Pizza Journey

Welcome to Pizza Journey!

A website celebrating our adventures, as we traipse into the world of Wood Fired Oven cookery. The site will follow the journey of building the oven, sourcing wood, ingredients and developing recipes.

Scamorza Cheese Festivus

On a recent firewood collecting weekend, the old man came along to get a load of redgum to last to...

Team Swine produce gets a test run

It was a cold and blustery weekend so what better time to fire up the oven, get the lads from...

Dirty Steaks

A while ago I read a great article on something called ‘Dirty Steaks’. It refers to cooking meat directly on...

Bahn Mi (Barn Me) Pizza. A Revelation.

During a conversation with a chef friend I came up with a zany idea for a new Pizza flavour, the...

1G6A8561

On a recent firewood collecting weekend, the old man came along to get a load of redgum to last to the end of winter. In exchange for my help he slung me a brand new smoker that he picked up at a lawn sale. Perfect for smaller projects (than the time to fire up the wood oven), I figured it would be ideal for making a Scamorza – smoked mozzarella. As it seems to happen in my life of late…

IMG_3950

It was a cold and blustery weekend so what better time to fire up the oven, get the lads from work over and test out some new recipes. This weekend I wanted try the house-made chilli and fennel salami and the mulga smoked chorizo that myself and Team Swine produced over the June long weekend. Over the past week I also made a batch up Chilli Jam from a late harvest of winter chillies. The morning started with a 2hr…

1G6A7182

A while ago I read a great article on something called ‘Dirty Steaks’. It refers to cooking meat directly on the coals of of a fire. It sounded like the best way to get that charcoal flavour and seal the meat in one easy step. And of course I had nothing better to do on a Monday than spend 2 hours lighting a fire, massaging meat and inventing a new kind of funky salt. First step was to create a mad…

IMG_0043

During a conversation with a chef friend I came up with a zany idea for a new Pizza flavour, the ‘Barn Me’. Playing on recent church themed pizza names, the ‘Barn Me’ is based on the ubiquitous Vietnamese sandwich, the Bahn Mi. Gaining traction on our taste buds, the Bahn Mi can be found on most western, and southern suburban street corners in Adelaide and most probably in their respective corners of all our capitals. It’s a delicious blend of French…

IMG_3054

With an upcoming 40th we thought it best to test a dessert pizza and whilst the oven was blazing lets make some others as well! An adventure with the girls to Mercato saw the purchasing of some tasty Barossa Fine Foods products and a housemade Propan Pancetta. A christmas gift of some Scamorza (smoked cow milk Mozzarella) from Harvey and David would well suit the chilli ingredients and fresh veggies from the garden would also make an appearance in this…