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).
Saturday, April 9, 2011
Tuesday, March 29, 2011
Pesto Brothers, Flagstaff, Arizona
Just because I'm feeling cranky, here is an example of a way to fail at communicating.
My Google Alert sent me the link to a blog post that announced, "We have started building our Wood Fired Pizza oven!" This is apparently for a restaurant named "Pesto Brothers."
OK. Fine. Where are they located? They don't really say on the blog post.
Going to their home page, they list a street address (2500 Woodlands Village Dr), but don't provide a city or state. They provide a phone number (with area code), but unless you have the area code map memorized, that's not a great help. Under Places to Visit, they do mention Grand Canyon tours and Flavors of Flagstaff, so it does appear that they are in Flagstaff. It would have been nice just to be told. Grumble.
My Google Alert sent me the link to a blog post that announced, "We have started building our Wood Fired Pizza oven!" This is apparently for a restaurant named "Pesto Brothers."
OK. Fine. Where are they located? They don't really say on the blog post.
Going to their home page, they list a street address (2500 Woodlands Village Dr), but don't provide a city or state. They provide a phone number (with area code), but unless you have the area code map memorized, that's not a great help. Under Places to Visit, they do mention Grand Canyon tours and Flavors of Flagstaff, so it does appear that they are in Flagstaff. It would have been nice just to be told. Grumble.
Stone Bake Oven Company, Sway, Hampshire, United Kingdom
I had been aware of the Stone Bake Oven Company, Sway, Hampshire, United Kingdom before, but I caught a trade press mention of them here. (I had no idea there was a site devoted to Pasta and Noodles news.)
The news item says in part, "The Stone Bake Oven Company, a seller of wood fired ovens to cater to commercial or domestic demands, indoor and outdoor use, and a range of budgets, has launched their Rocca oven range that can be installed inside the home as well as outdoor."
Interesting designs they have.
The news item says in part, "The Stone Bake Oven Company, a seller of wood fired ovens to cater to commercial or domestic demands, indoor and outdoor use, and a range of budgets, has launched their Rocca oven range that can be installed inside the home as well as outdoor."
Interesting designs they have.
Pizza Moto, Brooklyn, New York
I found a hospitality jobs listing on Craig's List for a pizza maker.
It was for a business named PizzaMoto. The listing says in part, "We make lovely Neapolitan brick oven pizza outdoors every weekend at the Brooklyn Flea and in Central Park for all the Summer Stage shows throughout the summer."
That sounded intriguing.
They didn't provide a web address with the listing, but I found their home page and their Facebook page. Both pages have some pictures of their oven.
They have several reviews on their listing on yelp.
It was for a business named PizzaMoto. The listing says in part, "We make lovely Neapolitan brick oven pizza outdoors every weekend at the Brooklyn Flea and in Central Park for all the Summer Stage shows throughout the summer."
That sounded intriguing.
They didn't provide a web address with the listing, but I found their home page and their Facebook page. Both pages have some pictures of their oven.
They have several reviews on their listing on yelp.
Friday, March 25, 2011
Community Oven, Penrith, Cumbria, United Kingdom
My Google Alert pointed me to an organization in Penrith, Cumbria, United Kingdom that had plans for community ovens.
The organization was named Penrith Action for Community Transition (PACT).
They have many projects underway, but their community oven project has its own page.
It's also a topic on their site that you can search for related pages.
Here is their YouTube video of building a cob oven at Newton-Rigg.
The organization was named Penrith Action for Community Transition (PACT).
They have many projects underway, but their community oven project has its own page.
It's also a topic on their site that you can search for related pages.
Here is their YouTube video of building a cob oven at Newton-Rigg.
Saturday, March 19, 2011
Community Oven, Albury, NSW, Australia
A little piece in the on-line version of The Border Mail (in Australia), mentions, just in passing, the community oven in Albury, New South Wales, Australia.
The piece says in closing, "Naan bread, African food and French crepes will be cooked in the community oven."
The oven was built as a multicultural artifact, bringing together Australian and immigrant cultures.
Previous pages that I found point to the community oven at Dufferin Grove Park in Toronto, Canada as its likely inspiration:
This page seems to be from a neglected site, but it says about the community oven, "Community Wood Fired Oven: Heading down to the community’s centre, check out what’s on exhibit at the Library Museum or savour the delicate flavours of your meal cooked in the community wood fired oven." The content seems to be the same as on another travel site's page.
Nice to see the Albury oven get such use.
I do have a set of links that I collected about this oven here.
10/26/11: I received an e-mail from Narelle Vogel with the 2011 brochure for the community oven. (I am working on getting permission to make it available for downloading or linking to it on the Albury web site.)
The piece says in closing, "Naan bread, African food and French crepes will be cooked in the community oven."
The oven was built as a multicultural artifact, bringing together Australian and immigrant cultures.
Previous pages that I found point to the community oven at Dufferin Grove Park in Toronto, Canada as its likely inspiration:
"The idea came from Albury City Council's cultural development officer Narelle Vogel, who saw a picture on a Canadian website and said, 'I want one of these for Albury'," says project co-ordinator Chelsea McLaren from Hume Murray Food Bowl, a group representing and promoting local food and wine producers.The oven has been mentioned previously in The Border Mail (here), and has also been cited as one of the area's attractions.
This page seems to be from a neglected site, but it says about the community oven, "Community Wood Fired Oven: Heading down to the community’s centre, check out what’s on exhibit at the Library Museum or savour the delicate flavours of your meal cooked in the community wood fired oven." The content seems to be the same as on another travel site's page.
Nice to see the Albury oven get such use.
I do have a set of links that I collected about this oven here.
10/26/11: I received an e-mail from Narelle Vogel with the 2011 brochure for the community oven. (I am working on getting permission to make it available for downloading or linking to it on the Albury web site.)
Friday, March 18, 2011
Dee's Brick Oven Pizza, Forest Hills, New York
The Slice pizza blog at Serious Eats has an entry for Dee's Brick Oven Pizza, Forest Hills, New York.
I had come across Dee's before (that is, before I started this blog).
The blog entry says in part, "What a nice surprise, then, that the pizza is so good—and so interesting. It's fired in a wood-burning brick oven that, the pieman claims, gets up to 900°F, cooking the pizzas in three to five minutes."
That almost sounds slow to me, for an oven that hot. Our Twin Cities-based wood-fired pizza place, Punch Neapolitan Pizza, has a line on their menu, "800 degrees, 90 seconds."
I had come across Dee's before (that is, before I started this blog).
The blog entry says in part, "What a nice surprise, then, that the pizza is so good—and so interesting. It's fired in a wood-burning brick oven that, the pieman claims, gets up to 900°F, cooking the pizzas in three to five minutes."
That almost sounds slow to me, for an oven that hot. Our Twin Cities-based wood-fired pizza place, Punch Neapolitan Pizza, has a line on their menu, "800 degrees, 90 seconds."
Bellaroma Pizzeria & Ristora, Vancouver, British Columbia, Canada
The final entry from my correspondent in Canada is Bellaroma Pizzeria & Ristora, Vancouver, British Columbia, Canada.
Their site has a gallery page, and the first picture is of their wood-fired oven. Good for them!
Their site has a gallery page, and the first picture is of their wood-fired oven. Good for them!
Siegel's Bagels, Vancouver, British Columbia, Canada
I asked a friend who had moved to Vancouver if she had been to any of the wood-fired businesses I had identified. She had been to one, and mentioned another two, one being Siegel's Bagels, Vancouver, British Columbia, Canada.
Their home page says they have a "25 ton wood burning oven."
No pictures though.
Their home page says they have a "25 ton wood burning oven."
No pictures though.
Thursday, March 17, 2011
Incendio, Vancouver, British Columbia, Canada
A blog post caught my eye because it made references to both a brick oven and H.P. Lovecraft.
The blog post says in part, "We found this great pizza place in the Gastown area called Incendio’s. The brick oven looks like something from an H.P. Lovecraft story. But H.P. Lovecraft never made pizza this good! (I assume.)"
Well, there was no link provided, but I did find the home page of Incendio. I am a big fan of Vancouver's Gastown, but it's been a long time since I had time to visit.
The blog post says in part, "We found this great pizza place in the Gastown area called Incendio’s. The brick oven looks like something from an H.P. Lovecraft story. But H.P. Lovecraft never made pizza this good! (I assume.)"
Well, there was no link provided, but I did find the home page of Incendio. I am a big fan of Vancouver's Gastown, but it's been a long time since I had time to visit.
Thursday, March 3, 2011
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.
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.
Friday, February 25, 2011
Brick Oven of Morristown, Morristown, New Jersey
The web site of Brick Oven of Morristown, Morristown, New Jersey came to my attention.
I haven't checked any reviews for the place, but their site's pictures look good.
I found a patch.com post about the Brick Oven.
I haven't checked any reviews for the place, but their site's pictures look good.
I found a patch.com post about the Brick Oven.
Luciano’s Italian Brick Oven, White Oak, Pennsylvania
Well. I don't quite know what to say about this one.
There is a "Cranberry Patch" review of one Luciano’s Italian Brick Oven, but not
Luciano’s Italian Brick Oven, White Oak, Pennsylvania.
It's also not clear what kind of brick oven they have, if any.
I'm adding them here, just in case.
There is a "Cranberry Patch" review of one Luciano’s Italian Brick Oven, but not
Luciano’s Italian Brick Oven, White Oak, Pennsylvania.
It's also not clear what kind of brick oven they have, if any.
I'm adding them here, just in case.
Luigi's Italian Restaurant, West Palm Beach, Florida
The Palm Beach Pulse has a review of Luigi's Italian Restaurant, West Palm Beach, Florida.
The review does not detail the pizza, but it does say this, "Whatever the reason for the concept and name, the home-cooked fare at Luigi’s is downright delizioso. The well-varied menu offers generous, moderately priced appetizers, salads, paninis and heroes, brick-oven pizza, pastas and classic entrées."
The review does not detail the pizza, but it does say this, "Whatever the reason for the concept and name, the home-cooked fare at Luigi’s is downright delizioso. The well-varied menu offers generous, moderately priced appetizers, salads, paninis and heroes, brick-oven pizza, pastas and classic entrées."
Frank Pepe Pizzeria Napoletana, based in New Haven, Connecticut
Westfair Online has an article about the opening of a new branch in Danbury, Connecticut of Frank Pepe Pizzeria Napoletana, based in New Haven, Connecticut
The review says in part, "The pizzeria is known for its pies made with clams harvested from the Long Island Sound. Berry said there is also an element of the dramatic in the open-space kitchens, which act as the stage for ‘pie men’ who reach into 15-foot by 15-foot coal-fired brick ovens with 17-foot- long spatula paddles. The two 15 ton ovens at the new locations were built on site to the specifications of the one introduced at original Pepe’s in 1938."
The review says in part, "The pizzeria is known for its pies made with clams harvested from the Long Island Sound. Berry said there is also an element of the dramatic in the open-space kitchens, which act as the stage for ‘pie men’ who reach into 15-foot by 15-foot coal-fired brick ovens with 17-foot- long spatula paddles. The two 15 ton ovens at the new locations were built on site to the specifications of the one introduced at original Pepe’s in 1938."
Brick Oven Restaurant, Provo, Orem, St. George, Layton, Utah
A review of Utah's best pizza joints included mention of several brick oven pizza places.
The review included mentions of the Brick Oven Restaurants, which has multiple locations around Utah.
The review says in part, "These family-style eateries feature pasta and salad bars along with pizzas such as the popular Chicken Alfredo: baked chicken, fresh mushrooms, Canadian bacon, crumbled bacon, creamy Alfredo sauce and extra cheese."
The review included mentions of the Brick Oven Restaurants, which has multiple locations around Utah.
The review says in part, "These family-style eateries feature pasta and salad bars along with pizzas such as the popular Chicken Alfredo: baked chicken, fresh mushrooms, Canadian bacon, crumbled bacon, creamy Alfredo sauce and extra cheese."
Nuch's Pizzeria and Restaurant, Salt Lake City, Utah
A review of Utah's best pizza joints included mention of several brick oven pizza places.
The reviews said this about Nuch's Pizzeria and Restaurant, Salt Lake City, Utah: "The owner is from upstate New York and the pizzas straddle the border between New York- and New Haven- style pies, baked in a brick oven, as are many New Haven pizzas."
The reviews said this about Nuch's Pizzeria and Restaurant, Salt Lake City, Utah: "The owner is from upstate New York and the pizzas straddle the border between New York- and New Haven- style pies, baked in a brick oven, as are many New Haven pizzas."
Wednesday, February 23, 2011
Flare Restaurant and Lounge, Coventry, Rhode Island
A web news site had a food review for Flare Restaurant and Lounge, Coventry, Rhode Island.
The reviewer was not entirely impressed.
The review says in part, "I also must say for a brick-oven-place…. Flare needs to work on their crust. Reminiscent of a frozen and pre-docked shell, it left me looking for more."
The reviewer was not entirely impressed.
The review says in part, "I also must say for a brick-oven-place…. Flare needs to work on their crust. Reminiscent of a frozen and pre-docked shell, it left me looking for more."
Tuesday, February 22, 2011
Brick Pizzeria Napoletana, New Bedford, Massachusetts
A comprehensive survey of pizza places in Massachusetts covered several different establishments, so of which were brick oven businesses.
One of the businesses mentioned was Brick Pizzeria Napoletana, New Bedford, Massachusetts.
The survey says in part, "Their imported Italian wood burning oven and the use of a sourdough starter in lieu of commercial yeast sets Brick apart from other pizzerias in southeastern Mass."
Regina Pizzeria, Boston, Massachusetts
A comprehensive survey of pizza places in Massachusetts covered several different establishments, so of which were brick oven businesses.
One was Regina Pizzeria, Boston, Massachusetts.
The review says in part, "In October of 2010 The Food Network's Food Feuds pitted Regina against Santarpio's and declared Regina Boston's pizza champ."
One was Regina Pizzeria, Boston, Massachusetts.
The review says in part, "In October of 2010 The Food Network's Food Feuds pitted Regina against Santarpio's and declared Regina Boston's pizza champ."
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