If you are trying to purchase wood burning ovens in UK
And a few years ago, when I first started making pizza at home, I found an online store that sold different types of wood burning ovens I liked the idea, and I began to seek more information about them. Today we talk about wood burning ovens.
The stones in the oven are used as substitute's metal trays and placed in the wood burning ovens leaving the bread directly into contact over them. These stones accumulate a large amount of heat, making pizza, in direct contact, exposing it to a higher temperature than would receive from a typical air oven. This helps out crispier the pizza and especially the base in the oven grows stronger due to the direct heat received by conduction from the stone. Moreover, when receiving high temperatures of the base with the wood burning ovens, the pizza is toasted also from below, so that there is no need to reverse the pizza to cook on both sides.
The wood burning ovens also have other benefits such as humidity absorption of the pizza. Because these ovens have porous walls that retain the humidity will help you to make better, faster and especially more crispy pizzas. Are highly recommended also for breads like the very hydrated ciabatta.
Can you imagine a homemade pizza on stone? Crispy on top and the base. A delight, I recommend it..
Wood Burning Ovens in UK
However, wood burning ovens have a big disadvantage is that you have to warm them up before putting the pizza in the oven. Heat wood burning ovens takes longer than a normal one and although the oven’s air has reached the desired temperature, and the thermometer indicates that we have the oven ready, the stone, and it is not hot enough yet. Usually, the peak is reached one hour after lighting the oven.
What at first sight looks like a high consume of electricity, it has an advantage, be aware that the stones absorb heat and then release it, so at that point when we want to cook a pizza the oven is turned on with much less power than usual, as the stone helps to maintain the wood burning ovens at the same temperature. Then you will spend electricity at first and then save it with the stone.
Fine or thick stone in our wood burning ovens its a question that many people have. Naturally, the thicker the stone, the more time and energy in heating will be required, but higher temperature and longer time will reach. The fine, on the other hand, are heated before and for domestic use is enough (especially if you make one pizza at a time).However, the fine has a major disadvantage; they do not tolerate sudden changes in temperature or extreme heat. If we exceed the 220 degrees, we risk splitting, and of course forget to throw water over the pizza to make them crispier. As you drop water to the stone, the crack of the stone is almost assured and damage of the wood burning ovens occurs.
