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.


Wednesday, August 29, 2012

Third Street Deli, Pepin, Wisconsin Field Report

On the third day of our field trip to Wisconsin, we had dinner at the Third Street Deli in Pepin. I had checked with them about some questions I had, so that when I arrived, I was recognized. We actually stopped by twice, once before they were heating the oven and later after they started serving food out of the oven.

The oven was built last year. It was more massive than they were expecting.  

The oven is part of an outdoor kitchen with some counter seating and an outdoor patio. There is some shelter from the weather while still being out of doors.

It's a pretty big oven. It looks like a relative big barrel-vault oven instead of a hemispherical oven more typical of a pizza-only oven.

They have some of the tools that I would expect for a wood-fired oven, but not all of them. (It's enough for what they do.)

Once the oven is heated up, they keep a fire in the back to keep the temperature up. That takes some practice to regulate and to cook with.

Here are a couple of calzones in the oven.

One got a little charred. This is apparently a rare problem, and they remade the item (for free of course) for the people who ordered it.

This is a "before" picture of my margherita pizza.

This is the "after" picture of my pizza. It pretty much comes out of the oven and then to the table. (It was only about 5 minutes before the pizza going in and me taking the after picture. Part of that was remembering to get my camera out before I ate the pizza.)

I thought it was a very reasonable price for the pizza ($8). Unlike A to Z Produce (the Pizza Farm), the Third Street Deli does not specialize in pizza; they have a lot of other offerings. (My wife really liked the roasted beet salad.)

The next time I'm in the neighborhood of Pepin on a day when A to Z is closed and Third Street Deli is open (Thursday through Sunday), I would happily go there again for pizza or for something else on the menu.