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PIZZA TOPPINGS

PIZZA TOPPINGS 0

Red Sauce (I favor Bianco di Napoli crushed tomatoes) Mozzarella (fresh mozz for a wood oven, low moisture shredded mozz for a home oven) Parmesan Pepperoni Cooked, Crumbled Bacon Cooked, Crumbled Sausage Sautéed Mushrooms Hot Garden Mix (Giardinara) Shredded Dino Kale Roasted Butternut Squash with Sage Sliced Garlic Fresh Diced Tomatoes Pitted Kalamata Olives Fresh
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PIZZA DOUGH

PIZZA DOUGH 0

Makes 8 balls for 10”-12” pies 2 cups all-purpose flour (I prefer Hayden Flour Mills) 2 cups type OO flour (found in specialty markets or the Italian section at many grocery stores. I also favor Hayden Flour Mills) 4 teaspoons kosher salt 2 teaspoons dry active yeast 17 ounces water (tap is fine) 1 teaspoon
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ROASTED CARROTS WITH ARUGULA PESTO

ROASTED CARROTS WITH ARUGULA PESTO 0

Serves 8-10 as a side dish 2 lbs mixed carrots of your choice Olive oil Kosher salt Pepper 1/4 cup chopped Italian parsley For pesto: 1/2 cup raw almonds 1 garlic clove 2 cups packed arugula leaves 1/4 cup freshly grated Parmesan cheese (optional) Kosher salt Zest and juice of one lemon 1 cup
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BANANA’S FOSTER WOOD FIRED

BANANA’S FOSTER WOOD FIRED 0

Wood Fired Oven Banana’s Foster !!! Ingredients for Banana’s Foster 4 Tbsp. butter 1 cup brown sugar 2 tsp. ginger, ground 1 tsp. salt 1⁄2 tsp. cayenne 3 large bananas, peeled, cut into 1-in. pieces 1⁄3 cup dark rum, pour into a heat resistant container 1 pint vanilla bean ice cream Preparation Oven Temperature: 580 
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Wood Fired Fish Recipe

Wood Fired Fish Recipe 0

This is a SUPER easy recipe for you fish lovers! Heat your oven to 400-500F Ingredients: Your favorite fish! Lemon and/or lime Olive oil Fresh herbs (whatever you have d in the garden; parsley, dill, sage and rosemary. Or, whatever you like) Salt, Pepper and Garlic!   Lay fish on a good size piece of tin foil.
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WHOLE FISH WITH CELERY AND CITRUS

WHOLE FISH WITH CELERY AND CITRUS 0

Season the fish, inside and out, with salt and pepper. Stuff the celery leaves and herbs inside the cavity of the fish. Pour 4 tablespoons of the olive oil on the cookie sheet and cover with the celery, lemon, and orange slices, reserving 4 slices each of the fruit.
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