Tuesday, June 28, 2011
Wood-fired oven at Chapelle Ste. Agnes Vineyard
Although the weather didn't cooperate as planned (rain), the oven fired up well for bread sticks and loaves of bread. Later when it came time for pizza, I chose to bake them in the firebox as a 'white oven' (an oven where the fire is in a separate firebox beneath the bake oven) doesn't provide the flame over the pizza that gives wood-fired pizza its distinctive flavor and crust.
Everyone pitched in and we made over 100 delicious pizzas. Local desserts and wine was enjoyed by all.
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