Some of you may have missed the article in Tuesday's Washington Post by our own Sam Fromartz, "Wood Fired Baking with a Master in Vermont." Sam describes making pizza in a wood fired brick oven under the guidance of Jeffrey Hamelman at a King Arthur Master Class in Norwich, Vermont. Sign me up! The article includes a recipe for a skillet-baked yeast-free flatbread that has moved to the front of my list of things to try.
Rodger
Thanks for the link Rodger. A most entertaining read.
Hope Sam's zoning laws allow him to build that [s]oven[/s] fancy brick BBQ grill. ;-)
I wanted to post the recipe in the fresh loaf too but keep getting rejected as SPAM. will try again - Sam
OK, I successfully posted on my blog here. With additional pictures not in the WaPo piece.