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, January 7, 2011

Piza e Vino, Johannesburg, South Africa

A review in The New Age profiled Piza e Vino, Johannesburg, South Africa.

The review says in part, "In terms of overall ambience, Piza è Vino does not disappoint. The first thing you’ll notice is the eclectic décor. A striking mosaicked, wood-burning pizza oven and pillars greet you as you enter the cosy restaurant. Parquet and black-and-white-tiled floors and a giant wall of green Peroni bottles make up the interior. The aroma of the pizzas is inviting and got my taste buds watering from the moment we arrived."

Hearth Wood Fired Bread, Plymouth, Massachusetts

A Boston.com page reviewed the bakery Hearth Wood Fired Bread, Plymouth, Massachusetts.

The review says in part, "Peter Nyberg’s new wood-fired stone oven in Plymouth is a custom, 60-ton version of the wood-fired stone ovens that have become so popular (mostly for pizza making) in recent years."

Their home page says in part, "Our artisan bakers create each loaf using a natural levain (live sourdough starter) not commercial yeast, shape each loaf by hand and bake in a 60-ton, 18th century wood-fired brick oven."

05/26/11: Added a link with more details about the business.

Aziza's, Richmond, Virginia

I stumbled on a mention of Aziza's, Richmond, Virginia.

Their home page says in part, "Aziza's is a family owned and operated restaurant, pizzeria and bread bakery. We feature Richmond’s first 100% wood fired, hand built, brick oven along with locally sourced ingredients for our food preparations."

Napa Wood Fired Pizzeria, Rochester, New York

An IrondequoitPost.com restaurant profile cover the Napa Wood Fired Pizzeria, Rochester, New York.

The profile says in part, "If you’re looking for a leader in this pizza genre [wood-fired pizza], head to Napa Wood Fired Pizzeria. The newest location opened in October in the South Wedge and serves slices for lunch and dinner."

Pizzology, Carmel, Indiana

An IndyStar article reviews Pizzology, Carmel, Indiana.

The review says in part, "Local chef Neal Brown's Pizzology opened in Carmel a little over a year ago and quickly drew pizza-loving patrons with its selection of authentic Neapolitan-style pies, flavorful pastas and interesting starters."