Create the log cabin on top of the iron wood holder, then slide it to the left of the oven. But I’ve found with my Fontana oven that it’s not necessary to do this, and I simply start the fire off to the left behind the steel wood holder (a removable piece that helps keep the fire neat and away from any cooking pizza). With a wood-fired oven, you often build a fire in the middle of the floor, and you then push it to the left or right once the floor beneath it has been sufficiently heated. On the Fontana, this means the handle of the damper is in a straight position, perpendicular to the ground 2.
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How to fire (heat) a wood-fired pizza ovenĭamper control vertical is fully open, horizontal is fully closed.įirst, be sure the damper is open. One of my favorites lately has been my sourdough focaccia Pugliese which has potato added to the dough for a little extra chew. The solid construction of this oven makes operating it a treat, and with the included front door and damper control, I’m able to manage the heat inside not only to cook exceptional pizza, but a variety of other foods as well. And thanks to the thick floor, which retains significant heat for several hours, it’s possible to bake sourdough bread, desserts, and pastry with the residual, reduced heat of the oven.
This combination makes it possible to sufficiently fire the oven in as little as 30 to 45 minutes, whereas a wood-fired oven with more masonry mass would take up to several hours to heat up fully. This oven is unique in that the floor is made of very thick brick that retains significant heat for hours after proper firing (heating up), but the top and sides are made from high-quality steel that has less heat retention but gets hot fast. My oven, which was given to me by Fontana Forni (who is partnering with me on this post), is a Fontana Forni Marinara Wood Pizza Oven made in Italy. My Fontana Forni Marinara wood-fired oven. Within this broad definition, there are many styles of ovens, from high dome to low dome pizza-specific ovens, general-purpose cob ovens, and everything in between. Other ovens use a material that doesn’t retain heat for as long but can heat faster. Some wood-fired ovens have a very thick masonry mass to them that is, their sidewalls, top (dome), and bottom (floor or deck) are made from a thick material (usually, brick) that retains significant heat. How to make pizza in a wood-fired oven What is a wood-fired oven?Ī wood-fired oven is just that: an oven heated by wood burning inside of it. Note: If you’re looking to make pizza in a home oven at a lower heat, see my home oven sourdough pizza dough recipe. Lighting the log cabin to start firing (heating) the wood-fired oven.īefore we dig into making a pizza, let’s first go over some high-level information on using a wood-fired oven (a larger guide to this is coming soon!), then we’ll look at the wood-fired sourdough pizza dough recipe, and finally some common pizza-related questions. To me, this is how pizza should have always been cooked–it’s a return to the original, if you will. The high-heat and burning wood gives the pizza a shockingly thin and crisp crust, an interior that’s supple and chewy, and a slight kiss of smokey flavor. It’s hard to capture in words the delicious kaleidoscope of flavors and textures of pizza cooked with live fire. I’ve long wanted one of these models, and at the end of last year, I finally got my grail and have been cranking out wood-fired pizzas ever since.
Thankfully, as home bakers, we don’t need any permits and have more options, since many companies now make wood-fired pizza ovens for home use. These days, it seems the city has warmed to the idea, although I’m sure it’s not easy. But they made the task an impossibility, citing a laundry list of regulatory violations and requiring numerous meetings and inspections.
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Time and time again, he tried to get the city to permit him to install an indoor wood-fired pizza oven. My dad often tells the story of when he first opened his Italian restaurant in Albuquerque after having moved from Italy.
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