FREE SHIPPING of our ovens to a commercial address with in the Continental U.S. $95 to residential

Customer of the Month: Jim

With the popularity of outdoor kitchens on the rise, Authentic Pizza Ovens have become a household staple as homeowners from all around the world continue to seek unique ways to differentiate their outdoor space.

Made with authentic quality materials and versatile features, ranging from our beautiful selection of Traditional brick-and-mortar ovens to our Portable oven selection, our ovens are best known for elevating your cooking experience with more Traditional-style wood-fired cooking from the more modern way of cooking as we know it today.

Meet our Customer of the Month, Jim.

It is with great honor and is such a privilege to introduce our Customer of the Month for October, Jim!

Jim and his children love to travel and explore culinary flavors from all around the world and enjoy recreating some of their favorite dishes in their own backyard spaces that were specially designed around their Authentic Pizza Ovens.

Read more about how Jim embraces his passion by expanding his cooking portfolio in his authentic wood-fired pizza ovens.

Authentic Pizza Oven

Where are you from and a little background information about you?

Originally hailing from Boston, I've called the Phoenix area home since 1984. My lifelong passion for cooking has been a constant thread in my life. I relish the art of preparing diverse cuisines and often involve my children in our culinary adventures.

Our shared love for travel adds to the excitement as we eagerly explore global flavors, striving to replicate these culinary treasures upon returning home.

Outdoor grilling has been a familiar pastime, with my journey leading to the exploration of various techniques including direct and indirect grilling over charcoal and wood.

But then, the wood-fired pizza oven entered my world! This marvel of an oven exceeded my expectations. While I initially assumed it was solely for crafting delectable pizzas, I soon discovered its astounding versatility.

It proved ideal for tasks ranging from roasting tomatoes to the slow, overnight cook of a succulent pork shoulder, capitalizing on residual heat.

In essence, my culinary voyage has been a fusion of my Boston roots, my Phoenix present, and a worldwide exploration of flavors all culminating in the discovery of the remarkable wood-fired pizza oven.


Which oven did you choose and why did you choose an Authentic Pizza Oven?

Maximus Mobile Pizza Oven

I have two pizza ovens. One is the Italian-style perfectly sized oven similar to the Buena Ventura Preto Premium oven. The other is the Maximus Mobile pizza oven which is somewhat portable and a smaller and more modern version made with stainless steel and aluminum.

I love the traditional style for its old-world brick-and-mortar charm and how perfectly it fits in my backyard space in Scottsdale. It is unlike any experience that you would have with more conventional grills offering an authentic wood-fired experience which I love as it is perfect for all the expanded cooking recipes I use it for.

What I love about the Maximus is that it is super quick to heat up and I can be cooking pizza within 30 minutes, and it has been a perfect addition for my mountain home! It’s also great for cooking meats and veggies. Both ovens are actually so versatile and complement both my homes in their own unique ways.

After extensive research, I selected Authentic Pizza Ovens because the quality was clear to me and the company has very high ratings from actual customers.

I spoke to Amber several times and each time she took the time to answer my questions and has since been supportive. I also really liked the fact that they are made in Portugal, from their old-world oven works facility that has a strong and successful history.

Buena Ventura Premium Pizza Oven


Did you build your setup or have someone else do it?

The space for each oven was specifically designed and built for the individual oven. I enlisted a great handyman/contractor who grasped my vision for the ideal outdoor kitchen that would highlight this classic wood-fired pizza oven.

Each oven space was meticulously tailored to its unique specifications. These ovens now take center stage during our cherished "pizza nights," whether we're hosting guests or simply indulging ourselves.

The surroundings of these ovens are equally paramount, underscoring the importance of a well-thought-out environment.

What is your favorite thing to cook in your oven, and have you tried any recipes besides pizza?

While pizza holds a special place as my top culinary delight to prepare in the wood-fired oven, our culinary adventures have ventured beyond its cheesy confines.

We've savored the succulence of roasted chicken, the tender embrace of slow-cooked pork shoulder, the crisp perfection of roasted potatoes, and the delightful sweetness of oven-roasted tomatoes and carrots.

Our wood-fired haven has become a versatile culinary canvas, allowing us to explore a myriad of flavors and dishes that extend far beyond the realm of traditional pizza-making.


Wood-Fired Pizza Oven Roasted Pork Shoulder


4-5 pounds bone-in pork shoulder
4 garlic cloves, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
1 tablespoon fennel seeds, crushed
Zest of 1 lemon
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste


1. Preheat your wood-fired oven to around 300 to 325 degrees Fahrenheit/ 150 to 160 degrees Celsius. Get a nice roaring fire going and let it burn down to coals.

2. Start by preparing the pork shoulder. Pat it dry with paper towels and let it come to room temperature for about 30 minutes.

3. Marinate the pork in a small bowl. Combine the minced garlic, chopped rosemary, thyme, sage, crushed fennel seeds, lemon zest, and olive oil to create a flavorful marinade. Season the mixture with salt and freshly ground black pepper to taste.

4. Massage the Marinade by rubbing the marinade all over the pork shoulder making sure to get it into all the nooks and crannies. The aromatic herbs and garlic will infuse the meat with a fantastic flavor.

5. Place the marinated pork shoulder in a sturdy roasting pan. You can also use a cast iron skillet or a Dutch oven that can withstand the high heat of the wood-fired oven.

6. Carefully slide the roasting pan with the pork shoulder into the wood-fired pizza oven. Position it so that the meat is exposed to the intense heat. Close the oven door with a small gap to allow some airflow. This allows the smoke and heat to circulate.

7. Slow-roast the pork shoulder for about 4-5 hours, turning it occasionally to ensure even cooking. The wood-fired oven's intense heat will impart a delightful smoky flavor to the meat.

8. Be sure to occasionally check the internal temperature of the pork. You're aiming for an internal temperature of 190-195°F (88-90°C) for tender, pull-apart pork. Adjust your cooking time accordingly.

9. Once the pork reaches the desired temperature, remove it from the wood-fired oven and let it rest for about 15 to 20 minutes. This allows the juices to redistribute and keeps the meat moist.

After resting, you can shred or slice the pork shoulder and serve it with your favorite sides or as a filling for sandwiches or tacos.


Chris Bianco Pizza Dough Recipe

Being a good friend and a huge fan of Chris Bianco, I find it fitting to share his pizza dough recipe as it is one of our favorites and our all-time go-to!


1 envelope of active dry yeast
2 cups warm water (105° to 110°F)
5 to 5 1/2 cups bread or other high-protein flour, preferably organic and freshly milled, divided, plus more for dusting
2 teaspoons fine sea salt
Extra-virgin olive oil, for greasing the bowl


1. Combine the yeast and warm water in a large bowl. Give the yeast a stir to help dissolve it and let it do its thing for 5 minutes. You’re giving it a little bit of a kick-start — giving it some room to activate, to breathe.

2. When the yeast has dissolved, stir in 3 cups of the flour, mixing gently until smooth. You’re letting the flour marry the yeast. Slowly add 2 cups more flour, working it in gently.

You should be able to smell the yeast working — that happy, yeasty smell. Add the salt. (If you add the salt earlier, it could inhibit the yeast’s growth.) If necessary, add up to 1/2 cup more flour, 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky.

3. Turn the dough out onto a floured work surface and get to work. Slap the dough onto the counter, pulling it toward you with one hand while pushing it away with the other, stretching it, and folding it back on itself.

Repeat the process until the dough is noticeably easier to handle, 10 to 15 times, then knead until it’s smooth and stretchy, soft, and still a little tacky.

This should take about 10 minutes, but here, feel is everything. (One of the most invaluable tools I have in my kitchen is a plastic dough scraper. It costs next to nothing, and it allows me to make sure that no piece of dough is left behind.)

4. Shape the dough into a ball and put it in a lightly greased big bowl. Roll the dough around to coat it with oil, then cover the bowl with plastic wrap and let the dough rest in a warm place until it doubles in size, 2 to 2 1/2 hours. When you press the fully proofed dough with your finger, the indentation should remain.

5. Turn the proofed dough out onto a floured work surface and cut it into 4 pieces. Roll the pieces into balls and dust them with flour. Cover with plastic wrap and let them rest for another hour, or until they have doubled in size.

6. The dough is ready to be shaped, topped, and baked. If you don’t want to make 4 pizzas at a time, the dough balls can be wrapped well and refrigerated for up to 8 hours or frozen for up to 3 weeks; thaw in the refrigerator and let come to room temperature before proceeding.





Previous Post Next Post

  • Authentic Pizza Ovens