Philly Pizza at Chez Bullhog

I’ve been reading Ed Levine’s book, Pizza: A Slice of Heaven. Ed’s a guy who samples on average six pizzas a day and has an opinion about every one, from the dyed-in-the-wool Napolitano to New York’s finest. He’s got the genealogy of pizza in America down to a fine art: from Lombardi’s in 1905, through [...]

Lean Green Florentine Pizza

I’ve long resisted putting chicken on a pizza. To my taste and sensibilities, chicken doesn’t work well with red sauce; turning to barbecue sauce just muddies the mix. So when I hit on using spinach as a base for this pizza, I realized I was onto a good thing.

This pizza rocks. Ham gives the spinach [...]

British B&B Breakfast Pizza

At Brighton the bus turned west and set off onto a wide sweep of headland. Here and there white chalk cut into fields and stood starkly against the green shrubs and close-cropped grasses that filled our view. At Southampton a low swath of land dropped to reveal the Solent and the sea beyond.  As I gazed upon [...]

Ten Steps to making great Pizza Dough

At Chez Bullhog, we take pizza pretty darned seriously. In the lead-up to building our woodfired oven in 2004, the fervor stepped up a couple of notches. Sure, we can always work the toppings, but it’s the dough that has become most important. As any aficionado can tell you: every great pizza begins with a [...]

Fresh Tomato Margherita Pizza

Intense rivalry charged the warm air that lingered around the Piazza del Campo in Siena that night. Hoards of young Italians swarmed the square with flags held high, ranting, gesticulating, and then moving off to blend into side streets.  Some were in street clothes and some medieval costume. As groups came through in waves, each behind [...]

Hawaiian Style Barbecued Pizza

On Oahu’s North Coast, the weather service bases its forecast on how high the waves are going to be that day. You can get a good meal at the Grass Skirt Grill, but be advised that the owner won’t be around if the surf is high. Some things are more important than food, you know. [...]

Saturday's Pizza Party: Spelt Pizza Crust Dough to the Rescue!

The words I heard on the other end of the line struck terror in my pizza-loving heart. ‘I can’t eat wheat,’ my friend Alison announced in the lead-up to our long-anticipated woodfired dinner. Her voice was resigned and more than a little apologetic.

Aargh, I thought. Here we go. Rice flour; boring dough. But her next [...]

Buttery Pizza Dough

Here’s a baker-friendly pizza dough that doesn’t stick to your hands, even in the early stages of kneading. This dough has butter in it, which along with a bit of sugar, makes it richer than the average pizza dough. I love how clean it makes the whole process.

While I originally developed this dough as a [...]

Back to the Fire: Pear Pecan Pizza

The timing of an email from my local clean air agency was uncanny. At the very moment I had lit my first fire in weeks the atmosphere turned on me. From the eerie stillness in the air that hung around our back porch, the too-strong fragrance of my barely burning fire, and the layered fabric of [...]

The State of British Pizza: 2010

Mauro with the woodfired oven at San Carlo on Granby Street in Leicester

 The following are notes from Sortachef’s recent trip to the UK. 

  

July 21st, Bloomsbury, Central London 

While walking to Covent Garden after depositing our bags at the hotel, I spy a well-dressed man at a sidewalk table eating what looks like a mighty fine [...]

Welcome Aboard

At Woodfiredkitchen.com, Sortachef takes you on adventures in the kitchen and beyond, with tales to suit. Many of his offerings are woodfired - a flaming good recipe for pizza, bread, or something different. All recipes are original and tasty. Enjoy!
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