Fogazzo's Blog

Musings on wood fired ovens and barbecues

Fogazzo's Blog - Musings on wood fired ovens and barbecues

Wood Fired Ovens From Ancient to Modern Times

By Sergio De Paula

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\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

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Fogazzo Wood Fired Oven Arcadia CA Showroom

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.

Fogazzo’s Complexity Pizza Dough Recipe

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\nAs far as the ingredients go, tadalafil sovaldi this recipe is similar to the one for making Kaiser Rolls, prostate help a soft bread. A notable ingredient exception is that, find there are no eggs in this recipe. Also of note are, the kneading and proofing methods in this case are like those for a hard-crust bread, something a Kaiser roll is not.\n\nThe complexity pizza dough recipe is in the tradition of bread baking and, as such, it is more complicated than most pizza dough recipes out there.  Keep in mind that patience is necessary, as this is the only way to develop the complexity associated with this dough. Many French, and Italian bread recipes like baguettes, focaccias, etc, are made using very similar methods, including starting with a starter, also know as a poolish, or pre-ferment.\n

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Fogazzo’s Complexity Pizza Dough Recipe\n

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Recipe Type: Wood Fired Pizza

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Cuisine: Italian

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Ingredients

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  • Flour 30.75 oz – 1.95 lbs
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  • Water 21.50 oz – 1.35 lbs
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  • Yeast 0.15 oz 1.5 tsp – .5 tbsp
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  • Salt 0.75 oz – 4.5 tsp – 1.5 tbsp
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  • Honey (organic) 1.5 oz | 2 tbsp
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  • Wheat Germ 0.6 oz – 6.25 tsp – 2 tbsp
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  • Rye Flour 0.75 oz – 9.43 tsp – 3 tbsp
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  • Dough Ball – Each 14 oz
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Instructions

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  1. There are three distinct phases for making and proofing this dough. First comes the sponge, then the final dough, and finally proofing and further gluten development. Patience is necessary as this is the only way to develop the complexity associated with this dough.
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  3. To make the sponge, put half of the water and all the yeast in a large bowl, dissolve the yeast with your fingers, a fork, or a whisk. Add half of the bread flour, the rye flour, and wheat germ, combining the ingredients with a dough whisk or by hand. Cover this mixture with a lid, wet kitchen towel, or plastic wrap, for 1 to 2 hours or leave it in the refrigerator to develop overnight.
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  5. You can mix the final dough by hand or in a kitchen mixer fitted with a dough hook. Uncover the bowl with the sponge and add the remaining water, bread flour, salt, and the barley malt syrup. Leave the mixture in the large bowl or move it to the mixer’s bowl. Either way, first mix the dough on low speed for 2 minutes. Next mix on the mixer’s medium speed for 5 to 7 minutes, until the formed dough starts to pull away from the sides of the bowl or come off your fingers, slightly. This dough is rather wet, so it will never pull away from the bowl or fingers completely. If after 7 minutes it still too wet, add flour as needed to make it come of some.
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  7. This is a very wet dough, at about 70% hydration by flour weight. It is difficult to handle until the gluten really starts to develop. As it develops, it will become more and more manageable.
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  9. Once the dough reaches the desired consistency, move it to a lightly oiled bowl large enough to hold it as it doubles in size during the first proofing. Cover the bowl and allow the dough ball to proof to double it’s mixed size at warm room temperature. This will take 45 minutes to 2 plus hours, depending on actual room temperature, air moisture, etc.
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  11. Dust your work surface and thinking of the dough balls as having four sides, fold each of the four edges of the dough toward it’s center. Turn the dough over and return it, folded side down, back into the bowl. Cover the bowl again with plastic wrap, or towel, etc. and set it aside for another 1 to 2 hours. Repeat the folding and returning to the bowl, at least two times, three is ideal.
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  13. Dust your work surface again lightly with flour and turn the dough out onto the floured surface. Divide the dough into four equal parts, each weighing approximately 14 ounces. If you have a kitchen scale, weight each ball to be the same weight. Form dough balls by stretching the outer skin over it until a smooth ball is formed. Cover the dough balls with a clean damp dish towel, and let them rise for at least 1 hour. If you want to store the dough for later use, you can place them in a cookie sheet, a dough box or individual dough tins, Tupperware, etc. Always cover your dough to avoid forming a hard crust over it.
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  15. This dough can be kept in the fridge for up to four days.
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\nThis is not a Neopolitan style dough, therefore it is not meant to be baked at higher temperatures for a short time. Ideally, pizza made with this dough is baked in a wood fired oven, with an oven floor temperature of 500 to 600 degrees, and a dome temperature of 750 degrees. The bake time for a 14”? pizza is 5 to 9 minutes, depending on actual oven temperature, dough thickness, pizza topping ingredients, etc.