An outdoor kitchen, your way
Wood-fired-oven pizza makers pursue a demanding craft that has changed little over the years. They tend traditional bell-shaped, stone hearth ovens stoked with blazing hardwood to 1,000 degrees Fahrenheit and above. They master the nuances of wood selection, fire management and split-second timing. It's essential for turning a thin disk of hand-stretched dough lightly topped with fresh mozzarella, chopped tomatoes and herbs into a bubbly, blistered artisan pie.
The buzz Have you already built an outdoor kitchen, or are you still thinking about retiring the old hibachi? Share your pictures, post a question, and get ideas in our community forums. Go to www.sunset.com/community and scroll to the "Outdoor Living" link.
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