Wood Burning Pizza Ovens, Imported From Italy to the USA!

Great Recipes For The Zio Ciro Oven

Baked cod with Capers and Olives with Roasted Potatoes

1.50 lbs Fresh Cod  5 Medium sizes potatoes  2 Garlic Gloves  4 tbsp Olive Oil  Pitted kalamata olives  Salt&Pepper to taste  2 tsp Capers Peel and cut the potatoes, place in a bowl with the garlic, 24 Tbs. olive oil, rosemary and salt and pepper. Toss to coat them uniformly. Place the potatoes in a baking sheet and cook in the preheated ovens

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Cauliflowers with red wine, olives and capers in tomato souce

1 Cauliflower, washed an cut into florets  1 Onion, chopped  2 oz Olives, Pitted  2 tbsp Capers  1 Can of tomato souce  1 Small glass of red wine  Chilly flakes (Optional)  Salt and Pepper to taste, chopped parsley to garnish Preheat a skillet in your hot oven ( 350-400 degrees). Saute onions for a few minutes, then add the cauliflower florets, capers, olives

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Roasted pork tenderloin in a olive oil and balsamic vinegar marinade

1 Pork tenderloin Marinade  Olive oil, Balsamic vinegar, Worcestershire sauce  2 Garlic Gloves  Sprig of fresh Rosemary  1 tbsp Cracked peppercorn Place the pork tenderloin in a zip lock bag, add the marinade liquids, the cracked peppercorn and the garlic, peeled and smashed. Lock the zip lock bag, trying to take all the air out. Refrigerate for 4 hours

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Focaccia Rosemary and Sea Salt & Black Olives and Cherry Tomatoes

700 g Flour  500 ml Water  100 ml Evoo  20 g Salt  20 g Sugar  3 g Fresh Yeast  Rosemary, Sea Salt, Olives, cherry tomatoes Using a large bowl, dissolve the salt in the water and start adding the flour, roughly half. In a small cup, combine the sugar, yeast and a few tbs of water and mix well. Add the resulting mix to the large bow,

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Private: Pizza alla Pala

Pizza alla Pala, sometimes refereed as Pizza al Taglio or Pizza al Metro, is a popular interpretation of the classic, and is well suited for serving large groups at once. The characteristics of this recipe are a high ratio of water/flour, lower cooking temperature (280-300 degrees C), and a maturing stage in a refrigerator that

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Pizza alla Romana

Pizza alla romana (also known as “scrocchiarella” or crunchy), differs from the Neapolitan style dough because of a lower hydration (the percentage of water per kilo of flour is around 55%, resulting in a less fluffy pizza) and the presence of oil. The dough is worked at room temperature and, if desired, also left to

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Pizza Napoletana Verace

The recipe for the Pizza Napoletana Verace is given with the amount of water as a constant and the rest of the ingredients as variables, the result can therefore vary somewhat, but to be true to its name, should respect the limits set forth by the Disciplinare per la Pizza Verace Napoletana To anybody starting out, I

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