Authentic Pizza Ovens ‘Lume Alto’ Premium Wood-Fired Pizza Oven / Handmade, Brick, Bake, Roast, Rotisserie / LUMEALTO The Authentic Pizza Ovens ‘Lume Alto’ Premium Pizza Oven is an impressive addition to your outdoor kitchen with its Dolphin Gray Smooth Cast Stone Facade. This HUGE Handmade Portuguese Wood-Fired Oven with authentic Fire Brick gets up to temperature rapidly and bakes delicious flame-fired foods. Bake Italian-style pizza in just 90 seconds! Triple insulation means a fiery hot interior, but a cool-to-the-touch exterior. The high square opening gives access to this rotisserie-capable oven with a large split Dutch door. The wide opening and lower dome conduct the heat directly to the oven floor for even cooking. Not just for pizzas, it performs like your indoor oven to roast chicken, veggies, bake bread, casseroles, cook seafood, even create desserts! Leave the door open after cooking for a no-fuss Fire Feature. Enhance your outdoor experience with this versatile pizza oven.All Authentic Pizza Ovens require a cover (sold separately) to protect against inclement weather, fallen leaves, and harsh elements.Authentic Pizza Ovens never uses a galvanized coating or zinc galvanizing coating on any of their products.Features: Handmade in Portugal Wood-Fired Rotisserie Capable (sold separately) Dolphin Gray Smooth Cast Stone Facade Authentic Traditionally Crafted Fire Bricks line inner chamber, not clay Black Non-Rust Cast Premium High Grade Aluminum Door & Chimney Cavity Stainless Steel Chimney Triple Insulated, including Patented Rockwool Insulation Viewing Window Left to Right opening split Dutch Door Oven-Like Performance Thermometer (up to 500 C) Accommodates two 12” pizzas at once White Dome may be Painted or Tiled with High-Heat Paint/Adhesive (after curing oven) Includes Portuguese Ceramic Baking Dish (10x14.5x3) Includes Ultra Fire patch kit to repair any superficial cracks that develop (see video for more information on how to treat) Specs: NOTE: Weights and Dimensions are not exact, as each oven is handmade Spout with Flue/Damper (6”Hx5.5”W) 38" Pipe Extensions and Cap available separately Outside - 39”Wx31”Hx39”D Inside - 31”Wx19”Hx31”D Door - 14.5”Wx12”H Chimney - 5.5”Wx6”H Overall Weight - approx 1300 lbs Some Recommended Accessories:(Click on the image to view the product description)
This cacio e pepe inspired pizza is so worth it-the dough is one of the best you'll ever make. Get the recipe at Food & Wine.
Discover the perfect blend of smoky and savory with our Barbecue Bacon Pizza recipe. Featuring crispy bacon, tangy barbecue sauce, and melted cheese on a golden crust, this easy-to-make pizza is a delicious twist on a classic favorite.
Guest post from Alexandra Stafford, aka Alexandracooks. You know summer has arrived when your favorite slice of pizza at your favorite neighborhood spot all of a sudden tastes too cheesy, too greasy, too heavy. In an effort to make a lightened-up version of a favorite slice, I stripped it of its cheeses and baked the dough naked. Unburdened by layers of toppings, the dough sprung beautifully on my secret weapon, the Baking Steel, emerging with crests and craters, a landscape that so nicely catches a heavy brushing of herb-and-garlic olive oil. This hand-chopped pesto-esque sauce can be used as a guide — change up the herbs, add some spices, throw in some nuts. Just be sure to keep it light. This herb-topped naked pizza makes an irresistible summer appetizer, but with a hearty salad could of course complete a meal. Naked Pizza with Basil & Garlic 1 round pizza dough (Lahey Dough recipe below) 2 small cloves garlic pinch salt 1 cup of loosely packed basil leaves crushed red pepper flakes to taste 2 to 3 tablespoons of olive oil 2 tablespoons finely grated Parmigiano Reggiano or Pecorino Romano sea salt for finishing 1. Place your Baking Steel in the oven and preheat your oven to 550ºF. Allow Steel to heat for 45 minutes. 2. About 20 to 30 minutes before baking, remove pizza dough from fridge and place on a lightly floured work surface. Place a sheet of parchment paper onto your pizza peel. 3. Meanwhile, make the basil-garlic sauce: mince garlic with a pinch of salt. Stack basil leaves, roll them into a coil, and cut into thin slices. Then mince the basil slices with the garlic. Transfer mixture to a small bowl. Season with a pinch of crushed red pepper flakes, 2 tablespoons of the olive oil (or enough so that the basil is just submerged) and the cheese. Stir. 4. Gently stretch your pizza round into a circle, roughly 11 inches in diameter. (Note: You can do this in the air using the backs of your hands to gently stretch out the dough; or you can do this on the surface of your board.) Place dough onto parchment paper-topped peel. Drizzle lightly with olive oil. 5. Shimmy your dough onto your Steel. Bake until dough is blistered and lightly golden, about 5 minutes. Transfer to a cutting board. Brush with basil-garlic mixture. Sprinkle with sea salt. Cut and serve immediately. Lahey Pizza Dough: 1000 grams flour, preferably tipo 00, plus more for shaping dough 4 teaspoons fine sea salt 1/2 teaspoon active dry yeast 3 cups of water 1. Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room). 2. Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions. 3. Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. Wrap each dough ball separately in plastic wrap and chill.
The best, easy, thin and crispy rustic Italian pizza dough recipe you will ever make. (Authentic Neopolitan recipe).
Neopolitan pizza is rather simplistic, consisting of fresh cheese, tomato sauce, and basil. Of course, you can doctor it up with whatever toppings you choose.
The combination of mortadella (aka mortazza, the aromatic, fat-studded cured pork), fresh cheese, and pistachio is a classic for a reason. In this recipe, which is directly inspired by La Mortazza, a dish at Evan Funke’s LA restaurant Mother Wolf, that trifecta of ingredients is the filling for a round of Neapolitan-style pizza dough that’s folded over onto itself before being baked to create a stuffable pizza sandwich. Seasoned with lemon zest, nutmeg, and plenty of olive oil, it’s a symphony of flavors and textures. This recipe was one of our Bake of the Week features for April 2024.
A delicious and easy white sauce for pizza with herbs and garlic. Perfect for pizza or even as a dipping sauce.
This simple olive oil sauce for white pizza is infused with fresh garlic, shallot, and rosemary. It takes less than 10 minutes to make, and requires zero cooking!
This is a labor of love but worth it. You’ll need: 4 cups of 00 flour (it’s available at most markets and Amazon. All-purpose flour can be substituted, but it’s...
I absolutely love my Ooni pizza oven. My gas-powered Ooni Koda 16 has cranked out many delicious Neapolitan and New York-style pizzas over the last two years. But, lately, I’ve been exploring what other types of foods I can cook in my Ooni. So, if you’ve ever wondered what else you can make in your […]
This homemade San Marzano pizza sauce is made with five ingredients in 30 minutes and will make any pizza taste restaurant-worthy! Use this fresh sauce as the base for your favorite pizza or as a dip for warm garlic bread to elevate your next Italian night!
The best Neapolitan pies should have a thin layer of crispness to the crust, followed by an interior that is moist, poofy, and cloud-like.
This Caesar Salad Pizza combines pizza and salad with a thin crust parmesan dough, lots of cheese, spinach and romaine, and a creamy dressing.
Pizza dough made with a poolish. Make a pre-ferment using a minimal amount of yeast for a great pizza dough that is much easier to digest and has a fantastic texture.
Very trendy now, light as air Pizza a la Romana, is super soft inside and slightly crunchy outside. You can make gourmet caprese sandwich, or prosciutto arugula… or anything you like. This kind of bread is usually the first one to disappear from our lunch table.
Take your bagel with cream cheese, lox and capers; replace the bagel with a crispy, chewy golden pizza crust. Add some lemon zest and olive oil.
This homemade naan recipe is easy to make, perfectly soft and chewy, and always so delicious. I highly recommend adding the garlic butter option listed below!
Looking for killer homemade sourdough pizza dough that yields incredible flavor and texture yet isn't overly complicated to make? This is your recipe.
With this pizza you get sweet and savory flavors with just the right amount of spice.
Making New York-style pizza has definitely become an art form over the past century, ever since Italian immigrants came to NY in the early 1900s. Mine came from Napoli, and along with them this recipe, which is similar to Neapolitan-style pizza—a thin crust pie, but slightly thicker and tender. The crust is not so thin that becomes cracker-like; it's thicker and features a chewy crust because of the olive oil in the dough. The key to great NY-style pizza is making the dough c
"Indulge in the ultimate Neapolitan pizza experience with our naturally leavened Sourdough Neapolitan Pizza Dough recipe. Achieve a light, chewy crust with unparalleled flavor, all thanks to the magic of sourdough fermentation. This guide offers simple, step-by-step instructions to create the perfect base for your favorite toppings. Elevate your pizza night with a homemade dough that's not just delicious, but also boasts the unique tang and aroma of sourdough!"
This morel pizza starts with a crackly artisan pizza dough and a creamy morel sauce, then it’s finished with fontina, parmesan and crispy fried shallots.
You'd think that for someone who weeped slightly while watching SATC the-Village-wet-dream in her Vancouver apartment 15 years ago, and now replays movies like You've Got Mail the-Upper-West-Side-porn to ease her New-York-home-sickness, if now given the chance to move back to the city, would of...
No cook, authentic Italian pizza sauce recipe.
This artisan pizza dough will give you a billowy soft and chewy crust, blistered bubbles and a crispy bottom. It uses a high hydration and long fermentation time for maximum flavor.
From a perfect loaf of Naan bread to a tasty naan bread pizza recipe, Baking Steel has got you covered. Try one of our delicious recipes today!
Once you've tried this easy pizza dough recipe, you'll never look back (trust me)
pizza patate or potato pizza with no knead crust
This flatbread is all of your favorite things about a charcuterie board, baked to delicious goodness in one bite
The funky, salty, magical salume that will change how you cook.
The best, easy, thin and crispy rustic Italian pizza dough recipe you will ever make. (Authentic Neopolitan recipe).
Do you have a favorite dessert from a restaurant that you wish you could make? If so, then these 10 delicious copycat dessert recipes are perfect for you!
The best recipe for pizza is an Italian recipe! Here's what you need to know about Italian pizza and how to make it, especially how to make Italian pizza dough.
The best, easy, thin and crispy rustic Italian pizza dough recipe you will ever make. (Authentic Neopolitan recipe).
This no-knead bread is kicked up a notch with jalapeños and cheddar cheese.
Fugazzeta is a favorite dish of Argentines. Find out what makes it so delcious and how to make Fugazzeta at home.
This delightful eggplant pizza recipe can be made in the air fryer or in your oven. It makes for a quick an easy healthy snack or light lunch. Use any of your favorite pizza toppings!
Easy and quick artisan Italian crusty bread recipe you can make at home. No knead, no machine, with only 2 hour rise time. Made with instant or active dry instant yeast, flour and water and baked on a hot pizza stone.
This cacio e pepe inspired pizza is so worth it-the dough is one of the best you'll ever make. Get the recipe at Food & Wine.
