Fogazzo's Blog » Wood Fired Oven Information

Caprese Pizza

Wood Fired Ovens — Wed, 29 Oct 2014 17:01:05 +0000

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Caprese Pizza

Recipe Type: Pizza

Cuisine: Italian

Author: Sergio de Paula

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Ingredients

Pizza Dough

Tomato Sauce

Whole Milk Mozzarella

Fresh Tomatoes

Basil

Fresh Mozzarella

Olive Tapenade

Instructions

Place tomato sauce on pizza dough, medical stuff cover with mozzarella cheese and bake in a wood fired oven until done. As soon as pizza is out of the oven place one set for each slice, mind Large basil leave, ampoule with slice of tomato over it, then fresh mozzarella covered with the olive tapenade. Serve as soon as possible.

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Wood Fired Oven Basics

Wood Fired Ovens — Sun, 20 Jan 2013 13:45:09 +0000

“Even if you own the worlds greatest coffee maker, buy medicine it cannot guarantee that you will get the best cup of coffee in the world, click on your first try”.

\nCooking with real fire takes some getting used to, but don’t be afraid to experiment. Many recipes need adjustments, but will work well. As a general rule, anything that a conventional oven can do, a wood fired oven will do better.\n\nMost splattering from baking or roasting will burn off. To avoid excessive splattering use cookware that is suitable for the food you are cooking. Wood fired ovens are very low-maintenance. If you spill something on the floor of the oven, just wait for it to burn off. If you want to expedite this process, move some coals over the spill. Wait for it to burn off and sweep with an oven safe brush.\n\nWhen you are through cooking. Close oven door to help extinguish any coals that are still burning. Allow oven to cool down slowly or overnight. Remove ashes using an ash vacuum or oven safe brush.\n\nAlways\n

Allow 2 hours or more to bring your oven to temperature slowly.

Add wood in 15 to 30 minute intervals.

Add wood of similar size.

Keep oven closed when not in use.

Use safety gear to avoid injuries or burns

\nNever\n

Leave a burning fire unattended

Allow cold water to hit a hot oven.

Use tools that can chip or scrape your oven walls or floor.

Drag heavy cookware on the oven floor

Add too much wood at once.

Throw wood against walls or floor.

Build a large fire inside your oven.

Dispose of hot coals in the trash.

Use liquid fuels such as gasoline to start an oven.

Cooking With Fogazzo Video Intro

Wood Fired Ovens — Sun, 13 Jan 2013 14:55:49 +0000

Here is the video intro to our cooking with Fogazzo video series, medical physician to feature lots of wood fired oven cooking, how to videos and more.\n\nhttp://youtu.be/2VQ2akKrZGM\n\nHere is a link to this video. http://youtu.be/2VQ2akKrZGM

Wood Fired Ovens From Ancient to Modern Times

Wood Fired Ovens — Sat, 12 Jan 2013 21:00:08 +0000

By Sergio De Paula

\n\nWood fired ovens have evolved over the last three thousand years, discount cialis sale so it is safe to say that their evolution has been gradual. Over millennia the methods and materials employed in their construction have changed even though the basic needs of the oven user have largely remained the same. Wood fired ovens have primarily been built to bake bread, thumb patient but over time, search they have also been used for all sorts of baking.\n\nThe Romans perfected the art and engineering of wood fired ovens and at the height of the Roman Empire 100 b.c. to 300 ad. their use spread throughout it. Archaeologists are still unearthing ovens in Pompeii, many with bread still in them. The Romans were very good at making bricks from fire clay, which was used extensively in oven construction. Additionally they understood the relationship between proportion, and mass in order to maximize efficiency and heat storage.\n\nThe Romans built the largest wood fired ovens in ancient times. Most of these ovens have crumbled to dust over the centuries except for in one particular city, due to unusual circumstances. In the city of Pompeii, which was buried by the eruption of mount Vesuvius in 79 A.D., many ancient wood fired ovens have been preserved.\n\nThe dome-shaped wood burning oven or variations thereof have been in use for thousands of years. Scores of ancient civilizations dating back to Mesopotamia and ancient Egypt used some variation of this time-proven design to bake breads, meats, seafood and more. These small wonders are considered extremely efficient miniature bakeries. Additionally, in cold climates the presence of these cooking devices provided the occupants of small dwellings with an efficient source of radiant heat.\n\nMost ancient civilizations used the clay and straw method of construction. This was time-consuming and did not always result in a usable oven. As with pottery, many of their castings cracked during the initial firing.\n\nIn modern times, starting in the 1960’s when the craftsmanship of ovens being built brick by brick began it’s decline, companies in Italy began to make ovens from pre-cast refractory components. This meant that a well designed oven could be reproduced over and over, quickly and accurately.\n\nA leader in the field of modern wood fired oven production, Fogazzo wood fired ovens, began modeling, form work, and test casting, a full line of products all based on ancient Roman designs and proportions, and by 1984 we had a fully developed, line up of high quality refractory products.\n\nBy employing modern methods of casting, and through the use of better materials, they are able to create ovens today, which have all the desired attributes of the ancient wood fired oven designs, without many of the pitfalls which burdened its predecessors.\n\nOur current line up of ovens, barbecues and fireplaces, offer the latest in design, technology and safety for you and your family to enjoy for many years to come.\n\n

Fogazzo Wood Fired Oven Arcadia CA Showroom

Wood Fired Ovens — Sat, 12 Jan 2013 17:54:39 +0000

Hello everyone, pills drugstore our Arcadia California, wood fired oven showroom was first opened in 2007 and features three wood fired oven models, a Model 1050, a Model 850 and a Model 855.\n

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\nWe use the showroom for cooking classes, product demonstrations and more. Depending on the event, the space is free to use by appointment only. Please call us at (626) 768-0702 to schedule a visit.