After the pizza party or after the bread baking - when your oven is slowly cooling down - that's when this beautiful Pentola enters the scene. Cook dried beans, short ribs, soup, stews, anything that requires low and slow.
Terracotta is an ancient method of cooking, and ideal for cooking slow and at low temperatures. It encourages an exchange of flavors, enhances aromas and imparts special taste to food by distributing heat in a uniform and gradual way.
Made in Italy, these pots show individual characteristics of very fine "cracks" called "crazing" or "veining." This is not a defect, but a characteristic of flame resistant terracotta, allowing for the micro-vapors of steam to be released evenly into the food during cooking.
Measuring 9" tall and 11.5 inches at its widest point, this deep red cooking vessel is the classic Italian "dutch oven".
This method of cooking has been used for producing some of the most delectable and delicious cuisine in Italy since before early Roman times. And as we all know the Italians certainly know a thing or two about excellent food. Terracotta pots for stew, bean, sauce, potato, bread and roasting pots for meats and veggies.
These cast iron side dishes are made in America, durable and affordably priced. Measuring 6"x1", both side dishes are already "seasoned" and ready to cook. Made of solid cast iron and very well formed. Cooking in cast iron helps caramelize your food creations. You'll love the way it performs.
Handsomely designed and the handles on each side are equipped with a hole in middle so the dishes can be retrieved with a pan hook or hung in the kitchen.
ALSO! Here are the perfect Magentic Trivets for this set. The trivets adhere perfectly to these side dishes, and follow them anywhere to protect your table.
If you've ever said... "I wish I would have invented that." Well this one is that idea for Frankie G.
This trivet so convenient and the PERFECT match for our Cast Iron Side Dishes. Just pull your cast iron from the oven, and set it on the trivet. Viola! The trivet magnetically adheres to the cast iron and follows it any where it gets set - to protect your table or counter surface from the scorching heat.
Here's the benefits:
Our stainless steel pan is light-weight, with great heat transferring qualities. Use for paella (of coarse), but also can be used for so much more...
Roast potatoes, vegetables, meats, sauces, shellfish, etc. Get creative and fill with a 1" layer of rock salt and make Frankie G's Clam Casino appetizer for your guests.
Although I love to cook with cast iron, this pan is lighter in weight and transfers heat from your oven floor better. The handles also allow it to be maneuvered much easier within and outside the oven.
If you would like to see this pan in action, check out our
Roasted Cauliflower video on our Woodfired Appetizer Page.
Here's how it works: Your Wood-fired Oven is hot and you've just made a pizza or two for your guests - to take away the hunger. Now for the main coarse, you roast some veggies, make a salad, and rake some coals forward from the back/side of your oven toward the oven opening. Place your Tuscan Grill on top, and grill your steaks, veggies, bread... anything!
It can be used over a campfire or in your fireplace. The Tuscan Grill has plenty of room for grilling vegetables, meats, fish etc. with 196 square inches of cooking surface.
The grill has a height of 4" with the legs, which can be used directly over hot coals. Without the legs you can lay it on a conventional chrome-plated or enamel pan to produce tack-sharp, well defined grill marks.
Cast iron construction
14" x 14" grill surface, 4" high legs
From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire
Frankie G's note: To me, this is the most comprehensive and "complete" book about baking, cooking, and using a woodfired oven. We are really proud to offer this to our FGpizza family...
In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers—from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire.
From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first—pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on:
Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. . . .
This contemporary collection of more than 100 recipes from chef-instructor Mary Karlin covers the range of wood-fired cooking options available to home cooks. From flame-licked Plank-Roasted Porterhouse or Grilled Naan to a hearth-baked Milanese Risotto, Leek, and Asparagus Tart or Warm Chocolate-Chipotle Cakes, Karlin's unassuming yet refined kitchen sensibility shines through in every dish. With a vast knowledge of terrific ingredients, the diverse flavor characteristics of hardwoods, and the best live-fire techniques and equipment now available, Karlin is a passionate advocate for this growing trend.
Her globally inspired Indian, Italian, Mediterranean, American, and North African recipes for cooking over live flame and embers are paired with contributions from Peter Reinhart, Bruce Aidells, Deborah Madison, and other fired-up chefs. Whether you're a seasoned barbecue expert or you just bought your first bag of lump charcoal, WOOD-FIRED COOKING will have you stoking appetites in no time.
There are lots of thermometers out there... but this one causes less clutter. Use the Laser to measure the temperature of your oven, then use the probe to measure the temperature of your foods and bread! The Probe folds against the handle, and swings out only when you need it. (Remember, if bread loaves are not cooked fully, they will result in a doughy loaf. I bake my bread to at least 205 degrees.)
Our Laser/Probe combo thermometer quickly and accurately measures surface temperatures and internal meat temperatures for perfect cooking results every time. The Laser targeting feature pinpoints exact temperature without touching the surface of your oven, pan, BBQ or utensil - and the stainless steel Probe is used to take internal temperatures. Also features an easy to read backlit LCD temperature readout.
* Measures temperatures from -76ºf - 932ºf.
* Laser technology measures temperature quickly
* Stainless Steel probe takes temperatures internally
* Easy to read LCD
* Includes two AA batteries
Measurements: 6.75" x 2.75" x 1.5". When probe is extended it's 10.25" long.
You can see this thermometer demonstrated in our Bread Baking video located on the FG Instructional Video's page.
View a video on how these work on our Roasted Bell Pepper Woodfired Appetizer Video page.
Two gloves measuring 18" long are included. Soft and pliable for an easy grasp but long and thick enough to protect your forearm and hand from the heat.
But when one bubble wants to grow big enough to take over the entire pizza... it needs to be tamed.
This is the perfect tool to pop those big bubbles that can form on your pizza while cooking. Check out our FG Video page to watch a video on how it works.
The secret is to "POP" and "drag"...
This simple little tool can be used as a "hook" to retrieve baking pans and trays, as well. It's really useful.
Made in AMERICA of Stainless Steel - about 30 inches long.
Using screens allow one to easily maneuver uncooked pizzas throughout the kitchen and into the oven with ease.
Also, if the hearth is too hot, use a screen to start baking your pie, then remove the pizza from the screen and let it finish on the hearth.
To see the screen close up, please click HERE
You can see screens demonstrated on our FG Videos page.
You can see screens demonstrated on our FG Videos page.
Each pizza tray has the traditional 1" raised, wide-rim on the circumference and a rolled edge. Each pizza serving tray is made from hard 18 gauge aluminum. Imported
Each pizza tray has the traditional 1" raised wide-rim on the circumference and a rolled edge. Each pizza serving tray is made from hard 18 gauge aluminum. Imported
Made of solid steel and weighs in around 5#. 13" long by 8.75" wide by 8" tall.
The cool thing is that it's made in America.
Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement—from his seminal work, The Bread Baker’s Apprentice, to today. In Bread Revolution, he explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches.
A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants.
In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field.
Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier.