Indirect Wood Burning Oven Offers More

What is a Indirect Wood Burning Oven?

This indirect wood burning oven isn't just perfect for pizzas. You can also cook a variety of foods link roasts, porchetta, breads, desserts, and delicious Thanksgiving turkeys. The indirect heat system reduces wood consumption and oven preparation time. The Forno Classico 80 or Forno Premium 100 wood burning oven is a great choice if you are starting on your path to cooking with wood fired ovens!  It has a stylish design and a premium stainless steel interior!

The Forno Classico 80 wood burning oven offers three cooking surfaces and doubles as a convection oven if you don’t need a real fire.    It’s perfect for the beginning food connoisseur.

Turkey Cranberry Wreath

Baking in a Wood Fired Oven: After pushing the coals to the back of the wood fired oven near the wall, brush the ashes off of the floor.  The chunks of glowing hardwood coals should have little or no flame when the apple pie goes in. Every 15 minutes, turn apple pie so the other end faces the fire.


2 packages (8 ounces each)
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon coarsely ground black pepper.
2 cups cooked turkey, chopped (about 12 ounces)
1/2 cup celery, sliced
3 tablespoons fresh parsley, snipped
1/2 cup dried cranberries
4 ounces Swiss cheese, shredded (1 cup)
1/4 cup walnuts, chopped
1 egg, separated



1. Heat Pizza Oven to 375F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond edge of Baking Stone. Match wide end of each remaining triangle to wide end of each outer triangle; seal seams using Dough and Pizza Roller. (Points will overlap in center, do not seal.)

2. Measure mayonnaise, mustard and black pepper into classic batter bowl. Chop turkey using Food Chopper. Slice celery using Chef's Knife. Snip parsley using Kitchen Shears. Add turkey, celery, parsley and cranberries to Batter Bowl. Grate cheese into Batter Bowl using Deluxe Cheese Grater. Mix filling using Mix 'N Scraper®. Using Medium Scoop, scoop filling over seams of dough, forming a circle.

3. Coarsely chop walnuts using Food Chopper, sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer strips, slightly overlapping to form wreath. Tuck last end under first.

4. Separate egg over Small Batter Bowl using Egg Separator. Beat egg white lightly; brush over dough using Pastry Brush. Bake 25-30 minutes or until golden brown. Cut and serve using Slice 'N Serve®.

Yield: 10 servings
Recipe found in Season's Best Recipe Collection (Fall/Winter 2000)

Wood Fired Stuffing

Baking in a Wood Fired Oven: After pushing the coals to the back of the wood fired oven near the wall, brush the ashes off of the floor.  The chunks of glowing hardwood coals should have little or no flame when the stuffing goes in. After 15 minutes, turn stuffing so the other end faces the fire.

Ingredients:

1 lb. coarsely ground Italian sausage, crumbled

2 lbs. mushrooms, chopped

1 head celery, chopped

2-3 onions, finely chopped

1 pkg. Mrs. Gibbon’s Cornbread Stuffing (use only 1 pouch)

Direction:

Sauté sausages. In another pan, sauté mushrooms. In yet another pan, sauté everything together celery and onions.

Mix everything together and add cornbread stuffing.

Place in a greased 9x13 casserole. Add stock (not too watery).

Bake for 30 minutes at 350-375°, first covered, then uncovered.

If too dry, add stock.

Wood-fired Oven Roasted Potatoes

Ingredients:

8 medium Yukon potatoes

Extra virgin olive oil

Salt & pepper

2 sprigs of fresh rosemary

2 cloves of garlic, chopped

Peel and wash the potatoes, and cut them into bite-sized pieces. Place them into a greased casserole. Season the potatoes with salt and pepper, drizzle with olive oil, and sprinkle with garlic and rosemary. Bake at 400^oF (200^oC) for approximately 1 hour. These are very easy and delicious. Enjoy!

Serves 4

Pizza Margherita for Your Wood Fired Oven

Pizza Margherita is a classic Italian style pizza that focuses on high quality ingredients and traditional Italian flavors. If you are looking for a heavy or complicated pizza with lots of toppings, look elsewhere. This simple yet delicious style of pizza is great for people who want the fundamental flavors of Italian cooking without a bunch of extraneous items blocking the flavors.  Pizza Margherita is a very adaptable recipe. The following is just a guideline, so feel free to make changes in order to make it perfect for you.

What you will need:

• Pizza Dough – you can use store bought, but you will get better results with our pizza dough recipe.

•  Extra Virgin Olive Oil

• Garlic

• Fresh Basil

• Fresh Roma Tomatoes

• Fresh Mozzarella Cheese

Preheat your wood fired oven to 450 degrees or higher. The higher the temperature the less time it will take to cook. Mix in garlic, salt, olive oil, and sliced tomatoes in a bowl. Use this mixture to lightly brush the pizza dough. Then layer thin sliced fresh mozzarella, tomatoes and rough chopped basil over the pizza. Place in heated oven until the crust and cheese is a golden brown.

Better Pizzas with Wood Burning Ovens

Have you ever marveled at the difference in taste and quality from pizza to pizza. Even pizzas that seemed to have identical properties varied greatly in quality, with seemingly no explanation. In fact, there is only so much variance you can get with ingredients alone. The truth is that the ingredients you use when making the dough, sauce and toppings only account for half of the flavor you get from a cooked pizza. The real secret of most pizza makers, what separates their product from the rest, is the way they cook it. They key to most great pies is cooking at very high temperatures, typically above 500 degrees. There is a reason that wood fired pizza places are popping up all over.

Most normal ovens are not capable of reaching very high temperatures. This has to do with the way they are constructed. Electric ovens often have heating coils that are not capable of going above certain heat levels. Gas ovens are limited in temperature by design, either because they cannot be insulated properly or because the materials used in manufacturing are not capable of handling such high temperatures. Some people try to modify their existing ovens in order to get to much higher temperatures, but this can be a dangerous and unpredictable thing to do and is certainly not a good idea without the proper knowledge and experience.

The best and safest way to get high temperatures is through a wood burning oven. These types of ovens have a long history in Italy and they produce very high quality results, especially when it comes to cooking a pizza. Cooking pizza in a wood burning oven will produce unique and delicious pies when compared to a traditional cooking method. The flavor attributes associate with wood burning ovens are unmistakeable and there is simply no substitute for the texture and bursting flavor you get with one. The high temperatures produce wonderfully bubbly cheese and a crispy crust that will make you never want to have a normal oven cooked pizza again.