My colleague Sue DiManno told me about an unusual wedding reception her sister, Amy Chessia, threw in their back yard in Scituate for her daughter, Morgan, in late August. Amy's partner, Eric Stamp, built this oven from a book he got for Christmas.
Here he is making pizzas at the reception. They take only minutes to cook.
It's called a Roman oven (though I've seen similar ovens all over the Mediterranean, including Morocco). Wood goes into the oven, burns way down, heating the entire inside, which is why dough cooks so quickly.
He and Amy saw the oven at American Flatbread in Vermont, loved the pizzas there and always dreamed about building one themselves. The impetus was Morgan's wedding. It was a beautiful day, reports Sue, and the pizzas were outstanding.
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.