There are some misconceptions out there about how a Wood Fired Oven works, so we've put together a video to try to explain in more detail how they operate.

One of the most common misunderstandings about Wood Fired Ovens is that you're going to be cooking from the heat of the fire, when you're not... Well not exactly...

When you cook a pizza in a wood fired oven, most of the heat that's actually reaching that tasty pizza is RETAINED HEAT, stored in the floor and walls of the oven. A quality Wood Fired Oven has a floor and walls that are made from thick, dense refractory material - material that soaks up and STORES heat, conducting and radiating it back out into your food! This is why a proper Wood Fired Oven takes some time to heat up; you're heating up all of that 'thermal mass' in the oven to a high temperature, then the fire that's still burning in the oven just helps to hold the temperature rather than letting it slowly fall.

To demonstrate, we fired up our P85 PreCast oven to around 400 degrees C (750F) which took an hour and 15 minutes. We then shovelled all of the fire and coals out of the oven and swept the floor clean, then cooked a margherita pizza in 2 minutes and 15 seconds... in an oven with no fire burning...

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Videography and Editing by SUB AERO MEDIA: [ Ссылка ]

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