Break Out the Grill and Bake a Pizza!

Grill burgers, brats, steaks, chicken�and pizza! Pizzas are meant to be baked hot and quick�well suited for the heat of the grill. So it's easy to make perfect pizzas in no time.

1. If you are using a baking stone, start the grill and place the baking stone on the top shelf of your grill. You will want the stone very hot so let it heat for 20 minutes or so before you add the pizza.With a healthier diet linked to maintaining a healthy body weight and reducing the incidence of disease, The Stone Bake Oven Company prove there is no need to substitute healthy living over flavourful, delicious foods. The Stone Bake Oven range has something for everyone, to suit every family size and budget, including the compact Primo Oven only GBP 599.Guaranteed to beat the delivery time of any take away, cook authentic, flavourful Neapolitan Italian pizza in your home in less than 90 seconds!Contact the Stone Bake Oven Company for a range of pizza ovens for sale , as well as Accessories, Tips, Advice and More, visit www.thestonebakeovencompany.co.uk .Contacts: Punch Communications James Ryder 01858 411 6 info@punchcomms.comPizzas don't take long to bake. On our grill, we turn the heat up all the way and have pizzas baked in eight to ten minutes. (We probably should turn the heat down a bit and bake it a little longer, but hey�we have this system down.)2. Mix the dough according to package or recipe directions just as if baking for the oven.Tom Gozney the company founder believes these ovens may be the future for health conscious families, "they promote the use of fresh ingredients, minus the calorie rich additives including flavour substitutes, colourants, preservatives and more." Due to the high temperatures achieved within the oven you can also expect a third off cooking times and excess fat burnt off, "but the main change you'll notice is in the taste," says Tom.Customers can also add their own unique design to the wood pizza ovens , allowing them to add their own personal exterior to each oven. With customers allowed to add their own designs to each oven, this can help add to the potential uses of the oven, perhaps designing it as a garden feature or even to be used as a patio heater for parties that last well into the night.6. Place the pizza in the grill as explained above, either on a stone or in pan with a stone or another pan beneath. Set the timer�we set it for eight minutes�and then check for doneness by lifting the edge of the crust. If your grill doesn't bake evenly, and most don't, turn the stone or pan 180 degrees about half way through baking.You will need a grill with a cover. You can use gas or charcoal though the charcoal will impart a slightly smoked flavor to your pizza.Wood Fired Ovens can also help get the whole family involved, as pizza is fun and easy to make, it cooks before your eyes in moments.The key to pizzas on the grill is to not burn the bottom of the crust. Elevate your pizza to get it as far from the flames as possible or put something underneath to insulate the bottom of the pan. Lately, we've simply slid a cookie sheet under the pizza pan. The extra pan and space between the pans is enough to slow the heat down.

7. Once done, immediately remove the pizza from the grill, and if you are using a stone, from the stone. (If you don't remove the pizza from the stone, it will continue to bake.

Author: Dennis Weaver

The Stone Bake Oven Company Announce Two New Ovens in the Rocca Range

The Stone Bake Oven Company has announced two new ovens within its Rocca range, adding to the number of wood pizza ovens available through the Stone Bake Oven Company.

The Stone Bake Oven Company also stock a variety of iron cookware to help customers get the most out of their stone bake oven. For more information on stone bake ovens and accompanying accessories, please visit www.thestonebakeovencompany.co.ukPizzas make great summer food but no one wants to heat the oven up to 400 degrees in the summer. That's okay�fix it on the grill. Not only is it the slick way to bake pizzas in the summer, you'll really impress your friends and family�a backyard magician.With the summertime imposing the pressures of skimpy attire, the Stone Bake Oven Company, who specialise in selling a range of wood burning pizza ovens throughout the UK, have revived the age old authentic method of cooking Italian pizza, without the calorific additives.3. Shape the dough into a thin crust pizza, either on the counter if you are using a stone and peel, or in a pizza pan.Tom Gozney, founder of The Stone Bake Oven Company, said: "Our Rocca range of ovens is perfect for use either indoors or outdoors. The Rocca ovens have allowed us to add two more ovens to our range of available stone bake ovens, and with the ovens serving multiple purposes, we believe our ovens are more than just an investment in another cooking appliance."

Contacts: Punch Communications James Ryder 01858 411 6 info@punchcomms.com

The Stone Bake Oven Company Introduce The Healthy Fast-Food Fix

Fast, cheap, tasty and healthy? These are words you don't expect to see together, let alone describing pizza!

These two new ovens, alongside the original range of wood fired ovens , are perfect for cooking a variety of different meals, either indoors or outdoors. The ovens are fully insulated and can hold their heat for over 24 hours, great for cooking numerous dishes, from starters and pizzas through to large slow-roasted meals.With the price of homemade pizza setting you back a fraction of its retail price, you can battle the credit crunch alongside your healthy eating plan. And wood fired ovens aren't just for pizza either, you can cook roasts, desserts, breads, smoke meats and more! Find recipes online with the Stone Bake Oven Company, including their easy to follow guide on Roasting, Grilling, Searing, Baking and cooking pizza's.Here's how to bake your pizza:5. Spread the toppings over the sauce. Don't pile the goodies on the pizza too deep; they tend to insulate the crust from the essential top heat.Contacts: The Stone Bake Oven Company Laura Plastow 0845 834 0252 laura@thestonebakeovencompany.co.uk www.thestonebakeovencompany.co.ukWe always make thin crust pizzas. We like the crispness of thin crusts. And they're quicker. You don't have to let the dough rise and you can load the toppings right on the unbaked dough. (In our test kitchen, we've timed Debbie�who makes pizzas a lot�at sixteen minutes from start to finish. Regular humans should be able to make a thin crust pizza, including mixing the dough, in twenty minutes.)7. Once done, immediately remove the pizza from the grill, and if you are using a stone, from the stone. (If you don't remove the pizza from the stone, it will continue to bake.

Contacts: The Stone Bake Oven Company Laura Plastow 0845 834 0252 laura@thestonebakeovencompany.co.uk www.thestonebakeovencompany.co.uk

New Orleans pizzeria owner wants to launch chain from Crescent Club

The restaurateur behind the Uptown college hangout The Dough Bowl and Crescent Pie & Sausage Co. and Huevos in Mid-City plans to open a new pizza joint in the area, this time with franchise aspirations.

The pizza ingredients that you use depend on the type of pizza that you wish to make. Moreover, you usually have to prepare three sets of ingredients: one for your pizza crust, another for your pizza toppings and another set for your pizza sauce,The liquid ingredients include water and oil. Water is necessary for gluten generation and for activating yeast. Use slightly acidic as well as slightly hard water for best results. To ensure standard water pH, you can use distilled water (which has neutral pH) or tap water (which is usually slightly acidic, especially in cities). Oil, on the other hand, serves well to lubricate the dough for easier handling. Use extra virgin olive oil if you want it to serve more than just lubricating purposes; extra virgin olive oil also has a distinctive flavor. Olive oil, moreover, is healthy for it has lower saturation than other types of oil.You can also add flavorings like garlic powder to your pizza dough. You can even use herbs on your dough to give it a distinct flavor. Use sourdough starter, on the other hand, if you want to make sourdough pizza.Jeff Baron will open Pizzicare next month in The Shops at Crescent Club development at 3001 Tulane Ave. The 1,500-square-foot restaurant will combine the epicurean approach to pizza making taken at his other restaurants but with a quick-service and delivery twist.The usual pizza toppings include pepperoni, sausages, ground beef, ham, canned tomatoes, bell peppers, mushrooms, onions, bacon, ham, various types of cheese, and olive oil. Other toppings include shrimp, salmon, chicken meat, anchovies, fruits, artichokes, etc.You can cook your pizza using a pizza pan or bake it directly on a pizza stone. If you are going to use a standard oven without a pizza stone, then stretch your pizza dough into the desired thickness on your pan, add your toppings and pizza sauce, preheat your oven and bake according to your pizza recipe. If you are using a pizza stone, cut your pizza dough, use one of the portions and stretch it into a pizza round of your desired thickness. Add your desired toppings and your homemade pizza sauce, load the pizza on your wooden peel (pizza paddle) then place said pizza round on top of the pizza stone. The pizza stone, at this point, should have been kept hot in the oven for at least an hour.Flour is a definite necessity when making pizza crust. The usual ingredient in making the basic pizza dough is wheat flour, although whole wheat flour is also used by some. For a firm, elastic pizza dough, you'll want to use flour with moderately high gluten content (this is also known as hard flour).

"I think that's there's room in our city for that," Baron said.

Author: Jennifer Larino

The Latest DIY Trend: A Wood Fired Oven By The Stone Bake Oven Company

Wood burning pizza ovens have become the latest 'must-have' item taking the U.K market by storm, with the ability to cook a range of foods with mouth-watering flavours they have continued to grow in popularity whilst maintaining their luxury edge and prestige.

If you prefer, you can use egg white or egg yolk in your pizza dough. The egg white helps strengthen pizza dough whereas egg yolk helps soften dough. As such, you can use either depending on the type of crust you want to make. Add egg yolk, for instance, if you need to make your pizza dough softer. If you will use eggs, don't forget to reduce the amount of water in your pizza crust recipe.Pizza EquipmentIt is best to use a pizza stone for baking pizza. This leads to a crispier pizza crust for two reasons. First, it absorbs run-off and excess moisture. Second, it distributes heat from the oven evenly; thus, the pizza crust is uniformly cooked all over." Pizza sauce: usual ingredients and tipsYou must remember to apply pizza sauce with a light hand. Thick sauce must be carefully added on top of the pizza toppings. Thin sauce must be gently rubbed over the pizza. Excessive use of pizza sauce can lead to excess moisture and thus a limp pizza.Tom from the Stone Bake Oven Company says "we sell our range of ovens in kit form, so if you want to re-create authentic wood fired flavours at home, it's both affordable and easy." And with the ability to cook a pizza to crispy perfection in less than 90 seconds, as well as breads, roasts, veggie dishes and more (you can cook virtually anything) business seems to be doing well. "The grow your own, cook your own and paint your own trend seems to be very popular," says Tom, and understandably so, by finishing the oven to your own design, you know there are no two ovens the same.

Contacts: The Stone Bake Oven Company Laura Plastow 0845 834 0252 laura@thestonebakeovencompany.co.uk

Pizza Making Tips and Tricks

A lot of factors influence will influence the results of your pizza making efforts. Primary among these factors are the pizza ingredients and pizza equipment used. The following are some pizza making tips and tricks that you can apply for the best homemade pizza.

The gluten is formed when water is added to the flour and it is a crucial part of the pizza's structure. Thus, when you make pizza crust, it is best to use bread flour or flour with especially high gluten content (check the label) which has enough gluten content for pizza making purposes. However, people who have celiac disease or those who prefer a low carb pizza crust usually opt for flour with low gluten content. Some even make gluten-free pizza in the belief that it is healthier. In any case, it is advisable to use premium-grade flour milled from first-grade wheat; the flour, moreover, should have quality protein (the flour and water mixture should be very easy to handle) and should be able to absorb a lot of water without becoming soggy and limp.Though the New Orleans market has been filling with venues taking their own spin on pizza - Slice, Naked Pizza, Chef John Besh's Domenica and even Baron's own Crescent Pie & Sausage Co., to start the list - Baron said New Orleans lacks a quality New York-style pizza place.After using your pizza equipment, clean each piece carefully according to the manufacturer's instructions." Pizza crust recipes: usual ingredients and tips"I think that's there's room in our city for that," Baron said.Instead of offering highly-prepped pizzas, Baron said Pizzicare - the Italian word for pinch or pluck, referring to the pinching of pizza dough - will be a nod to the New York pizzeria, with handmade dough and sauce draped with cheese and disc-sized slices of Boar's Head Brand pepperoni.Baron also looks to team up with the Capital One Bank, which has branch in the Crescent Club development, and the Tulane University Freeman School of Business to offer business development resources for aspiring franchise owners.Naturally, if you want to make deep dish pizza, you have to use a pizza pan. On the other hand, you can pre-bake your deep dish pizza crust, add toppings and sauce then finish baking your pizza on a pizza stone.Baron said the first Pizzicare restaurant will also be a stepping stone for franchise locations throughout the city.Contacts: The Stone Bake Oven Company Laura Plastow 0845 834 0252 laura@thestonebakeovencompany.co.ukA good oven with a timing device and a temperature monitor is also necessary for precise pizza baking. A wooden spoon, on the other hand, should be used for mixing the pizza dough to prevent sticking. Use a marble countertop when kneading dough for the same purpose.The other dry ingredients that basic pizza dough has are salt, sugar, baking powder (if you need more leavening than what the yeast can provide), and dry milk. The salt is necessary to create the slightly salty taste of pizza crust which provides a great contrast to the pizza sauce flavor. Sugar, on the other hand, is added to add a slightly sweet taste to the crust as well as to facilitate yeast activity and to yield a browner pizza crust. Do not add a lot of sugar. Powdered milk or milk solids, on the other hand, adds to the dough's bulk, adds flavor and nutrients to the pizza dough as well as gives strength to the pizza dough's structure even if such is over-fermented. Use the non-fat variety especially if you are making low fat pizza.There's not much you should know about pizza toppings. The ingredients are pretty much up to you and should depend on the type of pizza you are making. However, there are certain techniques to preparing your pizza toppings. For one, you should use fresh Mozzarella cheese when making your pizza. Moreover, you should not put the cheese on top if you need to bake the pizza for a long time; you'll end up with burnt cheese this way.Yeast is another requirement in making the pizza base. The yeast is the leavening agent and it helps the pizza dough rise as well as helps the dough achieve elasticity (so you can stretch it into pizza rounds without breaking). Yeast and its fermentation, furthermore, give the pizza crust its distinct flavor. Unless you are using the instant dry yeast variety, you should mix yeast with warm water then let the mixture stand for around ten minutes before you use it in your pizza dough mixture. Furthermore, the best, yeasty flavor is achieved by leaving the pizza dough to rise for several hours after kneading.Pizzicare is currently completing its build out and hiring employees. The restaurant will be the newest tenant in The Domain Cos. retail development on Tulane Avenue. The $5 million, 15,000- square-foot development sits across the street from the developer's Crescent Club apartments. Other tenants include Subway, a wine bar and a nail salon.The usual pizza sauce recipes have tomato sauce. Flavor is enhanced by adding garlic and onions (whether powder or saut�ed) then ground meat, salt, pepper and other usual pizza spices such as basil and oregano. Typically, tomato-based sauces are thick. On the other hand, you can make a thin pizza sauce by mixing oregano and basil with olive oil. The fastest way of making pizza sauce is by using canned pizza sauce.Evidence suggests that most British households are now less likely to employ professionals and instead opt to take on tasks in the home and garden themselves. The benefits can include saving money and producing unique and personal additions for the house and garden, the draw backs include botch jobs, potential hospitalisation and the invention of the 'smug DIY individual,' this individual, despite having a full time job unrelated to the trades, seems to construct everything in his home without hitch, from his decking and garden shed to his recent extension- leaving you envious and wondering how he possibly does it all.DIY is becoming ever more common in the current economic climate with most people adopting the 'if you can't move, improve' mentality. The Stone Bake Oven Company have brought the two together, with the option to assemble your own wood fired oven and finish it to your own unique design, affordably."I'm going to be bringing in people that not only want to make pizza but also have their own place," Baron said.So transform your home today, yourself, affordably and bring authentic wood fired cooking experience home with help from the Stone Bake Oven Company. For further information including free recipe's, how to video's and guidance visit www.thestonebakeovencompany.co.ukYou don't have to build in your own pizza oven, the Stone Bake Oven Company have a range of wood fired ovens , with or without building work. Become a 'smug DIY individual' yourself, able to say, "yes, I built it myself," whilst serving up freshly cooked wood fired delights at the neighbourhood party, (don't tell anyone the provided instructions were fool proof.)

After using your pizza equipment, clean each piece carefully according to the manufacturer's instructions.

Author: Sean Lannin

Having words with Jonathan Schwarz: co-founder, Stone Hearth Pizza

At a time when many restaurant operators are caught between a rock and a hard place financially, Jonathan Schwarz and his Stone Hearth Pizza restaurants are chipping away at creating an additional revenue stream through retail sales.

Schwarz, co-founder of the two-unit, Boston-based gourmet pizza concept, has formed partnerships with Whole Foods and BJs Clubs to sell his pizza products in their prepared-foods sections. The pizzas also are sold at Legal Sea Foods restaurants. The restaurateur, who is also the son of one of the board members of Nation's Restaurant News' parent company, Lebhar-Friedman Inc., is focused on producing a high-quality, natural pizza that tastes as good at home as it does in the restaurants.

Why did you decide to sell your pizzas in the retail market?

We always knew there'd be an opportunity for this, but we weren't sure at what point we should reach for that. We first wanted to focus on the quality of our restaurant product. But the timing worked out serendipitously, and now we're committed to working both prongs of the plan.

Whole Foods and BJs both now offer your pizza products. How does a small concept join forces with giant retailers?

It's actually a pretty funny story. The opportunity presented itself in 2007 when we were working on the FarmAid concert. The concessions manager had asked us to make something like 5,000 pizzas in 10 days, and, having spent most of my career in sales, I didn't want to say no. I told everyone we had our largest carryout order to date. We did 1,000 pizzas a night out of our Needham restaurant, working four nights in a row from 10 p.m. to 4 a.m. On the fifth day I pulled up [to the stadium] in a truck that said "organic" on the side, and a Whole Foods [representative] saw it. He'd heard about our pizzas and asked for some samples. I gave him some and my card and asked him to get together after the show. We did.

How did the partnership proceed from there?

We worked on how we could do a fresh, prepared product. They told us what varieties they were interested in, but we could only do [nonmeat] varieties because our Needham restaurant was not [certified as] a USDA wholesale facility.

What did you do?

We came up with classic cheese, three-mushroom medley, and roasted red and yellow pepper pizzas. They each have par-baked crusts and are blast-chilled, vacuum-sealed and polybagged. We bring them to Whole Foods, and the next day they are on the shelf. We do that three times a week. The cheese retails for $7.99 and the others are $8.99.

How did the BJs partnership happen?

They wanted a more organic, all-natural product, so we took over the pizza program. We currently are in the prepared-food section of 70 of the clubs, but soon hope to be in all of them.

And you work with Legal Sea Foods, too?

We have a very good relationship with them. They asked us to take over their kids' pizza program, so now we're in all 33 of their restaurants.

Is the quality of the product as good as you planned?

We started with a high-quality product to begin with, and no ingredients changed. We use a high-quality, all-natural mozzarella and provolone blend, and no additives or preservatives.

How lucrative is the retail side of your operation?

It probably will end up being between 15 percent and 20 percent of our gross sales at the end of 2010.

FAST FACTS

Hometown: Sherborn, Mass.

Education: bachelor's degree, Connecticut College; MBA, Boston University

Personal: married, three daughters, two dogs, two cats

Hobbies: reading, cooking, eating out, running, golf, skiing

Career highlights: starting Stone Hearth Pizza with best friend, Chris Robbins; living and working in France for 2.5 years with Timberland; growing an international business to $3 million

Author: Elissa Elan