Monday, June 25, 2018

Ciao Italia

Recent visits to my blog have included many from Italy.  Grazie!

My visits to Italy, where I saw brick ovens in almost every village, contributed to my enthusiasm and knowledge of the construction and design of brick ovens.

The foods I enjoyed in Italy, whether made in brick ovens or other ways, also inspired me to build my ovens so that cooks, bakers, and chefs got the most out of the ovens, both performance and longevity.

For a few days in late July, I will be at a premier brick oven baking event, The Kneading Conference, speaking and demonstrating with my portable brick oven (seen above being used by Kerry Altiero of Cafe Miranda).

I post this with the hope that some of the visitors to my blog might send photos of ovens they know, have seen, or are using.  The talk I'll give at the conference is: The Evolution Of Wood-Fired Ovens.
Your contributions would be appreciated and recognized.

True Brick Ovens


  1. Interesting build. Quick question though: Are brick pizza ovens better than regular ones or there's no difference?

  2. It depends on what you call 'better'. Brick ovens have hot floors and domes. For this reason they cook fast and thoroughly. There's nothing better for making pizza, artisan breads, and for broiling but they also roast, slow-cook, smoke, and dehydrate depending on the temperature. On one firing you can cook at all the temperatures needed for three or four days.
    They don't have knobs...thus there's some effort involved.
    Thanks for the question.