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How to cook pizza in a wood-fired oven

 

There is nothing better than the taste of a freshly baked pizza cooked in a wood-fired oven. 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.

1. Light up your wood-fired oven

Follow the instructions on how to light a fuego woodfired oven and get your 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. 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. Don’t allow your oven to regulate down the temperature.

2. Prepare your pizza

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

3. Cooking your pizza

Using your metal peel or spade, move the embers to one side of the oven and maintain large naked flames which will arch over the dome of the oven. Please take care of the high temperatures. Using a pizza peel, place your pizza on the oven floor, right next to the fire, making sure you rotate it regularly to encourage even cooking. It should only take between 90 seconds to 2 minutes per pizza depending on thickness. Always leave the door open when baking pizza.

4. Serving your pizza

Use your peel to slide your pizza out from the oven and onto your serving platter. Serve with your choice of garnishes, salads and side dishes.

View all our pizza recipes.

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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