Playing With Fire: Tips for Managing Your Wood-Fired Pizza Oven – PMQ Pizza Magazine

wood-fired ovens : They may be the most primitive means for man to cook his food, so it ’ s likely no concurrence that they can give the most mouthwatering, customizable results and offer incredible versatility, creating amazing outcomes on everything from pizza and breads to vegetable sides, pasta mains and meat-based entrees. “ Before working with wood-fired ovens, we should first identify some of the benefits and reasons for using these types, ” notes Oluwakemi Oladipo, an event planner with Annie ’ sulfur Scrumpchies Events Company in Lagos, Nigeria. “ For me, the most crucial gene is the alone flavor they give your food, and they besides help to preserve most of your add ingredients and increase the retention of nutrients. Plus, these ovens can be used for assorted purposes, such as baking boodle, roasting kernel and more—while saving energy because they don ’ t require electricity. ” But wood-fired ovens besides demand more cognition and expertness than a modern model, from painstaking dough product to polish eat up flourishes. here, top wood-fired experts partake their tips for ensuring the perfect fire-fueled bake.


“ If you are not systematically using the like species, size and moisture content in your wood, it will make baking a pizza difficult. ”
—Linda Black, Smokin ’ Oak Wood-Fired Pizza

Linda Black

president and operations officer, Smokin’ Oak Wood-Fired Pizza, based in St. Petersburg, FL, with a location in Ames, IA A consistent and excellently baked wood-fired pizza starts well before the pizza is launched into the oven. A wood-fired oven requires art and a cutting eye on the technical details. It is not like a typical boast oven, where the lone natural process needed is to flip a switch. A wood-fired oven requires constant focus and creating solid procedures for those running the oven. here are our suggestions : Consistent wood: Of naturally, wood is a big batch. If you are not systematically using the like species, size and moisture subject in your wood, it will make baking a pizza difficult. If the wood is discrepant, the person operating the oven must spend more time on correcting the oven temperature and holding it there rather than cooking the perfect pizza. Having coherent wood will help the oven operator focus on the bake .
The right dough. not all dough recipes are created equal. Make certain your boodle recipe is wood-fired-friendly. A recipe that works in a gas-fired oven will not translate to baking well in a wood-fired oven, since a wood-fired oven is several hundred degrees hotter and bakes pizzas in less than 90 seconds. An exemplar of this would be the sugar content ; sugar helps to brown a crust when broil in a flatulence oven, but in a wood-fired oven, carbohydrate browns much more cursorily on the outside of the crust, which makes the pizza appear amply baked when in world it isn ’ thymine .

By establishing proper procedures, employees can be promptly trained to operate a wood-fired oven. Photo courtesy Smokin ’ Oak Wood-Fired Pizza .

Flame height: Most people don ’ triiodothyronine realize that no count how hot your wood-fired oven is, if you don ’ t have a fire, the pizza won ’ t bake correctly. normally, the bottom of the pizza will burn, while the top will still be uncooked. When the floor temperature and flare height are at the optimum temperature and height, you will get a consistent bake. Always measure ( and keep a log ) to monitor what is working and international relations and security network ’ thymine working regarding the fire stature. Once you find that optimum flare stature, document it and develop an appropriate operation for the oven operators. Training and procedures: Solid train and procedures must be in place. It does not have to take months to train a very good oven operator. Take away the prospect of any likely inconsistencies, and employees can focus on what ’ s very important, which is to get the perfect bake every time. Have a operation for starting the fire, what time to start the displace, how much wood to use, the size of the forest, and the markers of where your temperature should be at certain times. besides make sure to let your oven cool down earlier you start cooking pizza for customers. You shouldn ’ thymine go from a full-on arouse of the oven to cooking pizza ; give the oven some time to calm down from the discharge !

Read more: Who Invented Pizza?

Customers at Smokin ’ Oak Wood-Fired Pizza are privy to all the wood-fired action, thanks to the pizzeria ’ s open kitchen .

Oluwakemi Oladipo

event planner, Annie’s Scrumpchies Events Company, Lagos, Nigeria  Heat regulation is key. These ovens don ’ t have any node or buttons, so operators must have a unique technique to maintain the properly temperature so you don ’ deoxythymidine monophosphate burn your food—or turn it to complete ash ! I prefer to use what I call the add/withdrawal method acting to achieve this. Simply put, I just keep adding wood until I achieve the hope temperature or withdraw the woodwind when things get besides blistering. guarantee you have the right type of wood. I use kiln-dried wood, which should be chopped into the right size ; I prefer them to be about 9 ” to 10 ” long, with thickness of about 2 ” to 4 ”. other accessories to have in handy include protective gloves, a thermometer and a lifelike displace lighter ( you could even use newspaper in a pilfer ! ). here ’ s another thing you want to take note of : Observe how the fire is distributed in the oven. You need to know this because you may have to move the food around a piece to achieve a undifferentiated bake or crust. And don ’ metric ton forget that the wood should be a little piece spaced out to allow the air to aid combustion .

Malawi ’ s Pizza doesn ’ t just serve up excellently delicious wood-fired pies. For every meal an american customer buys, the company donates a alimentary meal to children in the african nation of Malawi .

“ Maintaining an even temperature within the core of the oven ’ south deck and within the ambient dome of the oven is key to producing absolutely cook pizza. ”
—Kent Andersen, Malawi ’ s Pizza

Kent Andersen

executive chef, Malawi’s Pizza, Provo, UT, with locations in Virginia, Texas and Utah The essential chemical element for absolutely cooked pizza in a wood-fired oven is maintaining even temperature throughout the oven. Maintaining an even temperature within the core of the oven ’ randomness deck and within the ambient dome of the oven is key to producing perfectly prepare pizza. Oftentimes, the difference in the deck temperature and the attic temperature within a wood-fired oven can vary several hundred degrees, resulting in pizza that are raggedly cooked. At Malawi ’ mho Pizza, we use a combination of wood and gas to create firm, even heat in the attic and on the deck of our pizza ovens. The optimum internal temperature of our pizza deck is about 480°. At this home temperature of the pizza deck, the temperature of the ambient dome of the oven is about 760°. Our pizza spend between 90 to 100 seconds in the oven.

In addition to maintaining the perfect temperature, it ’ sulfur equally crucial that the pizza be specifically formulated for the oven that you are using. The key components to formulate are the pizza crust and the cheeses used in the creation of your pizza. The moisture subject in your cheeses will brown differently at different temperatures and in different ovens. Developing evening browning of your crust, the toppings, and cheese on your pizza requires cautiously engineering the prison term, the temperature, and the ingredients you use. There is decidedly an art in the development of epicure pizza prepared in a wood-fired oven ! Tracy Morin is PMQ ’ s senior copy editor program .