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Posts Tagged ‘Cooking Tips’

Modern Flavors of Arabia and Wood Stone!

Tuesday, April 23rd, 2013

 

On Friday, April 19th, the Wood Stone test kitchen was host to cookbook author and chef Suzanne Husseini and restaurateurs Nipun Sharma and Aladdin Khasawneh. Using a dual burner Bistro 4343, the trio produced all manner of Arabian breads, as well as other specialties from Suzanne’s new book Modern Flavors of Arabia.  It was a wonderful chance to see the diversity of cuisines that lend themselves to stone hearth cooking in front of an open flame.

To get yourself a copy of Husseini’s book click here!

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Wood Stone Tandoor to be used at Kneading Conference 2013!

Tuesday, April 16th, 2013

 

Naomi Duguid, world traveler, photographer, cook and author of numerous books (not to mention the current bible on flatbreads), will be teaching a flatbread workshop Thursday, July 25th and Friday the 26th at the Kneading Conference in Skowhegan, Maine. At this festival put on by the Maine Grain Alliance, a non-profit organization dedicated to the preservation and promotion of grain traditions, Duguid will use a Wood Stone tandoor oven to make her flatbreads.

Duguid says, “[She is] delighted to be able to do a hands –on workshop with a tandoor oven from the Wood Stone Corporation. We’ll be working with leavened wheat flour doughs, and shaping and baking tandoor breads. It’s a rare opportunity to get comfortable with tandoor baking.”

If interested in participating in the Flatbreads Workshop or even in just observing the use and artistry of a Wood Stone tandoor, contact Wendy Hebb at wendy@kneadingconference.com to indicate your interest. Please visit the Main Grain Alliance or the Kneading Conference  itself for additional information.

For any questions about Wood Stone equipment, please call us today at 800.988.8103 or email us at: info@woodstone-corp.com.

 

 

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Recipe: Margherita Pizza

Tuesday, March 29th, 2011

Makes 1 ea. 10-12-in.pizza
Named for Italy’s beloved Queen Margherita di Savoia, this tomato, basil, and mozzarella pizza was created in 1889 by pizzaioli Raffaele Esposito of Naples. With colors that commemorated the Italian flag, Margherita Pizza set the standard for pizza across the globe and successfully established Naples as the pizza capitol of the world. Here we share two versions of the Margherita pizza, Popular and Traditional….

 

Popular
Ingredients

  • 1 ea.10-oz. Wood Stone Dough ball
  • 2 oz. Wood Stone Pizza Sauce
  • 2 oz. fresh mozzarella (we suggest Grande brand), cut into 1/4-in. cubes
  • 4-5 ea. basil leaves, cut into chiffonade

Method
Oven Temperature: 570-600 degrees

  1. Flour both sides of the dough ball and gently open the ball by hand to the desired thickness. Generally a 10-oz. dough ball will make a 10-12-in. pizza.
  2. Ladle the sauce in the center of the pizza shell. Use the bottom of the ladle to spread the sauce outward in a spiral to within a 1⁄2-in. of the edge of the shell.
  3. Place the mozzarella pieces evenly over the pizza, up to within 1⁄4-in. of the shell’s edge.
  4. Transfer the pizza onto a large peel and land it in the raw landing zone of the oven. Once the pizza begins to color nicely on the side closest to the flame, rotate it 180-degrees and move it one pizza length closer to the flame, into the finishing zone.
  5. Once the side closest to the flame colors, and the top and bottom color of the pizza is balanced, remove the pizza from the oven using a large peel. Transfer the pizza to a cooling screen for about 1 minute and garnish with basil, then move it to a pizza board and slice into pieces. Total bake time will be about 4 minutes.

 

Traditional
For the recipe and full story about cooking a traditional margherita pizza, visit our ”Cooking Naples Style” page.

For more information on cooking with a Wood Stone oven, see these two important videos:

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Cooking with Wood: Wisdom from a Wood Stone Chef

Monday, March 21st, 2011

By Ann Rudorf, Wood Stone Residential Chef

Wood Stone Residential Oven - Bistro 4343

If you build wood fires in your oven, (either wood-only or wood/gas combination) you’ve no doubt heard our adage “Burn only seasoned hardwoods with a moisture content of 15-20%.” Perhaps you’ve wondered, “Why do they stress this?  How does one determine moisture content? Does the species of wood really matter?” Here are some quick answers.

First of all, if the wood has a moisture content of over 20%, more of the BTUs are being used to “boil” the water out of the wood instead of going into heating the oven. Your goal of heating that stone hearth and dome is compromised and inefficient. Creosote build up is also an issue with wet wood. (20% moisture content wood produces twice the creosote of 15% moisture content wood.) It’s worth noting that wood with a moisture content of 10% or less will have lost much of its density, burning too quickly to leave sufficient coals. Use a Wood Moisture Meter to assure that fuel wood has the proper moisture content even before it is unloaded from the truck. (Note: Always measure moisture from the center of a freshly split piece of wood.)

We also stress using a good, heavy hardwood such as Oak, Apple or Hickory. You will get more heating BTUs out of a 4600 pound cord of Oak than a 2800 pound cord of Birch. Hardwoods also produce a better bed of long-lasting coals than lighter woods with a more balanced “coals to flame” ratio resulting in a better balance between floor and dome temperature for more successful cooking! Refer to our Wood Burning Oven Fuel Facts  for the weight per cord of wood found in your area.

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