0
My Shopping Bag - 0 items
Sub-total (excluding sales tax) $0

Free Global Shipping

More info here

Search
Close this search box.
Jan 23, 2015

Bacon Sautéed in a Wood-Fired Brick Oven

Wood-Fired Bacon

Bacon Sauteed in a Wood-Fired Brick Oven

Now that you know how to make fresh pizza dough, it is time to bring the most flavor out of your toppings.

This week we will start with bacon. Thick sliced hickory smoked bacon is already a topping of choice. But once sautéed in a wood fired brick oven, it will be a pure explosion of flavors.

The process is simple:

  1. Slice the bacon into 1/2″ pieces and place in a cast iron pan.
  2. Place the pan directly on the hot oven floor with a good flame rolling across the dome (this will allow the bacon to caramelize).
  3. Stir every couple of minutes to ensure all the pieces are evenly cooked. Note: You may need to drain off some of the fat about halfway through cooking to make sure it “fries” in its own fat.

That’s it! Just a few pieces of that bacon will make your pizza, pasta, or casserole something your friends and family will never forget.

Bon apéttit!

Antoine Cantarel

Related Article

Jan 19, 2017

Wood-Fired Naan

Last week we made naan for the first time, and I'm happy to say it was a success! I adapted the recipe below from Aarti Sequeira's recipe on FoodNetwork.com, with only a few minor changes. Here's a quick rundown of our process...

Oct 06, 2017

Sourdough Brioche

In the spirit of changing sourdough's reputation, I have adapted the Rich Man's Brioche recipe from Peter Reinhart's The Bread Bakers Apprentice. I hope you enjoy!

May 26, 2022

Chicken and Ranch Wood Fired Pizza

This is an unconventional take on traditional wood fired pizza. The recipe is quite simple yet delicious!