CHERYLSFOOD | Live Fire Pizza – Oxbow Market

Restaurant Reviews

When you’re invited to a pizza party, you say yes! Live Fire Pizza is a new addition to Napa’s Oxbow Public Market where you can enjoy pizza and other side dishes at the bar or outside in the outdoor seating area. I got to attend a media preview (thanks to Emily with Emily Martin Communication & Events), where I was able to try almost every pizza on the menu! Let me just say that every pizza was delicious. By the way, if you’re a wine + pizza type of gal, Live Fire Pizza is a must to visit.

My all time favorite pizza of the bunch was the calamari pizza. The calamari was perfectly cooked with not an ounce of chewiness. Don’t you hate it when you eat calamari that feels like you’re chewing on rubberbands? Not that I’ve ever chewed on em…

Not only are the pizzas fabulous, the sandwiches are good too. They’re all made on a soft sesame roll and each sandwich has a salty component that makes the sandwich enjoyable. Nobody likes a bland sandwich.

THE JETSETTING FASHIONISTA | LIVE FIRE PIZZA OXBOW MARKET’S NEWEST CULINARY ADDITION

by Emily Martin, Jetsetting Fashionista

The incredible wood fired pizza oven. This really creates delicious pizzas and the open kitchen is so fun for guests to take advantage of watching the team prep and cook the delicious food.

The culinary team behind the new Live Fire Pizza. Liza Shaw was involved in the Culinary Inspiration and menu development pre opening, and Chef Gama is the Chef De Cuisine (CDC)

Some of the awesome, local craft beers they have on draft. The four draft beers on tap will be rotating frequently, keeping the assortment fresh, fun, and seasonal. Beer by the bottle is also available, and on Tuesday nights from 5:00 – 9:00pm there is a great Napa Local Special, which includes a Margherita pizza and a pint of one of the micro beers for $15.  I wish I was a local so I could take advantage of that yummy deal!

During a recent Media & Bloggers event that Emily Martin Communications & Events hosted (my Marketing/Events Company), I was hard at work ensuring that each guest tried all of the amazing pizzas Live Fire Pizza has to offer.

An assortment of the delicious pizzas! The Morning Pizza (in the center with the eggs) is described on the menu as, “always something interesting with an egg!”

One of my personal favorite pizzas, the Bianca Pizza with Prosciutto San Daniele, ricotta, cherry tomatoes, and arugula. It’s the best of both worlds, with some greens and a bit of meat and cheese. Super light and delicious!

Although one may expect only pizza at a pizza restaurant, that is not the case at Live Fire Oxbow. They also have some incredible sandwiches, salads, and antipasti. The meatball sandwich was a crowd pleaser at the event, not only because of the delicious pork meat and the tomato ragu, basil, and mozzarella, but the bread really is incredible.  If you want something a bit lighter, skip the bread and try the meatballs (shown below).

I typically like to have a salad with a pizza or two, and the Little Gem Salad with beets, black olives, candied walnuts, and ricotta salata is divine. Extremely light, and really flavorful which compliments the pizzas really well.

 

Food photos by Gamma Nine Photography, pictures of Emily by New Rev Media

Janet Fletcher’s Planet Cheese | My Kind of Cheese Pie

by Janet Fletcher

See published article here.

I enjoy a good pizza Margherita, but typically my favorite pies don’t have tomato sauce. Pizza bianca—a “white” pizza—is always my preference, and Liza Shaw shares that taste. The consulting chef at the new Live Fire Pizza in Napa, Shaw is turning out crusty, balanced, wood-oven-seared pies—like this mushroom and radicchio combo—that really flip my switch. I’ve tried four in two days. Of course, what makes white pizza white is the cheese, and Shaw makes some delicious choices on that front.

“I love the idea of white pizza, but people were doing them with béchamel and mascarpone, which don’t do well in a high-temperature wood-fired oven,” says Shaw, who maintains her forno at 750°F. Clumps of ricotta are also problematic at that temperature. Some chefs use a pastry bag to pipe on ricotta at the end. Shaw solved the dilemma by thinning the ricotta with just enough milk and olive oil to make it spreadable with the back of a spoon. She seasons that mixture with salt and uses it as her base, in place of tomato sauce.

Here’s the order with rough proportions:

Liza-Shaw
  • Dough (250 grams) stretched to 13 inches
  • ½ cup ricotta base
  • 1 garlic clove, thinly shaved
  • 1 teaspoon dried oregano
  • 1 tablespoon finely grated pecorino or grana padano
  • Radicchio (*), thinly sliced, salted and tossed with olive oil 30 minutes ahead
  • Sliced and seared mushrooms (**)
  • 1-1/2 to 2 ounces grated Di Stefano smoked scamorza (***)

(*) Shaw uses the elongated Treviso radicchio but you can substitute the round type. Half of a medium head is probably enough for one pizza.
(**) Shaw uses a mix of king trumpet, crimini and brown beech mushrooms—sliced, tossed with olive oil and salt and pre-roasted in the pizza oven. You can use any type and sauté them instead.
(***) Smoked scamorza! Great idea. Di Stefano, makes smoked scamorza by air-drying its mozzarella for about a week, then smoking the balls with wood chips. It’s not stringy like mozzarella, and it doesn’t make the pizza soggy, as high-moisture mozzarella can.

Di Stefano smoked scamorza is primarily sold to restaurants, but FOR A LIMITED TIME, the company will ship it to Planet Cheese readers. Call 909-865-8301 or e-mail info@distefanocheese.com to inquire about ordering it. A single cheese weighs just under 7 ounces. Alternatively, substitute smoked mozzarella.

Say Yes to No-Red-Sauce Pizza

One of my favorite vacation memories is of the boisterous Alsatian pizzeria where my husband and I first encountered tarte flambée (“flaming tart”). We sat at long communal tables and had what everyone else was having: vinaigrette-dressed salads of grated carrots and celery root followed by slabs of sizzling Alsatian pizza from a wood-fired oven. Traditional tarte flambée has a base of crème fraiche or fresh pot cheese, then a topping of onions and bacon. I have substituted Greek yogurt and like the contrast of its tang against the sweet onions.

The unusual pizza-cooking technique that I suggest below—preheating the pizza stone under the broiler and then broiling the pizza for the first few minutes—is a procedure I developed to compensate for my home oven, which can’t be coaxed any hotter than 475°F. Preheating the stone under the broiler insures that the bottom of the pizza will get crisp, and the initial broiling of the pizza browns the top. I turn off the broiler element as soon as the exposed dough is nicely colored and just starting to blister and then complete the cooking at the hottest possible baking temperature. This method works like a dream for me, but every home oven is a little universe of its own. You may need to deviate from my suggested timings. Note that you need a pizza stone or pizza tiles large enough to accommodate a 14-inch pizza. From Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner.

  • 1 pound pizza dough (your favorite homemade or store-bought), at room temperature
  • Unbleached all-purpose flour, for dusting
  • 1 tablespoon extra-virgin olive oil
  • 1/2 large yellow onion, thinly sliced
  • Kosher or sea salt and freshly ground black pepper
  • 3/4 cup Greek yogurt (not nonfat)
  • 1 large egg yolk
  • 1 tablespoon all-purpose flour
  • A few scrapings of whole nutmeg or pinch of ground nutmeg
  • Fine semolina, for the pizza peel
  • 3 to 4 ounces pancetta, in 1/4-inch dice
  • 1 tablespoon chopped Italian parsley

Position a rack in the upper third of the oven. Set a pizza stone on the rack and preheat the oven to its highest setting for at least 45 minutes to thoroughly heat the stone.

About 20 minutes before baking, turn on the broiler to heat the top surface of the baking stone.

Warm the olive oil in a skillet over medium heat. Add the onion, season with salt and pepper, and sauté until softened but not colored, about 5 minutes. Transfer to a plate.

In a bowl, whisk together the yogurt, egg yolk, flour, nutmeg, ½ teaspoon salt and several grinds of black pepper.

Generously dust a pizza peel or rimless baking sheet with semolina.

With floured fingertips, flatten the pizza dough into a round about 10 inches in diameter. Now you need to stretch it further by hand, until it is about 14 inches in diameter. (A rolling pin forces too much air out, and the dough wants to stick to it.) For me, the easiest stretching method is to drape the flattened dough across the back of my floured knuckles, then rotate the dough, gradually moving my hands farther apart as the dough stretches. Don’t be concerned if the dough isn’t perfectly round—a misshapen pizza has handmade charm.

Transfer the stretched dough to the prepared peel. Working quickly, top the dough with the yogurt mixture, spreading it almost to the rim with a rubber spatula, then scatter the onion on top. Dot the surface with pancetta.

Slide the pizza onto the preheated stone. Broil until the rim is puffed and golden brown, 3 to 4 minutes. (Every broiler is different so monitor carefully to prevent scorching.) Turn off the broiler and return the oven thermostat to the highest setting. Continue baking until the pizza bottom is fully cooked and lightly browned, about 5 minutes longer. Transfer the pizza to a cutting board, sprinkle with parsley, and cut into wedges to serve.

Serves 2 to 4

Vineliving Restaurant Spotlight | Live Fire Pizza at Oxbow Market

by Mallory Uran

Live Fire Pizza at the Oxbow Market opened just a few weeks ago! I was invited to experience their offerings during a blogger gathering. We were treated to a pizza making demo and a presentation of their wine list from Master Sommelier Peter Grannoff who manages the wine program at the Wine Merchant at Oxbow, he was tasked to help create their wine list. The owners of Live Fire enlisted industry veteran Liza Shaw to help cultivate their California inspired wood fired pizza options. Liza is also well known for helping create the offerings at Redd Wood in Yountville, as well as A16 in San Francisco.

Live Fire specializes in Pizzas, Sandwiches, Salads, Antipasti and Breakfast Items too (only on the weekends as of right now)!  I’m really excited to have a new pizza spot at the Oxbow since Ca Momi left last year. If your not familiar with the Oxbow Market, it is a collective of different restaurants and shops, it is the worst place to go if your hungry, because there are way too many options! Speaking of options, the pizzas at Live Fire are Devine; Napa Vegan, Pepperoni and Peppers, Mushroom, Breakfast Pizza, Classic Margherita and then for the non cheese lovers (like my husband) they do a plain Marinara Pizza….They offer dine in or take out, which is great for anyone that lives nearby or is visiting and staying at the local hotels! After a long day of wine tasting, grabbing a pizza from Live Fire, bottle of wine from the Wine Merchant and a cupcake from Kara’s Cupcakes, all from Oxbow, sounds like the perfect dinner! Make sure to stop by the Oxbow and give Live Fire a try for lunch or dinner!

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See published article here.

LiveFire Pizza headed to Napa’s Oxbow

By  

LiveFire Pizza, slated to open spring 2017 in Napa’s Oxbow Public Market, will basically be a new iteration of the LiveFire pizza in the Napa Farms Market in the San Francisco International Airport. The project, which will replace Ca Momi, will be led by industry vets Michael Levine, Scott Rodrick and Ervan Lim.

The menu will be focused on California style wood-fired pizza, and yes, there will also be Italian sandwiches.

The space will have indoor and outdoor seating, both dine-in and to-go services, and a wine bar.

 

Napa’s Oxbow Public Market adds LiveFire Pizza restaurant

Napa’s Oxbow Public Market will add a pizza restaurant next Spring, with a former executive chef at A16 Restaurant in San Francisco and the culinary talent who helped launch Redd Wood in Yountville in the kitchen.

An announcement stated Liza Shaw will be overseeing the kitchen at LiveFire Pizza which is being developed by Michael Levine, Scott Rodrick and Ervan Lim.

Backers stated that LiveFire Pizza at Oxbow Public Market will build on the success of their popular pizza bar in the Napa Farms Market at the San Francisco International Airport. It will offer inventive California style wood-fired pizza, along with a selection of Italian sandwiches, local salads, and baked goods that celebrate the flavors of Northern California.

“We are very excited to be part of the Oxbow family,” stated owner and partner Rodrick. “LiveFire will be contemporary, approachable and a salute to all delicious things in Napa. We are looking forward to sharing our offerings with Napa residents and visitors alike.”

LiveFire Pizza will offer dine-in and to go service, with a creative indoor and outdoor seating area with views of the Alta Heights hills that frame the eastern border of Napa. BCV Architects from San Francisco designed the picturesque restaurant and wine bar.

“We are looking forward to having LiveFire join the other artisan merchants and restaurants at the market,” stated Steve Carlin, founder and managing partner of Oxbow Public Market. “Scott, Michael, Ervan and Liza all share Oxbow’s vision, to serve and celebrate our local food community, and I believe they will be a great dining addition to the market’s many food choices.”

 

LIVE FIRE PIZZA OPENS AT OXBOW PUBLIC MARKET IN NAPA VALLEY

Napa Valley Life Magazine

June 19, 2017

Restaurant industry veterans Michael Levine, Scott Rodrick and Ervan Lim have opened Live Fire Pizza at Oxbow Public Market at 8:00am today, Tuesday, June 13.

Live Fire Pizza at Oxbow Public Market offers inventive California style wood-fired pizza, along with a selection of Italian sandwiches, local salads and baked goods that celebrate the flavors of the Napa Valley.

“After months of design, planning and construction, we are very excited to be open at Oxbow Public Market,” stated co-owner Scott Rodrick. “Live Fire Pizza offers a contemporary and approachable salute to all things delicious in Napa. We are honored to be a part of this unique and exceptional market with so many other noted restaurateurs and purveyors.”

Rodrick and partners enlisted Liza Shaw, former executive chef of San Francisco’s A16 and consultant to Redd Wood in Yountville, in Live Fire’s menu development and chef team training.

“We are very happy to have Live Fire Pizza at the market,” stated Steve Carlin, founder and managing partner of Oxbow Public Market. “Having worked with Scott, Michael and Ervan before, I am confident Oxbow guests will love their food and ambience. Live Fire Pizza is a great addition to the Market’s many dining options.”

Live Fire Pizza offers dine-in and to go service, incorporating the energy of the market with a creative indoor and outdoor seating area enjoying scenic vistas facing the Alta Heights hills that frame the eastern border of the City of Napa. BCV Architects from San Francisco designed the picturesque restaurant and wine bar.

Live Fire Pizza is open from 8:00 a.m. to 9:00 p.m. Sunday through Thursday, and 8:00 a.m. to 10:00 p.m. on Friday and Saturday, offering coffee and house-baked pastries on weekdays, full breakfast on weekends, and lunch and dinner daily.