Going traditional in cooking is quite fun, especially if you’re using a brick oven. But keep in mind that the deck may become incredibly hot due to the heat created by the wood fire, and pizzas are placed straight on it to cook quickly.
Because of the oven’s unique properties, preparing a wood-fired pizza oven to the proper temperature and caring for the pizza while it cooks involves slightly more effort than standard ovens. Follow these tips for brick pizza oven cooking tips to get the most out of your wood-fired pizza oven’s performance—and pies.
1. Preheat the oven to 350°F at least 2-3 hours in advance.
A wood-fired oven, unlike a standard oven, does not have a switch. It is a must to allow yourself plenty of time to prepare. Two to three hours before using the oven, make sure the wood is burning, and the stone is at the proper temperature.
2. Select an uncomplicated hardwood.
Pine and other softwoods can emit harmful substances into the air, such as creosote, polluting your pizza. Choose beautiful, straightforward hardwood for a distinct flavor and up to three times the burn time of softwood.
3. Inspect the brick oven’s temperature.
A laser thermometer is an essential piece of culinary equipment because the temperature of your oven is determined by the sort of dough or crust you use. Some ovens work best with dough temperatures ranging from 500 °F to 1000 °F, while others require temperatures ranging from 900 °F to 1000 °F.
4. Place the pizza directly in front of the flame.
When it comes to getting the pizza close enough to the flame to cook but not burn, use your best judgment. To know the right spot, trial-and-error testing is required. It is critical to move the pizza quickly to the heat source to lift, and the bottom of the crust chars slightly but does not become doughy.
5. Rotate the pizza while it is baking.
Using a peel, turn the pizza frequently during the cooking time to ensure even browning on all sides. Unlike traditional ovens, which use forced air to ensure constant baking, wood-fired ovens use only one source of heat: the flame. It is vital to rotate the pizza frequently to prevent it from burning or undercooking on one side.
6. Place the pizza on top of the pizza, dome-side down.
When the pizza dough and its toppings have finished cooking on the stone deck, use a peel to elevate it into the oven dome for a few seconds. The dome produces a lot of heat, resulting in a lovely, light char and a crispy edge on the pizza top.
It isn’t easy to achieve the proper bake in a wood-fired pizza oven, but with a bit of effort, you can make a beautiful pizza every time. It all starts with matching the crust type to the oven type. You just need to master the tricks and tips when cooking with oven bricks. Going back to basics is indeed remarkable. It wouldn’t be that bad to try, fail at first, and later on master the cooking and baking using the traditional oven bricks, and as you do go along, you will find that going traditional is always the better option for cooking.