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September 27, 2006
You need a wood-fired pizza oven
Daily News food editor Natalie Haughton went the extra mile -- and then some -- on her story about wood-fired pizza ovens (which can also be used to cook steaks, chicken, even bread). Natalie and a few Daily News photographers visited what looks like three separate homes where the residents turn out terrific pizzas in minutes. (That's Michael Gerard at right, Jeannine Perriseau below) some have the ovens outdoors, others inside, but it's a great addition to a home for the person who has everything -- as well as money to burn.
While many people opt for the traditional wood fire, the ovens are also available gas-fired, or with a combination of wood and gas. I had no idea how it worked until I saw the pictures; it's a stone oven with a burning log inside, and you put your pizza right on the floor of the oven to bake. It happens fast -- just a few minutes from dough and cheese to a great, authentic pizza.
Natalie also has some tips on what to look for in a wood-fire oven.
Here are the recipes, which also work with conventional ovens -- just keep an eye on your pie to make sure it's done enough (and not too much):
Rustic Pizza Margherita
Slow-Cooked Brisket In Stone Pot "Machaca Style"
Barbecued Ribeye Steaks
Shrimp Pizza
Caramelized Onion Pizza
Quick Pizza Sauce
Fig, Prosciutto And Arugula Pizza
Wood-Fire Roasted Chicken And Potatoes
Sizzling Shrimp In Butter Garlic Sauce
Easy Pizza Dough For Thin-Crust Pizzas
Posted by Steven Rosenberg at September 27, 2006 12:24 PM
Comments
Fire in the hole!
There, I said it.
Posted by: Steven Rosenberg at September 27, 2006 2:17 PM