Brick Oven Cooking: On beyond Pizza

This Labor Day weekend, I reveled in cooking seven foods other than pizza.


Because my brick oven retains temperature over long periods of time, I could braise leeks and roast beets one evening, then make a peach crisp the next day.

Eggplant parm one night, preparing all the ingredients in the oven prior to assembling and re-baking one night, Bimbambap another night.

Street corn, pane Tuscano, and husk roasted sweet corn.  The list is endless.

I've occasionally re-stoked the oven with a minimum of firewood to maintain higher temps over the course of a few days.

I've been dehydrating peaches and tomatoes using the last 180 degrees.  It concentrates the flavor and reduces the volume for preserving.