Maggie's Farm

This is my idea of a pizza. Thin crust so it's almost like a cracker, cooked in a wood-fired oven. Shape doesn't matter, and if it's not a little scorched it doesn't taste right. Toppings? Whatever you can find in the fridge or the pantry. No tomato sauce, please. Never! I think this one is Buffalo mozzarella, asparagus, sliced yellow tomato, and pancetta. Nice.

People with outdoor wood-fired pizza ovens have pizza parties where you assemble your own small ones from a vast assortment of ingredients, then throw it in the oven for 3-5 minutes. I have a pal who does this. That's how they made fast food in ancient Rome.

Someday, I will build an outdoor combination oven and grill out of fieldstone. Indoor cooking is for the birds, and ovens were never meant to be indoors. My Memphis cast iron grill/smoker is excellent - burns wood just as well as charcoal - but it would not work for pizza, bread or calzones where you need a deep oven with a banked wood fire in the back.

Here's how to use a wood-fired oven:

And here's Baking bread in the Wood Oven. Watch that, and you'll understand the luxury of electric or gas ovens - 3 to 6 hours to heat up a wood oven.