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There is a little learning curve associated with operating an outdoor pizza oven for the first time. You’ll get the hang of it quickly with the aid of these pizza oven baking tricks from the pros.
If this is your first time using an outdoor pizza oven, you should know that some pizzas may come out overdone. That, however, is not an issue. It takes time and maybe more trial and error to master the art of cooking with a wood-fired oven, which is considered by some to be more challenging than using gas. This article will get you in the spirit by providing eight tips and tricks for making the most of your wood-fired pizza oven.
Choosing the Best Wood for Your Pizza Oven
Never use pine or any other coniferous wood for a fire; always use seasoned (air-dried) hardwoods. Maple, Oak, birch, beech, ash, hickory, and walnut are all hardwoods that, when properly seasoned, burn at higher temperatures and hence heat your oven faster. Conifers such as pine, cedar, spruce, and fir are notorious for clogging ovens (and causing unpleasant odours and off-tasting meals), whereas hardwoods like oak, maple, and hickory release neither sap nor terpenes. For refrigerator repair it works fine.
When you’re in the thick of things on the oven floor, it’s best to light the fire using kindling. Pine wood may be utilised here for the only time, although crumpled newspaper will do just as well. Then, after placing a few hardwood pieces on top of the kindling, a non-toxic fire starting cube or bundle should be used to light the fire. Do not use particleboard, plywood, or any other kind of treated wood as fire starters under any circumstances.
Don’t let the oven cool down too much.
In order to keep the fire going strong without becoming too fierce, add a few pieces of hardwood at a time once it has been started. Keep the oven door cracked wide so that plenty of oxygen can get in throughout this process. Use wood that is no more than two or three inches in diameter; this will help you get your oven to the desired temperature more quickly. The fire should be centred in the oven at all times.
The typical baking temperature is 700 degrees Fahrenheit, and it might take the oven anywhere from 30 minutes to 90 minutes to reach that temperature, depending on the kind of oven you have and how well it is insulated. Older, poorly insulated, or brick-and-mortar ovens built by hand might lengthen the baking process.
Please keep the temperature consistent.
You’ll need more or less wood depending on how many pizzas you’re making and for how long. Keep at least some of the fire’s flame going at all times; you don’t want it to die down to smouldering embers. Make sure there is always a tiny piece of flame by shifting the burning wood and embers to the left or right side of the oven, or dividing them between both sides.
