Like all our wood fired ovens, the Dome 60 is made in Italy and performs to the high standards of Italian cuisine. Jamie is sharing a favorite wood fired recipe and we are sharing a 20% off this great oven, plus free shipping!
The second part of the post about pizza written by Kevin McQuade, you don’t want to miss. Kevin shares his secrets and the outcome of his pursuit of the perfect pizza crust.
In this post we have asked Kevin McQuade, blogger and bread-maker extraordinaire, and owner of a Chef Model 80, to share his experience. Kevin is a scientist by training and has an experimental approach to baking and pizza making, always trying different combinations of flours and ingredients.
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.
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).
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.
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.
Use your wood fired oven to impress your friends with this easy-to-make recipe.
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.
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.