Wood-fired ovens are distinct from wood-fired stoves that have a hot cooking surface for pots and pans, like on a gas or electric stove. A wood stove may also have an oven separate from the fire chamber. Regardless of the material, they all have an oven chamber consisting of a floor (or hearth), a dome and an entry (oven opening).
Unlike modern household gas or electric ovens that provide a nearly constant cooking temperature, a black oven is typically heated only once during the firing stage (the combustion of wood inside the chamber). After the coals are raked out, the oven gradually cools over a period of hours or even days (in the case of a well-insulated oven). Oven temperatures may exceed 1000 degrees Fahrenheit (538 degrees Celsius). The mass of the oven acts as a ‘thermal battery’, which slowly releases heat over time. The retained heat in the oven may be used to bake multiple batches. Alternatively, foods requiring different temperatures can be cooked in succession as the temperature of the oven drops.
Benefits of wood-fired pizza:
- Wood-fired ovens cook pizza quickly
- Wood-fired ovens boost food flavor
- Wood-fired ovens help food retain nutrients
- Wood-fired ovens can fulfill other cooking purposes
- Wood-fired ovens save energy
We offer various models of wood-fired ovens.