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.

Peći za pizzu na drva

Glowen Raptor 1 Black – peć za pizzu s automatskim okretanjem kamena

Pizza 13” | 10 godina jamstva na kućište | Automatsko okretanje

699,00 €

Snaga prave vatre: do 500 °C

Rolling Flame Technology™

Kapacitet: 1 pizza

Besplatno 10-godišnje jamstvo

Glowen Raptor 2 – peć za pizzu na više vrsta goriva

Pizza 20” | 10 godina jamstva na kućište | Drva/plin

799,00 €

Snaga prave vatre: do 550 °C

Rolling Flame Technology™

Kapacitet: 3 pizze

Besplatno 10-godišnje jamstvo

Glowen Raptor 1 – crna peć za pizzu na više vrsta goriva

Pizza 15” | 10 godina jamstva na kućište | Sporo pečenje

549,00 €

Snaga prave vatre: do 500 °C

Rolling Flame Technology™

Kapacitet: 1 pizza

Besplatno 10-godišnje jamstvo

Prikaži više

Cijena

< 500 €

500 € - 700€

700 € >

Vrsta goriva

Plin i drva

Drva

Plin

Boja

Crna

Srebrna

Posebno izdanje

Primijeni filtre

Očisti filtre

Premium Outdoor Wood Pizza Ovens

Wood-fired ovens provide a distinct cooking experience you will fall in love with instantly.

One of the advantages you’ll appreciate is how quickly the oven heats up and how long it stays hot. This comes in handy when slow-cooking meats that turn out tender and juicy, or when you’re baking pizzas with that perfectly crisp crust. The natural wood smoke gives food a flavor modern ovens simply can’t match. That combination of radiant heat and subtle smokiness delivers exceptional results every time.

Wood-fired pizza ovens are impressively versatile. You can bake artisan breads, roast meats and vegetables, or even prepare desserts. Popular outdoor equipment adds an authentic touch to gatherings and enhances any outdoor kitchen setup. Being able to use one oven for multiple cooking methods is a practical benefit you’ll notice right away.

Yes, a wood-fired oven takes longer to preheat compared to conventional ovens, but the payoff in cooking quality and energy efficiency is worth it. For best results, choose seasoned firewood, manage embers for consistent heat, and preheat the oven adequately.

FAQ

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.
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.
How does the oven's shape help?

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