Brick 'N' Flame

We have been having so much fun testing new recipes in our Wood Fired Oven! Our most recent experiment yielded some of the most delicious bread we have ever had. It’s home made, it’s soft, it’s flavorful, it’s basically everything we love about bread.

(Scroll to the bottom to watch the video)

The secret to this bread is extra gluten for a soft and chewy texture, and paying attention to your rise. Each time you pause to allow the dough to rise, make sure that the dough doubles in size.

Wood Fired Oven Rosemary Bread

Prep Time 3 Hrs

Rest Time Approx. 2 hrs 10 min

Yields 2 10” – 12” Loaves

WHAT YOU NEED

• Bread Mixer
• Baking Sheet
• Plastic Wrap, Aluminum Foil, or Cheese Cloth

INGREDIENTS

• 1 1/2 C Warm Water
• 2 tsp Dry Active Yeast
• 4 C Flour
• 2 tsp Salt
• 1 T Gluten
• 1 1/2 T Crushed Herbs (or to taste)
• 1 tsp Garlic Seasoning

INSTRUCTIONS

Step 1 – Mix warm water, yeast, and 1 cup of flour into a paste.

Step 2 – Give mixture 10 minutes to activate and bubble.

Step 3 – In another mixing bowl, add the rest of the flour (3 cups), salt, gluten, crushed herbs, and garlic seasoning. Mix.

Step 4 – Combine the flour mixture and the yeast mixture in your bread mixer. Mix until combined. (If the dough is sliding around the bowl instead of kneading once mixture is combined, add a little extra water until it begins to stick again.) Once combined, set the timer for 5 minutes and allow the mixer to knead the dough.

Step 5 – Oil a large mixing bowl and, with the extra oil on your hands, remove the dough from the bread mixer. Shape the dough into a ball and place at the bottom of your oiled bowl. Cover and set in a warm location to rise for 1 hour or until the dough has doubled in size.

Step 6 – Removed your risen bread dough, divide it into two loaves, and shape it how you like it. Place the dough on your baking sheet. Here, we like to slit the top of the bread to allow extra air to escape. Cover the dough and let the dough rise again for 1 hour or until it has doubled in size.

Step 7 – Build a fire in your wood fired oven and allow your oven to stay just below 400 degrees.

Step 8 – Once your bread has risen, slide the baking sheet into your oven and bake for 45 minutes (or until golden) rotating the baking sheet every 10-15 minutes.

Step 9 – Remove after 45 minutes and enjoy!

So, you know how to cook pizza at the correct temperature with all of the seasonings that will make it delicious, but have you mastered the crust?? Not to brag, but this pizza crust is the best we have ever tasted! Not too thick, not too thin, perfectly crisp, and a great vehicle for all of your toppings!

(Scroll to the bottom to watch the video)

There are a couple of tricks that I used to make the pizza crust this way. First, I add honey to the yeast mixture to aid the yeast in rising quickly. Second, I always add extra gluten to give the pizza crust that chewy texture that separates pizza crust from regular bread. Lastly, if you allow your pizza dough to rest in the fridge for 2 hours – overnight, you will get a delicious crisp when you cook your pizza at a high temperature.

Brick ‘N’ Flame Pizza Dough

Prep Time 40 Min.

Rest Time 2 Hrs – Overnight

Yields 3-4 Pizza Crusts

WHAT YOU NEED

• Bread Mixer

INGREDIENTS

• 3 3/4 C Bread Flour
• 1 TBS Vital Wheat Gluten
• 1 tsp Active Dry Yeast
• 2 TBS Honey
• 1 1/2 tsp Salt
• 1 1/2 C Warm Water

INSTRUCTIONS

Step 1 – Activating Yeast

• Add 1 1/2 cups of warm water, 1 tsp of dry activated yeast, and 2 generous tsp of honey to your bread mixer. The honey will allow the yeast to activate more quickly.
• Stir until just combined and allow your mixture to rest for 10 minutes or until bubbly.

Step 2 – Combine Other Ingredients

• Combine the flour, gluten (for a chewy crust), and salt in a medium sized mixing bowl and whisk until combined.

Step 3 – Mixing and Resting

• When the yeast mixture is ready, pour dry ingredients into the bread mixer.
• Mix the dough for 7 minutes, then let it rest for 10 minutes to allow the yeast time to settle.
• Finish mixing for another 7 minutes and put the finished dough in a bowl and let it rest in the fridge for 2 hrs – overnight. This will add some crisp to your pizza dough.

Step 4 – Dividing the Dough

• After the dough has rested in the fridge, divide it into 3 – 4 equal parts.
• At this point you can roll out your crust or save the dough in the fridge for 24 hrs, or the freezer for one week.

Step 5 – Make Your Pizza

• Add any sauce and toppings you prefer and cook your pizza! To see how we finished ours, read our “How to Make Pizza in a Wood Fired Oven” video.

After firing up the grill and making this steak at work one day, it’s been really hard to order steak at a restaurant 🙂 It took us such a short amount of time to grill in the Brick ‘N’ Flame wood fired oven and both the texture and the flavor were so amazing, I began to wonder why I would want to get steak from anywhere else.

(Scroll to the bottom to watch the video)

After firing up the grill and making this steak at work one day, it’s been really hard to order steak at a restaurant 🙂 It took us such a short amount of time to grill in the Brick ‘N’ Flame wood fired oven and both the texture and the flavor were so amazing, I began to wonder why I would want to get steak from anywhere else.

Wood Fired Steak

Prep Time 3 minutes

Cook Time 6 minutes

Yields 2 servings per steak

WHAT YOU NEED

• Brick ‘ N’ Flame Wood Fired Oven
• Wood
• Cast iron skillet
• Hook or tool to pull skillet out
• Tongs or spatula
• Thermometer
• Tin foil

INGREDIENTS

• Ribeye steak (we got ours from Costco)
• Garlic seasoning (My favorite is the Spice Islands Organic Garlic & Herb Seasoning)
• Montreal Seasoning

Step 1 – Prep the oven

• A couple hours before you want to cook, throw about 5-6 logs in your wood fired oven and get it burning nice and hot.
• The logs will burn down and when you’re ready to cook check the temperature of your oven. Our goal was 900 degrees but 867 degrees cooked the steaks very well. You can push the hot coals to the back and set your cast iron skillet in to heat it up.

Step 2 – Season the steak

• Before you push the logs back, bring out your steak and season GENEROUSLY on both sides with the Montreal and garlic seasoning and pat it in. Since we are not marinating our steak you can use a lot of seasoning (see our video at the end for an example).

Step 3 – Cooking your Steak

• When the cast iron skillet is nice and hot, set the seasoned steaks on it. There should be a nice sizzle.
• Every 90 seconds pull the cast iron skillet out and flip your steaks. Repeat until you have cooked thoroughly. We cooked ours for 6 minutes to get a medium steak.

Step 4 – Take the Steaks Out and Let Them Rest

• Take the steaks out of the oven, set them one a plate, and wrap them in tin foil. Let them rest for 10 minutes.

Step 5 – The Best Part

• Cut the steak and serve!

Having authentic, delicious pizza straight out of a pizza oven is easier than you think! While the art of making pizza that is to YOUR taste may take some practice, the steps to getting there are simple. I like to play around with toppings, seasonings, and sauces to get just the right flavor.

(Scroll to the bottom of the article for the video.)

The Best Wood Fired Pizza

Prep time 5 minutes per pizza

Cook time 3-5 minutes

Yields 4 Pizza’s

WHAT YOU NEED:

• Wood
• Pizza Peel
• Brush to clean oven
• Something to push the ashes back
• Pizza Pan
• Pizza cutter

INGREDIENTS:

• 4 Equal Sized Rolls of your Favorite Pizza Dough
• 2 15oz Cans of Tomato Sauce -or- 1 1/2 24oz Cans of Marinara sauce.
• 2 12oz Cans of Tomato Paste
• 1 lb of Mozzarella
• 1 cup Parmesan
• Pizza Toppings
• Oregano
• Black Pepper
• Garlic seasoning (My favorite is the Spice Islands Organic Garlic & Herb Seasoning)
• Extra Flour

Step 1 – Prep the Oven

• 3 hours before you begin cooking, start a fire in the oven and let it burn down.
• When you are ready to cook push the coals to the edges of the pizza oven, add some small logs, and clean out the ash from the cooking area with a brush.

Step 2 – Build your Pizza

• Roll out your pizza dough so that your crust is around 1/4” thick.
• Make sure the bottom of the dough is generously coated in flour so that it does not stick to the pizza peel or the oven.
• Spread a generous amount of sauce over the crust (I like to spread the sauce all the way to the edge but be careful about spilling under the crust because the sauce gets sticky).
• Add your favorite toppings and season with oregano, fresh ground black pepper, and garlic seasoning to taste.
• I like to top my pizza with parmesan cheese last.

Step 3 – Bake

• Use a pizza peel and swiftly slide it under the pizza so you can lift it from your work station.
• Place the pizza peel on the oven floor, and wiggle the pizza off quickly.
• Every 90 seconds, use the pizza peel to rotate the pizza in the oven.
• After 3-5 minutes (or when the pizza is done how you like it) pull the pizza out and slide it onto a pizza pan to cool for a few minutes.
• Divide pizza with your pizza cutter and enjoy!

Watch the video here: