Woodfired pizza ovens offer unique benefits because of the way they simultaneously heat both the bottom and toppings through thermal conduction and radiation, while also adding distinct charring effects that you just can't get from gas or electric ovens.
Your stainless steel wood fire oven needs to be regularly cleaned in order to avoid soot accumulation. Moisten a clean lint-free cloth with vinegar and use it to wipe down its surfaces - including those of your oven!
How to Build a Woodfired Pizza Oven
An Italian pizza baked in a woodfired oven has something truly remarkable about it; both its taste and its experience of eating outdoors, cooking over an open fire, and using an ancient clay oven dating back centuries are memorable experiences. If you want to bring these benefits into your garden, building one yourself is an easy project that even novice masons can manage successfully.
Your options for building a woodfired pizza oven may be varied, but selecting the appropriate materials is crucial to its success. Unlike barbecue bricks, materials used to construct pizza ovens must withstand extremely high temperatures without becoming damaged in any way - which means using ceramic materials such as refractory brick instead. Regular bricks could spall and flake under these circumstances; the last thing you want is an unexpected piece of it ending up in your dish!
Once you have all of the materials necessary, it's time to get going. Start by layering up rubble and stones as an insulation blanket (1a). Next comes an assembly of sand and glass bottles which will help you reach higher temperatures; finally finish by adding smooth solid bricks as the oven floor (1b).
Staggering the blocks when laying them out will increase structural integrity while providing for an even surface. Finally, cover everything with a tarp to protect it from rain and frost damage.
When you're ready to cook, start by lighting a pile of small sticks and paper in the center of your oven under its chimney. Add larger pieces of wood gradually as your fire begins to grow into a roaring flame - but do it slowly or risk losing it! Keep an eye on your dome's color change; once reached it will indicate when you have reached desired temperature; if it starts burning through too soon simply push back toward the back with tools or garden rake.
Materials
Build your own woodfired pizza oven using any number of materials, such as fire bricks, castable refractory cement, ceramic fiber insulation and stucco. Insulation plays a key role in keeping heat inside of the oven to help quickly cook food more quickly while preventing overheating and burning off food prematurely. Furthermore, it comes in different colors and textures to match any style or theme for an oven design.
According to the size and configuration of your oven, different quantities of these materials will be needed. A smaller oven requires less insulation while larger models will necessitate more fire bricks due to increased heating capacity. If unsure, consulting with a professional is often best when trying to determine how much insulation is required.
Building a woodfired oven requires using only high quality materials. Regular bricks cannot withstand the extreme temperatures created by wood-fired ovens; fire bricks, however, are able to withstand such extreme heat exposure and should be purchased from specialty fire brick stores or online vendors.
Thermal cob is used as the foundation of pizza ovens, an amalgamation of clay and sand that can be formed into any desired shape before being covered with plaster to protect from the elements. Insulation may also be added for extra protection and to retain heat longer inside of it - this feature is particularly helpful when the oven will also be used for bread-baking as well as pizza making.
Authentic pizza ovens are designed to be self-supporting, typically constructed of wood but they may also be constructed from concrete or steel. Wood is the more commonly chosen material as it can easily be found locally; hardwoods such as maple, oak, hickory and walnut produce a cleaner smoke while simultaneously being more cost effective than softwoods which take more time to burn without offering as much flavor. Authentic woodfired pizzas feature crisp crusts with slightly charred and slightly smoky notes; making for the perfect pizza oven experience!
Design
Wood fired ovens are an exceptional cooking tool that will add an unforgettable flavor to pizza and other dishes, as well as being stunning additions to outdoor living spaces year-round. There are several types of wood fired ovens on the market ranging from portable models to larger masonry ovens that can fit multiple people at the same time, so before purchasing one it is important to understand your options and their features before making your decision.
Wood-fired ovens are most often found in pizzerias and typically feature a brick pizza oven, equipped with a ceramic stone for baking pizzas. What sets a wood fire oven apart from other kinds is its combination of heat conduction and thermal radiation; meaning it heats from below (conduction) as well as above (thermal radiation) while providing even cooking.
Wood fire pizza ovens are generally designed for permanent installations or additions to homes, such as backyard patios. These pizza ovens typically feature a dome, flue, door and refractory cooking floor which is made to withstand extremely high temperatures; in addition, these models often retain heat longer so they can bake multiple items simultaneously.
Wood fired ovens require more maintenance than their electric or gas counterparts, but are more eco-friendly options. Furthermore, they can serve as backup power in times of power outage or natural disaster, providing food with a distinctive smoky flavor.
Selecting the proper wood for your oven is also crucial, as its effect will have an influence over the flavor of pizza and other dishes you bake in it. Oak wood imparts delicate notes while beech or chestnut wood have stronger aromas that contribute to their delicious taste.
Preparation
Woodfired pizza ovens constructed using fire brick are made of ceramic material that can withstand extremely high temperatures without flaking or spalling under extreme pressure. Regular bricks cannot withstand this extreme heat without becoming fragile and disintegrating quickly - this is why wood fired oven domes must be built using more expensive options like refractory material to protect against it flaking off quickly after just a few uses.
At first, you must build the frame for your oven out of bricks, breeze blocks or wooden sleepers. A base should measure at least 120cm square. Clear out your area and dig a trench so as to accommodate for the frame in which it will sit firmly - it is important that this foundation can support its full weight!
Now you can begin prepping the oven for its initial fire. Add small pieces of seasoned hardwood - this type of wood burns longer and produces more heat than softwoods like pine - on top of the twigs in order to provide adequate heat output. Kiln dried firelighters may help get things underway; standard white firelighters contain chemicals which could contaminate food.
Once your fire begins to simmer, add larger logs to it. Be sure to only use seasoned hardwood such as oak; pine and softwoods may release creosote that could alter the flavor of your pizza. As soon as the dome of your fire starts turning white it's time to begin cooking!
Before cooking, logs must be moved away from the center of the oven so as to allow more room for hot coals in order to properly bake your food. You should also close off your chimney vent to avoid smoke inhalation; and allow around an hour for your oven to reach its target temperature for the dish you will be creating.