Portable Oven Class Schedule for 2013

I have started scheduling my portable oven class for a variety of locations for 2013.

I primarily keep the list on my main Portable Oven Classes page.

In short, these are the dates scheduled so far.

04/20/13 Gale Woods Farm Park (Minnetrista, MN)
05/04/13 Tunnel Mill (south of Rochester, MN, might be full)
08/08/13 Tunnel Mill (south of Rochester, MN, Added in February)
05/12/13 Borner Farm Project (Prescott, WI)
05/25/13 Running Dog Ranch (near Stockholm, WI)
06/22/13 White Bear Center for the Arts (White Bear Lake, MN)
06/29/13 Borner Farm Project (Prescott, WI)
08/17/13 Running Dog Ranch (near Stockholm, WI
08/24/13 Borner Farm Project (Prescott, WI)

I expect to add fall dates for Gale Woods and WBCA.

Ten classes in one year would be a record, and there are even other locations under negotiation but not yet scheduled.

It's shaping up to be a busy year for teaching people how to build ovens in a day.

You can read more about my class in the pages whose links are to the right of the blog (under "PAGES").

January 25, 2013: I got an e-mail from Tunnel Mill telling me my class on 05/04/13 was already full, with a waiting list of two people. (That's four months ahead of the class.) We added another date (possibly June 8).

I also put together a map showing where my classes are scheduled.

Third Street Deli, Pepin, Wisconsin

People in one of my oven-building classes had told me that there was a new wood-fired oven business in Pepin, Wisconsin.

An article in the 7/7/11 Taste section of the StarTribune says in part:

As if Judith Hanks weren't busy enough, what with cooking jumbo breakfasts and lunches at her Third Street Deli along with running an adjacent consignment shop and day spa. No, Hanks recently dove headlong into the outdoor pizza business, and it's a gas.

 They sound interesting. I think I'll be dropping by Third Street Deli the next time I'm in the area when they are open.

Vino in the Valley, near Ellsworth Wisconsin Field Report

I have a previous blog post about Vino In the Valley, near Ellsworth, Wisconsin (their Facebook page).

I had the opportunity to stop at Vino in the Valley during a vacation in western Wisconsin. This was to be our last major outing of our vacation.

What I had heard about Vino in the Valley was that they had an outdoor oven. That turned out to be true. Their oven is outside.

What I had been expecting was that it would be a wood-fired oven. In that, my expectation was not met; it was fired by gas (of some kind). It actually was a two-level oven; it might be that the different decks were maintained at different temperatures.

What I thought might be a kind of vineyard setting (more like Falconer Vineyard’s Vineyard Bistro, Red Wing, Minnesota) turned out to more of an open-air supper club. There was a long building with fabric walls, many tables, a couple of bars, and even a lounge singer (seen below heading for her outdoor stage).

The building has a couple of angles so that the ends bend toward the gazebo that acts as the stage.

You can see the outdoor bar in the background here and many tables with umbrellas for people to wait at. After checking in at the reception desk, we were given one of the squarish electronic devices that vibrates and flashes to let you know when your table is ready. As a couple, we got seated very promptly.

We were actually seated near the front, right next to an indoor bar and close to the oven.

Whoever was running the oven, was very quick. I never had enough time to snap a picture of what was going into or out of the oven with the oven door open.

Unlike some of the other places we ate at on this trip, a small pizza came with a salad and a bread basket. The pizza when we got it was at best OK.

What Vino in the Valley apparently is, is an open-air supper club. They had a big parking lot, and there were a lot of cars in it. What Vino in the Valley is not, is a wood-fired pizza place. There was a mismatch in expectations between what I was hoping to find and what they are. For people who are looking for what they are, they are great. For somebody like me who looks for wood-fired oven pizza, they are not what I was expecting.


For similar places, click on the vineyard and farm labels on the right of the page. There is also a blog post about Wisconsin Pizza Farms.

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.

A to Z Produce, Stockholm, Wisconsin Field Report

For my wife and me, if the weather is good, and the day is Tuesday, the usual question is, "Can we go to Stockholm, Wisconsin for pizza?" A to Z Produce is, as far as I know the original pizza farm.(I have collected many links about them here.)

When my wife and I visited on August 21, we got there early so we could avoid the wait, but there was already a great throng of cars. Still, I think we were still only pizza 38. We found a place to park pretty close to the ovens.

We were amused by the signage they had posted. The rules are few, but important. I told my wife that "Fences zap" is a warning most places would never post and most people would never see. It's a useful warning though because the location is a working farm with cattle, and the cattle fences have to work as intended, meaning live electric fences. (We arrived about 4:45.)

Since A to Z remodeled a few years ago, there is now more shelter over the ovens and for people waiting for their pizza. It is not so important on a pleasant summer evening, but when it's raining or cold, the shelter is very welcome.

The way to order is simple. They list the pizzas they are making, and you pick the kind you want. They will make you a pizza that half one kind and half another, but you need to accept what you get. It seems like every time we have gone there recently, the person taking order simply takes your order and says, "That will be 10 minutes."

Robbi operates the ovens herself. (People were not obeying the "NO FLASH PLEASE" writing over the ovens.) There are two ovens; there is basically a three-stage pipeline. About once a minute, Robbi moves a pizza from the second oven to a pizza box where the cashier will slice it. She then moves and rotates the pizza from the first oven into the second oven. Ted will carry a new pizza from the kitchen and put it into the first oven. When they are operating at full speed, they produce a new pizza in less than one minute.

So, when the person taking the orders says to everybody, "That will be 10 minutes," it is pretty much the truth. (If you come later, you may have to wait longer. The key is not how fast pizzas are made, but how fast people arrive. If a big crowd appears, the back up happens, but it's mainly handling the orders, not making the pizzas. One time when we got there later at 6:25 in the evening they were serving pizza 135 or so. Still faster than one per minute.)

This is the original oven, now used for the second minute of cooking.

They keep a lot of pizza boxes ready, but having them ready to go prevents a delay in boxing up the pizza. If you bring your box back, they knock a dollar off the price of your pizza.

This is Robbi turning a pizza before transferring it.

After we got our pizza home, I forgot to grab the camera to take a picture of it before getting slices out of the box. According to the time stamp on the picture, I took this picture at 5:16, which means we ordered the pizza, received the pizza, drove to where we staying, and then served the pizza all in 31 minutes.

This is the place that got me hooked on wood-fired oven pizza and the benchmark against which I compare all other wood-fired pizza places.

When we left, I checked the vehicles parked on the road around the farm. There were licenses representing five states, mostly Minnesota and Wisconsin, but also Iowa, Nebraska, and Ohio. This is a place that doesn't care if you find them or not; they already have enough business. (This was highlighted in a recent blog post by Mark Leslie that he called "Old MacDonald had a ... Pizza Farm??")

We are already fans, but we enjoy reading about how other people react when they discover "the Pizza Farm."

Portable Oven Class, Prescott, WI, June 16, 2012

I will be returning once again to Prescott, Wisconsin, to teach my portable oven class.

The contents of the class are fully described here.

Registration information for the class is on this page of the Borner Farm Project.

In short, I show people how to build an oven from stacked bricks, how to make the doughs for naan, pita, pizza, and bread, and then bake them all in an oven we build as part of class. We then get to eat all of that. In past classes we have baked up to 15 pieces of naan, 8 pita bread, 5 pizzas, and a loaf of bread in an hour and a half.

Third Street Deli, Pepin, Wisconsin

People in one of my oven-building classes had told me that there was a new wood-fired oven business in Pepin, Wisconsin.

An article in the 7/7/11 Taste section of the StarTribune says in part:

As if Judith Hanks weren't busy enough, what with cooking jumbo breakfasts and lunches at her Third Street Deli along with running an adjacent consignment shop and day spa. No, Hanks recently dove headlong into the outdoor pizza business, and it's a gas.

 They have a Facebook Restaurant/Cafe page.

The next time I roll through Pepin at the right time, I'm stopping for pizza.

Lombardino's Restaurant, Madison, Wisconsin

I found an issue of the edible MADISON magazine that listed some wood-fired pizza places in Madison, Wisconsin.

One of the restaurants listed is one of the older ones in Madison, Lombardino's Restaurant.

The description in edible MADISON says, "Neapolitan style pizza using local, organic produce, eggs, and meats."

Pizza Brutta, Madison, Wisconsin

I found an issue of the edible MADISON magazine that listed some wood-fired pizza places in Madison, Wisconsin.

One of them was Pizza Brutta. The article says, "Chef Derek Lee is certified as a Pizza Yolo with VPN and uses local, organic ingredients and local firewood."

They also have a Facebook page.

Cafe Porta Alba, Madison, Wisconsin

I found an issue of the edible MADISON magazine that listed some wood-fired pizza places in Madison, Wisconsin.

One of them was Cafe Porta Alba.

Their home page says they make "Neapolitan Pizza officially recognized by the "Verace Pizza Napoletana" Association of Italy."

They also have a Facebook page. That page seems to indicate that they have homemade mozzarella.

Wisconsin Wood-Fired Oven Businesses

I'm experimenting with a mapping application. If it works the way I understand it, this post should include a map showing all the businesses in Wisconsin that I am aware of that have wood-fired ovens.



This includes all of the "wisconsin pizza farm" locations.

Note that the map markers have no links to the businesses' web sites. Some of them are accessible on my Business Ovens web page.

You can't assume that places on this map are operating as retail businesses or traditional restaurants. You will need to check each location yourself, but at least you can see where they are in Wisconsin.

06/27/2001: Added three wood-fired oven restaurants in Madison, WI.

LoveTree Farmstead, near Grantsburg, Wisconsin

Going over my information about "pizza farms," I thought should include that I discovered before I started blogging about what I have been finding.

The LoveTree Farmstead, near Grantsburg, Wisconsin, has been getting some mention in the Twin Cities' press. They started a "pizza by the pond" business to take advantage of their own cheeses. (As far as I know, this is unique among "pizza farms.")

Another difference between "pizza by the pond" and other "pizza farms" is that they have a cob, not a brick, oven.

It's a ways away from the Twin Cities, but there have been expeditions there.

They have a Facebook group.

McCaffrey's Dolce Vita Twin Springs Bakery, Decorah, Iowa

Doing a Google search for "wisconsin brick oven pizza farm" brought a surprise: The first wood-fired oven business that I have found in Iowa. (I'm not saying there aren't any, only that I am ignorant of them.)

A blog post by Jeremy Iggers at tc foodies mentions A to Z Produce and Bakery near Stockholm, Wisconsin, Vino in the Valley near Ellsworth, Wisconsin, and the Stone Barn, near Nelson, Wisconsin.

The real subject of the post is McCaffrey's Dolce Vita Twin Springs Bakery, Decorah, Iowa. The blog post says in part, "It's a little further afield - about two and a half hours from the Twin Cities, but the setting is charming - farm country in the rolling hills of northeast Iowa - and the thin-crust pizza is pretty good....You can watch the pies, which are big enough for two, being baked in the wood-burning brick oven in the dining room - it takes about 90 seconds."

This sounds like another interesting place to visit when I'm in the neighborhood.

AtoZ Produce and Bakery, Stockholm, Wisconsin

Apparently modern times have caught up to AtoZ (or A to Z) Produce and Bakery, Stockholm, Wisconsin. They now a real web site, and not just a Facebook page (which is run by a fan, not by A to Z themselves).

As far as I know, A to Z was the original "pizza farm." One of their slogans seems to be, "Made where it's grown."

There is a section of my oven businesses links just for A to Z (currently here, but you may need to search for "Stockholm, WI" if the headings change).

They were also the first location that was a destination for a field trip by the Saint Paul Bread Club, way back in 2004, not long after the club was formed.

I think this the place that got me interested in pizza baked in a wood-fired brick oven.

A to Z had been trying to keep a low profile; they have appeared in newspaper articles, but without mentioning their address or giving directions.

Since they have their own web site now, and provide their address and directions, I feel like I can lift the embargo about talking about them.

7/7/11: A to Z was mentioned in an article in the StarTribune about food destinations south and southeast
of the Twin Cities.

8/2/11: Was told that there was a blog post about them on the Pizza Quest blog.

8/24/11: I was there on 8/23, and by about 6:25 p.m., they were serving pizza #131. They had been making more than 1 pizza per minute for the first two hours of business. The rate was probably about ready to drop because fewer people were showing up in line for pizza.

Vino In the Valley, near Ellsworth, Wisconsin

Chance conversation about "pizza farms" brought mention of Vino In the Valley, near Ellsworth, Wisconsin.

Their menu mentions a Sunday buffet (not a Sunday morning buffet!).

Their times and days of operation are here. Not open on Fridays for some reason.

Oops. Missed their Facebook page in the first version of this page.

I have a field report from my visit to Vino in the Valley.

For similar places, click on the vineyard and farm labels on the right of the page. There is also a blog post about Wisconsin Pizza Farms.

Bread Baking Link Collection

While normally I focus on brick ovens in this blog, I thought I would digress a bit by putting one of my own subsites forward.

In response to a question from somebody who heard me on Radio KASM's program, Afternoon Delight, I decided to publish my collection of links related to bread baking.

I added them as part of the web site that I maintain for the Saint Paul Bread Club.

I just called the pages Bread Links. They are built using a process similar to the one I use to build the links for the Quest for Ovens Ovens Links pages.

I also have a subsite for my baking and oven-building classes called Baking with escargo.That is mainly of interest to people near the Twin Cities, since that is where most of my classes are held (Minnesota and western Wisconsin).

If you are interested in bread baking, I hope you find the links useful.

Wisconsin Pizza Farms, Midwest Living Magazine, June, 2011

For a map with all the Wisconsin wood-fired oven businesses that I know, see this blog post.

While I was waiting for my haircut, the table in the waiting room had the latest issue of Midwest Living magazine.   I never really noticed that magazine before, but one of the cover stories was, "A Slice of Country: Pizza Farms in Wisconsin." (You can only read the beginning of the article without registering at the Midwest Living site.)

They reviewed a couple of "pizza farms" in western Wisconsin.

The first was the Stone Barn near Nelson, WI, which my wife and I have been to. They have a page for their "artisan foods," which includes their pizza.

The second was Suncrest Gardens Farm, near Alma, WI. They have a specific page for their pizza business.

There are other, similar businesses in the area as well, but they were not covered in the article.

Usually when I see somebody searching for a "pizza farm" they are looking for A to Z Produce and Bakery near Stockholm, WI. They have their own blog post here; there are many news items about them (like this one); and I have many links about them collected here.

(If you are interested in all "pizza farms" then you should go to the list of labels on the right of this page and click on "farm" or for related alternatives, "vineyard". For Wisconsin pizza farms, I put a section about them on my Business Ovens page.)


8/11/11: There was a segment of Dining with Dara that covered two different Wisconsin pizza farms (here).

Portable Oven Classes (Update), Minnesota and Wisconsin

I have put together a consolidated site for my classes, including my oven-building classes.

The site's index page primarily discusses class formats, and locations.

There's a locations page for class location and registration information.

There's also a schedule page for both the baking classes and the oven-building classes. (For simplicity, I put the oven-building class dates on the locations page as well as the schedule page.)

The Tunnel Mill location requested an additional spring date (May 14) because of "popular demand," (the May 7 class filled and they had a long waiting list). They also said they anticipate the May 14 class to fill.

It's going to be an interesting year for oven building.

Hegg Store, Ettrick, Wisconsin

Kevin Stifter, one of the fine people at Smith-Sharpe Fire Brick Supply, informed about a new place doing wood-fired pizza in the wilds of western Wisconsin. To the best of my knowledge, Hegg Store in Ettrick, Wisconsin, does not have a web site, but they do have a Facebook page.

Their page does have some pictures of their oven and their pizzas.

Ettrick is somewhat north of LaCrosse, Wisconsin.

Like the "pizza farm" in Stockholm, Wisconsin, they only make pizzas one night a week (so far).

Portable Oven Classes, Minnesota and Wisconsin

My schedule for teaching my class on portable brick ovens is now mostly firm.

If everything goes according to plan, I'll be teaching my class in five different locations this year.

Three of the locations are in Minnesota (Tunnel Mill, Silverwood Park, and the annual meeting of the Minnesota Guild of Metalsmiths), and two are in Wisconsin (French Hill Folk School, Driftless Folk School).

I put together a page about the class here. The class dates scheduled are listed below.

• 05/07/11 Tunnel Mill (full)
• 05/14/11 Tunnel Mill (added by popular demand)
• 06/11/11 French Hill Folk School
• 06/25/11 Driftless Folk School
• 08/13/11 French Hill Folk School
• 09/10/11 Silverwood Park
• 09/17/11 Minn. Guild of Metalsmiths

It's a one-day class with everyone getting a chance to build an oven and watch naan, pita bread, pizza, and bread getting baked in the oven.