Wood Fired Pizza Ovens

Premium Outdoor Wood Pizza Ovens

FAQ

1. What temperature is best for baking?

   For pizzas, aim for 400-500°C (750-900°F) to get a crispy crust in 90 seconds. For bread, 230-260°C (450-500°F) works best. Use an infrared thermometer to check the oven floor or toss in some flour—if it browns in a few seconds, it's ready.

2. What wood should you use?

   Use dry, seasoned hardwood like oak, maple, or ash. These woods burn hotter and cleaner, giving your food a rich smoky flavor without creating too much soot or ash.

3. How does the oven's shape help?

   The round dome reflects heat evenly, cooking food on all sides without constantly rotating it.

4. How do you keep the heat steady?

   Add small pieces of wood regularly and spread the embers evenly. Keep the door slightly open when adding wood to avoid smoke buildup and maintain proper airflow. Keep one piece of wood at the oven entrance so it gets warm and when you need to raise the temp it will burn faster when you put it on embers.

5. Why is preheating important?

   Preheating lets the oven walls absorb heat, making sure food cooks evenly. Without proper preheating, pizzas can burn on the bottom while staying raw on top.

6. What's the best way to manage embers?

   Push embers to the side after the fire dies down, keeping them glowing. This keeps radiant heat strong and lets you adjust cooking zones depending on what you're making.