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.


Tuesday, May 24, 2011

PaneVino Wood Fired Pizzeria, Allen, Texas

Sometimes a place with wood-fired pizza gets good reviews. But, sometimes they don't.

A site called Pegasus News, News and Entertainment for DFW (probably meaning Dallas/Fort Worth), had a review that pretty much panned PaneVino Wood Fired Pizzeria, Allen, Texas.

The review says in part, "Fancy domed oven does not guarantee good pizza." (The domed oven comes from Renato, which is in Garland, Texas.)

If you visit this place yourself, let me know if you agree with the reviewer.

1 comment:

  1. I'm an amateur chef, and I've baked my own pizza for the past fifteen years. Some of the best pizza I've had the pleasure of eating was at Chris Bianco's place in Phoenix. Of all the pizza places I've eaten at in the Dallas area, Pane Vino comes closer to Bianco's than any other place I've tried. There's a lot of snobbery when it comes to food, and there’s certainly no shortage of snobbery by food writers in the city of Dallas. It seems to me that if a pizza joint isn't a member of the Associazione Vera Pizza Napoletana, they've already got two strikes against them. To me, the VPN is just a marketing gimmick and a lot of BS. Seriously, if you want to be told exactly how you must make your pizza, maybe you should get rid of your wood-burning oven and apply for a Domino’s franchise. It's important to note that Bianco's place isn't a member of the VPN, and he unquestionably makes superb pizza. I feel that Pegasus News needs to get off their VPN "high horse" and revisit PaneVino again. Maybe this time they'll pay more attention to the pizza, and less attention as to whether or not a VPN certificate is hanging on the wall.