The Globe and Mail

Go to the Globe and Mail homepage

Jump to main navigationJump to main content

AdChoices
-->
The dry heat from the wood oven in Chris Nuttall-Smith’s backyard cooked this chicken’s skin golden-crisp.
The dry heat from the wood oven in Chris Nuttall-Smith’s backyard cooked this chicken’s skin golden-crisp.
(Chris Nuttall-Smith/The Globe and Mail)

Cooking done good and slow: Why you need a wood oven right now

The dough wouldn’t budge. It wasn’t merely sticky or sticking, but fully, completely stuck, as though I’d mixed flour and yeast with BondCrete and dumped it in the oven. The fire in the far corner raged to 800 degrees as I poled in a metre-long lifter, called a peel, to try to free it. That was when the scent of my first-ever backyard wood oven pizza hit me – the smell of carbonizing San Marzano sauce and blackened fior di latte mozzarella mingled with a rather precocious bouquet of singeing knuckle hair.