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Pizza Cooking

Pizza Cooking in a Fuego

There is nothing better than the taste of a stone baked pizza recipe executed to perfection in a wood fired pizza oven.

But do you know how to use a pizza oven properly? In order to cook the perfect wood fired pizza, the oven temperature needs to be at its highest temperature which is between 400 to 450°C. This way your pizza is cooked from the bottom up by the oven floor and from the top down by the oven’s internal temperature, making your dough go crispy whilst your toppings get nicely charred like BBQ pizza.

Light up your wood fired pizza oven

Follow the instructions on How to light a Fuego wood fired pizza oven and get your pizza oven up to a high temperature of around 450°C. Allow the heat to even out and build up a large bed of glowing embers, maintaining a rolling flame at a temperature above 400°C. You will need to add smaller pieces of wood every 10 to 20 minutes to keep the roaring flame going. Now you need to consider the correct pizza baking time and temperature. The floor should read about 400°C on your handheld thermometer. There shouldn’t be any visible black carbon build-up on the dome and the flames should reach the middle of the oven. Fuego pizza stone cooking instructions say that you shouldn’t allow your oven to regulate the temperature down.

Prepare your Pizza

Whilst your wood fired pizza oven is getting hot, you can prepare your pizza oven recipes and your choice of toppings. Make sure your pizza base has no breaks or wholes for any liquid or moisture to escape.

Cook your Pizza

Using your wooden pizza paddle, peel, pizza spade move the embers to one side of the oven and maintain large naked flames which will arch over the dome of the oven. Do please take care at these high temperatures. Using your pizza peel, place your pizza on the oven floor, right next to the fire, making sure you rotate it regularly to encourage even cooking. How long to cook fresh pizza dough in oven? It should only take between 90 seconds to 2 minutes per pizza depending on thickness. Always leave the door open when baking pizza.

Now you know precisely how to cook pizza in a pizza oven.

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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