Outdoor and indoor ovens for pizza and cooking

The aesthetic factor should certainly not be underestimated, as their appearance can characterise the look of your garden and the entire green space around your home.

The shapes can vary from rectangular to rounded to square, with a roof that resembles that of a house: these are particularly popular in America and are called pizza huts.

Wooden shelves can also serve a dual purpose: in addition to giving the wood-fired oven a distinctive look, they can be used as a support surface for dishes and utensils.

Choosing an outdoor wood-fired oven requires attention to several key factors:

• Type of cooking: Wood-fired ovens can be direct or indirect. Direct cooking models cook food in contact with the flames, while indirect cooking models separate the combustion chamber from the cooking chamber, making it easier to control the temperature and clean.
• Size and capacity: The choice of size depends on the space available and the amount of food you plan to cook. Larger ovens can cook more pizzas at the same time but require more space and wood.
• Ease of use: Consider models with thermostats, glass doors and temperature control instruments. These make it easier to manage cooking and monitor the process without having to open the oven continuously.
• Design and integration: If the oven is to be an aesthetic feature of the garden, it is important to consider its design. There are ovens with stainless steel, cast iron or refractory finishes that can be both functional and aesthetically pleasing.

The materials used to make them also play an important role. Here is a list of the best materials for an outdoor oven:

• Stainless steel: Offers high resistance to rust and atmospheric agents. It is durable and easy to clean, ideal for ovens that must withstand outdoor conditions.
• Cast iron: Retains heat well but is heavier and requires more maintenance to prevent rust.
• Refractory bricks: Often used for the cooking surface, they ensure even heat distribution and are ideal for prolonged cooking.
• Ceramic or refractory cement: These materials are often used to construct the oven dome as they retain heat well and withstand high temperatures.

Preventing rust in outdoor ovens is essential to keeping them efficient and long-lasting. Here are some key practices:

• Corrosion-resistant materials: Opt for stainless steel ovens or those treated with anti-corrosive coatings. These materials are naturally more resistant to rust.
• Protective covers: Use waterproof covers to protect the oven from the elements when not in use. A good cover prevents the accumulation of moisture, which is the main cause of rust.
• Regular cleaning: Clean the oven after each use to remove food residues and ash that can retain moisture and promote corrosion. Use metal brushes and dry cloths.
• Periodic treatments: Periodically apply protective oils or anti-corrosive sprays to exposed metal parts. These treatments form a protective barrier against moisture.
• Proper positioning: Install the oven in a well-ventilated area and, if possible, under a canopy or shelter to reduce direct exposure to rain.

Outdoor ovens can also be used in winter, but they require some precautions to function optimally despite the low temperatures. Here are some things to consider:

• Insulation: It is essential to choose a well-insulated oven made of heat-retaining materials such as refractory bricks, ceramics or refractory cement. These materials help to maintain a stable internal temperature even when it is cold outside.
• Weather protection: It is advisable to use a protective cover for the oven when it is not in use. This protects the oven from moisture, snow and frost, prolonging its life and reducing the risk of damage.
• Preheating: During winter, the oven requires a longer preheating time. It is necessary to turn on the oven well in advance to reach and maintain the desired cooking temperature. It may be helpful to use a thermometer to monitor the internal temperature.
• Fuel: Ensure you have a good supply of dry, quality wood-fired wood for wood-fired ovens or sufficient gas for gas ovens. Damp wood burns less efficiently and takes longer to reach the ideal temperature.
• Maintenance: After each use, it is important to thoroughly clean the oven to remove ash and fuel residues. This helps prevent moisture build-up, which could cause rust or deterioration.
• Useful accessories: Consider purchasing thermal gloves, pizza peels, and cleaning brushes, which can make it easier to use the oven in difficult weather conditions.

Positioning an outdoor wood-fired oven correctly is essential to ensure safety and functionality. Here are some tips on where to place it:

• Stable, heat-resistant surface: The oven should be placed on a stable, heat-resistant surface such as concrete, brick or stone. This ensures that the oven does not move during use and that the heat does not damage the surface underneath.
• Distance from flammable structures: It is important to place the oven away from flammable structures such as wooden sheds, fences, trees or bushes. It is recommended to maintain a distance of at least 1.5-2 metres from any flammable material.
• Adequate ventilation: The oven must be placed in a well-ventilated area to ensure that smoke is effectively dispersed. It is important to avoid enclosed areas or areas with poor air circulation.
• Accessibility: Ensure that the oven is easily accessible for use and maintenance. There must be enough space around the oven to manoeuvre cooking utensils and handle fuel with ease.
• Weatherproof: Although outdoor ovens are designed to be weatherproof, placing them in an area sheltered from wind and rain can extend their useful life. If possible, choose a covered area or install a canopy over the oven.

Insulating the base of a wood-fired oven is essential to ensure optimal energy efficiency and even cooking. Here's how to do it:

• Concrete base: A solid concrete base is ideal for supporting the weight of the oven and providing a stable, heat-resistant surface. The base should be well levelled and reinforced with wire mesh to ensure maximum stability.
• Refractory material: Use refractory bricks for the base. These materials retain heat and release it gradually, maintaining a stable temperature inside the oven.
• Insulation panels: Place insulation panels under the refractory bricks. Vermiculite or expanded perlite panels are excellent thermal insulators, preventing heat from escaping downwards.
• Layer of sand or expanded clay: Create a layer of sand or expanded clay under the insulating panels. This layer provides additional insulation and stability to the structure.

The position of the flue is crucial for the proper functioning of the wood-fired oven. Here are some key points:

• Vertical position: The flue must be positioned vertically above the combustion chamber to ensure effective extraction of smoke and combustion gases. A straight flue minimises resistance to air flow.
• Sufficient height: The chimney must be high enough to clear any nearby obstacles such as roofs or trees. A minimum height of 3-4 metres is generally recommended to ensure good draught.
• Protective cap: Install a protective cap on top of the chimney. This prevents rain, snow and debris from entering, ensuring the proper functioning of the oven.
• Distance from flammable materials: Ensure that the chimney is at least 1-2 metres away from flammable materials. Use fireproof materials for the installation and insulation of the chimney.
• Access for cleaning: The chimney must be easily accessible for periodic cleaning. The accumulation of soot and residues can reduce the efficiency of the oven and increase the risk of fire.

Here are some general guidelines for determining the correct height:

• Cooking chamber: The height of the cooking chamber varies depending on the model and specific cooking requirements. Generally, a height of about 30-40 cm is sufficient for most types of cooking, such as pizzas and bread. This height allows for good heat circulation and makes it easy to insert and remove food.
• Oven base: The oven base should be located at a comfortable height for the user, usually between 70 and 90 cm from the ground. This allows you to work comfortably without having to bend over too much.
• Chimney: The height of the chimney is essential to ensure good draught and proper smoke extraction. The chimney should extend at least 3-4 metres above the oven to ensure adequate ventilation. In some cases, it may be necessary to add sections of chimney to overcome nearby obstacles such as roofs or trees.

The time required to heat a wood-fired oven depends on several factors, including the type of oven, the materials used and the environmental conditions. In general:

• Traditional wood-fired ovens: These take between 1 and 2 hours to reach the ideal cooking temperature, which varies between 300°C and 400°C for pizza and between 200°C and 250°C for bread and other foods.
• Ovens with advanced insulation: These may take less time, between 45 minutes and 1.5 hours, thanks to materials that retain heat better.

At this point, we have gathered some considerations on how long to turn on the oven and how to maintain the ideal temperature once it has been reached.

When to turn on the oven:

• Planning: It is advisable to turn on the oven at least 2 hours before the planned start of cooking. This allows the oven to reach the optimum temperature and stabilise the heat inside.
• Preheating: During preheating, ensure that the fire is constant and that the wood burns evenly. Use dry, well-seasoned wood for maximum combustion efficiency.

Maintaining the ideal temperature:

• Fire management: Once the desired temperature has been reached, maintain a constant fire by adding small pieces of wood-fired at a time. This helps to maintain a uniform temperature without major fluctuations.
• Ventilation control: Use the air vents and oven door to regulate air flow and control the flame. Open the door to increase air flow and intensify the fire; close it to reduce oxygen and maintain heat.
• Thermometers: Use oven thermometers to monitor the internal temperature. Place one thermometer on the cooking surface and one at the top of the cooking chamber to obtain accurate readings.

Using the right accessories for an outdoor wood-fired oven improves the cooking experience and makes it easier to manage the oven. Here is a list of essential accessories:

• Pizza peels: Available in various materials such as wood, aluminium and stainless steel. Wooden peels are ideal for placing pizza in the oven, while metal peels are more suitable for turning and removing pizza.
• Cleaning brushes: Brushes with brass or steel bristles help remove food residue and ash from the cooking surface, keeping the oven clean and efficient.
• Thermometers: An infrared thermometer or a traditional heat-resistant thermometer is useful for monitoring the internal temperature of the oven and cooking surface, ensuring even cooking.
• Poker and rake: Useful for moving and managing the wood inside the oven, maintaining a constant and even fire.
• Heat-resistant gloves: Protect your hands from high temperatures when handling wood and utensils.
• Baking trays and refractory stones: Cast iron baking trays or refractory stones improve the cooking of bread, meat and vegetables by distributing heat evenly.
• Ash container: A metal container with a lid is useful for collecting and disposing of ash safely and tidily.

Their maintenance and cleaning are very similar to those of a classic outdoor fireplace: in fact, in their case too, the production of ash is the main cause of dirt and wear. The best solution is to remove it as soon as possible, preferably after each use, so as to remove any residue accumulated during cooking. Another important precaution is to wipe the cooking surface with a damp cloth when food is to be placed directly on the stone, as in the case of bread and pizza.

Below we have listed the main steps for cleaning them:

Here are the steps for effective cleaning:

• Removing ash: After each use, it is important to remove any residual ash. Use a brush or poker to collect the ash and place it in a heat-resistant container.
• Cleaning the cooking chamber: Brush the cooking chamber with a stiff bristle brush to remove food residue. Brass or steel bristles are particularly effective.
• Washing surfaces: Use a damp cloth to clean the exterior and interior surfaces of the oven. Avoid using chemical cleaners that could leave harmful residues.
• Checking the chimney: Periodically check that the chimney is free of obstructions. A blocked chimney reduces the efficiency of the oven and can cause draught problems.
• Cooking surface: If the oven has a refractory stone cooking surface, it can be cleaned with a spatula and a damp cloth. For stubborn stains, a solution of water and vinegar can be used.
• Periodic maintenance: Every 3-6 months, carry out a more thorough cleaning, which includes dismantling and cleaning the moving parts and checking the overall condition of the oven.

Gas ovens are appreciated for their practicality and versatility. Here are some of their main features:

• Ease of use: Gas ovens are easy to turn on and control thanks to knobs that regulate the flame and therefore the temperature. This allows for precise and immediate heat control.
• Rapid heating: They reach the desired temperature faster than wood-fired ovens. This makes them ideal for quick cooking, such as pizza.
• Low maintenance: They do not produce ash, making cleaning much easier than wood-fired ovens. Simply wipe the interior and exterior surfaces with a damp cloth.
• Versatility: Suitable for cooking a wide range of food-grade items from baked goods to meat and vegetables. They can be used both indoors and outdoors depending on your needs.

How a professional gas oven works:

A professional gas oven works through a system of gas-powered burners (propane or methane). Here's how they work:

• Burners: Located at the bottom or side of the oven, the burners emit flames that heat the interior of the oven. The flame can be controlled using knobs that regulate the intensity of the heat.
• Heat distribution: The heat generated by the burners is distributed evenly thanks to the oven's structure, which often features stainless steel or refractory material walls. Some models include fans for better hot air circulation.
• Cooking plate: The refractory stone or cordierite cooking plate helps maintain a constant and uniform temperature, which is essential for cooking pizza and other baked goods.
• Safety systems: Professional ovens are equipped with safety systems such as safety valves that shut off the gas supply if the flame goes out, reducing the risk of gas leaks.

Before analysing which of the two ovens is better, we have listed their main differences:

• Power source: Electric ovens use electricity to heat the heating elements that generate heat, while gas ovens use gas to power the burners.
• Temperature control: Electric ovens offer very precise temperature control thanks to digital thermostats. Gas ovens can have temperature variations due to the flame, but modern models offer good control via knobs.
• Heat distribution: Electric ovens tend to distribute heat more evenly thanks to heating elements located at both the top and bottom of the oven. In gas ovens, the heat comes mainly from below, which can create hot spots.
• Operating costs: Gas ovens are generally cheaper to use in the long term, especially in areas where gas is cheaper than electricity. However, electric ovens can be more expensive in terms of energy consumption.
• Installation: Electric ovens are easier to install, requiring only a suitable power outlet. Gas ovens require a gas connection, which may require the services of a qualified technician.

Which is better?

• Electric oven: Ideal for those looking for precision cooking and even heat distribution. It is perfect for baking sweet pastries, cakes and dishes that require stable and constant temperatures.
• Gas oven: Suitable for those who want rapid heating and flexible temperature control. It is excellent for quick cooking such as pizza and for those who prefer a more economical option in the long term.

In general , a well-built and properly maintained gas oven can last 10 to 15 years or even longer. Here are some things to consider:

• Quality of materials: Gas ovens made from high-quality materials such as stainless steel tend to last longer. These materials are resistant to corrosion and wear, ensuring greater longevity for the oven.
• Regular maintenance: Proper maintenance is essential to prolonging the life of your oven. This includes regularly cleaning the burners, checking the seals and gas connections, and removing food and grease residue.
• Proper use: Use the oven in compliance with the manufacturer's instructions and avoid overloading or improper use. For example, do not use the gas oven as storage space when not in use and ensure that the burners are always clean and functioning properly.
• Prompt repairs: If problems arise, it is important to carry out the necessary repairs as soon as possible. Delaying repairs can lead to more serious damage and reduce the overall lifespan of the oven.

Solving common problems with a gas oven can be simple if you know the main causes and their solutions. Here are some common problems and how to solve them:

• The oven won't turn on: Check that the gas supply is active and that the gas tank is not empty. Check the gas connections to make sure there are no leaks. If the problem persists, you may need to replace the igniter or thermostat.
• The flame is weak or uneven: Clean the burners to remove any residue that may be blocking the holes. Ensure that the gas valves are fully open and that there are no kinks in the gas pipe.
• The oven does not reach the desired temperature: Check that the thermostat is working properly. Check the oven door seals to ensure there are no heat leaks. In some cases, it may be necessary to calibrate or replace the thermostat.
• Smell of gas: If you smell a strong odour of gas, turn off the oven immediately and close the gas valve. Ventilate the area and check all gas connections for leaks. If you cannot resolve the problem, contact a qualified technician.
• The oven emits excessive smoke: Clean the oven to remove any food or grease residue that could burn. Check that the burners are clean and working properly. In some cases, it may be necessary to adjust the air-gas mixture to achieve cleaner combustion.

The ideal temperature for cooking pizza in a wood-fired oven is between 400°C and 430°C. This temperature allows for quick and even cooking with a crispy crust and a soft interior. Here are some tips for achieving and maintaining the ideal temperature:

• Preheating: Be sure to preheat the oven for at least 1-2 hours. Use dry, well-seasoned wood to achieve a lively and steady flame.
• Heat distribution: During preheating, move the wood and embers evenly inside the oven to ensure even heat distribution.
• Flame control: Maintain a lively flame during cooking by adding small pieces of wood-fired to keep the temperature constant. Use an infrared thermometer to monitor the temperature of the cooking surface.
• Pizza placement: Place the pizza directly on the refractory stone cooking surface. Rotate the pizza during cooking to ensure even cooking on all sides.

Wood-fired ovens offer several advantages over electric or gas ovens. Here are some of the main benefits:

• Authentic flavour: Wood-fired cooking gives food a unique, smoky flavour that is difficult to replicate with other cooking methods. This is particularly appreciated in the preparation of pizzas, bread and roast.
• High temperature: Wood-fired ovens can reach very high temperatures of up to 500°C, ideal for quickly cooking pizzas and other foods that require intense heat.
• Versatility: Wood-fired ovens are suitable for a wide range of cooking, including pizzas, bread, roasts and gratin dishes. Their ability to retain heat also makes them ideal for slow and prolonged cooking.
• Energy efficiency: By using wood as fuel, wood-fired ovens can be more economical to run in the long term, especially if you have a low-cost source of wood.
• Culinary experience: Cooking with a wood-fired oven offers a more traditional and engaging experience that can be particularly rewarding for cooking enthusiasts. Managing the fire and cooking in full view adds an element of craftsmanship to food preparation.

Adjusting the temperature in a wood-fired oven requires practice and attention. Here are some useful tips for controlling the temperature:

• Flame size: The size of the flame directly affects the temperature of the oven. A lively, high flame generates more heat, while a lower, more controlled flame maintains a stable temperature. Add dry, well-seasoned wood to increase the flame and remove or distribute the embers to lower the temperature.
• Position of the embers: Distribute the embers evenly over the cooking surface to maintain a constant temperature. Piling the embers on one side of the oven can create different heat zones, which are useful for different types of cooking.
• Doors and air vents: Use the oven doors and air vents to control air flow and therefore temperature. Open the doors and air vents to increase the flow of oxygen and intensify the flame; close them to reduce oxygen and maintain heat.
• Use of a thermometer: Constantly monitor the oven temperature with an infrared thermometer or an oven thermometer. This helps to maintain the desired temperature and make any necessary adjustments in a timely manner.
• Adding wood-fired: Add small pieces of wood-fired at a time to avoid temperature fluctuations. Wood-fired, dry, well-seasoned wood burns better and produces less smoke, helping to maintain a constant temperature.
• Preheating time: Preheat the oven for an adequate amount of time, generally between 1 and 2 hours, to reach the ideal temperature. During preheating, move and distribute the wood and embers to ensure even heat distribution.

Outdoor pellet ovens are appreciated for their efficiency and ease of use. Here is a step-by-step guide on how to use an outdoor pellet oven:

• Load the pellets: Fill the oven's tank with high-quality wood pellets. Use dry, well-compressed pellets for efficient and consistent combustion.
• Light the oven: Follow the manufacturer's instructions to light the oven. Most pellet ovens have an automatic ignition system that makes lighting easy. If lighting manually, use an electric lighter or long matches to light the pellets.
• Set the temperature: Adjust the desired temperature using the oven control panel. Pellet ovens are equipped with thermostats that allow you to set and maintain the ideal cooking temperature.
• Preheat the oven: Allow the oven to preheat for the necessary time, generally between 20 and 30 minutes. During this time, the pellets burn and the oven reaches the set temperature.
• Cooking food: Once the desired temperature has been reached, place the food in the oven. Monitor the cooking process and adjust the temperature if necessary.
• Check the pellet tank: During cooking, periodically check the pellet level in the tank. Add pellets if necessary to maintain constant combustion.
• Switching off the oven: After cooking, switch off the oven according to the manufacturer's instructions. Allow the oven to cool before cleaning and storing it.

Pellet ovens offer several advantages over wood-fired or gas ovens. Here are some of the main benefits:

• Energy efficiency: Wood pellets are a very efficient fuel source. They burn cleanly and produce a minimal amount of ash compared to traditional wood-fired. This makes pellet ovens very energy efficient.
• Temperature control: Pellet stoves are equipped with thermostats that allow you to set and maintain the desired temperature with precision. This makes cooking easier and ensures consistent results.
• Ease of use: Pellet stoves are generally easy to light and use. Many models feature automatic ignition systems and intuitive control panels.
• Reduced maintenance: Pellet burn cleanly, producing less smoke and residue than wood. This reduces the need for frequent cleaning and simplifies oven maintenance.
• Sustainability: Wood pellets are a renewable and environmentally friendly fuel source. Their production has a lower environmental impact than fossil fuels and helps to reduce CO2 emissions.
• Versatility: Pellet ovens are suitable for a wide range of cooking, including pizza, bread, roast and gratin dishes. Their ability to maintain a constant temperature makes them ideal for slow and prolonged cooking.

Yes, outdoor pellet ovens are safe to use as long as you follow the manufacturer's instructions and take the necessary precautions. Here are some tips to ensure safe use of your pellet oven:

• Proper installation: Follow the manufacturer's instructions to install the oven in a safe and stable location. Ensure that the oven is placed on a heat-resistant surface and away from flammable materials.
• Adequate ventilation: Use the oven in a well-ventilated area to ensure proper dispersion of fumes and prevent the accumulation of combustion gases.
• Regular maintenance: Clean the oven after each use to remove ash and combustion residues. Periodically check the operation of the ignition system and thermostat.
• Use high-quality pellets: Only use high-quality wood pellet specifically designed for pellet stoves. Avoid pellets containing chemical additives that can produce harmful fumes.
• Safe shutdown: Switch off the oven according to the manufacturer's instructions and allow it to cool completely before cleaning or moving it.
• Constant supervision: Never leave the oven unattended during use. Monitor cooking constantly and watch for any signs of malfunction.
• Safety accessories: Use heat-resistant gloves and appropriate utensils to handle the oven and food-grade items. Ensure that the oven is equipped with an automatic shut-off system in case of emergency.