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.


Saturday, February 5, 2011

Goodfella's Pizza, Staten Island, New York

I found a blog entry about brick oven building and cooking on the site for Goodfella's Pizza, Staten Island, New York.

Apparently they also make and sell brick ovens.

Their home page has a lot of embedded pictures and video that makes their place look great.

Pavich's Brick Oven Pizzafe, Rancho Palos Verdes, California

A restaurant review for the Manhattan Beach Patch covered Pavich's Brick Oven Pizzafe, Rancho Palos Verdes, California.

(Apparently they don't have a web site of their own; they do have several reviews on yelp.)

The review says in part, "But if you’re like most people, that first visit won’t be your last. You’ll come back to the restaurant again and again until your company transfers you to Outer Elbonia -- and even then, there’ll be trips home."

Further down, "The oven is not just for pizza. Pavić goes out early in the morning for pork that will roast four and a half hours before being stuffed into roasted pork sandwiches with roasted yellow bell peppers, white garlic sauce, and lettuce ($7.56). The bread, in round loafs called Somun, comes out of the oven as well."