From a healthy, six-minute ‘stand-up’ fish to Neapolitan pizza, slow-cooked goat, sourdough bread and sensational Greek pie, Maeve explores the versatility and uniqueness of cooking with a wood-fired oven. Dating back to Ancient Egypt and early Mediterranean civilisations, wood-fired ovens begun as both heat source and cooking device. Today, they are a symbol of ‘the good life’. In this episode, Maeve chats to a baker, a universally acclaimed pizza maker, and several chefs with a fiery passion for this style of cooking.
