Luigi e Giuseppina have a brick oven because Luigi built one on his property a long time ago, just after he built his house. It takes a person who really knows how to build one of those, or you can forget about using it. So many things can go wrong: if the chimney is not well built the fire may not light or not stay on, the smoke can come out of it's mouth instead of the chimney, it can cook unevenly or very poorly.... the possibilities are so many.

In Italy we were fortunate to have my great uncle who was a master at building ovens and fireplaces among everything else. A few years ago we remodeled mom's house in Italy. I made it a point to have Zio Totonno over (his name is really Antonio but we call him Totonno) when we were building a new fireplace. He is nearly 90 years old now, so he couldn't do anything, but he definitely gave us the guidance we needed.

My sons have been requesting that I get one built on our property since their return from Italy at age nine. They wanted me to make the same roast chicken and roast rabbit, the crispy breads, the pizzas..... all the things grandma could bake in her brick oven that tasted so good. Because I never learned how to use it, I never looked into getting one built. Another reason was Zio Totonno was not here in California.

I'm thinking about looking at one of those that they make in Italy and export in relatively large parts. I'm going to do some research and, depending on the outcome, I may get one, this summer and have it shipped. Being in Italy will give me a good chance to learn how to use it with my mother there to teach me. I am very excited, and looking forward to being there this coming summer!

With my mind's eye I can still see my mother taking baking pans out of the oven while still baking, hearing the swishing sound. The delicious smells associated with whatever had been cooking still come back to me so vivid that I wish I could go back to that time.

Below are a few of my sons' favorite recipes whenever they are in Italy. Although they taste best when they are baked in the brick oven, I have cooked them in gas and electric ovens with excellent results.

Pizza Bianca

Preparation Time: 50 minutes
Total Rising Time: 2 hours and 30 minutes
Baking Time: 30 minutes
Makes 8 pieces

FOR THE DOUGH:

Ingredients:

1/2 package

In the large bowl of the mixer combine yeast, salt and 1-1/4 cups warm water (about 120 degrees). Stir with a wire whisk until the salt and yeast are dissolved. Let it stand until you have lightly coated the inside of another, larger bowl with non-stick spray. Set aside.

Set the mixer with dough hooks on medium speed over the mixer bowl, add 3 cups (reserve the other half cup) of flour and mix for 5 minutes, scraping the sides of the bowl with a rubber spatula.

The mixture should be consistent and free of lumps. Scrape it out of the mixing bowl into in the large greased bowl and spray the dough's top surface throughout with cooking spray. Cover the top of the bowl with a kitchen towel and let it rise in a warm place (in the oven with the light on) for 1 hour and 30 minutes or until doubled in size.

FOR THE TOPPING:

Ingredients:

2 tablespoons olive oil
1/2 cup grated parmesan cheese

Cover the surface of a large cookie sheet or pizza pan with 2 tablespoons of olive oil, spreading it with a kitchen brush, and set aside.

Stretch the dough to the size of the cookie sheet by flattening it with your hands and gently pulling around the edge. Place it on the cookie sheet, brush the olive oil evenly over the top and sprinkle with the parmesan. Cover it with paper towels and return to the oven to rise for another 50 minutes. Take the pizza out of the oven and pre-heat it at 375 degrees, return the pizza to the oven, and bake for 30 minutes or until the desired crispness. Cut and serve hot or cold.