The Versatility of the Wood-Fired Oven

An established New York chef, Eric Korsh has placed an emphasis on fresh, organic ingredients and rustic French and American cuisine throughout his career. Taking a position as executive chef at North End Grill in 2014, Eric Korsh managed a kitchen that featured custom charcoal grills alongside wood-burning ovens.

Popularized during Roman times, wood-fired ovens are still common in traditional Italian residences, and feature spacious round chambers, with an open area at the front that acts as a vent. Wood is burned in the terra cotta brick chamber, and a “floor” is raised above the fire for dishes to be cooked on.

Pizza is the most commonly item cooked in Western wood-fired ovens, and benefits from the texture that develops as the dough cooks, with a softness inside and a crispness to the crust. In addition, the wood imparts a distinct smoky flavor to the pizza.

High-heat, wood-fired ovens can also be used for a variety of other dishes, including braised and roast meats and vegetables, and casseroles. When it comes to roast vegetables, the rapid cooking time at 500 to 700 degrees allows nutrients to be retained that would otherwise be lost during an extended cooking process.

The ovens also retain heat well, and can be used without a live fire for cooking processes that require a lot of time, such as crafting gluten-free hearth breads.