You’ve discovered wood-fired ovens whilst enjoying your travels in Europe and you may even enjoy the food theatre that cooking with a wood oven creates in your local pizzeria,but how does a timber fired pizza oven work? Talk to us at wood fired pizza ovens
Pizza ovens operate on the foundation of employing three types of heat for cooking food:
1. Direct heat from the combustion and flames
2. Radiated heat coming down from the dome,which is at its best when the fire has burned for a while until the dome has changed white and is soot-free
3. Convected heat,which comes up from the floor and from the ambient air
Grilling with a wood-fired pizza oven is in reality much simpler than you may believe. All you really need to do is to ignite a great fire in the centre of the oven and then allow it to heat up both the hearth of the oven and the inner dome. The heat you develop from your fire will be absorbed by the oven and that heat will then be radiated or convected,to allow food to cook.
Once you have your oven dome and floor up to temperature,you merely push the fire to one side,making use of a metal peel,and start to cook,utilizing hardwood as the heat source,rather than the gas or electricity you may usually rely on.
Of course,there are no temp dials or controls,other than the fire,so the addition of real wood is the equivalent of whacking up the temperature dial. If you don’t feed the fire,you let the temperature to drop.
How hot you let your oven to become really depends on what you wish to cook in your wood-fired oven. For pizza,you need a temperature of around 400-450 ° C; if you wish to use an additional cooking technique,such as roasting,you need to do that at a temperature of around 200-300 ° C. There are different ways to do this.
You could first off get the oven up to 450 ° C and then allow the temp to go down to that which you require,or As an alternative,you could just bring the oven up to the required temp by utilizing less hardwood.
As you are making use of convected rather than radiated heat for roasting,it is not as crucial to get the stones as hot. An additional way to have an effect on the amount of heat reaching the food in a very hot oven is to employ tin foil,to reflect some of the heat away.
Heat created within a wood-fired oven should be well-retained,if your oven is built of refractory brick and has great insulation. To cook the best pizza,you need to have an even temp in your oven,both top and bottom. The style of the Valoriani makes this easy,but this is also an area where the quality of the oven will have a big effect.
Some ovens may need you to leave cinders on the oven floor,to try to heat it up sufficiently. Others have minimal or no insulation,so you will have to feed the fire much more. But that means it will then have too much direct heat and won’t cook top and bottom evenly.
An additional thing to watch is,if the floor of the oven isn’t storing heat,you may need to reheat if before cooking food every single pizza– a real pain. The message here is to always look for an oven built from the very best refractory materials and designed by craftsmens, like a Valoriani. commercial wood ovens
So,taking that into account,we’re going to change the title of this blog. The guidance above isn’t so much about how raw wood fired pizza ovens function,but how the best wood-fired ovens operate. If you go through a few ovens before steering a course towards a commercial wood ovens,that’s something you’ll come to appreciate.