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The best recipes of 2017!

Christmas is fast approaching so we thought we would share with you our favourite wood fired recipes from over the year! We have had a busy year here at Gozney HQ and there are so many recipes to choose from but we have managed to narrow it down to a few delicious ones, ideal for the festive season!

Firstly, one of the most popular recipes that we posted on our social channel; Wood fired garlic bread. Get the recipe here and experience the delicious garlic and rosemary flavour. You can use shop bought bread or make your own if you have some spare time!

Next up, an indulgent treat ideal for a cold winter evening, our wood fired cookie skillet! This is a firm favourite amongst the office staff here and if you have a sweet tooth you will love this one too. Combining milk, dark and white chocolate chips with a gooey caramel centre makes for a delicious pudding, and it’s Christmas so why not treat yourself! Find the recipe here.

From one warm gooey treat to another! Try this wood fired camembert, perfect for Christmas Eve around the fire. This recipe is so easy to make and requires no effort at all, just remember, the better quality of cheese – the better tasting dish! For a 15 minute feast, get the recipe here..

Finally, we have our wood fired Nutella calzones. This is one for the kids (although we know the adults love them too), use the residual heat in your oven to bake these to perfection, it’s also great to use up leftover pizza dough! Take a look at the recipe here for this tasty treat, a great alternative for those who don’t like Christmas pudding!

Which is your favourite?

We will be bringing you lots of tasty new recipes in the new year, but in the meantime, we hope we have given you some cooking inspiration for the coming weeks! This will be our last blog post of 2017, so we hope you have a very merry Christmas Stone Bakers, and we will see you in the new year!

For more information on our residential oven range, check out the PrimoMezzoVento and Gusto pages. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

For all the latest Stone Bake news & updates in the meantime be sure to follow us on FacebookTwitterInstagram and Pinterest.

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November Oven of the Month- Tony & Katy Willis

Hi Stone Bakers! Welcome to November’s oven of the month, our winners this month are Tony and Katy Willis and their Primo 60 kit!

Tony and Katy have achieved such an elegant look with their entire garden redesign. We love the white rendered dome finish of their oven which ties in perfectly with the modern Mediterranean style of their outdoor space. Their colour changing lights also ensure that they are ready for a pizza party whatever time of day!

Here’s what Tony had to say:  

I’ve been making homemade sourdough pizza for about 7 years and these have been gradually getting more refined over the years and have been a feature of my daughters’ birthdays parties and a core part of our weekly family night since then. We’d talked about maybe one day getting a wood fired oven after we retire, but when the decking in our courtyard back garden became rotten and needed replacing, we decided that this could be an opportunity to make that dream a reality a bit sooner. We had some fairly clear design ideas that developed over a few weeks from looking at Pinterest and landscape gardening websites – white walls, raised planters, wooden bench, and adaptable lighting.

We’ve loved cooking with the oven so far – pizzas, chicken, roast vegetables, merguez burgers, chicken tikka, naans all taste fantastic and retain their juiciness because of the high temperature of cooking while taking on a wonderful smoky aroma.

Before the work was done in the garden, we were out there just a few times a year, but since it was completed we’ve eaten outside nearly every day – breakfast, lunch and dinner where possible. The oven makes a great focal point and is producing some fantastic food.

For more information on our residential oven range, check out the PrimoMezzoVento and Gusto pages. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

For all the latest Stone Bake news & updates in the meantime be sure to follow us on FacebookTwitterInstagram and Pinterest.

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All you need to know about Gas Burners

Occasionally, we get customers enquire whether they can put a gas burner into their Stone Bake oven, the answer is yes! We’ve put together a little guide for you detailing the basic information you need about gas burners.

  • We only ever advise using a gas burner in one of our kit ovens, and it must be the Mezzo, Vento or Gusto

 

  • For a Mezzo you will need a P1 gas burner, for a Vento or Gusto you will need a P1+ gas burner

 

  • We need to know the thickness of the base that the oven will be sat on and also whether you require an LPG or Natural gas burner
  • Gas burners usually take 2-3 weeks to arrive with you as each is made to order

 

  • Once you have the gas burner, you will need to organise a gas safe engineer to core and install the burner for you, it is your preference whether this is on the right or left hand side

 

  • We would never advise running the oven on gas and wood at the same time as this can make your oven overheat. You can run your oven on gas to get it up to temperature and then switch to wood on the opposite side of the oven, just ensure the gas cap is on.

 

We hope this has been helpful, if there is any other information you need to know please give us a call on 01425 204985 where a member of our team will be happy to help.

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Stone Bake Dough Class- New Dates

The dough class takes place at our Gozney HQ in Christchurch, Dorset, on the following dates:

-Friday 1st December 2017
-Saturday 2nd December 2017

-Friday 26th January 2018

For more information on what the day entails take a look at our blog post here for more details.

For more information or to reserve your spot call us on 01425 204985 or email us at info@stoneovenco.co.uk

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October Oven of the Month: Nicholas Lugar- Mawson

Hi Stone Bakers! Welcome to October’s oven of the month, our winner this time is Nicholas Lugar- Mawson and his Primo 60 Go!

 

Nicholas has built his own brick stand and painted his door and flue an elegant black, you can achieve this by using matte black stove paint. We think this garden looks like a great place to enjoy pizza parties with friends where the little ones can play!

Here’s what Nicholas had to say:

“We are both delighted with our new Stone Bake Oven which sits in the middle of a new seating area in our garden. We went for the Primo 60 Go which is perfect for our needs and the space available and heats up remarkably quickly.

As people who like being outdoors and trying new things we have found the oven has transformed the way we spend precious family time and made the enjoyment of cooking, that we all share, a far more inclusive and shared experience. Whether that be learning new ways to cook new recipes with our 5 year old daughter or just having fun with friends coming up with interesting concoctions and toppings for mama’s home made pizza’s. Needless to say pizza parties are a winner in our household and a firm favourite with our friends.

The whole process from selecting, purchasing and delivery through to installation and use was made so much more easy and enjoyable thanks to the knowledgable team at stone bake who were at hand to offer friendly advise on everything from installation tips and tricks to what type of wood to use.”

If you would like to be in with a chance of winning Oven of the Month, simply send in photos of your oven and some feedback to info@stoneovenco.co.uk. Whether you purchased your oven a while ago or are a new customer, we would love to hear from you! 

 

 

For more information on our residential oven range, check out the PrimoMezzoVento and Gusto pages. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

For all the latest Stone Bake news & updates in the meantime be sure to follow us on FacebookTwitterInstagram and Pinterest.

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Balon Ekmek (Turkish Balloon Bread)

Traditionally cooked in a clay oven, these traditional Turkish breads are normally served before a main meal with feta cheese and butter. Eat them with friends and family- and with your hands. Its incredibly satisfying tearing away at the delicious dough- just make sure you make enough for everyone! 

You’ll Need

(For 2 Balloon Breads)

  • 515g strong white bread flour
  • 400ml warm water
  • 2 tsp dried yeast
  • 1½ tbsp sunflower oil
  • 1 tsp salt
  • 2 tsp sugar
  • 1 egg yolk
  • Mixture of sesame seeds, nigella seeds and poppy seeds

Method

To start, fire up your wood fired oven to its optimum temperature and allow to cool to around 220°C.

Next, mix your yeast and sugar with your warm water. Add 2 tsp of flour, mix together and leave in a warm place for approximately 20 minutes.

Then, put the rest of your flour, salt and oil in a mixing bowl and mix with your yeast and water mix. Now, you’ll need to knead your dough for around 20 minutes.

Your dough will be quite sticky but carefully transfer it to an oil rubbed bowl. Cover and allow to prove for 1 hour.

Once your dough has proved, knock back and split into 2 balls.

Line a flat metal tray with baking paper and put your dough ball on. Gently, press down with the palm of your hand into a round centimetre thick piece of dough- don’t be tempted to use a rolling pin as this will knock too much air out.

Once you’re happy with the shape, use slightly damp fingers to push down the edges all the way round- this will help with the ballooning.

Then, brush the dough with egg wash, sprinkle with the seeds and a little sea salt.

Leave to rest for 10 minutes.

Push down the edges again and cook in the oven for 10-12 minutes.

Cool slightly on a wire rack and serve warm!

 

 

 

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on InstagramTwitterFacebook and Pinterest.

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Food Festival Guide

Welcome to your 2017 food festival guide! There is plenty of food festivals taking place over the country in the next few months which you won’t want to miss. We’ve picked out a few that we think you will love!

 

Dartmouth Food Festival 

When: Friday 20th- Sunday 22nd October

Where: Dartmouth Town Centre

Entry Price: Free

Opening Times: 10am- 5pm

Described by The Telegraph as a ‘heady mix of celebrity chefs, parties, food markets, tasting shacks and demonstrations’, the festival is now a landmark event on the culinary calendar.

 

Crewe Cosmopolitan Food Festival Cheshire 

When: Sunday 29th October

Where: Northwich

Entry Price: Free

Opening times: 10am – 5pm

This festival celebrates cultural diversity by bringing you flavours from across the globe; enjoying delicious food and live music.

 

ChocFest

When: Saturday 18th– Sunday 19th November

Where:Melton Mowbray

Entry Price: £5

Opening times: 10am- 4pm

If you’re a chocolate fan this is the one for you! Visitors can sample a large variety of chocolate made by artisan professionals ranging from chocolate kebabs to chocolate beer.

 

Manchester Food & Drink Festival  

When: Thursday 28th November- Monday 9th October

Where: Various locations over Manchester

Entry Price: Varies each day

Opening Times: Varies each day

This festival is a nationally acclaimed event and is the UK’s largest urban food and drink festival. There is no single location, the Festival takes over as much of the City Centre and surrounding districts of Greater Manchester as possible, with a huge programme of events taking place, both indoor and outdoor. Enjoy chef demos, street food, cutting edge DJ’s plus a night of cheese and cider!

These food festivals are a really good way to try some tasty nibbles and get an idea of things to make at home!

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on InstagramTwitterFacebook and Pinterest.

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September Oven of the Month- Matthew Standerson

Hello Stone Bakers! Welcome to September’s oven of the month, and the winner is Matthew Standerson’s Primo 60 Go!

We think Matthew’s elegant brick stand is the perfect compliment to the sleek Primo 60 oven, and his garden is looking pizza party ready! We love the string lights to brighten up the evenings and we certainly are jealous of the amazing views Matthew has whilst cooking in his oven!

Here’s what Matthew has to say about his Stone Bake experience:

“We absolutely love the Primo60 oven and are using it whenever possible. It really compliments and completes our garden and has given us an excuse to get friends and family round more often.

At present we are still perfecting our pizza making skills but have plans to expand our repertoire as soon as possible. 

As well as the product I’d like to say thank you for the excellent customer service throughout. From providing advice before we actually ordered, making the ordering process straight forward, and liaising with us to sort delivery.

We had been looking into getting a pizza oven for a while and after a lot of research online we decided that the Stone Bake Oven Company was the best option both for the actual product and, based on reviews and testimonies from customers, the service and support offered. This proved to be the correct decision with all my questions and queries answered promptly.

We decided on the Primo60 oven as we loved the sleek design and striking look. We did not want to build-in the oven and again its simplicity was perfect.

The oven is a fantastic focal point for our garden and a great excuse to spend time outdoors and get people together, plus the pizzas taste great! We have even experimented with cooking a joint of pork in the oven with great results – especially the crackling!

We have parties lined up into the autumn and hope to use it as much as possible all year round.”

If you would like to be in with a chance of winning Oven of the Month, simply send in photos of your oven and some feedback to info@stoneovenco.co.uk. Whether you purchased your oven a while ago or are a new customer, we would love to hear from you! 

For more information on our residential oven range, check out the PrimoMezzoVento and Gusto pages. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

For all the latest Stone Bake news & updates in the meantime be sure to follow us on FacebookTwitterInstagram and Pinterest.

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Order any wood fired oven and receive 6 free boxes of Gozney Beech Briquettes!

Order any wood fired oven and receive 6 free boxes of Gozney Beech Briquettes. Order yours now.

For a limited time only we are offering 6 free boxes of our Gozney Beech Briquettes when you purchase any of our wood fired ovens.

Offer worth £75!

These burn longer, hotter, and more consistently than any firewood and have proven to be the best and most efficient source of fuel for your oven whilst also being supremely eco-friendly in the way they are made. What’s more, they are easy to break so no more chopping wood! The briquettes contain nothing but pure beech sawdust, no bark, no binders and definitely no additives resulting in a crisp, clean burn with low smoke and very little ash. On top of that, they have a moisture content of less than 7% which means that their heat output is second to none.

Oven Prices
Primo 60 Go- £799
Mezzo 76 Go- £1199
Primo 60 Kit- £949
Mezzo 76 Kit- £1349
Vento 100 Kit- £2149
Gusto 120 Kit- £2499

Email us: info@stoneovenco.co.uk
Call us: 01425 204985

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Wood Fired Beetroot Bread

English beetroot’s are sensational- and this recipe is a great way to make the most of them.

Ingredients

  • 1 Large, or 2 small Beetroot
  • 1 Clove of garlic
  • 1 Spring Rosemary
  • 100ml Milk
  • 200ml Water
  • 10g Dried Yeast
  • 620g Strong Bread Flour
  • 10g Caster Sugar
  • 5g Salt

Method

Start by firing up your wood fired oven to its optimum temperature and leave to cool to a great baking temperature at around 200°.

Put the beetroot in foil with the crushed garlic clove and the rosemary and wrap up tightly.

Next, roast in the oven for an hour and leave to cool- this can be done a day or 2 before if you wish.

Peel the cooled beetroot, and cut into rough 2cm cubes and pulse in a blender- you want to keep a few chunks and not end up with a smooth puree.

Mix the milk, water and yeast in a jug and allow to stand for 10 minutes.

Put the flour, sugar and salt in the mixing bowl, add the liquids, and knead for 6 minutes.

Leave the dough in the mixing bowl, cover with a cloth for 20 minutes. Mix again for 4 minutes and transfer to 2 baking tins. Proof for a further 30 minutes.

Finally, bake for 30 minutes, and cool on a wire rack at least 15 minutes before slicing.

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on InstagramTwitterFacebook and Pinterest.