Your Q-Series wood-fired ovens are designed with the wood burning chamber situated below the cooking chamber-- most your competitors have the chambers side-by-side.  Why the difference?
"Black" wood-fired ovens house the fire right in the cooking chamber itself where the food is prepared.  "White" ovens have two separate chambers- one for the fire and one for the food. Q-Series ovens are "hybrids" and designed with the best features of both a black and white oven, with none of the disadvantages. Like a white oven, Q-Series ovens contain two separate chambers for easy preparation and cleaning, but vents along the inside allow smoke to pass from the fire chamber to the food, imparting it with wonderful smoky flavors.

What are the ovens made of?
Q-Series ovens are constructed from grade 304 steel, stainless steel parts, refractory fire brick, a durable, ¾ inch stone cooking surface and specially-designed insulation to regulate temperature.

Are Q-Series ovens for pizza only?
Q Series wood-fired ovens honor the very essence of cooking as it was from the beginning of the human experience - cooking over a wood fire.  While famous for making delicious, crispy, wonderful pizzas, Q-Series ovens are great for cooking a wide variety of other great dishes as well, including meats, fish, breads, vegetables, pies and so much more!

Marinade: 1 ½ cups olive oil
¾ cup low sodium soy sauce
½ cup red wine vinegar
1/3 cup lemon juice
¼ cup Worcestershire sauce
2 tbsp. minced jar garlic or 2 garlic cloves, minced
2 tbsp. dry mustard
1 ½ tsp. dried parsley
Fresh ground black pepper or pepper mélange (tri-color) and salt, to taste

Using a meat fork, poke holes in the tenderloin, allowing the marinade to seep in and flavor the meat. Combine all ingredients, pour into large zipper plastic bag and add meat. Marinate in refrigerator for several hours or overnight, if possible.

Bring meat to reach room temperature before cooking.

Heat wood-fired oven to 650 - 700 degrees F.

Place meat in oven and monitor its internal temperature every few minutes with a meat thermometer. Because of the high cooking temperature, the outside will be seared which seals in the juices. It will also cook more rapidly than other methods. A two-pound pork tenderloin will cook in approximately 25 minutes, but the meat thermometer will help keep you from over-cooking and possibly drying out the cut.  Turn the meat a few times during cooking to get a golden brown, crispy outer layer.

• 1 pizza dough round (store bought or homemade. See below for homemade recipe)
• ½ cup basil chiffonade (stack fresh basil leaves, roll the stack, then slice into feathery 1/4" pieces).
• 1 large garlic clove, minced
• ¼ tsp. dry oregano
• 1 ½ cups canned whole, peeled tomatoes
• 3- 4 oz. fresh mozzarella cheese, thinly sliced
• 1 tbsp. extra-virgin olive oil
• Freshly-ground black pepper and salt, to taste
• 2-3 tbsp. extra-virgin olive oil

Heat wood-fired oven to 700 degrees F.

In a skillet, heat 1 tbsp. olive oil over medium heat, sauté garlic for 1 minute, then add oregano and tomatoes, crushing the tomatoes as you add them to the pan. Boil and stir for 5 minutes or until sauce mixture thickens.

Brush dough with remaining 2-3 tbsp. olive oil, spread Margherita sauce mixture over crust and top with basil chiffonade, mozzarella, light salt and pepper.

Bake for 2-3 minutes, take pizza out and turn it around 180 degrees, and then put it back in the oven for another 2-3 minutes. Cooking time will vary depending on the dough used, dough thickness and the amount of toppings. Your pizza will be done when the crust is crispy and the cheese is melted.

To achieve the perfect airy, crispy and delicious Pizza Margherita, we recommend using a light touch for sauce and toppings and fresh ingredients whenever possible.