512-222-OVEN (6836)

25
AUG
2016
wood-fired oven pizza oven Honey's Smithville

Honey’s Wood-fired Pizza and Cocktails

One of the pleasures in working with a customer who wants a wood-fired oven is to share a bit of their dream. We enjoy the planning stage, the building stage, and then seeing it all come together whether it’s an oven built for a home owner or for a restaurant, like...
18
AUG
2016

Radiant Heat in a wood-burning oven

How does radiant heat operate in a wood-fired oven? It is one of the three types of heat exchange taking place in the oven–conduction, convection, and radiation. Most of the time, all three happen simultaneously. Yet each type of heat comes to the fore in specific cooking...
12
AUG
2016
oven door for wood-burning oven pizza oven door

Do You Need an Oven Door?

Recently we’ve received questions about the importance of an oven door from folks who have moved into homes with an existing wood-fired oven that doesn’t have a door.  I’ve written this blog to answer their questions about the functions of the door and its importance. Good...
28
JUL
2016

Another Look at Peaches

Shoutout for peaches It’s hard to say enough about peaches during the peach season here in Texas. Just the names of the freestones ripening now—Flame Prince, Jersey Queen, Dixieland, Parade, Big Red—tempt me to drive up to Fredericksburg and Stonewall to pick-my-own or get a...
21
JUL
2016

Chapati

Pizza dough in a hurry? People always ask me about easy pizza dough recipes, and where to buy pre-made pizza dough when in a pinch. Most pre-made dough is either expensive or the wrong style for wood-burning ovens. This week, while pre-baking 100 pizza rounds for a crowd I found...
15
JUL
2016

Farmers’ Market Finds

A farmers’ market near you? There’s something satisfying about strolling through a farmers’ market, whether a market far away or one close by home. It’s inspiring to see a variety of beautiful produce.   A farmers’ market is a great place to be curious and ask...
07
JUL
2016
convection in wood-burning oven pizza oven circular convection

Convection fuels efficiency

Superpower As soon as I started cooking in my wood-fired oven, I ran smack into the power of convection. Experimenting with cooking and baking all kinds of dishes and entrees, I had to adopt what Christopher Kimball calls a “better way to cook” (The Kitchen Detective, p. 231). By...
30
JUN
2016
wood-fired oven cast iron cookware pizza oven

Cast Iron Cookware, Enduring Wood-fired Classic

Cast iron cookware is Americana. Cast iron cookware links us to our culinary past. Because of its enduring strength and practicality, a number of collector pieces remain from the civil war and America’s westward expansion. Just like cooking over an open fire, cast iron...
23
JUN
2016
foolproof pizza on long peel wood-fired oven pizza oven

Making foolproof pizza

Readers of the TXO blog know that Dave and I are passionate about cooking almost everything in a wood-fired oven. It’s great for grilling, tandoor cooking, braising and stewing, frying, baking, toasting, re-warming. But, we’re quick to admit that in a wood-fired oven makes...
12
MAY
2016
better bone broth roasting bones in wood-fired oven

Building Better Bone Broth

Roasting meat bones in your wood-fired oven is the secret to building better bone broth. More on the how to roast bones later in the blog, but first, what is bone broth? Stock, broth, and bone broth Jennifer McGruther of Nourished Kitchen differentiates bone broth from stock an...