The wood-burning ovens are only heated by burning wood in the room, which heats up and cooks your most delicious pizza. Occasionally, some fireplaces have a separate oven surface and the fire chamber itself, but they usually operate as a single unit. One of the great advantages of wood-burning ovens (besides the sweet, smoky effect) is that they have a faster cooking time than regular ovens. This is due to the high temperature stored in the thick brick walls of the kitchen that cooks the crust very quickly. The radiant heat from the fire also adds a cool effect, cooking the exterior of the pizza first.
In addition, because the pizza oven should be between 750 and 900-degrees Fahrenheit, which is much warmer than a normal oven, fire ovens have a faster cooking time than regular ovens. In a wood-burning oven, home-made pizza should only take between 10-15 minutes.
There are some techniques used to light a wood-burning pizza oven. Avoid using any type of paper, as ash from paper can blow into the oven. Always use log wood and fuel. The best wood you can use is oak, maple, ash, beech, or birch; However, oak is probably the safest, easiest to find, and extremely hot compared to other woods. Do not use any type of accelerator such as gasoline, paraffin, or paraffin as this can be very dangerous.
A common mistake when making a wooden pizza is to put the pizza in the oven when the oven is not hot enough. The blazing oven creates a hot, clean crust for many of our favorite guests. The most effective way to start a fire with enough heat is to use a stack of chimney launchers and place two logs on top. The fire should be formed within a few minutes of lighting, which will give you enough heat to make a few pizzas.
Another important factor in making a perfect wooden pizza is, of course, the dough! Whether you buy it at the store or make your own at home, making sure you give your dough enough time to wake up well before cooking will ensure the perfect texture of the crust of your pure, smoky pizza.
One expert tip, when it comes to preparing your pie in a wood-burning oven, build your pizza directly on a plate of pizza. The pizza peel is used by bakers to slide large items such as breads, pizzas, cakes, and other baked goods to get in and out of the oven. By building your pizza directly on the plate, there is no strange transfer or further loss when you transfer the pizza from the cutting board to the pizza plate. Just be sure to cover the surface of the page with flour or cornstarch before placing the dough in it to prevent sticking.
Lastly, do not forget to add a little pizza. Adding too much pizza can balance the pizza, lead to easy spills, and create a soft crust. Because the wood-burning oven is very hot, once the pizza is placed in the oven it will start to cook very quickly. The crust will start to glide on the far side of the pizza within 30 seconds, so it is important to rotate the pie 180 °C to ensure the pizza cooks evenly. After the pizza is evenly peeled, lift the pizza from the bottom stone in the oven and lift it up to cook "dome" in the oven. This is a place where all the brilliant heat is confined to cooking pizza evenly from the inside out. After 10-15 minutes, use a pizza peel to slide your pizza into the oven and say “voilà!” - perfect pizza!
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