did a test run in the wood fired oven and I loved the results, I hope you and your guests will too.

Anna's blog

About Flour and Pizza

Once you master the basics of pizza making you will most likely start the quest for the perfect flour. It's just the way it is. New vistas open up beyond the realm of King Arthur's Flour... and the chef in you heeds the call for new culinary adventures.

Anna's blog

Insulating your wood fired oven

It can be a bit confusing at first to figure out how to properly insulate your pizza oven. It makes good sense to check out the options, particularly if you live in a cold climate, so that your oven will be very energy efficient and keep the heat in for a long cooking cycle.