Firing Your Pizza Oven
Build your fire in the plaza ( left to right and front to back ) of the pizza oven using 7-9 sticks of dry ignition, one to two odor-free, non-toxic fire starters, and two to three pieces of temper medium or hardwood. alternatively, you can light your fire with a butane flashlight. It can be easier and faster than the traditional match or light. Try to avoid wax and sawdust fireplace starters, and they could leave a taste in your food .
once the fuel gets going, add 2-3 pieces of wood so that the flame reaches the center and front of the dome of your oven, without lapping besides far out of the pizza oven opening. Use seasoned wood that is roughly 3 ’ -4 ’ in diameter, and roughly 18 ’ retentive. Your firewood should not smolder or smoke before catching ardor, and should burn easily and cursorily. Once the fire is well established, continue adding more wood, and wait for about 20 minutes .
Heating the Dome
After approximately 20 minutes, a small spot at the peak center of the pizza oven dome should start to turn clear ( or white ), and then begin expanding outbound. This “ whiten ” is the sign that the dome is reaching the hope cooking temperature. This change occurs when the carbon paper accumulated on the oven dome reaches about 700ºF and turns from black to clear .
The photograph show the top of the attic starting to turn clear, then the sides, and ultimately a completely clean dome, ready for forest fired cook.
once the whitening has started, begin building the fire toward the walls of the oven by adding pieces of wood on either side of the open fire, and in the back. This across-the-board fire will help drive the necessary inflame across the entire cook floor, and evenly spread inflame across the cook dome. Within a few minutes, you will see the whitening spread across the dome to the sides .
Reaching Cooking Temperatures
Depending on the size of your oven, after roughly 45 minutes, the integral fudge dome will turn clear, and the fudge coat will have reached the desire 700ºF for cooking wood fired oven pizza ; you will have besides saturated your oven with the heat it will need for baking and roasting. Some people prefer to let the oven rest for 10-20 minutes after moving the fire to the side of the oven. Waiting is not required ( you are can start baking pizza immediately, ) but it does cool the floor a bit, reducing the casual of burning the dough on your first pizza.
Read more: Who Invented Pizza?
- Some chefs prefer to bake a batch of pita bread before doing their first pizza (See a demonstration video by Peter Reinhart). Pita bread is quick to make, draws some of the heat out of the floor, can be used as an appetizer, and puts on a fun show for your guests with the way it dramatically puffs up in the oven.
- Let the oven temperature reduce overall in order to start roasting, or to bake other higher-heat appetizers.
- Alternatively, rake out your coals, let your oven temperature moderate, and begin retained heat baking, or add a Tuscan Grill over the coals for grilling.
- Click Here for details on different cooking styles you can use in your brick oven.
Fire Placement and Convection Heating
If you will be baking with a fire or hot coals, you should push the fire to the side of the pizza oven, not to the back. There are two good reasons for this. First, you can see the side of the pizza ( or whatever you are cooking ) and be ready to turn it when brown. It ’ second hard to do that when the fire is in the spinal column. Second, your oven will cook better. Wood fired pizza ovens workplace by breathing in cold air travel through the lower region of the oven open, heating it, and circulating it around the oven dome, and then exhausting it out the peak of the opening. By putting the fuel in the bet on, you are giving the coldness air a longer path before it hits the heat source, which is both cool, and less likely to create a courteous circular convection form .
Watch the Top Down Fire Video to see an easy demonstration on firing your pizza oven .
return to Manage Your Wood Fired Oven