Well here it is. The wood fired pizza oven I started using a year and a half before the house was done.
Not for pizza and bread alone, I have done pork chops, veal chops, thick cut beef steaks. When it has been fired up
on a Saturday or Sunday morning I take every opportunity to use it from baking to toasting bread to melting butter.
When the fire dies down at the end of the day the covers go on and the oven remains hot enough overnight to
finish off the baked beans or a long simmered ragu. My husband loved putting it together from the pieces imported
from Italy [ Mugiani ] He hauled the stones out of a farmers field, apprenticed with a stone mason, split them and
assembled the surround using field stone and interesting stones we picked up in our travels.
Do I use it every day. No. Every weekend in the fall and winter it gets fired up, if not for cooking, then just for
the wonderful heat and ambiance. An infrared thermometer is a must. The first loaf of bread turned into a
carbonized brick in 10 minutes. It turns out that the temp was in excess of 1000 degrees farenheit. It was/is a steep
learning curve to use it well.
This jessie was the only item in the new house that we did not have endless discussion about. I commented
one day that a wood fired oven might be nice and before I knew it the order was place and a 700 lb pallet
was being unloaded from a semi. It has been a lot of fun.
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