Entries tagged with 'ovens'
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Quick Profile on Jay Jerrier of Il Cane Rosso
[Photograph: canerosso.tumblr.com] Dallas-area pizzaiolo Jay Jerrier, co-owner of Dallas's Campania, gets some press for his mobile-pizza-oven operation, Il Cane Rosso on the Dallas Observer's food blog, City of Ate. You may already know Jerrier as canerosso here on Slice, so you won't be surprised that he's pretty damn opinionated about his preferred style of pizza—Neapolitan. [After the jump, where to find Il Cane Rosso.]...My Pizza Oven: Mark Graban, Fort Worth, Texas
I'm happy to highlight Mark Graban's pizza oven here on the site today. Mark was actually the first Slice reader to ever contact me and send me links and info about a backyard pizza oven. This must have been back in early 2007 or so. Since then, I've checked in on his blog* periodically to see what he's up to. Without further ado, let's fire up this Q&A! —The Mgmt. [Photographs: Mark Graban] When did you put it in? Our inspiration for the oven was the world-famous (rightfully so) Pizzeria Bianco. My wife and I used to live in Phoenix,...My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn
When I put out a call for people to be featured in the My Pizza Oven series, I never thought I'd get a response from someone who lived a mile away from me in Brooklyn. I mean, it's New York City—not that many people have their own yards here, and of those who do, how many are crazy* enough to put in a backyard pizza oven? Nice to see an oven grow here. —The Mgmt. Mark Wilkie's oven—just finished over the weekend. [Photographs: Mark Wilkie] You put a pizza oven in the garden of your Brooklyn home. First question, then:...My Pizza Oven: Nick and Robin Gladdis, Paso Robles, California
Last week I blogged up Steve O.'s backyard pizza oven in Wisconsin, asking at the end of that post for photos and stories from any other home-based pizza-makers. Not more than nine hours later, Nick Gladdis's email came in: Adam,I'll bite. Here are some shots of an oven my wife, Robin, and I built, completely, over the course of eight months in 2008. And for the weenies who say they can't, I'm 65 years old. Best thing we ever did, and it complements our olive farm (10 acres with six planted in just less than 1,900 trees). All this...My Pizza Oven: Steve O. in Wisconsin
Wisconsin home pizza-maker Steve O. emailed me these pix of his backyard wood-burning pizza oven. So I asked him some questions. Here's a Q&A with him. --The Mgmt. When did you put it in, who put it in; did you hire someone? I put it in a few years ago with the help of a good friend of mine, Corey. We did everything except for the masonary part of the oven. How often do you use it? Probably eight times a month in the warmer weather, but during the colder months, probably only twice a month. I have been known...Alan Scott, Wood-Fired-Oven Builder, 72
The New York Times ran an obit yesterday for Alan Scott, who died on January 26 in Tasmania, Australia. Scott was the driving force behind California-based Ovencrafters, a small company that revolutionized the way backyard brick-oven bakers—and not a small amount of commercial ones—baked their breads and pizza. The Times says: Several thousand amateur bread bakers and thin-crust pizza makers now have backyard brick ovens, many with cathedral-like arches, that were built either by Mr. Scott, with Mr. Scott or according to specifications he laid out with his protégé Daniel Wing in their 1999 book, The Bread Builders. More than...Le Panyol Wood-Fired Oven For Only $9,995
Ten grand might be out of your budget, but think how perfect that flaky, wood-fired crust will get. Made in France, this Le Panyol oven is kiln-fired, meaning it has a thermally insulated chamber, which is this case is made of natural clay. Surrounded by a stainless steel frame with a sleek, weatherproof copper-quartz finish, this dream oven speedily heats up (in under 45 minutes) and uses less wood than all the other (probably cheaper than $9,995) wood-fired ovens. [via Epi-Log]...Tomatoes Apizza: Coal-Oven Pizza in Michigan
And here's another addition to the Slice Nationwide Coal-Oven Pizza Map. This one in the Wolverine State. —The Mgmt. There is a coal-oven pizza place in Farmington Hills, Michigan, called Tomatoes Apizza. It recently added the coal oven. The owner learned his art in New Haven, Connecticut. —P. J....Japanese Stovetop Pizza Oven
I'm obsessing over this Japanese stovetop pizza oven that looks like it would replicate the ideal baking conditions of a traditional Italian pizza oven. I say "looks like" because, honestly, could this thing really work? I have my doubts. Not to mention that the pies that come out look incredibly small....Slice is part of the Foodblog Ad Network. To advertise on this site or across a network of food-related weblogs, click here.
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