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Chef Tom fires up the Clementi Wood Fired Oven and bakes an amazing Wood Fired Calzone, featuring scratch-made dough, mouth watering filling, cheese for days and a red sauce for dipping!

Wood Fired Calzone Recipe

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Yields 3 large calzones, 6 servings

Ingredients

• 1 batch pizza dough (recipe here)


• 1 lb Italian Sausage


• 12 oz baby spinach


• 1 1/2 cup whole milk ricotta


• 2 tbsp fresh parsley, minced


• 1 tbsp Cattleman’s Grill Tuscan Steak Seasoning


• 6 slices provolone cheese


• 1 cup low moisture mozzarella, grated

For the tomato sauce:

• 2 tbsp Olitalia I Dedicati Meat Extra Virgin Olive Oil


• 1 (28 oz) can Ciao Italian Tomatoes


• 2 cloves garlic, minced


• 1/4 tsp Jacobsen Salt Co. Black Garlic Salt

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Instructions

Divide the dough into three equal sized dough balls. Rest in the refrigerator for 30 minutes.

Build a fire in the Clementi Pulcinella Wood Fired Oven. Move the fire off to the left side of the deck. Add hickory wood to the fire to maintain a 450ºF temperature on the thermometer on the right side of the oven.

To make the tomato sauce, combine all ingredients in a Lodge 10” Cast Iron Skillet. Cook over low heat until reduced to desired consistency, about 20 minutes.

Brown the sausage in a Lodge 10” Cast Iron Skillet, over medium-high heat. Cook until browned and seared on the surface and the internal temperature surpasses 165ºF. Remove the sausage from the skillet, but leave behind the fat.

Place the baby spinach in the skillet with the sausage fat. Cook until wilted. Remove from the skillet.

Combine the ricotta, parsley and Cattleman’s Grill Tuscan Steak Seasoning in a bowl. Mix well.

Using a rolling pin, roll the dough out into a 12” wide circle.

Place 1/2 cup of the ricotta mixture on one half of the dough. Leave a 1” border around the edge of the dough.

Top the ricotta with 1/3 of the cooked sausage and 1/3 of the cooked spinach. Then add two slices of provolone and 1/3 cup mozzarella.

Wet the border of the dough with a little water. Fold the naked half of the dough over the fillings. Press the dough together at the edge. Crimp and fold the dough over itself to enclose the fillings. Cut a few vents in the top of the calzone.

Repeat the process with the remaining ingredients to produce 3 calzones.

You might also enjoy: Surf n Turf Pizza

Using a floured pizza peel, transfer the calzones to the right side of the wood fired oven (opposite the fire). Close the door on the oven and let cook until browned on the fire side, about 4 minutes. Spin the calzone 180º and continue cooking until the dough is fulled browned and cooked through, about 8 minutes total (these times are estimates and can vary depending on the grill/oven your are cooking in and the size and temperature of the fire/oven).

Serve the Wood Fired Calzone with the tomato sauce on the side, for dipping.

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Bacon & Onion Flatbread: also known as Flammkuchen, Tarte Flambee, or Alsatian Pizza. Chef Britt shares a slice of Alsace with this ultra-thin flatbread fired on the Gozney Roccbox!

Bacon & Onion Flatbread on the Roccbox

(AKA: Tarte Flambee, Flammkuchen, Alsatian Pizza)

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Makes enough dough for 5 flatbreads

Ingredients:

• 325g (1 cup 7 tbsp) warm water (110ºF)


• 5g (1 1/2 tsp) dry active yeast


• 500g (3 1/4 cup) Antimo Caputo “00” Pizza Flour


• 10g (1 tbsp) Jacobsen Salt Co. Pure Kosher Sea Salt


• 8 oz Creme Fraiche


• Pinch ground nutmeg


• Ground white pepper, to taste


• Noble Saltworks Hickory Smoked Salt, to taste


• 1/2 lb hickory smoked bacon, diced


• 1 medium white or yellow onion, sliced thin

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Instructions:

To make the pizza dough:

• To watch Chef Tom's tips and techniques for pizza dough: CLICK HERE!


• Pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Stir and let sit for 5 minutes. Add the Antimo Caputo “00” Pizza Flour, then the Jacobsen Salt Co. Pure Kosher Sea Salt. 


• With the mixer fitted with the hook attachment, mix on medium until a ball is formed, about 1 minute. 


• Once all ingredients are incorporated and a ball is formed mix 8 minutes on medium speed. Transfer to an oiled container and keep covered. 


• Let rise until doubled in size. Fold in the container and let rest for 10 minutes. Turn out onto a lightly floured surface and divide into 5 equal portions and round into balls. Allow dough to bench rest (covered for 15 minutes) before using your hands or a rolling pin to stretch/roll into thin flatbreads. An 1/8" thickness or thinner is preferred, using as little flour on your workspace as possible. If the dough is fighting you while rolling, allow it bench rest covered for another 10-15 minutes to relax the gluten.


• Conversely, you can roll out your flatbreads from one whole dough recipe, space permitting. (This was the method used in the video.) How many portions you get out of the dough depends on what type of pizza oven you are using. For the video, Chef Britt uses the Roccbox, and uses its standard-issue peel to measure the size of her flatbreads.


• For easier handling, layer the ultra-thin flatbread sheets with parchment or wax paper on a sheet tray and transfer to the freezer to set.

To make the toppings:

• In a cast-iron skillet, combine bacon and sliced onions and cook together over high heat, stirring as needed until the onions are softened. Remove from heat and allow to cool.


• To make the sauce, combine creme fraiche, nutmeg, white pepper, and Noble Saltworks Hickory Smoked Salt. Taste and adjust seasonings as necessary. Hold in the fridge until ready for further use.

To build/bake pizzas:

• Lightly flour your pizza peel, remove one flatbread from the freezer and place it directly on the peel without the paper.


• Working quickly, spread a thin layer of creme fraiche sauce, followed by a sprinkling of bacon and onion, making sure not to overload with toppings.


• Immediately fire the pizza in your pizza oven, needing roughly only 60-90 seconds total, turning halfway through.


• Serve immediately.

 

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Happy St. Patricks Day! Let's get green with some Chicken Pesto Pizza on the RoccBox Pizza Oven!

Chicken Pesto Pizza

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Yields 2 pizzas

Ingredients

• 3 boneless skinless chicken thighs


• Smoke on Wheels BBQ Marinade


• Cattleman’s Grill Italiano Seasoning


• 2 pizza dough balls (recipe here)


• 6 oz fresh mozzarella


• 12 grape tomatoes, halved


• 1/2 cup parmesan, fine grated

For the Pesto:

• 2 cups (about 2 oz before picking leaves) packed fresh basil leaves


• 1/4 cup pinenuts, toasted


• 1 cloves garlic, fine grated


• 1/4 cup Olitalia Pizza Olive Oil


• 1/4 cup parmesan, fine grated


• Jacobsen Kosher Sea Salt, to taste

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Instructions

Place the chicken thighs in a zip top bag with enough Smoke on Wheels BBQ Marinade to cover. Seal and marinate for 45 minutes.

Light your RoccBox Pizza Oven and allow it to preheat for 30 minutes.

Meanwhile, prepare your pesto. Combine all ingredients in a food processor or Vitamix blender. Process until all ingredients are broken down into uniform sized pieces, and a paste is formed. Add the cheese and blitz briefly to break the cheese down. Taste and adjust seasoning, as needed.

Place a Lodge 10.5” Cast Iron Square Grill Pan in the RoccBox to preheat for 5-10 minutes.

Remove the chicken from the marinade. Remove excess marinade from the surface. Season chicken on all sides with the Cattleman’s Grill Italiano Seasoning.

Place the chicken in the grill pan. With the grill on low flame, cook until browned on the bottom. Flip and continue cooking until the chicken reaches an internal temperature of 165ºF. Remove from the grill. Slice into bite sized pieces.

Stretch your pizza dough out to approximately 12” in diameter. Spread a layer of the pesto over the dough. Top with the sliced chicken and halved grape tomatoes. Tear the fresh mozzarella into pieces and place on the dough.

You might also enjoy: How to Make Pizza Dough

Transfer the pizza to the RoccBox using the pizza peel. Rotate the pizza every 45 seconds to brown evenly on all sides. Remove the pizza when the dough is browned on the bottom and sides and the cheese is melted and beginning to brown.

Top the hot pizza with fine grated parmesan and a shake of Cattleman’s Grill Italiano Seasoning. Slice to serve.

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Chef Tom walks us through the Tips & Techniques needed to make the perfect Pizza Dough. Flour, water, salt and yeast. Simple and delicious!

Pizza Dough

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Makes dough for 2 (12 inch) pizzas

Ingredients

• 325g (1 cup 7 tbsp) warm water (110ºF)


• 5g (1 1/2 tsp) dry active yeast


• 500g (3 1/4 cup) Antimo Caputo “00” Pizza Flour


• 10g (1 tbsp) Jacobsen Salt Co. Pure Kosher Sea Salt

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Instructions

Pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Stir and let sit for 5 minutes.

Add the Antimo Caputo “00” Pizza Flour, then the Jacobsen Salt Co. Pure Kosher Sea Salt.

With the mixer fitted with the hook attachment, mix on medium-low (2nd gear on the KitchenAid Stand Mixer) until a ball is formed, about 1 minutes. Once all ingredients are incorporated and a ball is formed mix 8 minutes.

Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.

Turn out onto a floured surface and divide into 2 equal portions. Roll each half into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use.

On a floured work surface, stretch the dough thin.

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Dry aged ribeye and sea scallops on homemade pizza dough with a tangy cocktail sauce, two cheeses and garlic cream sauce all baked in the Clementi wood fired oven!

Surf n Turf Pizza

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6-8 servings

Ingredients

Pizza dough:

• 325g warm water (110ºF)


• 5g dry active yeast


• 500g Antimo Caputo ’00’ Flour


• 10g kosher salt

For the pizza:

• 1 (10-12 oz) dry aged ribeye


• Chile Colonial Infused Spicy Oil


• Cattleman’s Grill Tuscan Steakhouse


• 8 oz bay scallops


• 2 tbsp unsalted butter


• 2 oz pecorino cheese, fine grated


• 2 oz provolone cheese, fine grated


• Fresh Italian parsley, minced, for garnish

Cocktail sauce:

• 1 (28 oz) can Ciao San Marzano Tomatoes


• 3 tbsp prepared horseradish


• 2 tbsp lemon juice


• 2 tbsp Killer Hogs Hot Sauce


• 1 tbsp Reida Farm Wildflower Honey


• 2 cloves garlic, crushed


• Zest of one lemon

For the garlic sauce:

• 1 tbsp garlic, minced


• 1 cup half & half


• 1 tsp Cattleman’s Grill Italiano Seasoning


• 1/3 cup parmesan, fine grated

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Instructions

To make the pizza dough, pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Let sit for 5 minutes, until the yeast begins to foam. Add the flour, then the salt. With the mixer fitted with the hook attachment, mix on medium-low until flour is incorporated (1-2 minutes). Once all ingredients are incorporated and a ball is formed mix 8 minutes.

Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.

Turn out onto a floured surface and divide into 2 equal portions. Roll each half into a ball and place in an oiled container. Cover. Refrigerate at least half an hour before use.

To make the cocktail sauce, combine all ingredients in a blender and blend until smooth. Transfer to a Lodge 12” Cast Iron Skillet and reduce over medium low heat to desired consistency. Refrigerate until ready to use.

To make the garlic sauce, combine the garlic, half and half and Cattleman’s Grill Italiano Seasoning in a Lodge 8” Cast Iron Skillet and bring to a boil. Reduce heat but maintain a simmer. Whisk in the parmesan. Reduce to desire consistency.

Build a fire in your Clementi wood burning oven. Place a Lodge 10” Cast Iron Skillet in the oven to preheat.

Rub the steak with a layer of the Chile infused oil. Season with Cattleman’s Grill Tuscan Steakhouse. Place the steak in the hot skillet and cook to an internal temperature of 115ºF. Remove the steak from the skillet.

Melt the butter in the hot skillet. Add the scallops and a shake of Cattleman’s Grill Tuscan Steakhouse. Cook just until opaque. Remove from the skillet.

You might also enjoy: Tuscan Prime Rib

On a floured work surface, stretch the dough thin. Spread a layer of the cocktail sauce over the dough. Top with the steak and scallops. Top with the cheeses and a drizzle of the Chile infused oil.

Bake the pizza until browned on the bottom and sides, rotating the pizza every 30 seconds. When the cheese is melted and dough is browned, remove the pizza from the oven.

Top your Surf n Turf Pizza with minced parsley and serve hot.

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Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for this scratch made Barbecue Chicken Grilled Pizza. Wood fired, start to finish!

Barbecue Chicken Grilled Pizza

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Yield 4 pizzas

Ingredients

• Pizza Dough (recipe below)


• 4 large bone-in chicken thighs


• Plowboys BBQ Yardbird Rub


• 1 (29 oz) can Ciao DOP Certified San Marzano Tomatoes


• 2 tbsp Code 3 Spices Grunt Rub


• Noble Saltworks Hickory Smoked Flaked Finishing Salt, to taste


• 8 slices pepper bacon


• 1 lb mozzarella, grated


• 8 oz sharp cheddar, grated


• Red onion, sliced thin (optional)


• Fresno chiles, sliced (optional)


• Firebug Mild Grillin’ Sauce


• 4 oz Parmigiano Reggiano

For the pizza dough:

• 650g warm water (110ºF)


• 10g dry active yeast


• 1 kilo Antimo Caputo “00” Pizza Flour


• 20g Kosher salt

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Instructions

To make the pizza dough, Pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Add the flour, then the salt. With the mixer fitted with the hook attachment, mix on medium-low until flour is incorporated (1-2 minutes). Once all ingredients are incorporated and a ball is formed mix 8 minutes.

Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.

Turn out onto a floured surface and divide into 4 equal sized portions. Roll each third into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use.

Preheat you Yoder Smokers YS640s Pellet Grill to 425ºF, set up for indirect grilling.

Season the chicken thighs with the Plowboys BBQ Yardbird Rub. Place on the second shelf of the grill and roast until the internal temperature reaches 170ºF. Remove from the grill and rest. Remove the second shelf from the grill.

At the same time, cook the sliced bacon to desired doneness.

Stretch one ball of pizza dough, by hand or with a rolling pin until very thin and approximately 12”-14” in diameter.

Spray the cooking grates directly over the firebox with Spray Duck Fat. Place the dough directly on the grates. Cook until lightly browned and firm. Flip and toast briefly. The dough should still be soft and pliable.

You might also enjoy: Grandma Pie

To make the pizza sauce, combine the Ciao DOP Certified San Marzano Tomatoes and Code 3 Spices Grunt Rub in a bowl and smash by hand. Season withNoble Saltworks Hickory Smoked Flaked Finishing Salt,, to taste.

Spread a layer of the tomato sauce on the par-cooked pizza dough. Top with shredded chicken, torn pieces of bacon, thin sliced onions, peppers, shredded mozzarella and cheddar.

Return the pizza to the grill and cook until the cheese is melted and the bottom of the dough is crispy. Remove from the grill.

Drizzle the Grilled Chicken Grilled Pizza with Firebug Mild Grillin’ Sauce and fresh grated Parmigiano Reggiano to finish. Slice to serve.

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Chef Tom fires up the Clementi Wood Fired Oven and cooks up a wood fired steak and some scratch made white bean hummus for a Ribeye & White Bean Hummus Pizza!

Ribeye & White Bean Hummus Pizza Recipe

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Ingredients

For the pizza dough:

• 325g warm water (110°F)


• 5g dry active yeast


• 500g Antimo Caputo “00” Pizza Flour


• 10g Noble Saltworks Hickory Smoked Flaked Finishing Salt

For the White Bean Hummus:

• 1 head garlic, peeled


• 1 cup Saica Extra Virgin Olive Oil


• 1 can cannelini beans


• Roasted garlic from above


• cannelini beanscannelini beans, minced


• 1 tsp Cattleman's Grill 8 Second Ride Carne Asada Seasoning


• 1/2 tsp Noble Saltworks Hickory Smoked Flaked Finishing Salt


• 2 tbsp lemon juice


• 1/4 cup garlic oil

For the steak:

• 1 lb boneless ribeye steak


• Cattleman’s Grill Tuscan Steak Seasoning

For the pizza:

• 1/2 cup pesto


• 1/2 red onion, sliced thin


• 6 slices provolone cheese


• 1/2 cup pickled jalapeños


• Cattleman’s Grill Tuscan Steak Seasoning


• 1 cup diced fresh tomatoes

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Instructions

*This recipe will yield two 12” pizzas

To make the pizza dough, combine the warm water and yeast in a pint jar. Stir to dissolve the yeast. Let sit 10 minutes until a foam forms on the surface.

Transfer the water and yeast mixture to the bowl of a KitchenAid Stand Mixer. Add the Antimo Caputo “00” Pizza Flour to the bowl, then  sprinkle the Noble Saltworks Hickory Smoked Flaked Finishing Salt over the top. Using the hook attachment, mix on medium-low until flour is incorporated (1-2 minutes). Once all ingredients are incorporated and a ball is formed mix 7 minutes.

Transfer the dough to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.

Turn the dough out onto a floured surface and divide into two equal sized portions. Roll each half into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use.

To prepare the Clementi Pulcinella Wood Fired Oven for cooking, build a fire in the center of the deck. Let the logs burn down until the are mostly coals. Slide the grate into the oven and push the fire to the side, containing it with the grate. Continue to add wood to the fire, one log at a time, to maintain the fire.

To make the White Bean Hummus, start by roasting the garlic. Place the peeled cloves of garlic in a Lodge 8” Cast Iron Skillet and cover with one cup of Saica Extra Virgin Olive Oil. Over low heat, cook until the cloves are softened all the way through, but not browned. Strain the oil and reserve for later.

Combine the roasted garlic and remaining ingredients in the bowl of a KitchenAid Food Processor. Process until smooth. Store in the refrigerator.

To make the steak, first place a Lodge 10” Cast Iron Skillet on the deck of the Clementi oven to preheat for 5-10 minutes. Meanwhile, rub a thin layer of the garlic oil over the ribeye steak. Season the steak liberally with Cattleman’s Grill Tuscan Steak Seasoning. Allow five minute for the seasoning to adhere to the steak.

Add about one tablespoon of grape seed or vegetable oil to the hot skillet. Place the steak in the skillet and slide the skillet back to the center of the deck. Close the door on the oven and allow the steak to cook. Flip when the bottom is nicely browned. Continue cooking until the internal temperature reaches 125°F. Remove from the grill and rest for five minutes before dicing into 1/2” thick pieces. Return the diced steak to the skillet and toss in the juices and fat.

You might also enjoy: Grandma Pie

To make the pizza, stretch the dough out until it is about 12” in diameter. Dust a pizza peel with semolina flour and place the stretched dough on the peel.

Remember, you have enough ingredients for two pizzas, so divide them evenly. Spread a thin layer of pesto on the dough. Add dollops of the white bean hummus, spacing evenly around the dough. Spread the diced steak across the surface, then the sliced onion. Tear the sliced provolone and place on top of the pizza. Place the pickled jalapeños on top of the cheese. Sprinkle the Cattleman’s Grill Tuscan Steak Seasoning over everything.

Transfer the pizza to the center of the Clementi Wood Fired Oven’s deck. Close the door and wait about 30-45 seconds before peeking. You’ll need to spin the pizza 2-3 times to brown evenly, as the side closest to the fire will brown faster than the opposite side. When the edges and bottom are browned remove the pizza from the oven.

Top the cooked Ribeye & White Bean Hummus Pizza with the fresh diced tomato. Slice to serve.

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It's not thin crust, and you probably won't be folding it, but you are going to love the OTHER New York Style Pizza. This is a dish that Italian grandmas on Long Island have been whipping up for decades. It's a style not often found outside of New York, but it's time to spread the word. This is Grandma Pie.

Grandma Pie

Ingredients

For the dough:

• 1 1/2 cups warm water (105ºF-110ºF)


• 1 (7 g) packet dry active yeast


• 2 tbsp plus 1/3 cup Saica Sicilian Extra Virgin Olive Oil, divided


• 1 tbsp kosher salt


• 2 cups all-purpose flour


• 2 cups Antimo Caputo ’00’ Pizza Flour

For the sauce:

• 1 (28 oz) can Ciao DOP Certified San Marzano Tomatoes


• 1 tbsp minced garlic


• Noble Saltworks Flaked Smoked Finishing Salt, to taste

For the pizza toppings:

• 12 slices salami


• 8 oz low moisture mozzarella, shredded


• 4 oz provolone, sliced and torn, or shredded


• 2 oz Romano cheese, finely grated


• Cattleman’s Grill Italiano Seasoning

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Instructions

To make the dough, combine the yeast and warm water and let stand until foamy, about 10 minutes.

In the bowl of a KitchenAid Stand Mixer, combine the water and yeast, 2 tbsp Saica Sicilian Extra Virgin Olive Oil, kosher salt and all-purpose flour. Mix on the second speed, using the dough hook attachment until a dough is formed, about 1-2 minutes.

With the mixer running, add one cup of the Antimo Caputo ’00’ Pizza Flour. Wait until it is incorporated before adding the second. Allow the dough hook to knead the dough for six minutes.

Stop the mixer. Transfer the dough to an oiled bowl. Cover with plastic wrap and let rise until doubled in size.

To make the sauce, combine the Ciao DOP Certified San Marzano Tomatoes and minced garlic in a Vitamix Blender and blend until smooth. Transfer to a Lodge 6 Quart Enameled Dutch Oven. Cook the sauce over medium heat and allow to reduce to desired consistency. Cool and transfer to a squeeze bottle.

Preheat your Yoder Smokers YS640 Pellet Grill to 525ºF, with the diffuser removed and a PizzaCraft Large All-Purpose Pizza Stone on the grates.

You might also enjoy: Neapolitan Style Pizza Margherita on the Uuni 3 Portable Wood Fired Oven

When the pizza dough has doubled in size, place the remaining 1/3 cup oil in a 13” x 18” aluminum sheet pan, and distribute evenly. Stretch the dough out to cover the surface of the oiled sheet pan. Cover with plastic and allow to double is size again.

Remove the plastic wrap from the dough. Stretch a little further, if necessary to reach the edges.

Distribute the sliced salami across the surface of the pizza dough. Cover the entire surface with the three cheeses. Squeeze the tomato sauce over the cheese. Season with Cattleman’s Grill Italiano Seasoning.

Place the sheet pan on the pizza stone and cook for 10-15 minutes before turning to cook evenly. Continue to rotate and check on the pizza every 10 minutes until the bottom is golden brown and crispy and the cheese is browned on top, about 40-50 minutes.

Remove from the grill and slide the pizza out of the sheet pan. Slice the Grandma Pie into a dozen or more squares and serve hot!

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There's nothing like building a fire and cooking a meal over it. It's a primal way of cooking that connects you to your food and creates incredible flavor, color and texture. The Clementi Pulcinella Wood Fired Oven gives you the opportunity to do this in style. In this beautiful, delicious Wood-Fired Chicken Flatbread recipe, we explore the versatility of the wood-fired oven and win big with the finished product!

Wood Fired Chicken Flatbread

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Ingredients

For the dough:

• 500g Antimo Caputo "00" Pizza Flour


• 10g white sugar


• 10g kosher salt


• 7g dry active yeast


• 325g warm (120°F) water


• 25g olive oil

For the toppings:

• 1 large bone-in chicken breast


• Cattleman’s Grill Ranchero Seasoning


• 1 large red bell pepper


• 6 oz cherry tomatoes


• 1 1/2 cup marinated artichoke hearts


• 1 medium red onion, thin sliced


• 1 large jalapeno, sliced


• 6 oz smoked cheddar, grated

For the drizzle:

• 1/2 cup Reida Honey Farm Wildflower Honey


• 1 tbsp black pepper

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Instructions

Combine all ingredients for the dough in the bowl of a stand mixer. Using the hook attachment, mix for 7 minutes. Transfer to a large oiled bowl and cover with plastic wrap. Allow to proof until doubled in size. Turn the dough out onto a floured surface. Divide into three equal portions. Ball each portion, place on a parchment lined pan and cover with plastic wrap. Let sit at least 30 minutes to relax.

Build a four log fire in the center of the Clementi Pulcinella Wood Fired Oven. When the logs have burned down, greyed over and are glowing red, slide the divider in and move the fire to the side of the oven. Sweep ash from cooking surface. Continue to feed the fire, as needed, keeping the thermometer reading in the 400ºF range.

Using the Clementi Multicooking System, place the bell pepper and tomatoes on the grate and slide into the oven, right next to the fire. Char the pepper and tomatoes evenly, rotating as needed. Remove the tomatoes and set aside. Remove the pepper and transfer to a zip top bag to steam for 10-15 minutes. When the skin has released from the flesh, remove the skin, seeds and stem and discard. Slice the flesh of the pepper and set aside.

Season you bone-in chicken breast with Cattleman’s Grill Ranchero Seasoning. Place the chicken on the rack of the multicooking system. Move into the grill, placing it near the center of the oven. Maintain the temperature around 450ºF. Adjust distance to fire as needed to control browning. Cook until the internal temperature reaches 160ºF. Remove from the oven. Rest 5 minutes. Pull or dice the meat, as desired.

Feed the fire to increase the temperature of the oven to 700ºF+.

You might also enjoy: Wood Fired Pizza

Stretch the dough thin and even, in desired shape. Place on a semolina floured surface. Add toppings (chicken, peppers, tomatoes, artichoke hearts, onion and cheddar). Slide a pizza peel under the dough and transfer to the oven. Land the flatbread right in the center of the deck. Let cook until browned on the fire side, then spin the flatbread to brown evenly. Cook until evenly browned on the sides and bottom.

Mix the honey and black pepper together and drizzle over the flatbread to serve.

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Chef Tom cooks up not one but three pizzas on the Uuni 3 Portable Wood Fired Oven. We like to think there's a little something in here for everyone, so enjoy and let us know what you'd like to see us cook next.

Neapolitan Style Pizza Margherita Recipe

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Ingredients

• Pizza dough (recipe below)


• 1 (800 g) can San Marzano Tomatoes


• 1 clove garlic, minced


• 1/2 tsp kosher salt


• fresh mozzarella


• whole fresh basil leaves


• extra virgin olive oil


• parmigiano Reggiano

Pizza Dough

• 325g warm water (110ºF)


• 5g dry active yeast


• 500g Antimo Caputo “00” Flour


• 10g salt

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Instructions

To make the pizza dough, pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Add the flour, then the salt. With the mixer fitted with the hook attachment, mix on medium-low until flour is incorporated (1-2 minutes). Once all ingredients are incorporated and a ball is formed mix 8 minutes.

Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.

Turn out onto a floured surface and divide into three portions. Roll each third into a ball, place on a parchment lined sheet pan. Cover. Refrigerate at least half an hour before use.

Fire up your Uuni 3 Portable Wood-Fired Oven. Allow it to preheat 15 minutes.

Combine the San Marzano Tomatoes, minced garlic, and kosher salt. Crush the tomatoes by hand, and stir to dissolve the salt.

You may also like: Cooking with Fire Episode 8: Pizza Battle, New York vs Chicago

To build the pizzas, stretch the dough out to roughly 10” diameter. Place on a floured pizza peel. Add a small amount of the tomato sauce and spread evenly across the surface. Top with small chunks of sliced fresh mozzarella. Add a drizzle of extra virgin olive oil. Transfer to the oven.

Spin the pizza a quarter turn every 20 seconds to brown evenly. Remove when the bottom and sides are browned. Top with basil leaves and finely grated parmigiano reggiano.