ou’ve spotted wood-fired ovens whilst reveling in your trips in Europe and you may even relish the food theatre that cooking with a fire wood oven creates in your nearby pizzeria,but how does a fire wood fired pizza oven function? Talk to us at -
Pizza ovens operate on the foundation of choosing three forms of heat energy for cooking:
1. Direct heat from the fire 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 turned 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 actually much simpler than you may imagine. All you really need to do is to ignite an excellent fire in the centre of the oven and then let it to heat up both the hearth of the oven and the inner dome. The heat you generate from your fire will be absorbed by the oven and that heat will then be radiated or convected,to let food to cook.
Once you have your oven dome and floor up to temp,you just push the fire to one side,choosing a metal peel,and start to cook,choosing wood 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 wood is the equivalent of whacking up the temp dial. If you don’t feed the fire,you let the temp 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 apply another 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 primarily get the oven up to 450 ° C and then let the temp to drop to that which you require,or Alternatively,you could just bring the oven up to the required temp by choosing less wood.
As you are choosing convected rather than radiated heat for roasting,it is not as crucial to get the stones as hot. An additional way to alter the amount of heat reaching the food in a very hot oven is to apply tin foil,to reflect some of the heat away.
Heat generated within a wood-fired oven should be well-retained,if your oven is constructed 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 impact.
Some ovens may require you to leave cinders on the oven floor,to try to heat it up sufficiently. Others have little 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 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 masters,like a Valoriani.
So,taking that into consideration,we’re going to change the title of this blog. The advice above isn’t so much about how wood fired pizza ovens function,but how the best wood-fired ovens function. If you go through a few ovens before steering a course towards a -, that’s something you’ll come to appreciate.
