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If you have ever eaten a pizza cooked in a wood burning pizza oven, you know how delicious it is. The crust gets nice and crisp and the whole pizza has a wonderful smoky flavor. Baking in a wood burning pizza oven can make any type of pizza taste great. The secret to wood burning pizza ovens is the materials they are made of. Most are made of clay bricks or a special type of concrete known as refractory concrete that can withstand exposure to high heat.
Wood burning ovens use different types of heat to accomplish the task of baking. Your oven may use a fire in the oven, coals in the oven or retained heat to bake. Each scenario will give you a different method of baking. Wood burning ovens are very economical and once they are heated, it is simple to keep them hot all day long.
No matter which method you choose to use in the oven, first you need to build your fire. The flue and the door should be left open when you make the fire. The inside of the oven collects the heat from the fire. If you have ever walked barefoot on hot concrete or asphalt in the summer, you will understand how this works. When the inside of the oven is white hot, the fire is allowed to die down. The coals can then be removed or left to one side, depending on your cooking requirements. The flue and the door should be closed at this point to steady the temperature in the oven.
Fire in the Oven
If you have a live fire going in the oven, you can cook using reflected heat, conductive heat or convection heat. When heat is reflected, the flame is bounced off the domed roof of the oven onto the food. Reflected heat will cook your pizza and recharge the cooking floor, keeping it hot. This stored heat will transfer into food, cooking it merely because the food is in contact with this hot surface. This is conductive cooking. A good pizza oven should bring in cool air from the bottom to feed the fire and release hot air at the top. This air movement constantly moves warm air over your food, cooking by convection. A live fire can create temperatures up to 700 degrees Fahrenheit.
Coals in the Oven
Let the fire die down until you have hot coals. The heat of the coals is sufficient to roast, sear, grill, or brown the food you put into the oven. The oven should retain the heat long enough to cook whatever you put in it.
Retained Heat
This is the closest you will get to using a conventional oven with your wood burning oven. To cook with this method, you let your fire die down to coals, and then you rake out the coals. Keep the oven door closed to even out the temperature. This works well with beans, soups, roasts, desserts and bread. The food cooks because of the heat still radiating from the floor and walls of the oven.
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