Your Brick Oven: Building It and Baking In It
Russell Jeavons owns and operates an eccentric pizza restaurant in Willunga on the Fleurieu Peninsula, South Australia, a region famous for its almonds, olive oil, and McLaren Vale wine. Known simply as "Russell's Pizza," the restaurant—which opens only on Friday nights—has gained a cult following for its brick-oven fired food.Jeffrey Alford and Naomi Duguid, contributors of the foreword, are the award-winning authors ofHot, Sour, Salty, Sweet; HomeBaking;andFlatbreads and Flavors;among others. They live in Toronto, Canada.