The Wood-fired Oven Thread

 
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Old 01-25-2012, 08:33 PM   #41
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Re: The Wood-fired Oven Thread


Pepe's is legendary and is coal fired New Haven pizza at it's best.
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Old 01-25-2012, 08:35 PM   #42
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Re: The Wood-fired Oven Thread


The Neopolitan ( pepes "tomato pie"). Simple and perfect.

The Wood-fired oven thread-pepes8.jpg

The Wood-fired oven thread-pepes2.jpg






Pepes uses coal as fuel for the oven..high heat and lots of flavor. Check them out if you are ever in CT. The original is in New Haven..this is where we were that day. There are 3 locations now..we tried the others and its the same.
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Old 01-25-2012, 08:35 PM   #43
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Pepe's is legendary and is coal fired New Haven pizza at it's best.
YUUUUUPP!!!
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Old 01-25-2012, 08:39 PM   #44
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Re: The Wood-fired Oven Thread


It sucks living in the south. Our pizza tradition consists of Pizza Hut and Papa Johns whose claim to fame is that they use "better" ingredients.
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Old 01-25-2012, 08:40 PM   #45
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Re: The Wood-fired Oven Thread


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Originally Posted by stonecutter
White Clam..No moz. Just parmesan, clams,lemon juice, lots of garlic. You will stink after you eat this..totally worth it!

<img src="http://www.contractortalk.com/attachment.php?attachmentid=64093"/>

<img src="http://www.contractortalk.com/attachment.php?attachmentid=64094"/>
Coming from a half Italian family cheese and seafood is kinda sacrilegious.

That neapolitan pizza looks good, margaritas and marinaras are my style through and through.
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Old 01-25-2012, 08:43 PM   #46
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Coming from a half Italian family cheese and seafood is kinda sacrilegious.
I am too...from Naples as it happens.

The White Clam in the pic only has a little parm on it. They do offer one with moz but we like it this way.
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Old 01-25-2012, 08:46 PM   #47
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Re: The Wood-fired Oven Thread


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It sucks living in the south. Our pizza tradition consists of Pizza Hut and Papa Johns whose claim to fame is that they use "better" ingredients.
Waaaaaaaaaaaaay before I moved down here my family and I used to say you cant get a good pie south of Jersey. There are a few places I have heard about near Charleston that we plan to check out.

Hey, you could always take a drive up when I build mine too!
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Old 01-25-2012, 08:46 PM   #48
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Re: The Wood-fired Oven Thread


When I have people over I cook all kinds of pizzas, but the one I get the most compliments on is the one shown twice above and below: cherry tomatoes, cheese, and either basil or cilantro over a basic tomato sauce, with some slivers of white onion if I have lost my mind. No matter what they request and I make for them, they always say they liked that one (filetti) the best.
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Old 01-25-2012, 08:50 PM   #49
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When I have people over I cook all kinds of pizzas, but the one I get the most compliments on is the one shown twice above: cherry tomatoes, cheese, and either basil or cilantro over a basic tomato sauce, with some slivers of white onion. No matter what they request and I make for them, they always say they liked that one (filetti) the best.
Because you cant fake a great pie if it's kept simple.
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Old 01-25-2012, 08:51 PM   #50
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Re: The Wood-fired Oven Thread


I'd kill for a slice of that right now.
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Old 01-25-2012, 09:16 PM   #51
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Re: The Wood-fired Oven Thread


And how to sleep now??
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Old 01-25-2012, 09:16 PM   #52
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Re: The Wood-fired Oven Thread


Don't get me wrong, I am the anti-pizza snob. I cook all types of pizza, and use the WFO and the oven often (like a couple hundred pizzas last year, wouldn't you like to be my neighbor), have been making pizza at home since I was about 12, and worked in family pizza joints and even Dominoes as I worked my way through high school and college.

I use the same basic dough recipe my grandmother taught me 30 years ago (she made bread, not pizza), adjusted for how much heat will be used to cook it, and how long I plan to let it ferment. Simple is the key to good pizza (good food for that matter), no matter if it is Neapolitan or Pappa johns.

Quality fresh ingredients, cooked appropriately to the style is the key.
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Old 01-25-2012, 09:28 PM   #53
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Quality fresh ingredients, cooked appropriately to the style is the key.
Um..sorry to be the one to say, this is what makes a pizza snob. But embrace it, you are with like minded people!

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Old 01-25-2012, 09:33 PM   #54
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Re: The Wood-fired Oven Thread


IMO, some reasons that pizza ovens are gaining popularity is that people are realizing the advantages of entertaining at home and the feeling of satisfation from making something delicious for family and friends...and there is fire. Anyone that has cooked in a wood burning oven or even a campfire will tell you the food just seems to taste better.
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Old 01-25-2012, 09:34 PM   #55
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Re: The Wood-fired Oven Thread


No, a pizza snob says that you have to, for example, use only Italian tomatoes picked by virgins under a full moon in the South of Italy. I value fresh and local over traditional and expensive.

The way I look at it, the traditional used what was relatively cheap and thus fresh and local, and Snobs demand those same ingredients, even though they are neither fresh nor cheap.
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Old 01-25-2012, 09:36 PM   #56
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IMO, some reasons that pizza ovens are gaining popularity is that people are realizing the advantages of entertaining at home and the feeling of satisfation from making something delicious for family and friends...and there is fire. Anyone that has cooked in a wood burning oven or even a campfire will tell you the food just seems to taste better.
best part of camping is cooking with a fire. it does always seem to taste better.
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Old 01-25-2012, 09:39 PM   #57
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Re: The Wood-fired Oven Thread


Other than wanting to build an arch using timbrel construction, I was motivated to quit spending 30 bucks a week on Friday night (crap) pizzas for my teenage kids.

My cost for a Carnivore Crunch (fresh Italian sausage, pepperoni (Good pepperoni), ham and bacon) along with good mozzarella plus dough and sauce, is about 4 bucks a pizza for a 16". That is a 15 dollar pie out here in the sticks and probably 25 for you guys in the NE.
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Old 01-25-2012, 09:40 PM   #58
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No, a pizza snob says that you have to, for example, use only Italian tomatoes picked by virgins under a full moon in the South of Italy.
Too funny...ok ok. True, pizza was born of left overs...whatever was there is what went on the pie.


I mean snobbish in terms of quality anyway.
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Old 01-25-2012, 09:50 PM   #59
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That is a 15 dollar pie out here in the sticks and probably 25 for you guys in the NE.
Pretty close.

Whats great about being down here in SC even though its a pizza black hole, is the fact that I am an agricultural area and only an hour from Charleston. We have a many farmers markets that we get great produce and seafood.

Last year a friend (who has permission) took me to a huge field behind his house that rotates several crops throughout the year. I picked 2.5- 5gallon pails with beautiful roma tomatos and my wife canned 15 quarts (I think)of sauce. Score!!

Hopefully, I'll have my oven ready for this years harvest.
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Old 01-25-2012, 09:53 PM   #60
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Re: The Wood-fired Oven Thread


Not even that, I love Totinos pizza. I am the anti-snob, thus Pizza Anarchy.

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