512-222-OVEN (6836)

27
MAR
2014

Pre-Bake Pizza Dough Shells

The longer you own a wood-fired oven the more you find to cook in it. What you cook in a conventional oven, on the grill or in a smoker can be prepared with convenience and great taste in a wood-fired oven. But everyone associates wood-fired ovens with fantastic pizza (calling...
20
MAR
2014

How to Build a Fire in a Wood-fired Oven

A properly built fire not only lights quickly and reliably, it doesn’t make a lot of smoke. We have two suggestions that will help you build great fires with minimal smoke and ash. First: use dry, properly seasoned wood (we’ll cover that in a later blog). Second: build an...
14
MAR
2014
Delicious and healthy whole wheat pizza dough

Best Whole Wheat Pizza Dough

Most people with wood-fired ovens love to make pizza, and are always looking for the perfect pizza dough recipe. I began making pizza more than 20 years ago following a fine recipe in 365 Easy Italian Recipes. When I became interested in making great pizza, I tried a number of...
07
MAR
2014
Building the dome of a wood-fired oven in Texas

When to Build Your Wood-fired Oven?

That’s a good question, fairly easy to answer here in central Texas where winters are usually mild. Road, residential and commercial building continues year round with only a few interruptions for weather. So the best time for a wood-fired oven to be built on your property lines...
28
FEB
2014

Sourdough Starter with History

A healthy starter can be kept alive forever with proper cultivation. Some of the bread companies in San Francisco have been using the same starter, fed daily, for more then 150 years! (Peter Reinhart, “The Bread Baker’s Apprentice)  During World War II, Ted Smith flew 90 missions...
11
OCT
2013
Wood-burning pizza oven with small wood curing fire.

Keeping a Wood-burning Oven Cured

How important is it to cure your oven? Actually, it is very important to properly cure a new wood-fired oven. A new oven that has been allowed to set and cure (dried of imbedded moisture) will sustain high internal temperatures without excessive cracking. The construction...
24
MAY
2013

Meat Curing – Old World Meets New

One of the benefits of doing things the old way, besides the pride of ownership, is being able to share the experience with friends.  I have a friend, not a Facebook kind of friend, but the kind of friend you can call in the middle of the night and say I need you, and he’s...
21
MAR
2013

Is Bee Keeping for You?

It could be if you’re adventuresome, curious, and into things natural.  As JT from the Coastal Bend Bee Keeping Association says, “beekeeping is just part of what nature is. People keep bees for relaxation and excitement, for the honey and for pollinating their gardens.” A good...
28
FEB
2013

Best Temperature for Pizza in Wood-burning Oven?

We constantly get asked “how hot do your pizza ovens get?” and “how hot should your wood-burning oven be for pizza?” When first firing up my oven for pizza it usually flames by the 1,022 degree max registered by the infrared thermometer. The thermometer...
26
FEB
2013

Scoring Explained by Peter Reinhart, Famous Bread Artisan

In his excellent book artisan breads every day, Peter Reinhart explains the purpose of scoring. Scoring bread before baking releases some of the gas created by fermentation and “promotes proper oven spring” (p.29). Scoring improves the appearance of a finished loaf and creates...