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  1. The arrival of the outdoor wood fired pizza oven into suburban backyards has opened up a new world for pizza lovers and those who appreciate well-cooked food. In The Outdoor Woodfire Pizza Oven, author and chef John Pellicano takes the reader through the steps of building and maintaining an outdoor pizza oven, and shares 50 of his best pizza recipes. In addition to helping the reader to master making the dough, the variety of toppings on offer will make a gourmet chef of even the most casual weekend entertainer. The book also suggests other foods that can be successfully cooked in an outdoor oven: foods such as roast meat, chicken wings, and vegetable dishes. About the Author John Pellicano is a chef and lecturer. He has extensive experience in the food industry and has dipped into his Italian heritage and culinary expertise to compile this, his first book.

    21%
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    $27.75
    + Shipping: $6.95
  2. Building a Wood-fired Oven for Bread and Pizza

    $17.80
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  3. Wood-Fired Oven Cookbook : '70 Recipes for Incredible Stone-Baked Pizzas and Breads, Roasts, Cakes and Desserts, All Specially Devised for the Ou

    $23.75
    + Shipping
  4. I have always had a passion for fire and wood ovens. Anthony’s own love for cooking with fire is contagious and his knowledge about wood-fired pizza is all encompassing. This is an inspiring and well-written book from a teacher you can really trust!—Alice Waters, author of The Art of Simple Food and Owner of Chez Panisse RestaurantFrom Anthony Tassinello, chef at Berkeley’s famed Chez Panisse, your must-have pizza cookbook for making mouth-watering meals from your wood-fired pizza oven—from classically simple Margherita pizza to more exciting and challenging recipes. From those first drawn-out moments when the blistering dough rises against the oven floor to that steamy first bite, chef Anthony Tassinello walks you through the time-tested tradition of preparing—and savoring—a perfect wood-fired oven pizza. Tassinello shares need-to-know tips and techniques for crafting palate-pleasing pizzas, calzones, hand pies, focaccia, and more, while reminding us all of the joy of gathering friends and family over a mouth-watering home-cooked meal. With over 85 recipes ranging from fresh takes on classic pizzas to inspired new combinations, plus a bonus beyond pizza chapter that showcases the versatility of wood-fired cooking, this is the go-to wood-fired pizza oven resource for 21st century home cooks.

    $25.20
    + Shipping
  5. The arrival of the outdoor wood fired pizza oven into suburban backyards has opened up a new world for pizza lovers and those who appreciate well-cooked food. In The Outdoor Woodfire Pizza Oven, author and chef John Pellicano takes the reader...

    $35.00
    FREE shipping
  6. Enjoy the incredible taste of wood fired pizza and bread in your own backyard with this built in Alfa 5 Minuti Pizza Oven in copper finish. This item is designed to be incorporated into existing alfresco cabinetry and comes with a range of accessories including a pizza paddle, brush and fire shovel. Made in Italy by a trusted brand with over 35 years of high quality experience, this item is designed to the highest of standards and built to last. The oven cavity is reaches cooking temperatures of over 300 degrees within 20 minutes and can retain heat for a minimum of 40 minutes helping to provide a great cooking experience. Alfa only uses the highest quality materials helping these ovens to meet rigorous testing standards. This Alfa wood fire oven uses three methods of cooking that will produce amazing savoury results. Additionally your cooking time will tend to be shorter and in some cases much shorter. Radiant Heat Cooking: Once your oven has been thoroughly heated, it retains the heat due to the insulation over the dome and underneath the hearth. Even when the fire has been removed or has gone out, the retained heat will still provide a very even cooking process and will heat your food from all directions. Convection Cooking: Due to the round dome, the air is heated and circulated around the oven and your food providing a faster and more even cooking process. Conduction Cooking: As the heat is stored in the clay refractory bricks in the hearth, your food is cooked when it is placed on the hearth. This applies to foods such as pizza, breads and pastries that are placed directly on the hot hearth, as well as food cooked in a container such as a terra cotta pot or cast iron pan or skillet. With some dishes it is best to heat the cast iron pan, grill or skillet before placing your food on it.

    $1,299.00
    + Shipping
  7. Enjoy the incredible taste of wood fired pizza and bread in your own backyard with this built in Alfa 5 Minuti Pizza Oven in copper finish. This is a freestanding unit which can be conveniently moved around due to two wheels and comes with a range of accessories including a pizza paddle, brush and fire shovel. Made in Italy by a trusted brand with over 35 years of high quality experience, this item is designed to the highest of standards and built to last. The oven cavity is reaches cooking temperatures of over 300 degrees within 20 minutes and can retain heat for a minimum of 40 minutes helping to provide a great cooking experience. Alfa only uses the highest quality materials helping these ovens to meet rigorous testing standards. This Alfa wood fire oven uses three methods of cooking that will produce amazing savoury results. Additionally your cooking time will tend to be shorter and in some cases much shorter. Radiant Heat Cooking: Once your oven has been thoroughly heated, it retains the heat due to the insulation over the dome and underneath the hearth. Even when the fire has been removed or has gone out, the retained heat will still provide a very even cooking process and will heat your food from all directions. Convection Cooking: Due to the round dome, the air is heated and circulated around the oven and your food providing a faster and more even cooking process. Conduction Cooking: As the heat is stored in the clay refractory bricks in the hearth, your food is cooked when it is placed on the hearth. This applies to foods such as pizza, breads and pastries that are placed directly on the hot hearth, as well as food cooked in a container such as a terra cotta pot or cast iron pan or skillet. With some dishes it is best to heat the cast iron pan, grill or skillet before placing your food on it.

    $1,499.00
    + Shipping
  8. This title contains 70 recipes for incredible stone-baked pizzas and breads, roasts, cakes and desserts, all specially devised for the outdoor oven and illustrated in over 400 photographs. It offers everything you need to know about cooking in a wood-fired oven, from lighting a fire to inspirational recipes. It includes menu suggestions and timing guides for making the most of your fired-up oven, and using the falling temperatures for slow-cook casseroles, and bakes. The classic dishes traditionally cooked on wood fires or in communal stone ovens are all featured, such as Boston baked beans, cornbread, porcetta, kleftico and English muffins, as well as exciting new recipes such as scallops with chilli and mint, and pear and almond tart. You can use your oven to create not only the best pizzas you've ever eaten, but also weekend brunches, mouthwatering casseroles for winter lunches, tea-time cakes and bakes and year-round outdoor meals that everyone will love. This book covers every aspect of cooking in a wood-fired oven, with instructions on seasoning, lighting, and controlling temperatures.The 70 recipes are all devised or adapted for the oven, and come with step-by-step instructions and photographs. After mastering the irresistible pizzas you will want to use your fired-up oven to cook amazing dishes like jerk chicken, marinated pork ribs and bistecca Fiorentina. The chapter on breads is a revelation, with wonderful loaves like focaccia, ciabatta and sourdough, which will convert you to home baking. In the last chapter you will find tempting recipes for apple pie, crumble, meringues, cakes and brownies. Whether you want your oven to become a pizza party sensation, the centre of cookout weekends or your new outdoor kitchen, this book is a delight and inspiration.

    $28.65
    + Shipping
  9. I have always had a passion for fire and wood ovens. Anthony's own love for cooking with fire is contagious and his knowledge about wood-fired pizza is all encompassing. This is an inspiring and well-written book from a teacher you can really trust!--Alice Waters, author of The Art of Simple Food and Owner of Chez Panisse RestaurantFrom Anthony Tassinello, chef at Berkeley's famed Chez Panisse, your must-have pizza cookbook for making mouth-watering meals from your wood-fired pizza oven--from classically simple Margherita pizza to more exciting and challenging recipes. From those first drawn-out moments when the blistering dough rises against the oven floor to that steamy first bite, chef Anthony Tassinello walks you through the time-tested tradition of preparing--and savoring--a perfect wood-fired oven pizza. Tassinello shares need-to-know tips and techniques for crafting palate-pleasing pizzas, calzones, hand pies, focaccia, and more, while reminding us all of the joy of gathering friends and family over a mouth-watering home-cooked meal. With over 85 recipes ranging from fresh takes on classic pizzas to inspired new combinations, plus a bonus -beyond pizza- chapter that showcases the versatility of wood-fired cooking, this is the go-to wood-fired pizza oven resource for 21st century home cooks.

    $24.89
    + Shipping
  10. Fontana Forni Margherita PO500 Pizza Ovens

    The Fontana MARGHERITA Oven features 60 x 60 cm cooking chamber. Equipped with a practical stainless steel trolley with shelf, wheels and hook to hang tools. It comes complete with a woodholder plate, fire tool, flue pipe and chimney top and removable stainless steel door for the cooking chamber. The fire surface is made of high quality refractory chamotte which is certified for food use. The internal structure is made of stainless steel, while the external one is electro galvanised steel treated with paints at high temperature for maximum resistance to heat, weather and rust. The insulation of the oven is made of natural rock wool that maintains temperature more efficiently and avoids the external structure becoming too hot.

    Price:
    $3198
  11. In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers—from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire. From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first—pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on: – Making pizza and other live-fire flatbreads; – Roasting fish and meats; – Grilling, steaming, braising, and frying; – Baking pastry and other recipes beyond breads; – Rendering animal fats and clarifying butter; – Food dehydration and infusing oils; – And myriad other ways to use the oven’s residual heat. Appendices include oven-design recommendations, a sample oven temperature log, Richard’s baker’s percentages, proper care of a sourdough starter, and more. . . . From the Wood Fired Oven is more than a cookbook; it reminds the reader of how a wood-fired oven (and fire, by extension) draws people together and bestows a sense of comfort and fellowship, very real human needs, especially in uncertain times. Indeed, cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle, and a perfect example of valuable traditional skills being put to use in modern times.

    $54.75
    + Shipping
  12. Perfect for BBQs in the backyard or at the park, the Firebox FB12E Pizza Oven is the secret to gourmet, restaurant-quality pizza. Back with an all-new enameled black look, the Firebox Pizza Oven features a stainless steel construction and removable pizza stone base for hassle-free cleaning. Designed with a double skin cavity for maximum heat retention and a quick heating time, use the temperature gauge for precise baking results. Ready to cook in as little as 5 minutes, the FB12E Pizza Oven is designed to sit on top of your charcoal or gas BBQ and can be used for other baking needs including meats, breads, pastries and much more. The Firebox FB12E is lightweight at just 9.7kg and comes with in-built carry handles for easy portability and storage. Complete with a one-year limited warranty, try creating your very own Firebox Pizza Oven pizza recipes and take your entertaining skills to the next level.

    $89.00
    + Shipping
  13. Master the art of making mouth-watering gourmet pizzas with a golden, delicious crust in the comfort of your own backyard with the Firebox FB12 BBQ Pizza Oven. Taking as little as 10 minutes to heat up, the Firebox BBQ Pizza Oven comes already assembled with a removable stone base, a perfect pairing for gas or charcoal BBQs. It simply sits on top of your BBQ for hassle-free cooking, and the built in carry handles make it so easy to move around. A double-insulated stainless steel design ensures maximum heat retention when cooking and easy cleaning when youre ready to store it away. Light and portable, the Firebox pizza oven is great for meals at home or to take with you on summertime picnics in the park. Channel your inner chef with the FB12 BBQ Pizza Oven; create your own Firebox Pizza Oven pizza recipes and try making other gourmet delights like meats, breads, pastries and so much more. The Firebox FB12 is lightweight and convenient and comes with a one-year limited warranty.

    $99.00
    + Shipping
  14. From warm weather climates to properties built on permafrost, homeowners everywhere are discovering anew the allure of fire outdoors. With zoning laws, resources, and proximity often limiting the open bonfire enjoyed by our ancestors, fire is being tamed in a variety of attractive ways by creative landscape architects, designers, builders, and manufacturers. Today's outdoor fires radiate warmth for chilly evenings, add an attractive glow to gathered faces, form focal centers for outdoor gatherings, and provide a means of food preparation al fresco. This book presents a wide variety of ideas of outdoor fireplaces, fire pits, and cook centers. Manufactured outdoor hearth products and custom handmade masterpieces address a huge array of styles to satisfy a broad range of tastes and budgets. A selection of outdoor cook centers is also included, complete with wood burning pizza ovens. Over 200 images of designs by professional landscape architects, contractors, custom homebuilders, kitchen designers, and hearth product manufacturers were compiled to provide inspiration and present the most complete book on the subject ever published.

    $33.49
    FREE shipping
  15. In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers–from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire. From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first–pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on: - Making pizza and other live-fire flatbreads; - Roasting fish and meats; - Grilling, steaming, braising, and frying; - Baking pastry and other recipes beyond breads; - Rendering animal fats and clarifying butter; - Food dehydration and infusing oils; - And myriad other ways to use the oven's residual heat. Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. . . . From the Wood Fired Oven is more than a cookbook; it reminds the reader of how a wood-fired oven (and fire, by extension) draws people together and bestows a sense of comfort and fellowship, very real human needs, especially in uncertain times. Indeed, cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle, and a perfect example of valuable traditional skills being put to use i

    $69.49
    FREE shipping
  16. Cowboy Mesquite Wood Chips 750g Barbeque BBQ Fire 100% Natural Cooking Smoking

    $12.95
    + Shipping
  17. Cowboy Cherry Wood Chips 750g Barbeque BBQ Fire 100% Natural Cooking Smoking

    $12.99
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  18. :How to make perfect pizza at homeA pizza stone is incredibly easy to use, and simulates the taste of pizza cooked in a professional brick oven. Simply place the pizza stone in a cold oven, pre-heat the oven as usual and then slide your pizza onto the stone to cook. The stone distributes heat to the base of the pizza, drawing out moisture to create an even, crispy finish. This Kenley pizza stone can be used with home-made or store bought pizzas.Great gift setThis Kenley pizza stone set comes with a black, circular pizza stone and a rolling pizza cutter. Made from high impact ceramic, the pizza stone is food safe, made from FDA approved materials and easy to clean. The 38cm pizza stone is large enough to cook a family pizza and the pizza cutter will let you slice it up quickly and easily. The pizza stone retains heat so should be handled carefully when hot. High impact ceramic is very tough and can blunt or damage knives, including pizza cutters so it’s best to transfer your pizza before cutting.

    $86.80
    + Shipping
  19. From the Wood-Fired Oven : New and Traditional Techniques for Cooking and Baking with Fire

    $54.75
    + Shipping
  20. In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers--from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire. From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first--pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on: - Making pizza and other live-fire flatbreads; - Roasting fish and meats; - Grilling, steaming, braising, and frying; - Baking pastry and other recipes beyond breads; - Rendering animal fats and clarifying butter; - Food dehydration and infusing oils; - And myriad other ways to use the oven's residual heat. Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. . . . From the Wood Fired Oven is more than a cookbook; it reminds the reader of how a wood-fired oven (and fire, by extension) draws people together and bestows a sense of comfort and fellowship, very real human needs, especially in uncertain times. Indeed, cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle, and a perfect example of valuable traditional skills being put to use in modern times.

    $51.87
    + Shipping
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