My experience using frozen bread dough as pizza dough has been good. Makes a very nice tasting crust in my opinion. But this company sells frozen pizza dough. They call it Pizza Dough & Italian Bread dough. Also available from Walmart.
“1lb loaves available in three packs. This dough's extra stretch makes it easier to roll out for pizza. It is also great for calzones or as a loaf of Italian bread.”
I have used this fine bread for making pizza crust. It works very well and tastes great.
“Bridgford Foods pioneered the manufacture and sale of frozen bread dough to supermarkets starting in 1962. The first efforts were made at the Anaheim meat-processing factory. Additional frozen bread plants were added in Dallas in 1968, a second plant in Dallas in 1985 and Statesville, North Carolina in 1996. Meat processing, with heavy emphasis on dry and semi-dry sausage, is also done in Chicago, Illinois in a plant acquired in 1975.”
Wisco 412-5NCT Countertop Pizza Oven
This commercial looking unit is available using either 110V or 220V electricity. At the time of this entry the price was approximately $176.00. Probably best to use with a dedicated 15 or 20 amp electrical breaker as it uses 12.1 amps electricity.
“The 412-5NCT provides reliable service and dependable performance pizza after pizza. Sheathed heating elements above and below, virtually eliminating the possibility of wire breakage. Ideal for thin-crust pizzas & for baking original crust frozen pizzas. Prepare anything you would normally cook in your toaster oven including pizzas, garlic and cheese breads, egg rolls, bagels and other food items of non-greasy nature. FEATURES: Preset 450 degrees F thermostat, mechanical 15-minute timer, removable clean-out tray, 22-gauge brushed stainless steel outer housing. Bakes 1 each 12in original crust pizza in approx. 8-12 min. Dimensions: 7.75in H x 18in W x 15in D. (Interior dimensions 13in x 13in).”
As far as i can tell this is the only model they sell which can accomodate a full size medium pizza or 12in pizza. They call it a toaster oven not a pizza oven though.
• Fits a 12 pizza or 6 slices of toast
• Space-saving design
• 30 minute timer with auto shutoff
• Broils/top-browns food
• Slide-out crumb tray
“Hamilton Beach Brands, Inc. is the country's number one distributor of small kitchen appliances, selling over 35 million appliances every year. The company's most famous products are found in households across America, Canada, and Mexico, yet are expanding into areas beyond these traditional borders. Hamilton Beach Brands, Inc.'s product quality, breadth of product line, superior customer service, and brand name strength continue to earn it the number one standing with consumers for small electric appliances. The Proctor Silex brand is owned by Hamilton Beach Brands, Inc.”
I think this is a new concept for a portable home use type pizza oven. Available in the UK and New Zealand and possibly Australia. But those in the US can order from UK sites and have delivered to a US address, probably.
“Perfect Pizza in minutes! Cooks either fresh or ready made pizzas as well as other foods. User friendly. Great for family meals, a quick snack when friends drop by or as a healthy alternative to take-away food. Designed in Italy by those who know how to make a seriously good pizza, The Pizza Maker is the easiest way to create authentic Italian-style pizza in your own kitchen.”
PRESTO PIZZAZZ PIZZA OVEN
I own one of these units and have used it for a long time. I tend to overcook my pizzas, not the machines fault. One thing about it though is that it seems to me the reach of the upper heating element should have been extended about an inch or two longer in order to heat the center of the pizza better. But inspite of that, i guess it does OK.
“The fast and easy way to bake your favorite pizza. Great for frozen, homemade, take-and-bake, or deli pizza. Freezer to perfect in minutes. While ordinary ovens are heating, you're eating. No preheating is needed. Rotating tray continually turns the pizza to assure even baking, top and bottom. Pizza just the way you like it! Separately controlled top and bottom heating elements let you make toppings as bubbly and crusts as crispy as you like. Removable nonstick baking pan for easy cleaning and compact storage. Doesn't heat up you kitchen and can save as much as 60% in energy compared to conventional ovens.”
“For everything from cooking a 5-pound chicken to baking two 12-inch pizzas or a birthday cake, this extra-large countertop oven makes it possible to cook whole meals without turning on the full-size oven. Three simple-to-use control knobs allow for setting the temperature from 150 to 500 degrees F; for choosing the function—broil, convection, bake, or rotisserie; and for turning the unit off or selecting the cook time—turn the knob to the left for "continuous on" or to the right for 10 to 120 minutes of cooking time. Its convection method continuously circulates heated air around food, resulting in even heating and 33-percent faster cooking times than a traditional oven. Or use the revolving rotisserie rack to cook meat to moist, tender perfection. Other highlights include a power indicator light, a see-through window for checking on food at a glance, a stay-cool handle, and an easy-to-clean design. Accessories include two oven racks, a slide-out tray, rotisserie forks on a rotisserie rod (rotisserie skewer), a rotisserie lift, and a pizza pan. Not sure where to start? Hamilton Beach throws in a user manual with recipes for roast chicken, baked potatoes, meat loaf, pumpkin cookies, muffins, and much more. The countertop oven measures approximately 21 by 18 by 15-1/2 inches and carries a one-year limited warranty. Bring back family dinners with a three-in-one oven that offers room to experiment! Bake, broil or toast anything - or use the revolving rotisserie rack for moist, juicy meats! Generously sized to accommodate two 12in pizzas and 7.5 pounds of chicken. Includes 120-minute timer and convenient controls for cooking precision. Convection operation saves cooking time by 33%. Easy to clean. Model number may appear as 31197 or 31197R, however there is no difference in the products.”
PIZZAQUE STONE GRILL, CC3070 This baking stone has a high rating on Amazon.com. Check out the video on the right to see it in action making many pizzas for this family. Click on the link provided at the start of this listing to buy on the Amazon site.
“Heavy-weight baking stone on a raised stainless-steel base turns your outdoor grill into a pizza oven, complete with built-in cooking gauge to monitor temperature up to 700 degrees F. Porous clay stone distributes heat evenly, exactly like the stones used in fine Italian eateries. The beauty of the Pizza Que is that you can use it outdoors on your grill or indoors in a conventional oven anytime of the year. You'll enjoy making and serving Pancetta Florentine, Sicilian-style pizza or thick 'n' meaty Chicago deep-dish for a taste of hometown meals. Changing the smoky flavor is as easy as changing wood chips to match your combination of ingredients. Invite over your friends, add a Caesar salad, and your backyard will have all the ambiance of a favorite trattoria. One-year manufacturer warranty. 15" sq. x 5/8"H beveled stone. 15"L x 15 7/8"W x 2"H stainless-steel base.”
Bake crispy golden crust pizza on your barbecue grill
Baking stone distributes heat evenly for best all-around flavor
Will not absorb food odors, easy to keep clean
Stainless-steel base has built-in thermometer
Gauges temperatures up to 700 degrees F
Use different varieties of wood chips to change flavors
Pizza Que can be used with the stone only in a conventional indoor oven
COZY COOK They sell a good selection of pizza ovens & related tools. All purpose electric counter top pizza ovens which do not exceed 120 volts AC/15amps.
“Welcome to Cozy Cook, the internet's #1 store for small kitchen appliances and other kitchen tools! We hope you take a few minutes to browse our selection of kitchen gadgets, including coffee makers, toaster ovens, crockpots and tons of other small kitchen appliances. If you have trouble locating any of our kitchen tools, you can use the search box in the upper left corner of the screen, or you can contact us if you have any questions. Our web site is designed to make online shopping easy and safe for you, even if you aren't an experienced computer user. Simply find the items you want, add them to your cart, and complete our quick checkout process. You don't even have to create an account. Before you know it, your order will be delivered right to your doorstep! Because we want you to make an informed purchase decision, we will show you your shipping costs and estimated delivery dates before you place your order. After you place your order, we will consistently track its progress and send you updates along the way. We'll email tracking information to you so that you can track your shipment on its journey from our warehouse to your doorstep. At any time, you can contact us via email or through our toll free number. We want to make your purchase go as smoothly as possible from the time you place your order until the products are delivered to your doorstep. We are committed to our customers, because without you, we wouldn't be in business. We will make sure that you are happy with each and every purchase from us. Thank you for shopping with us!”
LODGE PRO LOGIC PIZZA PAN This looks to me to be a very high quality pizza pan that would last the buyer a lifetime of pizza making. This is Part#: P14P3. This pan has a lot of high star reviews on Amazon.com. Please click on the picture at the right to buy from Amazon.com as it helps to support this site at no extra cost to you. Thanks.
“The Lodge Pizza/Roasting Pan is a magnificent piece of cast iron and is the best way to prepare golden-crusted pizza, or roast veggies. Perfect for cookie or biscuit sheet. Pizza recipes included. Today, Lodge Cast Iron remains a family owned, family operated business producing the most extensive selection of quality cast iron goods on the market. Lodge now offers an expanded line of cast iron cookware for America’s kitchens—Dutch ovens, the largest selection of cast iron skillets on the market, deep fryers, country kettles and more. When cooking outdoors, Lodge Cast Iron goes too, with camp Dutch ovens, griddles, combo cookers and grills of unparalleled quality.”
This pizza paddle has a special feature which allows the user to transfer a raw dough uncooked pizza from one place like a table top to another place like a pizza oven or a pizza stone without damaging the crust. Watch the "Super Peel Home Videos" to see how it works.
“Super Peel concept testing began in late 1998 and the first working prototype was developed in early 1999. Patent application was submitted in July, 1999 and the patent issued in May of 2000. Initial attempts to license the patent rights received considerable interest, however were unsuccessful. After further development and design modifications, the Super Peel patent was licensed to a Portland, Oregon cooking tools manufacturing and supply company. They enjoyed some success in marketing the product prior to experiencing a number of major business setbacks, which required priority attention. The Super Peel came back home in early 2003, and we began our own marketing efforts. The Baker's Catalogue, of the King Arthur Flour Company, took immediate interest and ultimately offered the Super Peel from September 2003 to August 2004, during which time it was featured on their November 2003 Catalogue cover. EXOProducts, Inc. was founded in 2002, as a promotion company for the Super Peel, but also as a product development company, with primary interests in new product development and licensing. We currently have several other products under development, but our current focus is the Super Peel. We are committed to manufacturing and offering it as a highest quality product. We hope you will decide give the Super Peel a try. We are confident that you will like it.”
LIBBEY HEIDELBERG BEER MUG
A lot of people even if they do not drink very much beer normally - like to drink beer with pizza. Pizza and beer seem to go together pretty good. These mugs here are excellent beer mugs and i have bought some for my own use. They are sold in a four pack. They are very heavy duty and you can put them in the freezer compartment of your refrigerator for later use. They freeze well and really keep your beer cold. They work great and the quality is very good also.
“Holding 16 ounces each, these heavy mugs are shaped for serving beer in traditional style. They're made of thick glass, so you can frost them in the freezer and then use them to keep beer cold to the last swig. Though the mugs' insides are perfectly round, the exteriors have 10 facets. Perfect for root beer floats as well as beer, the mugs measure 9-1/8 inches high and 3-3/8 inches in diameter. They're durable and dishwasher-safe. --Fred Brack”
WOODSTONE CORP Picture on the right is of the "Mountain Series Stone Hearth Ovens -
Mt. Adams 5ft Stone Hearth Oven". I have seen this particular model in use at a pizzaria on the pacific coast and it is a truly beautiful stove. Appears to be very well made. This particular model operates off of natural gas.
“The Mt. Adams oven is one of our most popular ovens. As with all of our Mountain Series ovens, this oven has a traditional brick oven dome shape. This stone hearth oven is used by many of customers including; Whole Foods Markets, Bahama Breeze and Atlanta Bread just to name a few. Wood Stone builds ovens differently. Our floors and domes are single-piece and they are thicker. The materials we use are proprietary and the manufacturing techniques are absolutely unique. Our domes have more thermal headspace. We offer infrared under floor burners. Our ovens are more space efficient. We offer more standard options than any other manufacturer. All of these differences add up to significant benefits for you, the oven owner. Read through our 10 key Points of Difference and learn why these differences will help you make more money.”
PIZZA TOOLS This is owned by the same company as Lloyds Industries shown down below. This is a quality link or business in my opinion. They are located in Spokane, Washington. They mostly specialize in serving the restaurant industry. So today i get an email from this search engine optimization business located somewhere in India or some other country wanting me to remove this link - they say it is hurting Pizza Tools business.
Well, the best i can do is write a different description of the business so there is no duplicate content which is maybe what they're objecting to. Most all my websites contain quoted material off the linked website. This is a very common activity on the internet and is not a bad thing. I have to copy & paste material from the linked website because i do not have the time or money to visit these businesses and right up a review. I do not make very much money with my many websites to justify traveling to all these different locations. Some people do travel and write up reviews, but i am just a one man operation and my websites are low earners. gg
“For years, we've been the leading supplier of high quality pizzaware to some of the biggest players in the pizza industry. We've even partnered with these companies to develop custom pizzaware to fit their unique kitchen specifications and processes.
Commercial Pizza Pans & Tools
Pizza Pans, Pizza Disks, Cutters & Knives, Pizza Serving Tools, Dough Handling Tools, Accessories.”
Another good looking italian stove sold through these people here in England.
“We are based in Preston, Lancashire and we are the UK's sole importers and distributors of the world renowned Valoriani wood burning ovens. Usually called Pizza Ovens but also known as, Outdoor Ovens or Wall Ovens. These fantastic and versatile ovens are hand made in Reggello, near Florence, Italy and are widely recognised as the best in the world. The domestic range of wood burning ovens are a beautiful enhancement to any garden but they can also be installed as wall ovens in the kitchen. Options for final design of your wood fired oven installation are as limitless as your imagination and can be as individual as you are. See some wood fired oven installations in our gallery. There is a link from the gallery to a montage of photographs showing the typical stages of the installation process for your wood burning ovens. The commercial range of ovens are regarded to be the best and are certainly the most popular in Italian Restaurants. A Valoriani pizza oven guarantees the quality and reliability that any busy establishment requires and demands. From the Domestic Ovens page you will find links to various pizza ovens accessories.”
On this site is a lot of useful information about building your own wood fired oven. Lots of pictures with explanations. Actually this website seems to be a little out of date. They offer oven building services plus sell Do-It-Yourself oven building plans. Picture on the right is of a portable pizza oven they had or have up for sale.
“Ovencrafters began as a request, from Laurel Robertson who is a friend and also the author of the Laurel's Kitchen Bread Book. She asked me to build a brick oven for her kitchen. When her first loaves emerged from that oven I knew that something lost was miraculously being rebirthed. Since this beginning in 1982 many other long lost aspects of bread baking, milling and growing grains have been rediscovered; even wood heat has revealed itself to be the only ecologically sound, sustainable and non polluting source of energy for small scale bakeries. However it is largely the inimitable deep penetrating heat of this new generation of masonry ovens that has triggered much of this work. Ovencrafters oven designs have been developed in the field over the last 25 years culminating in a type of oven that never existed before this. These oven constitute a radical departure in building technique and use that has made it possible for the first time for small rural based home and village bakeries to be viable and compeditive with the industry at any level. With the ongoing loss of middle class occupations throughout western societies, many with even moderate skills and capital can create an invaluable small business in their communities that will find ready support from them in return. Many are finding for the first time the joy of meanigful work in the bosum of their communities and free from the distant hidden grip of the corporate world at last. Ovencrafters' purpose is to earn a right livelihood for its staff guided by Gandhian principles, particularly; "Policy with princples, commerce with morality, wealth through work, and science with humanity". Ovencrafters' truly revolutionary oven designs and self building processes are inspiring a return to nourishing, handmade bread in the family home, and at a local level.”
There are two basic types of wood fired pizza ovens. The "Domestic" type and the "Commercial" type. These stoves offer a very relaxed and simple way to prepare all types of pizzas and other bread based items. I believe these ovens would be a great addition to any home backyard - more fun and less cleanup than a standard Bar-B-Que grill.
These folks do a nice job of preparing and selling their pizza product. They say: "We are Seattle's original, award-winning
traveling wood-fired pizza company". Beautiful. They have both a bricks & mortar business plus visit farmers markets with their mobile pizza oven. They might sell their ovens. Ask them about that.
“Veraci Pizza first started making pizzas at the Ballard Farmer's Market in May of 2004. But, the idea of putting a wood-fired pizza oven on a trailer took years to realize. With the help of friends and family, Marshall Jett and business partner Errin Byrd began making plans to build a traditional pizza oven in 2003. After a year of research and planning, Veraci's first wood-fired oven was complete - specifically designed for making the best pizza possible. Marshall's background in the restaurant business and ceramics along with Errin's background in business development proved to be just the right combo. Many friends and family also helped them as they began building their first oven which was lovingly named "Terracottababy". In 2005 Veraci Pizza expanded their operations to the Fremont Sunday Market with their second oven called "Fat boy". In the spring of 2006, they fired up the oven at the Bellevue Farmers Market, one of their busiest venues to date. In 2007 Veraci's talented staff, delicious products and innovative business model helped us to win two special awards: The Mayor of Seattle's Small Business Award and Best New Catering Idea by Seattle Magazine.”
This link takes you to a previous New York Times article about Dave Sclarow with his homemade brick pizza oven. This is really a very cool unique idea. This shows a lot of creativity one person can do to make money. He has used a boat trailer to haul a brick oven to different locations to serve up some nice looking pizza for sale. Very interesting article.
“THESE days, when you find a chef with the urge to tinker, he will most likely be embroiled in such delicate work as teasing out the covalent bonds of mayonnaise or synthesizing panko gelatin. But what about the rougher breeds of food geek, those who, if not for a culinary passion, would have wound up in their yard, building rockets out of scrap wood and old nails? One of them, Dave Sclarow, has been spotted in recent weeks at the Brooklyn Flea Market in Fort Greene, toting a homemade brick-and-concrete oven mounted on a boat trailer. It's a crude, lumpy, fire-blackened machine for a crude, lumpy, fire-blackened product: piping hot hand-size brick-oven pizzas. And it suits the backyard builders as well as, say, chervil foam would suit their white-jacket-wearing counterparts. "I wanted to find one thing to do really, really well," said Mr. Sclarow, who is the chef de cuisine at Lunetta in Boerum Hill, Brooklyn. "It wasn't going to be basil-flavored tapioca." The pizza trailer is not without precedent. Two years ago Joel Baecker, a veteran of Chez Panisse in Berkeley, Calif., and his wife, Naomi Crawford, began hauling a wood-fired oven to farmers' markets in the Bay Area and Sonoma County. Farther north, another couple, Marshall and Errin Byrd Jett, operate a fleet of mobile ovens for Veraci Pizza, which is based in Seattle. The company's dome-shaped devices, emblazoned with diamond-shaped tiles and given affectionate nicknames like Fat Boy and Queen Mary, prove that ugliness is no prerequisite for portable ovens. Both couples say their businesses provide a satisfying way to join the farmers' market movement without doing anything as radical as farming. (Mr. Baecker often incorporates whatever is fresh at the market into impromptu special pies.) And they say the ovens are natural crowd attractors. "It's a giant hearth where people want to gather," Ms. Crawford said. "It's got heat, light and pizza: the street food trifecta."”
$20 OUTDOOR COB OVEN
This is an interesting deal - presenting some ideas on how to build from scratch your very own pizza oven using mostly organic materials.
“I must admit, I'm a bit of a breadhead. Few things are as exciting to me as freshly baked bread with a dab of butter, or hot and greasy scallion pancakes, or fluffy and airy naan, or a pizza fresh from the hearth of a wood-fired oven. (That last one trumps all the others.) I thrive on bread. I love eating it, and of course I love making and baking it, too. Earlier in the year, the idea of baking in the outdoors in a wood-fired oven became something of a romanticized (in every positive sense of the word) notion to me. It was soon obvious that I should build a cob oven, which would be fairly easy and quick to build, and quite cheap, too. Compared to masonry ovens, which can cost hundreds or thousands of dollars and usually require cement in their construction (which I am pretty opposed to on all fronts), a cob oven can be made from very simple, locally available materials. (Although it must be said that masonry ovens undoubtedly have a longer lifetime!). So I picked up a copy of Kiko Denzer's Build Your Own Earth Oven, a little gem of a book covering the construction of cob ovens from the ground up. And in July, after I settled into my new house, I knew it was time to start building this oven I had been dreaming about, so I could finally make pizza the way it was meant to be baked - on a super hot brick hearth.”
Supplier of very classy and beautiful residential and commercial wood-fired pizza ovens. This website contains many good pictures of different pizza ovens. Lots of good information on this site like recipes, pizza oven instructions, accessories.
“Founded in 2004, Forno Bravo has quickly grown to become a global leader in both wood and gas-fired pizza ovens for pizzerias, restaurants and homeowners. We have developed strong relationships with Italy's leading producers of pizza ovens, oven tools, accessories and pizza ingredients, and we make these world-class products available to customers worldwide. Forno Bravo imports and produces the finest Italian wood-fired pizza ovens for the house and garden, caterers, bakeries and restaurants. Our pizza ovens are crafted by hand using traditional methods and the highest-quality refractory materials, and then shipped to your home or business from our warehouse in Northern California. Are you looking for the perfect modular pizza oven kit? Check out the new Forno Bravo Casa2G. It offers commercial-grade cooking at home—and breakthrough pricing. It is changing the world of wood-fired cooking. Through our network of dealers in North America, as well as Forno Bravo UK, Forno Bravo New Zealand, and our growing network of international distributors, Forno Bravo pizza ovens are available across the globe.”
BUILD YOUR OWN PIZZA OVEN (6 Dec 16) The picture on the right is a homemade wood fired pizza oven. You must admit that it looks pretty good. Notice that it's builder used a lot of rectangular bricks even in the dome portion of the structure.
►Lots of people can say "Yeah I like pizza!" but Lifehacker reader Kevin Lester can say, "I like pizza enough to build an awesome pizza oven to make sure it'd be done just right." Technically not a direct quote, but it's safe to say the man likes pizza. He combined his love of a good pizza and a challenging project into a pizza oven that's both functional and pleasing to the eye. The oven you see in the photo here is his fourth oven, he's been building and refining pizza ovens for quite a few summers now. His first oven was built shortly after he got married. He wanted to build an oven, but it wasn't in the budget to go buy all sorts of specialty materials like fire bricks, concrete forms, and special heat-resistant cement. He found a building site with a bunch of cast-off bricks and, with permission from the building manager, scavenged enough bricks to build the first oven. Despite some first-attempt lumps and bumps, that oven got tons of use. From that oven he learned three important things: It needed a bigger inner diameter, he needed a better mold than packed earth (too lumpy and difficult to form), and despite concern that it might not hold up to repeated use, the basic clay bricks and Portland cement held up perfectly. The original oven was built almost 20 years ago, and is still in service.◄
“Our wood burning pizza oven is a fantastic domestic oven that can cater for 2-80 people. It will get hot in 20 minutes and can cook a pizza in 3 minutes. It is easily assembled and we deliver nationwide (UK). All authentic pizza ovens will have the chimney at the front just behind the door, the feed point for the chimney will also be lower than the top of the dome - this is very important: the lower the better. Heat is caught in this dome section and regulates the oven temperature - if the chimney is in the middle of the dome - the heat will just go straight up the chimney, no regulation, and no retention of heat - all around a bad plan; so check that any oven you decide to buy does not have a chimney in the middle of the dome! Also if the oven dome is made of several pieces make sure that they all cement together otherwise you will simply loose heat through the joints not to mention the heat swirls and eddies that you will get coming off an uneven inside surface.”
LOS ANGELES OVENWORKS
Lots of information on this site about wood fired pizza ovens. Recipes, installation instructions, accessories. Both domestic and commercial ovens available and shipped anywhere in the US.
“Los Angeles Ovenworks was born out of a passion for cooking and memories of great meals shared with family and friends around wood-fired ovens in Italy. Now that we live in LA, we are importing the same product that Italians love and use: our high-quality wood fired ovens are offered at competitive prices and are easily assembled in your home. Providing excellent service and technical support is what our business is based on. Our wood fired pizza ovens are made of refractory clay, the best material for thermal stability and for ease of installation. The traditional design of our Italian ovens is very energy-efficient, with the floor elements fitted inside the dome walls. Our ovens are unmatched in quality - handcrafted in Italy with a keen eye for details. Some of our competitors offer low-quality imitations, which can be difficult to install and may not last a lifetime. Our ovens include a refractory exhaust manifold and commercial grade floors so that you can focus on relaxing with your family and the delights of your gourmet meals, rather than hassles and fixes. Plus, we offer personal customer service and accountability that is always here for you. With Los Angeles Ovenworks, you won't be working with a vast network of affiliates - you'll have the attention of an individual who cares about your needs. We ship our wood fired pizza ovens nationwide and they can be easily assembled in your home or backyard. All of our pizza oven kits include a handheld laser thermometer and The Ultimate Wood-fired Oven Book. Call us at (800) 516-5716 to order your own Italian wood burning oven!”
Lots of good information for those of you desiring to build your own wood fired brick pizza oven from scratch. Lots of nice pictures to illustrate the steps involved.
“Ozark Dreams features recreation and tourist information on the Arkansas Eastern Ozarks region, as well as content on special interest and Green Living projects. The current main feature of this site is Wood Burning Brick Pizza Oven Construction, Cooking and More. Wood burning brick pizza ovens are often incorporated in outdoor kitchens as well as built as standalone structures in your backyard or garden area. Site content ranges from extensive construction pictures, cooking pizza and other foods, material sources for building, recipes, information on how to build low smoke fires, and perhaps most valuable to people wanting to build, a list of links to the great web sites used to help construct and cook this wood burning brick pizza and bread oven. The site also has pictures and contributions from people who have used this site to build their own ovens including a cool video showing the time lapse construction and use an oven set to some fun pizza music. Click on Oven Stories to see the video.”
Producer of wood fired ovens. Very beautiful ovens. Can be installed wherever a stove pipe can be installed - either outside or inside.
“Since ancient times the wood-burning oven has been used to bake bread and other foods. Its origin is lost in time but leads us back to the origin of bread. The only way to bake it was by means of a wood-burning oven. As well as bread, other foods can be cooked such as, in first place pizza followed by roast meats, pastries and cakes. The wood-burning oven provides the food with a cooking and above all with a wholesome flavour that cannot be achieved with other types of cooking. There are two cooking systems available using the same wood-burning oven:
The "PIZZERIA" system. With a hot oven and open oven door, you leave a little burning wood on one side of the oven. On the other side you cook the pizza, foccacia, bruschetta etc. directly on the oven's cooking surface.
The "PANIFICIO" system. You heat the oven to the desired temperature, burning all the wood inside. You put the food that is to be cooked in the oven, close the door and wait until it is cooked. With this system you can cook roast meats and fish, bread, whole roasted pig and pastries.”
Lots of good information here to include: A conversion table, Oven building CDrom, Oven meals, Pizza Ovens, Oven tutorials, Pizza A to Z, Pizza dough, Refractory concrete, Oven cooking, Oven building.
“My name is Rado Hand, a little about myself and traditionaloven.com. I've spent the 1st half of my life living in the Czechoslovakia and the 2nd half in Australia. Currently I reside in Brisbane located south east of sunny Queensland. I am in wood oven building, project & design. I have experience in heat absorbing dense materials, in ovens and in high temperature range furnace designs and building, including back up heat insulation applications. For me, all this is about eating wonderful foods prepared by our selves and cooked using a little fire in a wood burning pizza-bread traditional oven. It's visually very pleasing, interesting, as well as efficient and economical. Your friends will be so impressed they will probably follow you by building something suspicious in their homes. Cook meats, roasts, casserole dishes, bake cakes and never have to clean the grease inside the oven — ever! It'll burn in the oven's hearth! I am talented individual, dedicated to bringing you design, building development & post oven building support giving your life /business/ a leading edge that stands out from your experiences /competitors/ from building personal identity to extensive solutions to your happiness. Good wires and best personal regards, Rado”
MY PIZZA OVEN
For those of you desiring to build your own backyard wood burning pizza oven - this blog may be of help to you. Lots of pictures, some recipes and other pizza related items.
“Hi! My name is Mark Graban. I started this blog to help document the construction of my backyard wood-burning pizza oven and I've maintained it as a place to share links I've found. Both the pizza making and the blog are a hobby, I hope you find this useful. I'm currently in the process of having a wood-burning pizza oven installed in my backyard, in Keller TX. This blog will serve as my journal of the project (both the good and the bad) as well as the pizzas we will cook. It's actually not just a "pizza oven." It's more more versatile than that. But more on that in the future. This project started a while ago, so I'm going to go back in time to recount the progress, the steps, and the mis-steps.”
SCOTT'S PIZZA TOURS Pizza Tours. Does not seem to be many of these types of businesses around. What a great idea. You must like people who like pizza to do this job.
“Scott Wiener is a weathered traveler who has searched far and wide for great pizza. He developed a deep appreciation for New York pizza while traveling cross-country, noting both delicious and abysmal pies in his Pizza Journal. While some gems did pop up, nothing quite matched the quality of the pizza back home. Pizza soon became an obsession, as Scott’s beloved Pizza Journal provided empty pages that begged to be filled. The media even took interest and Scott found himself in Las Vegas, judging twenty pizzas for Pizza Today Magazine’s International Pizza Expo in 2007. New Jersey’s Garden Plate Magazine says “Call Scott Wiener what you want — crazed, possessed, in serious need of a life — but you have to admire someone who has thrown himself so enthusiastically into his work, his mission.” With this mission clear, Scott has made it his duty to deliver the people to the pizza. Armed with a NYC Sightseeing Guide license and an unstoppable hunger, Scott is ready to share his favorite slices with you.”
When i lived in Phelan, California i ate at the local Pizza Factory regularly. I remember it as being very good pizza.
“Pizza Factories offer delicious homemade, hand-tossed pizza with quality ingredients and toppings. We also serve pasta, calzone, deli sandwiches, salad bar, sodas, beer and wine. Our signature dough and spices are the "secret" to our award-winning pizzas. The first Pizza Factory opened its doors in 1979 in Oakhurst, California (near the southern entrance to Yosemite National Park). Because of Pizza Factory's reputation for quality pizzas, simplicity of concept and median cost of operation, several more Pizza Factories were added. Partners Dan Wheeler and Ron Willey began franchising the business in 1985. Today there are over 140 restaurants in ten western states. Pizza Factory opportunities are available in both small towns and metropolitan communities. The flexibility of three restaurant sizes has enabled our company to accommodate any location. We're excited about our growth and thankful for our franchisees and customers who have helped make our franchise a success. If you would like to learn more about Pizza Factory, fill out our "Request For Information" form or call us at (800) 654-4840.”
Looks good to me. Very nice website and they are not afraid to display their pizza products and facilities with many pictures.
“Pizza lovers have enjoyed Rome's cozy atmosphere and gourmet food for nearly two generations. Whether you want to dine-in, pick-up, or enjoy take out, one of our restaurant locations may be just what you want. And of course, if you want delivery or catering, just give us a call and we'll deliver it hot, fresh, and delicious. People eat more Pizza than just about any other food category. What makes Rome's Pizza so special is, well, our Pizza! But not just our traditional, exotic, pesto, white and gourmet pizzas, it's also the great appetizers and salads, the Mediterranean Specialties, the Calzone, pastas, and deliciously hot oven toasted sandwiches. Rome's Pizza is more than a pizzeria restaurant, it's a feast for the senses, from the eye appealing presentations, to the tempting aromas, to the tantalizing blend of tastes and textures. Eating at Rome's Pizza is like going to a Roman feast. And that's the best distinction between what we do and anyone else in the business - our Food.”
Picture on the right is of their Shakey's Special™ - Salami, Pepperoni, Italian Sausage, Seasoned Ground Beef, Mushrooms and Black Olives.
“Sherwood “Shakey” Johnson loved ragtime music. He dreamed about having a place where his family and friends could get together, share some pizza and beer while listening - and often singing along - to favorite ragtime standards. So back in 1954 he scraped together his savings and opened the first Shakey's Pizza Parlor & Ye Public House® at the corner of 57th and J Street in Sacramento CA. There was nothing like it. People came from all over to enjoy the original thin crust pizza, ice cold beer on tap and most of all, the fun, family friendly atmosphere. Shakey's® is an American classic. We've perfected the art of uniting family and friends around a meal - something of a lost art in this fast paced, time-starved world.”
MIKE'S HOMEMADE PIZZA
Here's a pizza recipe that has a good rating, people seem to like it. This recipe is for the two basics - the dough and sauce, people seem to like the sauce best. Toppings are not discussed - just the basics: The pizza crust and the sauce.
“A great recipe for homemade pizza dough and sauce. The sauce is especially good. Top with whatever you like.”
GREAT PIZZA RECIPES
Very nice website with lots of good information about making pizza dough, toppings, pizza sauces.
“GreatPizzaRecipes.com offers a wide selection of rich and tasty pizza recipes and is part of the Recipe Publishing Network a group of family run websites dedicated to many different specialty recipe tastes. We cover many different recipe types from barbecue chicken pita pizza recipe to fish, grilled vegetables, soups, salads and much more. Great Pizza Recipes brings you the flavors of everything from a classic meat lovers pizza bake recipe to the modern shrimp scampi pizza recipe. Pizza recipes that are as good tasting as they are easy to prepare, recipes that have an authentic old world appeal, feel and flavor with the taste of modern classic cuisine. With one of our gourmet pizza recipes, you will be cooking a winning pizza in no time. We have always loved food and the experimentation with different combinations of ingredients to give our large family only the best in home cooked meals and desserts are our passion. Our pizza recipes feature the feel of a gourmet restaurant or world class kitchen and the many different flavors and recipes Great Pizza Recipes offers with articles and recipes geared toward the moderate to casual pizza food lover, or those that just want to know more about the different aspects of making an award winning pizza recipe. Many of our recipes feature fresh vegetables, homemade sauces, dough or other ingredients in them to blend and make a wonderful and refreshing pizza sensation with only the best fresh herbs and spices.”
A PIZZA PRIMER
This is a very good page to get you started on the pizza making journey or path. Good information for the beginning pizza student.
“If you've ever made French bread at home, you've made pizza dough. Traditional, DOC (Denominazione de Origine Controllata) designated pizza dough from Italy contains nothing but flour, salt, water, and yeast. The dough at most neighborhood pizza joints contains a few more ingredients. Fats are added to make the dough more supple, and sugars are added to feed the yeast and give the bread a touch of sweetness. I suggest that home bakers begin with a simple, versatile pizza dough recipe like the one below. Once you've got that under control you can experiment to find something more to your liking. Realize that you are going to give your pizza a lot more TLC than the employees at most chain pizza places do. If teenagers working at Dominos for 6 bucks an hour can make a decent pizza, you shouldn't have any problem doing it yourself at home!”
I like this recipe site but unfortunately they do not have very many pizza recipes. But they do have lots of quality links to other pizza making sites. Good site really. With me, a good site is not measured by quantity but by quality.
“Hello and welcome to Simply Recipes. If you are unfamiliar with Simply Recipes, please allow me to take a moment to introduce you to the site. The first thing you should know is that Simply Recipes is a blog or a personal website, created and maintained by me, Elise Bauer. Unlike most of the large recipe sites that you might find on the Internet with tens of thousands of recipes, Simply Recipes is my personal website, with only a few hundred recipes, all tested by me, my family or my friends. We invite you to try the recipes, and if you would like, leave constructive feedback in the comments. Do you have a recipe binder or box of recipe index cards? Think of this site as our family sharing the recipes in our recipe binder with you. As we cook the recipes multiple times, we often think of improvements and update the recipes. So keep in mind that what you see here is a work in progress.”
In their Pizza Recipe section are a lot of dessert type pizzas and non-traditional pizzas. They have about four categories of pizza: Grilled Pizza Recipes, Brunch Pizzas, Kids Pizzas, & Halloween Pizzas. Picture on the right is of the "Rustic Chicken Pizza".
“Welcome to the Kitchen: Introduce Yourself! Hello Foodies:
Welcome to the Kitchen! Please grab a cutting board and that bowl and let's get ready to cook! Wait? who are you?
We wanted to start a new "Introduce Yourself" thread. (Just to see who is active!)
These are some things Emily and I would love to know about you:
(1) What kind of cook/baker are you? Do you have any specialties? If so, what are they?
(2) What brings you to the community?
(3) Describe your kitchen in 5 words.
(4) What kitchen appliance can you not live without?
(5) Anything else you want to share with everyone.
Looking forward to learning more about you. Sincerely, CC
PS: You can read the old "Introduce Yourself" thread here!”
“We've rounded up an amazing collection of homemade pizza Instructables to tempt any palette. Check out these great recipes for thin crust, thick crust, individual pizza for one, and even pizza for dessert! Learn how to make your own crust. And what could make a pizza any more tempting than fresh mozzarella you made yourself! How about a pizza topped with beans? Or maybe you'd rather throw together some ingredients you already have in the fridge. Whether you want it quick and easy, or slow and steady, we've got a pizza recipe for you. If you can't find what you're looking for here, then it's time you made your own Instructable and share that secret craving of yours!”
“We're all about pizza. Period. Our sole purpose is to provide a medium in which people everywhere can interact and share their interest in making (and eating) pizza. Everyone is welcome here. Whether you are a master pizzaiolo or an aspiring amateur, this website aims to satisfy the hunger to learn the fine art of pizza making and the science behind it. It is a place where teachers teach and teachers learn, a place were everyone is a student striving to make the best pizza possible. This website is free to all. There are no membership fees, dues, or payments required to access our content. We are not a business and do not sell any goods or services. Our operating expenses are paid entirely by our own personal funds, member donations, and limited sponsored advertising. Think of us as "National Public Pizza." If you have any questions or comments, please feel free to contact us as firstname.lastname@example.org. Thank you!”
I DREAM OF PIZZA
Lots of good picture articles and pictures. He keeps this blog alive also.
“Some guys dream about making passionate love to a beautiful supermodel. Personally, I dream about digging my face into a mouth watering slice of New York City pizza. Fireworks are ignited. Music comes out of nowhere. And just like that, I've fallen in love once again. I DREAM OF PIZZA chronicles my adventures in one of the world?s largest and most renowned pizza hubs. From reviews and recipes to obscure video clips and news articles, I DREAM OF PIZZA is your one stop shop for all things pizza.”
“Slice is a weblog about America's favorite crusty, saucy, cheesy meal—pizza! We offer a delicious mix of news digests, reviews, videos, and musings on all things pie-related. Like many obsessions, my slice mania can be traced to childhood, when I hung out in my family's kitchen with my dad while he made pizza after pizza and sauce after sauce, testing recipes for a pizzeria he would eventually open in my hometown of Olathe, Kansas. Though that pizzeria has long sinced vanished, my love for the pie has not—a fact I hope is evident here on Slice. Yeah, I was raised in Kansas, but I feel I've developed a sufficient love and knowledge of the New York school that my words have some credibility with readers. And, having lived all over the country, I've developed an appreciation for different regional styles—though I'm still trying to grasp the appeal of deep dish. Because you're no doubt curious, my almost-constant favorites are Di Fara in Midwood, Brooklyn and Una Pizza Napoletana in the East Village of Manhattan. I used to cite Patsy's in East Harlem as a favorite but feel it has sufficiently slipped as of late. Favorite Pizza Style: Something I call "New York—Neapolitan," which issues forth from the venerable coal-oven giants like Patsy's, Grimaldi's, Totonno's, et al. Crust, Sauce, or Cheese? All are important, of course, but I'm a crust man. It's the most difficult element to perfect and to me, it's about 80 percent of what makes a good pizza.”