Purpose of this blog

This blog will really be a true web log. I will post here about different wood-fired ovens as I find them.

If you know of any wood-fired ovens I should know about, you can send an e-mail to me. (If you build wood-fired ovens, I would like to hear from you too.)

There will lots of posts and lots of labels, since I plan to create one post for every appropriate web site that I find, and however many labels it takes to describe each one (usually at least the type of page and the location of the oven).

The accumulated information will still be found at the real Quest for Ovens web site links pages, but that is not updated as frequently as this blog will be.

If you are from outside the US and Canada, let me know what you find interesting about it. I see that I get visitors from India and Iran, and other faraway places. I'd like to know what draws you to this blog.

I received e-mail from the organizers of the BBC Two television show asking if the Saint Paul Bread Club could post a notice about their show Great British Bake-Off for amateur bakers. The information they gave me is now accessible through a link. (The organizers don't have a web page for the show itself yet.)

Please share this with any amateur bakers in Great Britain you may know, or post the link where they might see it.


Friday, March 18, 2011

Dee's Brick Oven Pizza, Forest Hills, New York

The Slice pizza blog at Serious Eats has an entry for Dee's Brick Oven Pizza, Forest Hills, New York.

I had come across Dee's before (that is, before I started this blog).

The blog entry says in part, "What a nice surprise, then, that the pizza is so good—and so interesting. It's fired in a wood-burning brick oven that, the pieman claims, gets up to 900°F, cooking the pizzas in three to five minutes."

That almost sounds slow to me, for an oven that hot. Our Twin Cities-based wood-fired pizza place, Punch Neapolitan Pizza, has a line on their menu, "800 degrees, 90 seconds."

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