Cooking with a wood-fired oven or a pizza deck oven is a rewarding experience that brings out rich flavors and textures in your dishes. However, it requires precision and the right techniques to make the most of this unique cooking method.
Here are some of the most common mistakes people make when using a wood-fired oven or a pizza deck oven and how to avoid them.
Choosing the Right Wood
Mistake: Using the Wrong Type of Wood
The type of wood you use plays a crucial role in your cooking results. Hardwoods like oak, hickory, and ash are ideal because they burn longer and produce consistent heat. Avoid using softwoods, greenwood, or treated wood, as they create excessive smoke and can release harmful chemicals.
Mistake: Using Oversized Logs
Large logs take longer to ignite and can lead to uneven burning. Split your wood into smaller, manageable pieces to ensure even heating and faster ignition.
Preheating the Oven
Mistake: Insufficient Preheating
A wood-fired oven needs to be properly preheated to reach the desired temperature. Failing to do so can result in unevenly cooked food. For pizzas, the oven should reach 370–400°C (700–750°F). Use an infrared thermometer to check both the dome and floor temperatures.
Mistake: Skipping Heat Distribution
The heat inside a wood-fired oven isn’t automatically uniform. Make sure to evenly distribute the heat by moving the fire around or waiting for the heat to spread properly before cooking.
Managing Heat Levels
Mistake: Misjudging Heat Zones
A wood-fired oven has different heat zones: the area near the fire is the hottest, while zones farther away are cooler. Understanding these zones helps you position your dishes correctly. For example, pizza cooks best in the high-heat zone, while bread or slow-cooked dishes perform better in the lower-heat zones.
Mistake: Neglecting Heat Recovery
After multiple uses, the oven’s temperature may drop. Always allow the fire to recover for a few minutes to maintain optimal cooking temperatures.
Food Preparation
Mistake: Using Cold Ingredients
Cold pizza dough or toppings can lead to uneven cooking. Let your dough come to room temperature, and pre-cook toppings like meats and vegetables if needed.
Mistake: Overloading Pizza
Adding too many toppings can make the pizza dough soggy and cause uneven cooking. Stick to a few quality ingredients for the best results.
Cooking Techniques
Mistake: Not Rotating Food
Since wood-fired ovens heat unevenly, food closest to the fire cooks faster. Rotate your pizzas or dishes regularly to ensure even cooking.
Mistake: Placing Food Incorrectly
Placing food directly on the floor of the oven without cleaning it can lead to burnt spots or ash contamination. Always clean the oven floor and use a pizza peel for precise placement.
Maintenance
Mistake: Ignoring Ash Build-Up
Ash can obstruct airflow and reduce the efficiency of your fire. Make it a habit to remove ash after every cooking session.
Mistake: Neglecting the Dome
Residue and soot in the oven dome can affect the flavor of your food. Wipe down the dome with a damp cloth after the oven cools.
Safety Precautions
Mistake: Skipping Protective Gear
Wood-fired ovens can reach extremely high temperatures. Always use heat-resistant gloves and tools to avoid burns.
Mistake: Poor Ventilation
Ensure your oven is placed in a well-ventilated area to prevent smoke build-up, especially if it’s indoors or in a semi-enclosed space.
Common Mistakes for Specific Dishes
Pizza
- Thin crusts burn quickly. Don’t roll your dough too thin.
- Delayed turning can cause uneven browning or burnt edges. Rotate pizzas every 20–30 seconds.
Roasted Meats
- Use a meat thermometer to avoid undercooking or overcooking.
- Factor in residual heat, as food will continue cooking after removal from the oven.
By avoiding these common mistakes, you can make the most of your wood-fired oven and enjoy perfectly cooked dishes every time. At Euroquip, we’re dedicated to helping you master your wood-fired cooking skills. Explore our range of products and tips for even better results.