512-222-OVEN (6836)

Blog Posts Page

22
MAY
2014

Planning a Wood-fired Oven Project

Posted By :
Comments : 0
Ovens are our business. Both Dave and I cook on hand-built Wood-fired Texas Ovens™, and Dave has been building great ovens like mine for over ten years. He advises that whoever builds your wood-fired oven project should be experienced in cooking on a wood-fired oven. Through...
Read More
08
MAY
2014

Banking a Fire

Posted By :
Comments : 0
Banking a fire in your wood-fired oven gives you lots of cooking options and maximizes fuel efficiency. Most homeowners fire up the oven late in the afternoon or early evening and keep a rolling fire going for a couple of hours. This gives plenty of high-heat cooking for foods...
Read More
01
MAY
2014

Brains and Brawn: Installing a Preassembled Pizza Oven

Posted By :
Comments : 0
Pizza Oven Kit are not for the Faint of Heart Enticed by the comparatively small size and the lower price of Forno Bravo’s preassembled pizza ovens, some wood-fired enthusiasts find themselves facing the challenge of installing a preassembled pizza oven that weighs between 450...
Read More
25
APR
2014

Best Flour

Posted By :
Comments : 0
 When asked what is the best flour to make dough for wood-fired pizza, I usually start by saying “anything you make yourself in a wood-fired oven will taste fantastic. You can make great pizza from many different flours.” We’ve made outstanding pizza from store bought unbleached...
Read More
Use the time to heat a wood-fired pizza oven for a pizza party
17
APR
2014

Time to Heat a Wood-fired Pizza Oven

Posted By :
Comments : 0
I’m frequently asked, “Doesn’t it take a long time to heat a wood-fired pizza oven?” The answer is “yes and no.” On average it takes an hour and a half for the oven to reach 900 to 1000 degree—temps that give you phenomenal pizza in 90 seconds. However you don’t have to wait for...
Read More
10
APR
2014

Your Wood-fired Pizza Oven Makes a Great Smoker

Posted By :
Comments : 0
Those of you who own one may not know that your wood-fired pizza oven makes a great smoker. The wood-fired pizza oven handles the two biggest challenges associated with smoking meat: keeping a consistent low temperature and guarding against an over-smoked bitter taste. Nine of us...
Read More
Light an efficient and smoke-free fire with seasoned wood. If you aren’t sure about the moisture level in your wood, a moisture meter will measure the wetness of a split log. Seasoned wood should have a moisture level under 20%.
03
APR
2014

Seasoned Wood Key to Efficient Fire

Posted By :
Comments : 0
Burning properly seasoned wood in your oven has several benefits.  When you read on-line comments and advice about seasoned wood, everyone agrees that it lights fast and burns hot and clear. Clear, meaning with a minimum of smoke. (See our blog about how to build a low-smoke...
Read More
27
MAR
2014

Pre-Bake Pizza Dough Shells

Posted By :
Comments : 0
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...
Read More
20
MAR
2014

How to Build a Fire in a Wood-fired Oven

Posted By :
Comments : 0
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...
Read More