So, you’ve got your new oven and are ready to start. This Wood Fired Pizza Oven How To Use guide is here to help you begin. Using a wood-fired oven might seem tricky at first, but it’s actually very simple once you know the steps. This guide will walk you through everything from your first fire to pulling out a perfect pizza. Let’s get started.
The main appeal of a wood-fired pizza is the incredible flavor and the fast, high-heat cook. Your oven can reach temperatures that a regular kitchen oven just can’t. This means a crispy, charred crust in just 60-90 seconds. But to get there, you need to understand how to manage fire and heat. Don’t worry, we’ll cover it all in simple terms.
Wood Fired Pizza Oven How To Use
Before you light a single match, you need to prep your oven. If it’s brand new, you must cure it. This process slowly dries out any moisture in the oven’s materials. Skipping this can cause cracks. Check your manufacturer’s guide, but a common method is to light small, increasing fires over 3-4 days. Start with just some kindling for an hour, and gradually build to a larger fire.
Also, gather your tools. You’ll need:
* A metal pizza peel (peel with holes is best for launching).
* A turning peel (smaller, for rotating pizza inside).
* A brush for cleaning the oven floor.
* Long-handled oven gloves.
* Dry, seasoned hardwoods like oak, maple, or ash.
* Kindling and natural firestarters.
Getting Your Fire Started the Right Way
Location is key. Always place your oven on a stable, non-flammable surface away from buildings and overhanging trees. Now, let’s build the fire. Many beginners make the mistake of building it in the center. For a pizza oven, you want to build it to the side, usually on the left or right if you’re right-handed.
Start with kindling and a firestarter in the chosen side area. Light it and let it catch. Once it’s going, add smaller splits of your hardwood. Let this base fire establish for about 15-20 minutes. Your goal here isn’t full heat yet, but to create a solid bed of embers. As the fire grows, you can add slightly larger logs. Remember, the wood should be very dry. Wet wood creates smoke and doesn’t produce good heat.
Managing the Fire and Reaching Target Temperature
A roaring flame is good, but for pizza, you need the right kind of heat. You’re aiming for two things: a hot oven floor (around 700°F – 900°F or 370°C – 480°C) and a hot dome. The dome radiates heat down onto your pizza toppings, cooking them fast. Use an infrared thermometer to check the floor temperature. It’s the most helpful tool for a beginner.
To get even heat, you need to move the fire around. Once you have a good bed of hot embers and flaming logs, use a metal rake to spread the embers evenly across the oven floor. Then, push them all back into a pile to the side or the back. This step heats the entire cooking surface. Let the oven soak for at least 30-45 minutes. The dome should turn white or ashy, indicating it’s saturated with heat. The flames should be licking across the dome, not just going straight up.
Preparing Your Pizza for the Oven
While the oven is heating, make your dough and toppings. For wood-oven pizza, less is more. A wet, overloaded pizza is hard to launch and won’t cook properly. Use a high-hydration dough designed for high heat. Shape your dough balls and let them come to room temperature. Stretch the dough by hand to about 10-12 inches. Don’t use a rolling pin, as it pushes out all the air.
Assemble your pizza on a floured peel. Here’s the critical part: the bottom of your dough must not stick to the peel. Use semolina flour or a mix of semolina and regular flour on the peel. It acts like little ball bearings. Put your stretched dough on the floured peel, then quickly add sauce, cheese, and a few toppings. Do this swiftly. If the dough sits to long on the peel, moisture will make it stick.
Launching, Cooking, and Turning the Pizza
This is the moment of truth. Give your peel a quick shake before launching. If the dough sticks, lift the edge and blow some flour underneath. Open the oven. The floor should be clear of embers now, with the fire banked to one side. Tilt the peel slightly down toward the oven floor, and with a confident, quick jerk backward, slide the pizza off. Aim for a spot near the center but slightly away from the direct fire.
The pizza will start to cook immediatly. Within 20-30 seconds, the edge facing the fire will start to cook faster. This is when you use your turning peel. Slide it under the pizza and give it a 90-degree turn. You’ll do this 2-3 times during the cook. The total time is usually 60 to 90 seconds. Watch the crust and cheese. When they look done, use your peel to remove the pizza. It’s easy to burn a pizza in seconds, so stay focused.
After the Pizza: Maintaining Heat and Other Uses
You don’t need to rebuild the fire for each pizza. Just add a small log or two between bakes to keep the temperature up. Use your brush to sweep any flour or crumbs off the oven floor before launching the next pizza. They will burn and create bitter smoke. After you’re done with pizza, the oven will slowly cool over hours. This is when you can cook other things! Roast vegetables, bake bread, or slow-cook a stew as the temperature drops.
Safety Tips You Must Follow
Safety cannot be an afterthought. Always treat the oven as extremely hot. Keep children and pets far away. Have a fire extinguisher or garden hose nearby just in case. Never use accelerants like gasoline to start the fire. Wear those long gloves to protect your arms from the radiant heat. When you’re finished for the night, let the fire die down completely. Dispose of ashes only when they are stone-cold, and place them in a metal can.
Common Beginner Mistakes to Avoid
Everyone makes mistakes when learning. Here are the big ones to skip:
1. Using wet or softwood: It creates smoke and poor heat.
2. Not letting the oven soak: The dome needs time to get hot for even cooking.
3. Overloading the pizza: Too many toppings makes a soggy crust.
4. Not checking for stick before launch: Always do the “shuffle test” on the peel.
5. Looking away during the cook: It can go from perfect to burnt very fast.
Cleaning is simple. Once the oven is cool, sweep out ashes with a metal ash shovel. For the floor, you can occasionally use a damp mop or sponge once the oven is just warm (not hot) to lift any grease. Never use soap, as the oven will absorb the flavor.
Frequently Asked Questions
How long does it take to heat a wood fired pizza oven?
It typically takes 60 to 90 minutes to reach the ideal pizza temperature. The first 30 minutes is for building a strong fire and ember bed. The next 30-60 minutes is for the thermal mass of the oven dome and floor to fully absorb and radiate the heat.
What is the best wood to use in a pizza oven?
You should always use seasoned hardwoods. Oak, maple, ash, hickory, and fruitwoods like apple or cherry are excellent choices. They burn hot and clean, providing consistent heat and a pleasant, subtle flavor. Avoid softwoods like pine, which contain sap and can create soot and unpleasant tastes.
Can you use a wood fired oven in the rain?
It’s not recommended. Sudden temperature changes from water hitting the hot exterior can cause thermal shock and potentially crack the oven. Water getting inside on the hot floor is also dangerous, causing instant steam and possible cracking. It’s best to use it under a covered patio or with a proper weatherproof oven cover.
Why does my pizza dough stick to the peel?
This usually happens because the dough sat on the peel too long, allowing moisture to seep through and act like glue. Using enough semolina flour and working quickly to assemble and launch is the fix. Always do a quick shake of the peel right before you launch to ensure it’s moving freely.
How do I control the temperature?
You control heat by the size of your fire and the amount of embers. More wood and a bigger fire means higher heat. To lower the temperature slightly, you can spread out the embers or simply let the fire burn down a bit. The oven’s thermal mass keeps it stable, but you manage it with fuel and airflow.
Mastering your wood-fired pizza oven is a journey. Your first few pizzas might not be perfect, and that’s okay. Each fire teaches you something new about heat management. The key is to start simple, focus on the fundamentals of fire and dough, and enjoy the process. The incredible flavor of a pizza cooked with real wood fire is worth the learning curve. Soon, you’ll be hosting memorable pizza nights for all your friends and family, creating delicious meals with that unique, authentic char.