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Neapolitan Dough and Pizza Masterclass

The Stone Bake Oven Company are excited to now be offering Neapolitan dough and pizza masterclasses every month with our in-house chef Joe!

Working with one of the world’s finest commercial pizza ovens, the Gozney Napoli 1250, you’ll learn all you need to know to make pizza like the pros. This masterclass will give you all the skills to make consistently brilliant Neapolitan pizza at home in your Stone Bake oven.

Throughout the dough class the following skills were covered:

– How to make traditional Neapolitan pizza dough

– How to ball, open and cook high hydration pizzas

– Traditional Neapolitan tomato sauce and variants

– Fire and temperature maintenance

– Hints & tips on how to get the most out of your current dough formula

The next sessions will be running on the following dates:

-Friday 27th April 2018

-Friday 18th May 2018

Testimonials:

“It’s always a delight to watch an expert”

“Joe is very knowledgeable when it comes to the pizzas and the oven range”

 

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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10% off our wood fired ovens- Offer ends soon!

 

Our 10% off wood fired ovens offer is ending on Friday 15th September 2017 at 5pm, so make the most of it while you can!

Head over to our website now and purchase your wood fired oven just in time to host your first pizza party this Autumn!

Prices
Primo 60 Go- Down from £799 to £719.10
Mezzo 76 Go- Down from £1199 to £1079.10
Primo 60 Kit- Down from £949 to £854.10
Mezzo 76 Kit- Down from £1349 to £1214.10
Vento 100 Kit- Down from £2149 to £1934.10
Gusto 120 Kit- Down from £2499 to £2249.10

Email us: info@stoneovenco.co.uk

Call us: 01425 204985

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Duck, Pear, and Walnut Galette

This simple but delicious bake really makes the most of the dry heat in the oven and cooks directly on the oven floor to make sure you end up with incredible pastry!

Ingredients

For the Pastry;

  • 200g Plain Flour
  • Pinch of salt
  • 120g Butter, diced
  • 1 Egg, beaten
  • Water to bind

For the Filling;

  • 1 Confit Duck Leg
  • 1 Pear, cored and cut into 6 wedges
  • 1 Red Onion, peeled and cut into 6 wedges
  • 1 tbsp Walnuts, chopped
  • 2 tsp Picked Thyme Leaves
  • 1 tbsp English Mustard
  • 60g Blue Cheese

Method

Firstly fire up your wood fired oven to it’s optimum temperature and allow to cool to 200°c.

To make the pastry, start by putting the flour, salt and diced butter in a bowl, and begin to rub together with your fingertips until the mix resembles breadcrumbs.

Next, add the beaten egg and incorporate that into the dough before gradually adding water (a teaspoon at a time) until your dough is smooth. Cling film, and fridge for at least 2 hours, preferably overnight. If making before hand, remove from the fridge for around an hour before attempting to roll it out!

Place the pear, onion, walnuts and thyme into a bowl, drizzle with olive oil, season and toss together.

Next, on a floured surface, roll out the pastry to a 10-12 inch round and brush all over with the mustard.

Leaving a 2-3inch gap from the edge, begin to place alternate pieces of onion and pear around the outside in a circle, and put the duck in the middle.

Fold the edge of the dough over up to the filling, and cook on the deck of the oven with the door on for 30minutes.

Once the time is up, remove the galette from the oven and sprinkle over the blue cheese. Return to the oven for a further 5 minutes to melt the cheese and serve.

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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August Oven of the Month- John Horvath

Welcome to August’s oven of the month, our winner this month is John Horvath!

John opted for a clean-cut brick cube finish, and he pulled it off brilliantly! Not only is the oven in an ample location in the garden, John has extended the build even further to make plenty of worktop space ready for cooking and lots of storage for his wood. This really is the perfect setting and in such a beautiful location.

Here’s what John had to say about his oven:

“Having spent much time abroad, I enjoyed the outdoor lifestyle and often saw outdoor ovens being the centre of that entertainment, I knew it was the way forward for me! After Googling companies that offered wood fired ovens, your company came up with excellent reviews.

I’m delighted with my oven, as I love the taste it gives to the food and pizzas, which you can’t get from a conventional oven. It has also become a great focal point for when I have friends over for dinner. Friends can’t wait to come back for the unique taste of pizza from a wood fired oven.”

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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Summer Seasonal Produce Guide

Welcome to the Summer edition of ‘What’s In Season?’. Here’s just some of the produce that is at it’s best at the moment, so make the most of the last month of summer and get cooking! Feel free to let us know how you get on and if you come up with any delicious recipes!

This month’s best

Fruit & Veg

  • Avocado
  • Blackberries
  • Broccoli
  • Carrots
  • Corn
  • Cucumbers
  • Grape
  • Green Beans
  • Kale
  • Melons
  • Potatoes
  • Pumpkin

Herbs

  • Basil
  • Oregano
  • Mint
  • Fennel
  • Samphire

Fish

  • Scallop
  • Crab
  • Oyster
  • Sea Bass

Meat

  • Venison
  • Wild duck
  • Lamb
  • Beef

If you think you might be interested in one of our residential ovens, visit our Primo, Mezzo and Vento pages for prices, information and technical drawings.  Please don’t hesitate to contact the team on 01425 204985  if you have any further questions.

Don’t forget you can keep up-to-date with all the latest Stone Bake happenings over on our social channels: Facebook, Twitter, Instagram and Pinterest!

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Wood Fired Brioche

Our wood fired brioche is a truly delicious bread recipe to try out in your wood fired oven. Even better, it freezes really well so you don’t need to eat it all in one sitting! Remember to keep the ends of the loaves to make a super indulgent French toast. 

Ingredients

  • 70ml Milk
  • 30g Yeast
  • 15g Salt
  • 30g Sugar
  • 500g Bread flour
  • 6 Eggs
  • 350g Butter

Method

Fire up your oven to its optimum temperature, then leave to cool until it reaches around 170°c.

Start by placing the flour, salt and sugar into a mixing bowl, and slowly add your heated milk. Add the eggs one by one; ensuring each one is fully incorporated before adding the next.

Once all the eggs have begun to form dough, add the diced, room temperature butter in the same way as the eggs.

Once you have a shiny, smooth looking dough that is no longer sticking to the side of the mixing bowl, remove from the mixer.

Butter and sugar your terrine moulds, and put the brioche dough in three separate balls, lightly cover with cling film and leave to proof for an hour.

After an hour, carefully brush the loaf top with egg yolk- do this softly or the dough will collapse!

Finally, cook in your wood fired oven for around 35 minutes.

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on FacebookTwitterInstagram and Pinterest

If you are interested in our residential oven range, visit our PrimoMezzoVento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

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July Oven of the Month- Mark Rice

Welcome to July’s oven of the month, our winner this month is Mark Rice!

We love his elegant brick dome finish, it is clear that a lot of time and effort was put into getting this build exactly right! The stand has a unique design with perfect storage underneath for plenty of wood and Mark has even put his own personal touch on the flue. The oven is a big hit with all the family and Mark even thinks the oven has changed his lifestyle!

Here’s what Mark has to say about his oven:

“After much research online, I liked the look of the Primo and the fact it came in 3 easy to assemble parts, made it easier for me to handle and lift onto the plinth. Another factor for choosing The Stone Bake Oven Company was that the team were at hand to answer and give advice when I called, unlike other brands that you had to email and they never responded!

I really enjoy outdoor cooking, that is partly the reason for wanting a wood-fired oven. I also knew that the expense of having the oven built into a dome would add value to my property (well that’s what I told my wife!!). Another reason for my desire of wanting a wood fired oven, is that my wife is Portuguese and in her village back home they have a communal oven to bake breads and it smells truly wonderful and has such a charm about it.

The Primo is such a wonderful conversation starter and makes entertaining a bit special, not to mention that the cooking results are superb. It really has changed my lifestyle, as I can never eat a mass produced plastic tasting delivered pizza again! Plus, my two boys love my pizzas more than anything else in the world, which makes me super Dad! ”

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. Whether you purchased your oven a while ago or are a new customer, we would love to hear from you! Send in your photos to info@stoneovenco.co.uk.

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 mean time be sure to follow us on FacebookTwitterInstagram and Pinterest!

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Anchovy, Onion Marmalade and Olive ‘Pizza’

Not to be outdone by the Italians, this is the French’s answer to pizza! From Nice, this salty delight was normally served around breakfast time but is now more popular as a lunchtime snack or cut into squares as a canapé.

Ingredients

For the dough

  • 200g Strong Bread Flour
  • 1tsp Salt
  • 5g Fresh Yeast
  • 150ml Water, luke warm
  • 1tbsp Olive Oil

For the Topping

  • 120g Onion Marmalade
  • 6 Sprigs of Thyme, picked
  • Handful of black olives
  • Handful of anchovies (ideally skin on in sunflower oil)

Method

For this recipe you will firstly need to fire up your oven to it’s optimum temperature and then allow time for it to cool until it reaches around 200-220°c.

To make the dough, mix the flour and salt together in a mixer and whisk the yeast in a jug with the olive oil and water. Whilst continuously mixing, add the liquid into your mixer until a smooth dough is formed.

Transfer the dough to a bowl, cover with cling film and leave in a warm area for 1-1 ½ hours to rise.

Next, line a baking tray (around 23cmx33cm) with greaseproof paper and when the time is up, pop the dough onto a lightly floured surface and use a rolling pin to roll out into a shape to fit into your tin. You can play with different size tins and thickness of the dough but this size is a good starting point.

Push the dough to the edges of the lined tray and top with the onion marmalade leaving a 1-3cm gap all the way around the edge.

Arrange the anchovies over the top of the marmalade in a criss-cross pattern before dotting the olives in the gaps and sprinkling over the picked thyme.

Bake in your oven for around 20-25 minutes before serving.

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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Summer with your Wood Fired Oven

Although we’ve had a rainy few days, we’re still holding out hope that this summer is going to be a hot one! We’ve put together a few ideas of how to make the most of your wood fired oven over the summer months.

Recipe Ideas

Nothing is more perfect in the warm summer evenings than a pizza party with all your family and friends! Use our Neapolitan dough and super quick sauce recipe, then add all your favourite toppings and cook. Make sure you have created a high heat environment – you should be aiming for temperatures of around 350-450°C. You can use our firing up process video to help you on your way.

Get your outdoor space ready

Get your garden ready for the perfect summer party. Your wood fired oven will be the centrepiece of the garden, but it is important that the rest of your garden looks the part too! Ensure your lawn has been mowed and your furniture is clean, hang some string lights and your guests will be super impressed.

Perfect Produce

We’ve put together a small taster of ‘What’s in season?’ for you, so you can make the most of this delicious summer produce and get adventurous in your wood fired oven!

  • Tomato
  • Raspberries
  • Spinach
  • Rocket
  • Basil
  • Salmon
  • Lamb

Please be sure to share any photos or recipes with us at info@stoneovenco.co.uk, we would love to see them and share them with all the other Stone Bakers out there!  

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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June Oven of the Month- Simon and Wendy Kinzel

Welcome to June’s Oven of the month. Our winners this month are Simon and Wendy Kinzel! We simply fell in love with their amazing outdoor setup, with one of our Mezzo 76 kit ovens taking centre stage! Opting for a striking colour scheme, the white render dome finish really stands out, looking authentic, yet modern. The Kinzels also made fantastic use of the crate their oven arrived in, using it to make the shelves and doors of the outdoor kitchen area. A stunning but eco friendly build!

 

Here’s what the Kinzels had to say about their oven:

“Our new garden was designed around the new Mezzo 76 kit, and it now takes pride of place. 

When we received the kit it was a little daunting but with a bit of hard work and perseverance, it can be built with a little DIY skill. We used every plank of wood from the pallet that the oven was delivered in, to make the doors and shelves for the cupboard, total recycling, even down to the screws.

The pizzas are without doubt the best we have ever tasted, home made pizza dough (Jamie Oliver) and fresh toppings, and so easy to cook to perfection.

We loved our garden before but now we are out there whenever the sun shines, or even if the rain falls.

Thank you so much for a great product and instructions that were easy to follow.”

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. Whether you purchased your oven a while ago or are a new customer, we would love to hear from you! Send in your photos to info@stoneovenco.co.uk.

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 mean time be sure to follow us on FacebookTwitterInstagram and Pinterest!