From pizza to baby back ribs, check out these wood-fired brick oven recipes and add an amazing flavor to some of your favorite outdoor food.
Have you been wondering what can you cook in a pizza oven beside pizza? Pizza ovens aren't just for pizza! This post will help you learn more about things you can cook in a pizza oven to impress your family and friends with your awesome wood-fired cooking skills!
Have you been wondering what can you cook in a pizza oven beside pizza? Pizza ovens aren't just for pizza! This post will help you learn more about things you can cook in a pizza oven to impress your family and friends with your awesome wood-fired cooking skills!
HIGH QUALITY WOOD FIRED PIZZA OVENS The Fire Brick Co. specialise in making wood fired pizza oven kits of the highest possible quality. If you want to build ...
I have always found comfort in roasted chicken, both the process of making a roasted chicken and eating one.
Salmon is a favourite dish to cook in a wood fired oven and is sure to please a hungry crowd. Our honey and garlic roasted salmon recipe combines sweet flavours along with the unique taste of being cooked in a wood fired oven. It will simply melt in your mouth! You’ll Need 4x salmon fillets 4tbsp butter […]
This is an old world German soft pretzel recipe tailored for baking in a wood fired oven. Crusty on the outside and chewy on the inside, they are perfect for serving at a fall Oktoberfest party, or in a restaurant, or food truck!
Out of all the wonderful food you can make with our Four Grand-Mere brick ovens, we love sharing bread recipes. Our customer Laura in Pennsylvania, made a batch of ciabatta bread with a simple recipe she shared with us that we can't keep to ourselves. Recipe: Ciabatta - Makes 12 rolls or 2 loaves Biga 1/2 tsp yeast 1/2 cup warm water (to the touch) 1 cup all purpose flour Add yeast and flour to the water and combine with a whisk to form a paste. Cover and let sit at room temperature eight hours or overnight (either on the counter or in the fridge). After sitting, the biga should have a ton of bubbles on top. This, and the rising of the dough, are what will help the final bread have a beautiful crumb with a soft interior and crunchy exterior. Dough 2 cups water 1 tsp yeast The Biga that you had resting 4 cups all purpose flour 1 1/4 tsp salt Add yeast to the water in your mixer bowl and stir to wet all the yeast. Add all of the Biga to the water and break it up with a spatula until stringy. Add salt to the flour and stir, then add the flour mixture to the mixer bowl. Stir to form a thick dough. Let mixture stand for 20 minutes so the flour can absorb all of the water and the yeast can proof a little. Use the dough hook on your mixer and let the mixer run for a good 15-20 minutes on medium speed. This will really bring the dough together and help build the gluten. At first, the dough will really stick to the bottom of the bowl, but eventually it will come away from the sides and start slapping the sides. If you don't get to this point by the halfway mark of the mixing time you may need to increase the speed on the mixer. When you stop the mixer, the dough will all fall back into the bowl and be very loose. As long as it is smooth and shiny, you are good to go. Keep the dough in the mixer bowl and cover with a dish towel. Let this rise at room temp for 2 or 3 hours until it has tripled in bulk. In order to most easily handle this wet dough, make sure you use A LOT of flour on your work surface. Scrape the dough out onto the flour and handle gingerly because you don't want to break all of those beautiful bubbles that are just below the surface of the dough. Sprinkle more flour on top of the dough and then cut the dough into either 2 loaves or 12 rolls. I used a pizza cutter and it worked great, you could also use your bench scraper. Flour your hands and gently place the dough onto a floured baking sheet. Leave the dough sit for another 30 minutes or so (can go a lot longer if you want, but I wouldn't recommend letting it sit more than an hour and a half). The bubbles will really start to come out on the surface after this resting period. Bake at 475 F for 15-20 minutes (or on a baking stone for 20-30 minutes) until golden and hollow sounding when tapped on the bottom. Laura was inspired to start a wood fired blog by her Four Grand-Mere oven recently. In this blog she talks about everything wood fired- from her Bread Stone Ovens DIY kit build, to several cuisines made in her 700 B raised brick oven! For more information on the 700 B raised Click Here Check out her blog: woodfiredvirgin.com
This recipe is compatible with OONI pizza ovens making homemade pizzas at home. This OONI pizza oven dough recipe is so good and fun to make!
We are delighted to share with you a guest recipe from our friend Marcus Bawdon. This recipe would be perfect for cooking in your wood fired oven at home. Marcus lives in Devon and loves to cook, grow his own produce and photograph food. His website countrywoodsmoke.com focuses on outdoor cooking, how-to videos and a food […]
This oven-to-table treat is great for sharing with friends and lovely with fresh bread for dunking
Time to switch up your pizza routine? Try this Wood-Fired Calzone in your new Cuisinart Gourmet Outdoor Wood Oven. Watch the full video and find more delicious recipes on the Cuisinart BBQs YouTube Channel.
Please your party guests with a classic that everyone can get behind - super spicy, moreish buffalo wings laced with a little honey.
I love pizza. I adore it. Let’s be real, who doesn’t? That stringy, melted cheese holding together a plethora of delicious toppings, all sitting atop a sweet tomato sauce, served on an edible plate of
There isn’t a great deal of skill involved in this dish- but there is a great deal of flavour! Pick the best cheese you can find- it’ll make all the difference! Ingredients 1 Whole Camembert 1 Clove Garlic, thinly sliced 1 Sprig Rosemary Pinch of Chilli Flakes Olive oil OR Honey Method To begin you […]
From pizza to baby back ribs, check out these wood-fired brick oven recipes and add an amazing flavor to some of your favorite outdoor food.
Crispy, salty crust with a fluffy centre, nothing is more rewarding than a freshly baked focaccia bread coming out of a wood-fired oven. The secret? Spray some water in the oven chamber to create some steam and puff the dough up.
Neapolitan pizza showcases the beauty of Italian cooking, which is taking a few simple ingredients and making something flavorful and memorable.
Retained heat masonry bake ovens are in a class by themselves. The growing popularity of authentic village style breads and bakeries is spawning a revival of this ancient technology. Bread and pizza lovers everywhere are ecstatic. Bake Oven Committee Page Bake Oven Contests – with photos of winning projects 5 Most Popular Workshops from the MHA […]
Make your handmade pizza by building a pizza oven at your backyard. Know how to build outdoor pizza oven oven with simple steps guidelines and in the budget...
