Pizza from a wood fired oven is not just your typical pizza!  Thin crust, perfectly cooked, absolutely no sogginess allowed!  Cheese melted and lightly browned, and all of this in a matter of minutes.  Let's take a look at how this is accomplished:

First of all, we have to look at the difference between baking in a conventional oven and baking in a wood fired oven. 

Conventional ovens usually just heat with convection.  The movement of warm air, which heats and cooks what ever is in the oven. 

Wood fired ovens, use three types of heat to cook. DSC_5027

  • Radiant heat which is stored in the thermal mass of the oven during firing and is also the live flame radiating heat back into the oven.
  • Convection, the warm air circulatin in the oven. 
  • Conduction, utilizing the heat of the hearth and cooking directly on it. 

By having all these different and consistent heat sources, the pizza is getting evenly cooked, moisture being held, and flavor enhanced and deepened from the wood smoke.  It only takes a few minutes for this to happen, so the final product is fresh, hot and full of flavor. 

Cooking by fire is the most primitive method of cooked food.  Combine fire with a traditional earthen oven used throughout history by many different civilizations, and we are connecting on a most basic level with our ancestors.  Through food.