Home Pizza Ovens for Fun and Health

Posted 14 March 2012

By CJ Koller

7 Comments

For many people, pizza is a favorite food. It is great for parties, movie nights, and family treats. The heavy ingredients and often grease-laden crust also makes pizza a bad idea for people who need to eat healthy due to diet or health concerns. A home pizza oven allows you to create healthy meals using your favorite ingredients.

Homeowners often avoid installing brick and wood-fire pizza ovens because they believe the job will be difficult. However, there are many kits on the market which make installing these ovens easy. Options are available for all skill levels, from pre-built pizza ovens to ovens you build from the ground up in your backyard. Although there are indoor pizza oven options, many people agree the most delicious pizzas are created in wood-fire or brick pizza ovens. Due to safety considerations, these are normally installed outside.

What makes a wood-fire pizza oven superior to conventional ovens is the ability to cook in three different manners. These ovens are usually made of brick or stone, which heats the food inside through reflective and conductive heat, as well as convection. Reflective heat is caused by the stone reflecting the heat of the fire into the interior of the oven. Conductive heat occurs when the stone itself heats up and transfers that heat to the food. Most wood-fire ovens are used with the door open, which allows air to move through the oven during cooking. The air is heated by the fire and pushed upward through the chimney of the oven. This movement of warm air causes convection cooking to occur.

The end result of such an oven is perfectly cooked pizza every time. Consistent heat causes pizza to cook without burn spots, and crusts will be crispy without being brown. With a little bit of work, you can have a pizzeria on your patio. Whether you will be cooking up a healthy dinner of spinach alfredo pizza or throwing a party where everyone tops their own pie, the enjoyment your family gets from the oven will be worth any work involved in installing it.

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My family ejnyos this recipe.25 May 2012 — Alejandra

My family ejnyos this recipe. I froze dough a couple of weeks ago and pulled and it turned out wonderful. I never knew I could do that until I heard it here. I shared this with a friend and she loves it too. Thanks, Albert. In your words Pizza on Earth.

It is always nice when you26 May 2012 — Ansyorie

It is always nice when you read a write-up that is not only inmfioatrve but entertaining. I must bookmark What is a Solar Oven? | Survive the End of Society. I have been seeking for ideas about this subject matter for moths and yours is the best I have found. I trully enjoyed your blog post.

maybe 1st a salad then the26 May 2012 — Crista

maybe 1st a salad then the dinner then dseesrtCAESAR CHICKEN SALAD 1/2 garlic clove2 tbsp. plus 2 tsp. lemon juice1 tbsp. plus 1 tsp. mayonnaise2 tsp. grated Parmesan cheese8 oz. skinned and boned cooked chicken, chilled and diced1/2 c. diced chilled celery2 tbsp. diced drained canned pimientos2 tbsp. chopped scallion (green onion)4 pitted black olives, sliced1/8 tsp. each salt and pepper4 chilled iceberg or romaine lettuce leavesRub a medium wooden bowl with cut side of garlic clove and discard garlic; add lemon juice, mayonnaise, and cheese to bowl and stir to combine. Add remaining ingredients except lettuce and mix well; line serving platter with lettuce and top with chicken mixture. CHICKEN FRIED STEAK 2 pkg. tenderized cube or round steak1 c. whole milk1 1/2 c. flour2 tsp. salt1/4 tsp. each garlic and onion powder1 tbsp. black pepper1 1/2 c. vegetable oilcast iron skilletHeat a cast iron skillet for approximately 7 minutes, add vegetable oil and allow it to heat.Pound each steak between sheets of wax paper or plastic wrap until very thin using a heavy weight or the side of a cleaver.Place steaks (2 at a time) in a shallow dish with the milk.Combine the flour, garlic and onion powder, salt and pepper in a shallow dish and mix well.Remove steak from milk and dredge in the seasoned flour mixture. Saute9 in hot oil until golden brown on both sides. Continue cooking until all steaks are cooked.CREAM GRAVY:1/3 c. hot steak drippings1/4 c. flour2 c. milkSalt and pepper, to tasteIn another skillet, heat and add steak drippings, flour, salt and pepper. Stir with wire whisk until blended. Stir in milk, continuing to stir until gravy thickens.Serve with chicken fried steak and mashed potatoesGARLIC MASHED POTATOES 2 lb. peeled and diced potatoes1/2 to 1 head garlic cloves, peeled and mashed6 tbsp. butter1/2 to 3/4 cup heavy cream, half half or milkCover potatoes with water sufficient to cover in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat slightly and simmer until potatoes are fork-tender.Drain potatoes and set aside. Return empty pan to heat and add butter, leaving until butter melts. In a separate pan, bring cream or milk to boil (do not allow to curdle; remove from heat immediately when it starts to boil).Mash the potatoes, beating in the butter and half half, cream or milk, mashed garlic, and salt and pepper, until potatoes are smooth and fluffy.NOTE: For milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes.TURTLE CHEESECAKE 2 c. vanilla wafer crumbs14 oz. caramels1 c. chopped pecans1/2 c. sugar2 eggs2 tbsp. sugar1 c. chocolate chips, melted6 tbsp. butter, melted5 oz. evaporated milk2 (8 oz.) pkg. cream cheese1 tsp. vanilla1 c. sour cream1 tsp. vanillaCombine crumbs and butter. Press onto bottom of 9 inch springform pan. Bake at 350 degrees for 10 minutes. In a saucepan, melt caramels with milk over low heat until smooth. Pour over crust. Top with pecans.Combine cream cheese, sugar and 1 teaspoon vanilla. Beat until smooth. Add eggs, one at a time. Blend in 1/2 cup melted chocolate. Pour over pecans.Bake at 350 degrees for 40 minutes. Blend sour cream, sugar and 1 teaspoon vanilla. Add 1/2 cup melted chocolate. Pour over baked cake. Bake an additional 10 minutes. Loosen cake from rim. Chill.

I did this the other night26 May 2012 — Bilgen

I did this the other night and my boyfriend loved it!I took a chicekn breast and filleted it (cut it from the side to open it up in half, looks like a butterfly when opened) then on the inside I put these great sun dried tomatoes I stumbled on by accident. Its Bella Sun Luci Sun Dried Tomato Halves. I got them at the grocery store in the area where they have canned tomatoes. They have Italian herbs in them. Delicious! I put them inside the chicekn with some Parmesan and Mozzarella Cheese. Then closed them I put some more cheese on the top as well as basil and chives. Drizzle Olive oil over top to keep them from drying out. (I used the juice from the tomatoes) baked them at 425 for about 15 minuets. It was really good.An easy side would be to steam some broccoli and just get some veg seasoning that sounds good to you. Or baked potato (you can make them in the microwave).

Good write-up, I'm regular26 May 2012 — Sika

Good write-up, I'm regular vitoisr of one's website, maintain up the nice operate, and It is going to be a regular vitoisr for a lengthy time. Good nonsense is good sense in disguise. by Josh Billings.

I must say, as considerably26 May 2012 — Perfecto

I must say, as considerably as I enjyoed reading what you had to say, I couldnt help but lose interest after a while. Its as if you had a good grasp around the topic matter, but you forgot to include your readers. Perhaps you should think about this from much more than one angle. Or maybe you shouldnt generalise so a lot. Its better if you think about what others may have to say instead of just going for a gut reaction to the subject. Think about adjusting your own believed process and giving others who may read this the benefit of the doubt.