Wood-fired pizza oven
The traditional high-temperature oven behind Neapolitan pizza, requiring frequent turning and a dough built to survive an intense 60-90 second bake.
The fuller page on this is Wood-fired ovens.
- Fuel
- Hardwood logs
- Max temperature
- 400-500C
- Thermal recovery
- fast
- Typical bake time
- 60-120s
Heat behaviour
Very high radiant heat from the dome dominates; floor temperature must be separately managed to avoid burning the base
Preheat: Typically 1-2 hours to bring the dome and floor to working temperature
Turning: Frequent turning — often every few tens of seconds — is essential given the uneven, directional heat from the fire
Required adaptations
- A dough suited to a very short, hot bake: typically little or no sugar or oil, which would otherwise brown and burn before the crumb sets
Safety
- Keep flour dust away from the open flame
- Ensure adequate outdoor ventilation; wood-fired ovens should not be operated in an enclosed space
- The dome and flue remain extremely hot well after the fire dies down