My line is getting a new combo gas/wood-fire oven installed within the next month. The Owner wants to try some "gourmet" pizzas, or flatbreads. whatever. Anyone ever mess with these for proteins for a new entree? some kind of lamb or piggy? thanks!
Wood-Fire Oven :)
roasted pork loin or cornish game hens work pretty easy...gourmet pizzas? depends more on the dough then the ingredients IMHO. Place I used to work did do a fruit pizza with a mango chutney base (very thin), a base of arugala leaves, thinly sliced apricots and then a sprinkle of feta. otherwise there is no end to what you can do with pizza. I have been doing bacon wrapped filet mignon on charger plates (usually used in a salamander) then topping with blue cheese, sauteed mushrooms and a demi-glace.
What temp will you be keeping the oven at? I'm sure many more people could chime in with ideas if they knew that?
Pizza level? ~600 ish? or more Bread / Roasting level 350ish?
Hell if you know the name and model let us know that.
To me I don't mind the type of oven much ... just the temp it's at. Don't get me wrong - coal fired vs. wood vs. propane/ng vs charcoal are all very different but if you can hold a steady temp then you are just adding different flavour nuances.
I love me a damn hot coal oven... if I ever open my own place! /sigh
I have a wood burning stove insert in my fireplace that has a catalyst, can get up to 2000 degrees. It does have a thermometer on it, not all of them do. http://shop.vitcas.com/vitcas-wood-fired-bread-pizza-oven-539-p.asp
Edited by Neeraj Singh - 3/1/14 at 4:22am
I'm currently working for a place that has an oven like this (though we only use the gas potion). Its kept at 670ish, and on top of pizzas and flat breads, most things from that side of the line go through it. The oven sits right next to the grill and finishes fish, steaks, and pork chops. Heats our potatoes for the day. Melts cheese for french onion soup, roasts mushrooms. Pretty much anything we need done.