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Entries tagged with 'ovens'

Book Review: Build Your Own Barrel Oven

Slice Andrew Janjigian 16 comments

Eva and Max Edleson of Firespeaking, the Oregon-based oven builders who have done more than anyone else to bring barrel ovens to the United States. They have published their first book on how to build and use a barrel oven, which is a great resource for anyone interested in wood-fired oven design, DIY pizza ovens, and cooking in general. More

Pizza Oven Delivery at Motorino in Williamsburg

Slice Meredith Smith 25 comments

Catching up on some pizza news post-holidays, I came across some photos that Eater posted of the forthcoming Williamsburg Motorino location receiving an oven-sized special delivery. More

The Bay State Gets Its First Stefano Ferrara Oven

Slice Meredith Smith 3 comments

Jason and Ali O'Toole of the Cape Cod mobile wood-fired oven pizza operation Pizza Barbone have gone brick and mortar and added one more Stefano Ferrara imported oven to the States. More

Building a Pizzeria: The Oven

Slice Caleb Schiff 14 comments

Every aspect of building this pizzeria excites me: talking to my lenders, finishing my floor plan, choosing the lighting, developing the menu, purchasing the mixer. However, perhaps no singular aspect excites me more than purchasing my oven and yesterday, I sent my first wire to a bank in Naples, Italy. More

Donatella Arpaia's Blinged-Out Pizza Oven

Slice Adam Kuban 17 comments

[Photographs: Adam Kuban] This has got to be the shiniest pizza oven in NYC — maybe the world. Slice got a sneak peek at the oven and some of the pizza to come out of it last night at Donatella's, Donatella Arpaia's soon-to-open pizzeria on 19th and Eighth in Chelsea. We'll bring you pizza pics later today, but here are a few shots of the fire-breathing beauty for those of you obsessed with such things. Earlier ... Donatella's PIzza Oven: The Build-Out » Donatella's: The Oven Is Being Cured » Video: Neapolitans Talk Pizza (While Ed Levine Antagonizes Them!) »... More

Does the Type of Wood Used in a Wood-Fired Pizza Oven Matter?

Slice Adam Kuban 23 comments

I recently got this email from Vinny, a self-described pizza freak and longtime Slice'r. I thought it'd be worth opening up to everyone out there for thoughts. —The Mgmt. Aside from the pizza making & eating madness (born & raised in Brooklyn doesn't help me break the addiction!!), I'm also longtime BBQ cook and competitor.There's a lot of similarities between great, traditional pizzas and BBQ.One thing I rarely see discussed in the pizza world is the types of wood used. So much focus is put on the flour/dough making process, origins of sauce & cheese, type of bricks used, temps... More

My Pizza Oven: Timothy Paul Perry Converts Wall Oven to Propane-Burning Pizza-Cooker

Slice Adam Kuban 14 comments

Over the weekend Timothy Paul Perry (aka timotheos) started a thread in Serious Eats Talk about his DIY pizza oven. It was so intriguing—he uses an inverted wok as a dome in a hacked home oven—that people were pinging him for pictures and more info. I knew I had to put him in the hot seat for a My Pizza Oven interview. Whoomp, here it is. More

From Serious Eats Talk: timotheos Makes DIY Portable Pizza Oven

Slice Adam Kuban Closed

Timotheos got creative and made a portable pizza oven that sounds ripe for tailgating: I started out searching craigslist and found a magic chef wall oven for free...I liked the idea since I was able to start with an oven..I gutted it and disassembled it then put it back together but repacking the insulation with kiln insulation..I put a inverted wok in the top to work as a dome and laid in a layer of fire-brick on the bottom where I placed a 10psi propane burner that is removable as are the firebricks..I used a corderite pizza insert for my... More

Dear Slice: Some Neapolitan Oven Facts

Slice Adam Kuban 38 comments

Reaching in to the Slice mailbag, we've got ... Dear Adam and Ed,I am forwarding you this message on behalf of APN, Associazione Pizzaioli Napoletani USA.A recent video-post on Slice (Neapolitans Talk Pizza) along with some related posts from Slice bloggers could have created some confusion on ovens for Neapolitan pizza. We would like to bring to your attention few FACTS to clarify things for your readers. 1) Ovens built in the USA Kesté's oven was built on site by a Neapolitan artisan by the name of Peppe Foglia. Sand, cement, and bricks were shipped from Napoli. As a matter... More

Donatella Arpaia's Pizza Oven

Slice Adam Kuban 17 comments

Last week we mentioned that Donatella Arpaia was having a wood-fired pizza oven installed in her upcoming pizzeria, Donatella's. Yesterday, Slice was lucky enough to peep a part of the oven-building process. More

Donatella Arpaia Getting into the Neapolitan Pizza Game

Slice Adam Kuban 15 comments

Donatella Arpaia outside her upcoming restaurant, Donatella, with a ton (or more) of bricks for her oven. [Photograph: Joshua Bright/Diner's Journal] Looks like restaurateur and frequent Iron Chef America judge Donatella Arpaia is getting into the Neapolitan pizza game. According to this story on the New York Times's Diner's Journal blog, she's having bricks, sand, and cement all imported from Naples to build her oven and is bringing in the requisite Neapolitan oven-builders to construct it. But probably what's most interesting is that she's going to be studying pizza-making under Enzo Coccia of Pizzeria La Notizia in Naples for... More

My Pizza Oven: Pizzahacker, the Renegade Pieman of San Francisco

Slice Adam Kuban 28 comments

He appears in the evenings on the streets of San Francisco, mostly in the city's Mission District, with a heavily modified Weber kettle grill in tow. Into his "FrankenWeber" goes wood, though, not charcoal. And instead of burgers or hot dogs, the dish that Pizza Hacker cooks is, obviously, pizza. And while this scene sounds like it could veer toward "gimmick," it is anything but. Pizzahacker is the real deal, as this Q&A with him reveals. Get to know him and his craft! More

'Pizza Hacker' and His Amazing Franken-Weber

Slice Adam Kuban 27 comments

I've been sleeping on this story for a while, and for that I must apologize to you, dear reader, and to the Pizza Hacker, a pizza street vendor who I've known about for a couple months but haven't yet blogged about. The Pizza Hacker, based in San Francisco, uses a modified 22.5-inch Weber kettle grill that he's fitted with fire bricks. To mimic a traditional pizza oven, whose shape is ideal for cooking a pizza, he used the original lid to mold an oven dome from refractory cement and perlite. Pizza Hacker shows up at various locations throughout SF... More

Gadgets: 3-Tier Oven Companion by Nifty

Gadgets Nikki Goldstein Post a comment

[Photo: Chefscatalog.com] Considering that big families require big turkeys, and big turkeys require lots of oven time, baking space really comes at a premium at my house. Jewish as we are, Christmas day has become synonymous with Thanksgiving 2.0, and similarly, things get made days in advance so that the bird can roast on its own, unadulterated by the pies and potatoes that would otherwise try to nestle alongside it. Despite our planning, it's sometimes impossible to sidestep the inner-oven traffic jam, which is why I was excited to find this 3-Tier Oven Companion by Nifty ($19.99 at Bed Bath and Beyond).... More

Video: How to Make Pizza in a Makeshift Wood-Fired Brick Oven

Slice Erin Zimmer Post a comment

Michael O'Malley built this wood-fired brick pizza oven recently on the side of the road in Los Angeles for a workshop through Machine Project. He then walked his students through the pizza-making steps, from shaping dough balls to maneuvering that peel. Since the oven was so scorching hot, the pizza was done in two and a half minutes. Watch the video, after the jump.... More

Quick Profile on Jay Jerrier of Il Cane Rosso

Slice Adam Kuban 13 comments

[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.]... More

My Pizza Oven: Mark Graban, Fort Worth, Texas

Slice Adam Kuban 10 comments

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,... More

My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn

Slice Adam Kuban 32 comments

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:... More

Video: Man's Cell Phone Turns on Oven

New York Erin Zimmer 1 comment

Brooklyn resident Andrei Melnikov has arguably the coolest (and freakiest) application on his Sony Erickson PDA. When he receives an incoming call in his kitchen, his Maytag Magic Chef oven lights up and starts broiling. Melnikov noticed the oddness... More

My Pizza Oven: Nick and Robin Gladdis, Paso Robles, California

Slice Adam Kuban 29 comments

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... More

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