This is an inspiring and well-written book from a teacher you can really trust!―alice waters, chef at Berkeley’s famed Chez Panisse, author of The Art of Simple Food and Owner of Chez Panisse RestaurantFrom Anthony Tassinello, your must-have pizza cookbook for making mouth-watering meals from your wood-fired pizza oven―from classically simple Margherita pizza to more exciting and challenging recipes.

Tassinello shares need-to-know tips and techniques for crafting palate-pleasing pizzas, calzones, focaccia, and more, hand pies, while reminding us all of the joy of gathering friends and family over a mouth-watering home-cooked meal. From those first drawn-out moments when the blistering dough rises against the oven floor to that steamy first bite, chef Anthony Tassinello walks you through the time-tested tradition of preparing―and savoring―a perfect wood-fired oven pizza.

With over 85 recipes ranging from fresh takes on classic pizzas to inspired new combinations, plus a bonus “beyond pizza” chapter that showcases the versatility of wood-fired cooking, this is the go-to wood-fired pizza oven resource for 21st century home cooks. I have always had a passion for fire and wood ovens.

Anthony's own love for cooking with fire is contagious and his knowledge about wood-fired pizza is all encompassing.

Wood-Fired Oven Cookbook: 70 Recipes for Incredible Stone-Baked Pizzas and Breads, Roasts, Cakes and Desserts, All Specially Devised for the Outdoor Oven and Illustrated in Over 400 Photographs

This book covers every aspect of cooking in a wood-fired oven, light your first fire, with advice on where to site and construct your oven and instructions on how to season it, and control and maintain cooking heat. A special chapter contains irresistible pizzas with innovative toppings such as artichoke hearts, Parma ham and basil pesto or caramelized shallot and feta.

The wood-fired oven is capable of cooking just about anything, tender seafood, but the amazing thing about it is how perfectly it cooks not only stone-baked pizzas and breads, but also sizzling meat, slow-cooked, smokey casseroles, and even beautifully moist cakes and desserts. The chapter on breads is a revelation, and the wonderful loaves that you bake on the oven floor will convert you to home-made sourdough, ciabatta and naan breads forever.

. It is easy to see why wood-fired ovens have survived, virtually unchanged, for centuries; once you've cooked in one you too will be converted to this elemental method of cooking with fire. Wood-fired ovens can be found around the world wherever there is access to wood, and although shape and building materials may vary the thing they have in common is how efficiently they produce and retain heat.

Used book in Good Condition. Whether you want your oven to become a pizza party sensation, the centre of family cookout weekends or your new outdoor kitchen, this book will inspire and delight you. The recipes are all specially devised for the oven, and come with step-by-step instructions and photographs.

Once you have perfected your pizzas you will want to use your fired-up oven to cook amazing dishes like fish soup with aioli, jerk chicken, bistecca Fiorentina and marinated pork ribs.

From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire

From the wood-fired oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. From the wood fired oven is more than a cookbook; it reminds the reader of how a wood-fired oven and fire, by extension draws people together and bestows a sense of comfort and fellowship, very real human needs, especially in uncertain times.

Indeed, cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle, and a perfect example of valuable traditional skills being put to use in modern times. What comes first―pizza, or pastry? roasted vegetables or a braised pork loin? clarified butter or beef jerky? in addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on: • Making pizza and other live-fire flatbreads; • Roasting fish and meats; • Grilling, braising, steaming, and frying; • Baking pastry and other recipes beyond breads; • Rendering animal fats and clarifying butter; • Food dehydration and infusing oils; • And myriad other ways to use the oven's residual heat.

Used book in Good Condition. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Ships from Vermont. From the wood-fired oven offers many more techniques for home and artisan bakers―from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire.

Appendices include oven-design recommendations, Richard's baker's percentages, a sample oven temperature log, proper care of a sourdough starter, and more.

The Art of Wood-Fired Cooking

Mugnaini has spent more than 20 years perfecting the craft of wood-fired cooking. When she is not teaching or in the office, Mugnaini entertains crowds in the Sonoma Wine Country with her live, interactive cooking events. With cook, teacher, and entrepreneur Andrea Mugnaini's reassuring advice and careful instruction, it's easy to create and cook mouthwatering wood-fired dishes.

Ships from Vermont. Gibbs Smith. A pioneer of the industry, she founded the first cooking school dedicated to wood-fired cooking. Fire up the oven and enjoy: butterflied shrimp zucchini gratin with Tomatoes and Gruyere Tuscan-Style Pot Roast with Herbs and Chianti Focaccia with Onions and Thyme Limoncello Bread Pudding with Fresh Blackberries Used book in Good Condition.

The art of wood-fired cooking begins with detailed instructional information on the ins and outs of the wood-burning oven. Now she shares the methods she has been teaching through her classes, sharing delicious recipes for pizzas, poultry, meats, fish, vegetables, breads, pastas, and desserts. She started mugnaini imports in 1989 to bring the Italian style of cooking and living to America through wood-fired, pizza-oven sales.

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The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home

Random house USA Inc. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them. Forkish offers more than a dozen different dough recipes—same-day “saturday doughs” that you can make in the morning to bake pizza that night, and even gluten-free dough—each of which results in the best, levain doughs made from a naturally fermented yeast starter, most texturally sublime crust you’ve ever made at home.

Used book in Good Condition. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. In this highly anticipated cookbook, ken forkish—owner of the beloved restaurant Ken’s Artisan Pizza in Portland, Oregon; the James Beard and IACP Award-winning author of Flour Water Salt Yeast; and one of the most trusted baking authorities in the country—proves that amazing pizza is within reach of any home cook.

The elements of pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Gibbs Smith. Ships from Vermont.

The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more

Ten speed Press. Ships from Vermont. Used book in Good Condition. Random house USA Inc. Pizzaiolo and eleven-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza inhome kitchens. With the pizza bible, making dough, assembly, you’ll learn the ins and outs of starters, toppings, how to rig your home oven to make pizza like the pros, and baking, and all the tips and tricks that elevate home pizza-making into a craft.

Gibbs Smith. A comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Chicago, Roman, and Californian--from 12-time world Pizza Champion Tony Gemignani. Everyone loves pizza! from fluffy sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, the pizza spectrum is wide and wonderful, and from Chicago deep-dish to cracker-thin, with something to suit every mood and occasion.

And with so many fabulous types of pie, perfect, why commit to just one style? The Pizza Bible is a complete master class in making delicious, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with.

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Uuni 3 Cover/bag

Product descriptionwe want you to get the most out of your oven and so have designed this innovative bag to easily transport your Uuni 3 wherever you like!This product is only compatible with the Uuni 3 by Ooni and is not made to fit any other product. Please make sure you allow your Uuni 3 to sufficiently cool down after use before putting it in the cover.

If you go to our youtube channel you can find a full product demonstration by Ooni CEO, Kristian Tapaninaho. Cover mode when not using your uuni 3 you can use this 2-in-1 product as a cover to protect your oven from the elements and garden debris thanks to it's tough, weather-resistant fabric. Bag mode by transforming your uuni 3 cover into a bag you can take your Uuni 3 with you to the beach, a friend's house or camping with minimum effort thanks to the comfortable carry handle.

Ships from Vermont. Random house USA Inc. Users of uuni 3 will know it truly is portable so we created this perfect 2-in-1 cover/bag to maximise it's utility! Gibbs Smith. Ten speed Press. This waterproof cover/bag has been life tested in Scotland - arguably one of the most demanding environments known to man.

It has also been made from a durable PVC material, making it fit for both travel and storage.

Uuni Cast Iron Sizzler Pan

Technical features: each set contains: sizzler pan, wooden base & handle Material: cast iron, FSC-certified wood Superb heat retention for efficient cookingSizzler size inner:9. 8" x 5. 1" x 1. 2" sizzler size outer:12. 4" x 6. 3" x 1. 4" weight: 16. 6 lb important: as with any cast iron product please hand wash only and follow the included care instructions, ensuring each cast iron piece has been properly seasoned with oil.

The unique handle design is removable and easy to use; sizzling hot food straight from your Uuni to the table! Designed by Uuni for all Uuni ovens. This waterproof cover/bag has been life tested in Scotland - arguably one of the most demanding environments known to man. It has also been made from a durable PVC material, making it fit for both travel and storage.

The ooni cast iron sizzler Pan is made from 100% premium cast iron. 9. 8 x 5. 1 inch cooking surface. Unique handle designed for use with Ooni ovens! Used book in Good Condition.

Bayou Classic 500-586, Steel Ash Rake

Ten speed Press. Ships from Vermont. Solid steel. The long steel bar and slightly curved end makes ash clean up easier. Can be used on most charcoal grills. Slightly curved end for easy cleaning. Used book in Good Condition. Gibbs Smith. Great for getting the ashes out of your bayou classic grill. This waterproof cover/bag has been life tested in Scotland - arguably one of the most demanding environments known to man.

It has also been made from a durable PVC material, making it fit for both travel and storage. The ooni cast iron sizzler Pan is made from 100% premium cast iron. 9. 8 x 5. 1 inch cooking surface. Unique handle designed for use with Ooni ovens! Heat resistant wooden base. 17. 5" length x 3. 5" width. The bayou classic ash rake has been specifically designed for use with the Bayou Classic Cypress Grill.

Random house USA Inc.

Antimo Caputo 00 Pizzeria Flour Blue 5 Lb Repack

If you are looking for a tasty crisp crust, we recommend Caputo Tipo 00, a finely ground flour with 12. 5% gluten. Solid steel. Milled extra fine, in Naples, "00", Italy. A high protein flour at 12. 5%. Tomatoes. This waterproof cover/bag has been life tested in Scotland - arguably one of the most demanding environments known to man.

It has also been made from a durable PVC material, making it fit for both travel and storage. The ooni cast iron sizzler Pan is made from 100% premium cast iron. 9. 8 x 5. 1 inch cooking surface. Unique handle designed for use with Ooni ovens! Slightly curved end for easy cleaning. Great for getting the ashes out of your bayou classic grill.

Random house USA Inc. Gibbs Smith. Used book in Good Condition. Ships from Vermont. The caputo family has been producing the flour in Naples for over three generations and is considered an essential ingredient along with San Marzano D.

Stainless Steel Pizza Peel With Folding Handle. Paddle Size 9.5 x 13 Inches Great For Baking Homemade Pizza And Bread. Best Tool For Pizza Makers, Outdoor Pizza Ovens And Barbecues. Dishwasher Safe.

Ten speed Press. Clean up is so easy! with quality stainless steel construction and no wooden components, what are you waiting for? If you're ready for that real pizza restaurant experience at home, the Checkered Chef Pizza Peel is very easy to hand wash or it can even be cleaned in the dishwasher! You can't do that with a wooden peel! So, click the "Add To Cart" tab above and start imagining all of the pizzas you are going to create.

With the handle fully extended, long enough to keep your hands and arms away from the heat of the oven - no more burned arms! - The comfort grip rubber handle is cleverly designed to fold away for easy storage, the pizza peel measures 22 inches long, or, if you prefer, the handle also includes a hole for hanging storage.

Milled extra fine, in Naples, "00", Italy. A high protein flour at 12. 5%. The thin, stainless steel paddle easily slips under pizzas and pies, much easier than thick wooden peels. So many uses - the perfect pizza paddle for your oven or grill - best pizza shovel for indoor and outdoor pizza ovens and as an extra large turner for barbecues.

Constructed from quality stainless steel, the paddle size measures 9. 5 x 13 inches. Not anymore! the sleek stainless steel paddle is thin yet sturdy enough to easily slide under whatever it is you're creating, unlike wooden peels which are often too thick to do the job. Sliding a pizza in and out of an oven or barbecue would often result in burned arms or dropped pizzas.