How to Make Bacon in the Forno

We all love bacon, yet we don’t enjoy cleaning up the mess after we make it. Simple, easy and no mess. Simply turn on your oven with a steady blue flame for 20 minutes. Then place some parchment paper onto a cookie sheet and slide it on top of a couple logs, in the oven. Then close the opening with the door. After 20 minutes rotate the cookie sheet with the bacon from front to the back. Turn the flame up slightly to blue and small yellow flame. Wait another 20 minutes and enjoy the no mess tasty bacon. No cleaning your oven nor the smell that some dislike. You can also add some wood chips to give a little smoke aroma.

Roasted Parmesan Cauliflower

This is a very simple dish to make, and it’s tasty! A fresh cauliflower from the Farmer’s Market works! Roasting it with parmesan in the oven has to be one of my favorite ways to eat this vegetable that is rich in vitamins and flavor. You may choose to eat it as an appetizer or a main dish. After getting the oven to about 500 degrees, we drizzled some olive oil on to parchment paper and spread a mixture of grated parmesan, bread crumbs, and spices. Then, the cauliflower was lightly pressed to the mixture and roasted in the oven for 10 minutes. After turning the front of the tray to the back, we roasted it for another 7 minutes. Take it out and… once you taste it you can’t stop eating. It is delicious! The cheese, bread crumbs, spices, and the olive oil in a perfect bite of goodness.

Wood-Fired Shishito Peppers

Shishito peppers are very mild and once roasted is an excellent tasty sweet appetizer pepper. Toss it with some virgin olive oil and roast it in a cast iron skillet. Remove from heat and use a pinch of smoked salt. Wait for it to cool down and enjoy with your favorite beverage.

Wood-Fired Moqueca with Rice and Farofa

This dish is a wood-fired shrimp stew made with Brazilian red palm oil, coconut cream and veggies, it is accompanied by rice and fried red palm oil mandioca flour. Chef Erin has mastered this delicious seafood stew from the region of Bahia in Brazil. Erin has studied in culinary schools in France and uses her skills to show us how this rich dish using Brazilian red palm oil can make an easy and delicious meal. Erin starts by getting the vegetables ready and cooking the rice. She cooks the rice to perfection in the oven for 15 minutes. Then adds the (Dende oil) Brazilian red palm oil to the cast iron Dutch oven and cooks the vegetables for about 10 minutes. Once the vegetables become soft she adds coconut cream and then the prawns. And, at the very end of her meal preparation she fries the leftover red palm oil and mandioca flour. This dish is a fairly easy dish to prepare, and it leaves all your guests wanting more.

Testing 4 More Pizza Doughs

We decided to test 4 common local store-bought pizza dough that is ready to be used. In order to keep our opinion biased, we decided to make all pepperoni pizzas. The first pizza we tested was Just Roll brand. This one came already pre-rolled in a bag and it was the easiest to make. The next one was from the same brand (Just Roll), and that came in a bag. We trimmed the dough to 8 oz to keep the consistency of the dough weight and used the dough rolling sheets to roll them. It was pretty easy to make and the pizza tasted very good. The third was from a can and we had to keep the shape square. This dough could not be rolled out any thinner than it originally came from the can. It also took longer to baked because of the dough being thicker, and it turned out much like a Detroit Style pizza, thicker bread-like dough. It also had the aroma and the consensus from our testing peeps that it tasted from a can… Finally our last dough. This one was frozen; so, we had to plan on taking it from the freezer the day before so it could be thawed.  this dough was cut in half to keep the consistent 8oz dough. More importantly, it stretched very easily once it reached room temperature. It just felt easier to roll. Unknowingly, we saved the best dough for last. It baked perfectly, it had a nice crust, it smelled great, and the consensus was that it was the most favorite. It even had some of our pizza testing experts coming back for seconds!

Testing 5 Different Pizza Doughs – Part 2

This is part 2 of testing different pizza doughs in the Forno de Pizza.

Testing 5 Different Pizza Doughs – Part 1

We tested 5 different store-bought ready-mix pizza doughs. And, as a bonus we decided to share our very own recipe. We are comparing the different dough brands and showing you some of the similar processes of making the dough. In this video you’ll have access to our very own recipe. This recipe has been used for over a decade and half and thousands of pizzas were enjoyed by many people. In part 2 of this video, we’ll actually use the dough we mixed to make the pizzas.

Why Is My Pizza Not Cooked in the Middle? Part 2

This video is part 2 for the Why is my pizza not cooked in the middle video. We’ll show you 5 different tips on how you can make sure your pizza is cooked in the middle.

Why Is My Pizza Not Cooked in the Middle? Part 1

Why is my pizza not cooked in the middle? This video will show you 5 different reasons why your pizza might not be cooked in the middle. When making thin crust pizzas like Neapolitan, New York, and California style pizzas in a high heat oven you have to consider some important information: cold and thicker dough takes longer to bake, too much sauce will make the middle soggy and will take longer to bake, if you load the pizza with too many toppings it will also take longer to bake in the middle, and lastly if your hearth stone is not hot enough and you assembled your pizza with the four methods just mentioned, your pizza crust will not bake in the middle. In the part 2 of this video we made it right. We’ll show you how to make thin crust pizza and have a great baked pizza.

Flatbread and Steak

Friends and staff of Utah State University gathered to enjoy flatbread and Picanha steak in a beautiful sunny evening at the bottom of the mountains in Logan, Utah. Using Forno de Pizza at an altitude of about 4,500 ft flawlessly fueled the intense heat needed to a fun experience and great food. A caprese Bratwurst flatbread got the party started as friends gathered around the oven with the mountains as the perfect backdrop. Adding more wood to the oven generated a more intense heat needed to heat a cast iron skillet that seared a beautiful Picanha cut steak. The thinly cut Picanha was drizzled with some compound butter and oven toasted French baguette. The end of the night friends gathered around the oven to enjoy the heat from the flame and a banana and cinnamon desert flatbread capped a great evening with friends.

Sourdough French Toast

Another simple to make , and yet delicious recipe. Making French toast in a wood fired oven is simple and when you add some non traditional flavors like orange with raisins, and strawberries it makes it even better. Fresh Raisin sourdough from a brick oven bakery is a perfect bread for this popular breakfast dish. slicing the bread prior to making the French toast is ideal. three quarters of an inch thickness per slice. Mix/whisk egg, milk, orange juice, Cinnamon,(sugar if you’re so inclined) in a bowl. Then soak the sourdough bread for a few seconds and using a cast iron pan that has been heated in the oven with a high temp oil, bake the French toast for about 4 minutes per side . Once it’s done plate it and drizzle some pure maple syrup and some fresh strawberries and powdered sugar. It will be a subtle hint of orange and a very flavorful, sweet and tangy dish.

Stuffed Peppadew Peppers and Engaging Testimonials

This was and early evening event that turned into a night of delicious dishes and engaging testimonials. Watercolor, Florida hosted the 7 ^th Annual Harvest Wine and Food Festival Friday night and HPC Fire’s Forno de Pizza oven from Bay Breeze Patio was used. During the event VIP guests were delighted with the showmanship and complex flavor of the delicious Peppadew peppers that were prepared throughout the evening. We have some Chef Testimonials about how the oven performs and a guest describes the complex flavors of the Peppadew peppers: savory, sweet-spicy, simple-complex, clean-perfect!  One bite of deliciousness.

Stuffed Peppadew Peppers and Engaging Testimonials

This was and early evening event that turned into a night of delicious dishes and engaging testimonials. Watercolor, Florida hosted the 7 ^th Annual Harvest Wine and Food Festival Friday night and HPC Fire’s Forno de Pizza oven from Bay Breeze Patio was used. During the event VIP guests were delighted with the showmanship and complex flavor of the delicious Peppadew peppers that were prepared throughout the evening. We have some Chef Testimonials about how the oven performs and a guest describes the complex flavors of the Peppadew peppers: savory, sweet-spicy, simple-complex, clean-perfect!  One bite of deliciousness.

Arugula Flatbread, Smoked Meatballs, & Dessert Banana Flatbread

During the Harvest Food and Wine Festival in Watercolor, a small community in Destin Florida; HPC’s Forno de Pizza was a hit on making some delicious dishes. This event was an event for the VIP Wine Charity of Destin. Hundreds of influential community donors participated on tastings of best wines and foods prepared by renown chefs in the Panhandle of Florida. HPC was present through Bay Breeze Patio from Miramar Beach and used their Pool Blue Forno in this event. Guests were delighted with the arugula flatbread, Smoked meatballs, and dessert banana flatbread that were made in the oven.

Black Bean Soup & Wood Fired Bread

Delicious! Flavor filled hearty black bean soup with garlic, sausage, bacon, carrots and onions. And a surprise guest, master brick oven baker, Charlie Muller. Charlie has mastered sourdough wood-fired bread baking. He made a few loaves during the soup making process and the bread was an indispensable accompaniment to a delicious and very nutritious meal. Using residual heat from the oven and lots of steam, the breads came out with an intense wood-fired sourdough flavor. More to come on wood-fired sourdough bread baking with Charlie Muller.

Mexican Style Shrimp Scampi

This dish can be assembled in 10 minutes, and it will take about 20 minutes to bake in a Forno de Pizza. Add wood to the burner, turn the burner on and wait for the wood to turn into coals. In a skillet add a can of sweet corn, salsa, black beans, and fresh cilantro. Add some deveined/without shell 21-30 shrimp and Queso to the skillet and set it on the 600+degree coals. Set the door in place and let it bake for 15-20 min. Remove from oven let it cool down and enjoy with some warm sourdough sliced bread. And don’t forget to dip the bread in the Au Jus!

Wood-fired 20 minutes sourdough bread

Sourdough bread is undeniably a delicious type of bread that is the oldest form of leavened bread that dates back to ancient Egypt since 3000 BC. Utilizing a natural fermentation process with flour, water, and salt. Just use wood and gas to heat up your Forno de Pizza by HPC Fire Inspired, and a cast iron dutch oven to bake the bread. Let your bread rise, put it on parchment paper, score the top, place it in the 600 degree dutch oven, spray some water, place the lid, and bake for 15minutes. Remove from oven and brown the top without the lid for another 5 minutes. Once your sourdough bread is done, place it on a cooling rack and let it rest till room temperature. Enjoy!

Di Napoli oven making pizzas in Traverse City, Michigan

The award-winning kitchen design company, Kitchen Choreography from Traverse City, Michigan hosted an HBA(Home Builders Association) event with classes to builders and Designers. HPC Fire Inspired presented an interactive class on their Di Napoli oven. The Di Napoli oven is a built-in oven that can be enclosed with multiple materials and shapes. It takes advantage of one-piece ready to be installed oven and gives the homeowner an oven that is easy to use and that means more time to experience their lifestyle.

Kitchen Choreography’s Di Napoli oven has a beautiful presence in their outdoor kitchen. It is constructed with larger field stones and is a focal center piece of their outdoor patio. It looks like it has been there for a long time.

Designers and builders engaged into questions about the oven’s installation and specs and learned how to make Neapolitan pizzas.

Wood-Fired Pot Roast Merlot with Veggies

Wood fired pot roast cooked in merlot, in a Dutch oven? Sounds interesting… well, this recipe is super easy and incredibly delicious. Heat up your Dutch oven to about 600 degrees, season your preferred cut of beef(eye round, chuck roast, brisket, usually tougher cuts do well at low and slow cooking), sear it, add merlot and beef broth, cut up some carrots, potatoes, onions, and thyme. Cook in the oven at 375 degrees for 1 hour per pound and enjoy! It comes out super tender and the flavor is incredible!

Wood-Fired Frenched Drumsticks

Delicious combination with a fancy flare from a drumstick. Simple, yet surprising. Wood-fired parmesan lime frenched drumsticks. A self-Ju infuses the organic carrots. It presents a tangy lime flavor, a salty parmesan bite, and a sweet tender carrot delight. Served with a light cabbage salad. Not just an explosion of great flavors, but a surprise bite from the drumsticks; since, most of the tendons were removed.

It’s a fancy wood-fired drumstick. Better than expected, ENJOY!

Dutch oven loaf and chorizo infused chicken wings

Bread, chorizo, and chicken wings go very well together. Bake the bread in a Dutch oven for 30 minutes at 400 degrees and let it cool down. Make some room in the chicken wing and stuff it with chorizo. Bake it with an air frying basket, and enjoy the evening.

Empanada con Carne

Baking empanadas from start to finish inside a Forno de Pizza oven is simple and it tastes amazing! you can use a pre-made pie crust and cut 5 inch circles. use your favorite stuffing and share with friends.

Stuffed Baked Plantain Boat

Plantain banana can be pretty tasty, specially if you add some Cuban carne and cheese. Leave the bananas in the peel and bake till peel opens. while you’re waiting for the banana, use a cast iron skillet and sauté some ground beef and seasonings. Once Plantain is done, remove the peel and make some space for the ground beef, add some cheese and garnish with some cilantro and the rest is history.

Mango Curry Chicken with Cherry Tomatoes and Asparagus

 Nothing like a super hot iron skillet to sear some marinated chicken thighs in a curry mango sauce. It cooks fast and it smells incredibly delicious. To accompany the Curry chicken we made some roasted cherry tomatoes and some Asparagus. It can be done simultaneously, just remember to turn the veggies in a couple minutes, the heat is very intense. And, the flavors are incredible!

Tri-tip with peaches

This specific cut of the tri tip was pretty lean. We used a canst iron grill rack to give a nice char to the meat about 5 minutes to each side. We baked some fresh halved peaches  with some authentic Canadian Maple syrup served over whipped cream and mint leaf.

Lobster Tail, Jumbo Crab legs, Ribeye, and Friends

A great evening with some friends. Food that tastes special because of the experiences that wood-fired cooking brings. Starts with a couple pieces of oak on the gas burner, then the aroma of the fire and the seasonings of the food combined reminds of what’s to come. Lobster tail with olive oil and old bays seasoning, ribeye is seared with Ghee butter on a hot skillet, and a relaxing experience that will continue for many more years to come.

Frenched Lamb Rack and Fried green tomatoes

Farm Fresh rack of lamb is delicious when seared in a Forno de Pizza oven. Ground mustard, Eagle Rare Bourbon, salt and pepper, garlic, lemon, and thyme. Wood-fired fried green tomato- simple bread crumb batter and deep fried in canola oil in the oven. It is an incredibly delicious dish!

Chicken Shawarma and Wood-Fired Pita

Chicken shawarma cooked with some delicious red onions and incredible spices including cumin and cinnamon. freshly made, wood-fired pitas are delicious. The experience of sharing this middle eastern dish with friends is unforgettable, especially if everyone loves garlic.

Cherry, Goat Cheese Burger and Truffle Oil Fries

Gathering some dehydrated cherries, goat cheese and incorporating them into a burger patty. Using a Hot skillet with ghee butter is a must. T accompany the burgers, air frying golden yellow potatoes and drizzling them with truffle oil and grated parmesan cheese complements the fulness of flavors that it all brings.

Grilled Mahi-Mahi and zucchini casserole

Sugar lemons taste pretty on grilled Mahi-Mahi. Season your Mahi-Mahi with a lemon pepper garlic seasoning, then use some more minced garlic, and olive oil. Place it on a grill rack i the oven. grill it 4 minutes per side, squeeze sugar lemon and enjoy the sweet tangy fish with some zucchini casserole.

Chef Jeff prepares Pork Chops with Apple Chutney and Cornbread

Marinated pork chops seared in a hot skillet. Freshley cut apples tossed with some apple Chutney contributes to the a flavor of spices and char from the hot iron skillet. To accompany the dish some cornbread and brownie is made in the oven using residual heat, making a perfect desert.

Chicago Style Deep Dish Pizza

Yes, can make deep dish pizza in a Forno de Pizza oven! Cook your sausage and set your cheese, salami, tomatoes in your rolled out dough. Bake the pie at a steady 400 degrees to create a delicious Chicago Style deep dish pizza. And, with the residual heat you’ll love the cheddar cheese bread baked in the oven.

Grilled Chicken Board Sauce Vinaigrette

Place the grill rack on top of some hot coals to grill chicken thighs and a succulent tri-tip. Lime juice and vinegar marinates some diced onions, tomatoes, green pepper and garlic. The vinaigrette is placed on a cutting board sharing space with shaved chicken and bread.

Wood-Fired Seafood

A variety of seafood made in a wood-fired oven will give a great smoky flavor. Salmon on a cedar plank, a combination veggie platter on a cast iron plate, scallops on ghee butter and garlic, muscles on pinot grigio, and a delight of shrimp with lime: Are we missing anything? oh, yes!  Freshly baked dutch oven bread.