Let’s Get Cooking In HPC Forno de Pizza Oven

Intro:

Dione Lucas, an infamous chef who was the first female graduate of Le Cordon Bleu once said, “The preparation of good food is merely another expression of art, one of the joys of civilized living.” HPC Fire Inspired wants to welcome you to the art of cooking with our Forno de Pizza oven.

HPC Fire Inspired strives to educate our consumers so that they may enjoy their investments to the fullest. In this Tech Talk, we will dive deeper into what’s happening in the Forno de Pizza Oven while you are cooking as well as highlight the Forno de Pizza accessories and share some of our signature recipes.

The Inside Scoop:

HPC Forno de Pizza Hybrid Oven utilizes a 3 part design: the monolithic oven, hearth, and cart. The igloo shape that the Forno De Pizza employs is a proven method of cooking that has been around for nearly one thousand years. Unlike other ovens on the market, HPC Forno de Pizza does not require a chimney stack. Our exclusive ventilation technology allows the oven to retain the smoke and heat longer yielding bolder flavors and even cooking. In addition, the hybrid gas and wood model enables the oven to reach temperature quickly as well as maintain its temperature without having to tend to the flame as much as a singular wood-burning oven.

The design of the Forno de Pizza creates the foundation for the marrying of conduction, convection, and radiant heat yielding perfectly cooked flavorful meals. For example, conduction heat occurs when the warmth of the hearthstone provides the high heat to bake pizza. Pro-tip, conduction is reduced when too much insulation is created. Therefore it is important to not use too much flour on your dough as it will slow down the flow of heat and cause the pizza to take longer to bake. Convection heat occurs as the air in the oven continually gets warmer. Pro-tip, placement in the oven is a critical component. For example, when cooking pizza it is a good idea to alternate the placement of pizza as the stone will cool down slightly after the cold dough is repeatedly placed on the same spot. Radiant heat is the direct flow of heat and it doesn’t rely on physical contact or transfer of gas or fluid. HPC Forno de Pizza’s choice to use refractory material allows the oven to retain more heat as well as allows the heat to bounce back more efficiently using less fuel to heat it.

Cooking Accessories:

HPC Fire Inspired offers a variety of accessories that create limitless opportunities to build beautiful meals with the Forno de Pizza Oven.

An infrared Thermometer is a must-have tool. Simply squeeze the trigger while aiming the laser pointer at the oven hearth and in seconds you will have an accurate read of the oven’s temperature.

Adding the Thermostat Door allows you to utilize the Forno de Pizza oven to the fullest. The Door converts the oven into a smoker as well as offers the option for grilling. The door is constructed out of stainless steel and offers a convenient wooden handle that remains cool to the touch.

Ready to start grilling in the Forno de Pizza; add on HPC’s signature Grill Rack. This opens up options for grilling steak, chicken, brats, vegetables and even fruit. The grill rack is constructed of heavy-duty cast iron and will retain and conduct heat to the food. The thoughtful 14x14x4 inch design allows you the convenience of having room for a drip pan while also leaving enough room to tend your food above the rack.

Being prepared while cooking sets you up for success, get the HPC Forno de Pizza Utensil Holder and you will always have your aluminum paddle and pizza brush ready and available.

Keeping your cooking space clean is critical to preparing beautiful meals while maintaining the quality of your oven. HPC’s Forno de Pizza Brush is made with brass bristles and a metal blade on the backside. The oven brush works great for pushing back wood and ambers while also cleaning the oven’s hearthstone.

Placement is a key component when cooking with the Forno de Pizza Oven. The Pan Peel is great for assisting with the food placement in the oven, turning food as well as removing it from the oven.
Want to ensure that your pizza slides effortlessly every time into the Forno de Pizza oven? HPC provides a few signature Wooden Paddles to get you started. Just spread a little cornmeal on the peel then transfer the dough to the peel, add your ingredients and slide it directly on the pizza stone.

The 12 inch Aluminum Pizza Plates will allow you to remove your hot creations directly from the oven and serve your guests right at the table.

Want uniform pizza dough every time? Utilize HPC’s signature Forno de Pizza Dough Sheets. Use some non-stick cooking spray on each side place the dough on the center of the sheet and being to stretch the dough outward with your fingers or a rolling pin.

HPC’s Forno de Pizza Accessories are carefully crafted and the line that is currently offered has been curated over time to meet the needs of customers.

Recipes:

Cook out weather has arrived! Charlie Trotter agrees with HPC Fire Inspired as he states: The art of cooking is among the most intimate things that we can do for one another.” HPC is always ready to share what’s cooking in our oven, check out HPC’s signature recipes, and be sure to show us what’s cooking in your Forno de Pizza Oven.

Forno de Pizza Neapolitan dough recipe

This recipe is formulated to be used on Forno de Pizza’s ovens. The hearth’s temperature should be around 600 to 625 degrees in order for it to bake properly. Do not overload the pizza with ingredients. And, remember that the last ingredient on the pizza is the first that you’ll taste.

Ingredients:
2 1/4 cups all-purpose flour
1 cup cake flour
1 Tbsp. kosher salt
1 cup lukewarm water
1 package active dry yeast (Fleischmann® Rapid Rise)
1 Tbsp. sugar
1. Mix all-purpose flour, cake flour, and salt in a bowl.
2. Combine water, yeast and sugar in a small bowl, mix well to dissolve. Let stand until frothy. After yeast has been activated, add the olive oil to the mixture.
3. Slowly add the liquid ingredients to the dry ingredients, stirring until a dough forms. Turn the dough onto a clean, floured surface and knead until smooth and elastic.
4. Form the dough into a ball, transfer to a bowl, cover tightly with plastic wrap, and let rise for 2 hours.
5. Punch the dough down and cut into four equal portions weighing about 5.5 oz each. Form each one into a ball. Cover and let rise for 1 hour. Roll out into a thin disk to make the pizzas.
Cedar Plank Salmon with Asparagus, fire roasted Cherry Tomatoes, and topped with Tuscan Cream Sauce
Ingredients:
2 cedar planks for grilling
2 salmon fillets, with skin
1 lemon
⅓ cup olive oil
2 tbs. brown sugar
1/4 tsp. Kosher salt
1/2lb. Fresh asparagus
8-10 cherry tomatoes

Tuscan Butter Sauce:
Ingredients:
3 Tbsp. Butter
3 minced cloves of garlic
1 ½ c halved cherry tomatoes
2 c. baby spinach
½ c. heavy cream
¼ c. grated parmesan
¼ c. chopped herbs basil, parsley.

Over medium heat melt the butter in your skillet. Once melted, stir in the garlic cooking until fragrant for approximately 1 minute. Next, add halved cherry tomatoes season with salt and pepper to taste. Cook the tomatoes until they begin to burst. Then add spinach cook until the spinach begins to wilt. Then stir in heavy cream, parmesan, and herbs then bring the mixture to a simmer. Simmer for about 3 minutes until the sauce is slightly reduced. Set aside and you can choose to top your salmon with the sauce or put the salmon in the skillet warming everything through.

1-Soak cedar planks in water for at least 30 minutes– keeping it submerged

1.2–The Tuscan Cream sauce is made while the planks are soaking– add here ( it can be made either on the stove inside or in the skillet in the Forno)

2-Turn on Forno de Pizza oven gas burner and place 3-4 pieces of debarked oak and heat up oven 20-30 minutes. Once the wood has turned into coals move coal to the middle of the oven to heat up hearthstone.

3-Cut lemon in 1/2 and squeeze one half onto each salmon fillet, let it sit for 10 minutes

4- Once hearth temp is around 400 degrees place soaked plank on the hearth and wait till planks start burning on the edges. Once the edges of the plank are crispy remove it. Note, you’ll see some smoke coming from edges.

5– Place salmon fillets on a plank with the skin down. Add a pinch of salt to each fillet to taste and cover each fillet lightly with brown sugar, this will help seal some of the moisture of the salmon and will create a slight caramelized top layer.

6- Make sure the gas burner has a 1-inch flame and the oven is about 350 degrees. The heat from the planks and the burnt edges will start cooking the salmon giving it a smoky flavor.

7– Place cedar plank on the center of hearth for 7-10 minutes, then rotate plank 180 degrees and let cook another 7-10 minutes. Note, you can check the salmon for firmness with a fork or knife. The salmon will be done when the internal temperature should reach 140 degrees.

8-Using the pizza peel remove and let it sit for 5 minutes. Note the plank will be hot, be cautious.

9– Heat up cast iron skillet in the oven. Using a hot pad, remove from oven and add olive oil. Add fresh asparagus to skillet and place it back in the oven, using some tongues toss the asparagus every 30 seconds for about 2 minutes. Add whole cherry tomatoes, and let them cook for another 2 minutes. Note, the asparagus should be crunchy and slightly burnt and cherry tomatoes should still have skin on them with a slight char.

10– Using tongues remove salmon from the plank and place it on a plate leaving behind skin from fish on the cedar plank. Squeeze the remaining half of the lemon on the salmon. Add the salmon back in the sauce or top the plated salmon with sautéed sauce, then garnish the salmon with asparagus and cherry tomatoes. Bon Appetite!

Time to prepare 45 minutes.