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Baking

Baking in a Fuego

Baking in a wood-fired oven makes the most delicious pies, cakes, desserts and pasta dishes you have ever tried. Baking bread is the ideal cooking method after you have used the oven for a meal, once the oven is cooling down.

 

You can also add steam to the baking process to achieve a crispy breadcrust by spraying some water towards the inner centre of the dome or by placing 2 o 3 ice cubes in a separate oven proof dish, the ice cubes will melt and will begin to release steam.

How To Cure Your Wood-Fired Oven

Light up your outdoor pizza oven

Follow the instructions on How to light your Fuego wood fired pizza oven and get your oven up to a temperature of around 225-250°C using kiln-dried wood that has a moisture content of less than 20%.

Neapolitan Pizza Recipe

Prepare your foods

Always use an ovenproof dish or casserole. Simply place your dish in the oven and keep your oven door closed. It may be a good idea to place your dish on a stand or an inverted pan or tray, so it doesn’t overcook.

Regulate the temperature and bake your foods

Using your metal peel or spade, move the embers to one side and allow the oven temperature to drop down to 150-200°C ready for baking. The idea is to bake using the heat retained in the oven dome and floor at an air temperature of 150-200°C. You don’t want your fire to have a roaring flame when baking but some glowing embers are just fine. If the glowing embers become stronger, open the oven door a touch, so that the inside of the oven doesn’t get smoky. To maintain the baking temperature, keep the oven door closed for 30 minutes, then open it to check the floor temperature. If the oven is too hot, leave the door open for 10 minutes, then close the door for a further 5 minutes before checking the temperature again.

Key Facts When Using a Wood-Fired Oven

Latest Recipes

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Cedar Plank Salmon with Cajun Rub

Categories

Baking Recipes

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Explore Other Cooking Methods

Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)

My Fuego wood fired pizza oven...

“Our Fuego wood oven has transformed our restaurant! As a piece of kit, it is extremely versatile and controllable, allowing us to roast all of our meats and vegetables in the wood burning oven as well as using it as a charcoal grill during service. The flavour of everything coming out of the Fuego clay pizza oven is incredible due to the amazing smoky, charred tones added to the smell and taste of everything that’s cooked in it. It is not expensive to run as all the kiln-dried wood we use heats the wood fired pizza oven pretty quickly and it retains its temperature really well, only needing to add logs to the fire a few times over the course of service.”

Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)
Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)

My Fuego wood fired pizza oven...

“We wanted a traditional wood oven that ticked lots of boxes, for us it had to be made of brick for the authentic feel, have amazing functionality and great quality. Our Fuego clay pizza oven ticks them all. Our pizza nights are such a fantastic feature for the guests that stay in our holiday cottages and it’s a great way of bringing friends and family together for making those special memories. Highly recommended”

Claire & James, Owners of Thrush Nest Luxury Holiday Cottages (York)
Dominic Reeve, Owner Lord Stones Country Park (North York Moors)

My Fuego wood fired pizza oven...

“The traditional methods used within its construction and the unrivalled ability to retain heat have thoroughly impressed us. It has been a welcome addition to our BBQ and live music events. We cannot recommend the Fuego brand enough and it has been extremely popular with our chefs and customers alike.”

Dominic Reeve, Owner Lord Stones Country Park (North York Moors)
Fuego Reviews