Making Pizza in a Woodfired Oven Articles

Rome’s Best Pizza: Prosciutto with Porcini Mushroom

Our waiter was clearly worried. He guided us to a table with a view out onto the Campo, jabbed menus into our hands and headed back to confer with the indoor waiter. Standing nervously at the arched doorway, he leveled a severe look on a group of Italian tourists drinking from paper cups at one […]

French Flambé Pizza: Onion, Prosciutto and Comte with Cream Sauce

‘I don’t want to go bowling!’ My son stamped his foot.

‘When you’re in France,’ I said in my best, all-knowing fatherly voice, ‘you do what French people do.’ I ruffled his hair and he pulled away.

‘But bowling?’ he howled. ‘Who goes to France to go bowling?’

Well, I guess he had a point. […]

Shitake Mushroom and Cambozola Pizza with Caramelized Onions

A friend who once owned a cheese shop told me the Cambozola story. That blue cheese with brie was a winning combination had been well known in cheese circles for years, but the French refused to adulterate their Camembert with blue cheese and the Italians didn’t want to tone down their gorgonzola. In 1970, a […]

Woodfired Pizza with Shrimp and Savory Summer Squash

When our woodfired oven was new, we Bullhogs entertained every weekend and made a lot of pizzas. We experimented with ingredients for toppings, some of which worked and some – well, let’s just say they were interesting. The chicken and Italian dressing, for example. Or the blue cheese and potato. But sometimes, we stumbled upon […]

Prosciutto, Mushroom and Truffle Cheese Pizza

In a shop just off a sunny piazza in Colle Val D’Elsa some years ago, I watched the proprietor take down a bottle. He shook it just a little and held it up. Shriveled black balls the size of fat acorns, backlit by the sun, moved in golden liquid at the bottom. ‘Truffles,’ he said […]

Ten Tips for Better Pizza

We make pizza nearly every week here at Chez Bullhog. When you have an outdoor pizza oven, it’s hard not to: pizza has become an obsession. But, even without using the special oven, we’ve gotten pretty good at turning out a quality pizza. Here are some tips:

For half the flour in the […]

Pizza Time Pizza with Long-rise dough

Every self-respecting Italian pizza is made from dough that was made the day before. The long rise brings out flavors in the dough that aren’t there when fresh, and allows the dough to be pulled amazingly thin. What’s changed is the gluten – the protein in the dough that allows the stretch.

To see the […]

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