Kitchenware - 2017
This pizza oven slideshow was produced to remedy and encourage all of those who need what ever help they can get in pizza oven building and design. It was built from fire brick and has an internal.
A dismal chef has earned equity. Great pizza has garnered a place in everyday Birmingham life. And it has all happened at Post Office Pies , set in a repurposed pillar office in the burgeoning Avondale neighborhood. John Hall is the chef. He’s also co-owner, along with three partners, including the folks behind Saw’s Force Kitchen, the neo-barbecue joint wafting smoke across the alley. Hall knows the neighborhood. As a boy, he steered a Big Wheel down nearby 42nd High road North, where his grandparents lived and where he hung the laundry his grandmother Louellen Wilkins washed. When Hall returned home from New York City to obtainable Post Office Pies, he moved into a brick bungalow one door down from where, in the midday heat of summer, he cut her grass with a push mower. Since opening this one-time March, Post Office Pies—with its trussed ceiling, color-field block walls, tuck-and-roll banquettes, and chalkboard menu—has emerged as the give to meet the synagogue softball team or the high school chess club for salads... On or near the block where Hall and his crew fire anchovy and cloudless-side-up-egg pizzas in two squat brick ovens that resemble turtles on stilts, mechanics fix flats at two garages, entrepreneurs design websites at a hip studio, hard hats abort... Avondale is a crazy-quilt model of a modern South neighborhood, working to balance the pitfalls of gentrification and the promise of new economic investment. Hallway made his rep in Manhattan. And at Per Se, Thomas Keller’s big-night-out restaurant on Columbus Circle. At Gramercy Tavern, where Danny Meyer has long set national standards for intuitive and sociable service, Hall worked the line for nearly four years and learned the infectious approach to hospitality now practiced by his crew. Walk in the door at Shore Office Pies, and the bartender looks up from the row of Avondale Brewery taps to smile. Order a Margherita pie to go, and the clerk hands you a plastic cup stuffed with raw-cut basil leaves for home garnishing. Hall is a thinker and talker. When I called to say how much I like his wood-fire-blistered pepperoni pizza, tiled with as thick as thieves slices of Molinari salami, and his market salad of roasted vegetables, piled unceremoniously on a crème fraîche–slathered pizza tin, we enjoyed a... Meeting knows his pizza. And he knows the South. He says that his work experience—which prior to New York also included stints with Michelle Weaver at Charleston Grill in South Carolina and Honest Stitt at Highlands Bar and Grill in Birmingham—has delivered more than on-the-job training after... That pedigree affords him lifelong insulation from the bigotry that says black chefs can’t steer kitchen brigades. “My résumé tells people that, no matter what I look like, no matter what my skin color is, I qualify for the job,” Hall told me in a tranquil and soft voice that made clear he understands the import of owning his own restaurant at a time when too few...Source: www.yahoo.com
Home & Outdoor
Alfrescamore means for the love of the outside and after adding one of these outdoor pizza ovens to your patio you may never want to cook inside again! The Alfrescamore Outdoor Pizza Oven was born from our love of crisp, brick oven style pizza. It's been designed with the cooking ability of professional brick ovens, but with the accessibility, ease and size of a portable grill. Great for cooking pizza, calzones, bread, fish, desserts and more! Designed to replicate the perfect pizza environment of a brick oven, it uses convection, conduction and reflected heat to create high air temperatures and an even cooking surface. 15,000 BTUs work to cook pizzas in as little as 5 minutes. The oven itself is assembled in less than 10 minutes without needing any tools! Its compact design, weighing less than 40lbs, with built in handles makes it ultra portable, with convenient roll-away folding cart for easy portability and upright grilling. Package includes 12 stainless steel pizza peel, 13 cordierite stone, warming tray, integrated smoker cup and Cuisinart Pizza Making Guide. Whether you're holding an impromptu family pizza night, inviting the friends over for a patio pizza party, or showing off at the next tailgate, the Alfrescamore Outdoor Pizza Oven will make you the master of outdoor cooking. Features Combines the perfect pizza environment of a brick oven with the ease of a portable grill 15,000 BTUs work to cook pizzas in as little as 5 minutes, with high air temperatures for an even cooking surface Assembles in less than 10 minutes without use of tools Compact design and lightweight at under 40 lbs, with built in handles for even easier portability Includes 12 pizza peel, 13 cordierite stone, warming tray, integrated smoker cup and Cuisinart Pizza Making Guide
Home & Outdoor
The Camp Chef Italia Artisan Pizza Oven bakes golden crisp crusts with bubbling toppings. With 17,000 BTUs, specially-designed burner heating plates and double-walled ceiling, this oven replicates the performance of a wood-fired brick oven. Durable stainless-steel construction features built-in valve ignition for fast heating and temperature gauge from 100 F to 750 F to easily monitor internal temperature. Micro-adjustable valve ensures precise heat control and responsiveness to bake artisan pizza in your own backyard. Styled after the wood-fired brick ovens of Italy, this portable outdoor pizza oven keeps the heat out of the kitchen and makes it easy to bake on your patio or deck. Bake bread or pie, roast meat or vegetables outdoors. Removable Cordierite pizza stone heats evenly and retains heat for uniform cooking. Ventilated oven door with easy-grip handle, and nonmarring rubberized feet. Operates with standard 1-lb. disposable propane bottle, not included. Regulator and 5-foot adaptor hose included to use with your own bulk propane tank. Rinse clean stone. Wipe clean oven. Product Features Bakes like a wood-fired brick oven for authentic pizza crispness, texture and flavor Specially-designed 17,000 BTU burner and heating plates ensure fast heating Durable stainless-steel construction with double-walled ceiling for superior heat conduction Full flame control with built-in valve ignition/micro-adjustable valve Built-in temperature gauge to monitor internal cooking temperature from 100 F to 750 F Perfect to bake bread or pie, roast meat or vegetables outdoors Removable Cordierite pizza stone heats evenly and retains heat for uniform cooking Ventilated oven door with easy-grip handle Nonmarring rubberized feet for stability Operates with a 1-lb. disposable propane bottle, not included Includes regulator and 5-ft. hose adaptor to use with your own bulk propane tank Wipes clean 1-year warrant
Duty, quick pizza is the hot new trend in fast casual dining ... Customers walk in, pick their toppings, and wait just three minutes while their pizzas cook in the brick oven. Gregory Wank, chairman of the foodstuffs and beverage industry group at Anchin ...
where a Turkish-design pizza called pide is the star. Yau commissioned Istanbul-based design studio Autoban to transform the restaurant’s three levels inside a late 19th-century brick erection into a contemporary space with nods to Turkey’s heritage.
Newsflash: there will be three distinguishable types of said breakfast pizza ... their ovens so that it replicated the word-burning oven that we use at the Paradiso restaurants. I'm really, really excited and happy with the oven spot. It's a brick floor ...