by You’ve noticed wood-fired ovens whilst indulging in your vacations in Europe and you may even indulge in the food theatre that cooking food with a real wood oven creates in your local pizzeria,but how does a fire wood fired pizza oven function? Talk to us at wood fired pizza ovens
Pizza ovens operate on the foundation of applying three types of heat 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 background air
Cooking with a wood-fired pizza oven is in reality much simpler than you may realize. All you really need to do is to ignite a really good fire in the middle of the oven and then allow it to heat up both the hearth of the oven and the inner dome. The heat you produce 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 simply push the fire to one side,applying a metal peel,and start to cook,employing real 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 fire 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 temp of around 400-450 ° C; if you wish to employ one more cooking food 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 need,or Alternatively,you could just bring the oven up to the needed temperature by making use of less fire wood.
As you are choosing convected rather than radiated heat for roasting,it is not as essential to get the stones as hot. One other way to influence 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 produced within a wood-fired oven should be well-retained,if your oven is constructed of refractory brick and has excellent insulation. To cook the perfect pizza,you need to have an even temperature in your oven,both top and bottom. The design 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 adequately. 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.
Another 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 consideration,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 work. If you go through a few ovens before steering a course towards a ,that’s something you’ll come to appreciate.
