ou’ve noticed wood-fired ovens whilst relishing your travels in Europe and you may even relish the food theatre that cooking food with a hardwood oven creates in your nearby pizzeria,but how does a hardwood fired pizza oven work? Talk to us at -
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 normal air
Cooking food with a wood-fired pizza oven is actually much simpler than you may think. All you really need to do is to ignite a great 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 temperature,you just push the fire to one side,employing a metal peel,and start to cook,employing wood as the heat source,rather than the gas or electricity you may usually rely on.
Of course,there are no temperature dials or controls,other than the fire,so the addition of 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 temp of around 400-450 ° C; if you wish to make use of an additional cooking food technique,such as roasting,you need to do that at a temp 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 let the temperature to go down to that which you require,or Alternatively,you could just bring the oven up to the needed temperature by employing less wood.
As you are employing convected rather than radiated heat for roasting,it is not as important 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 make use of tin foil,to reflect some of the heat away.
Heat developed within a wood-fired oven should be well-retained,if your oven is constructed of refractory brick and has really good insulation. To cook the perfect pizza,you need to have an even temperature 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 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 food every single pizza– a real irritation. The message here is to always look for an oven built from the very best refractory materials and designed by craftsmens,like a Valoriani.
So,taking that into account,we’re going to change the title of this blog. The advice above isn’t so much about how wood fired pizza ovens work,but how the best wood-fired ovens work. If you go through a few ovens before steering a course towards a -, that’s something you’ll come to appreciate.
