Wood-fired pizza ovens for outdoor or built-in use

The operation of an outdoor wood-fired oven involves lighting the fire in the combustion chamber. The heat produced is accumulated and retained thanks to refractory materials, such as the base and walls. Temperature control is achieved by adjusting the intensity of the fire and regulating the airflow through the ventilation openings.

• Refractory materials: Improve thermal efficiency, allowing the oven to maintain a constant temperature for a long time.
• Removable panels: Some models include panels that are easy to remove, simplifying oven cleaning after use.
• Ventilation system: Available in some double-chamber ovens, it improves heat distribution and reduces cooking times.

Using a wood-fired oven requires a few essential steps:

1. Lighting the fire: Use dry, high-quality wood for efficient combustion.
2. Reaching the temperature: The ideal temperature for cooking pizza, for example, is around 400-450°C, while for other dishes it may vary.
3. Heat management: Move the embers and adjust the fire to maintain even heat distribution.
4. Cleaning: Remove ash and combustion residues before and after each use.

Wood-fired ovens offer numerous advantages, making them a popular choice in both domestic and professional settings. Thanks to their unique features, these ovens deliver superior results in terms of quality and flavour of the preparations.

• Versatility in cooking: They allow a wide range of foods to be cooked, from pizzas and desserts to roasts and vegetables.
• High-quality materials: The presence of components such as refractory bases and stainless steel or cast-iron doors ensures durability and resistance.
• Production capacity: Models with double chambers or multiple cooking levels allow several dishes to be prepared simultaneously, increasing efficiency.
• Aesthetics and design: Wood-fired pizza ovens, especially built-in models or those with painted steel finishes, integrate perfectly into both modern and traditional kitchens.

Wood-fired pizza ovens are divided into various types, each designed to meet specific requirements in terms of use, space and performance. These types mainly differ according to the cooking system, structure and configuration. Below is an overview of the main variants:

• Single-chamber wood-fired pizza ovens: Designed for direct cooking, where combustion and cooking take place within the same space. They are particularly suitable for baking pizzas and bread, but require greater attention in fire management and cleaning.
• Double-chamber outdoor wood-fired ovens: Characterised by a combustion chamber separated from the cooking chamber. They allow indirect cooking, ideal for preparing several dishes simultaneously without the risk of flavour contamination.

These ovens represent the classic choice for those seeking traditional cooking. The live flame directly heats the cooking chamber, ensuring high temperatures and rapid cooking times. They are often used for:

• Pizza baking: Thanks to the high temperatures reached, they allow a pizza to be cooked in just a few minutes.
• Artisan bread: They make it possible to achieve a crispy crust and soft interior, typical of professional ovens.
• Compact dimensions: Often available in smaller formats, suitable for limited spaces and hobby use.

This type is more versatile and suitable for those wishing to cook a wide variety of foods. By separating the combustion chamber from the cooking chamber, it ensures even heat distribution without direct contact with the flame. The main advantages include:

• Even cooking: Ideal for roasts, vegetables and desserts thanks to the homogeneous diffusion of heat.
• Production capacity: Allows several dishes to be cooked simultaneously while keeping flavours separate.
• Thermal efficiency: Refractory materials and the double-chamber system reduce wood consumption, maintaining the temperature for longer periods.

These ovens are often equipped with additional features such as cooking chamber ventilation and multiple cooking levels, further improving performance.

The outdoor or built-in wood-fired ovens available at AgriEuro are characterised by a wide range of technical specifications, which influence their performance and methods of use. Each feature is designed to meet specific requirements, making these products ideal for hobbyists, semi-professionals and professionals. Below is a summary of the main technical characteristics.

1. Power supply
2. Structure
3. Cooking chamber
4. Configuration
5. Recommended number of guests
6. Refractory material
7. Number of pizzas at one time

The choice of power supply type is essential in determining the methods of use and cooking results.

• Wood-fired: Provides the characteristic smoky flavour, ideal for traditional recipes such as bread and pizza.
• Gas-fired: Makes ignition and heat management easier and quicker, particularly useful in semi-professional settings.
• Wood/gas: The combination of wood and gas allows a balance between authenticity and practicality.

The structure of a wood-fired oven affects its robustness and portability.

• Concrete: Ensures stability and durability, suitable for fixed outdoor ovens.
• Metal: Ideal for those seeking a lighter and more portable product.
• Trolley with wheels: Perfect for versatile use, allowing the oven to be moved easily around the garden or terrace.

The configuration of the cooking chamber affects the cooking methods and quality.

• 1 chamber: Perfect for direct cooking, ensuring high temperatures for pizzas and bread.
• 2 chambers: Ideal for indirect cooking, versatile for various preparations.
• Variable dimensions: Customisable sizes allow models to be chosen to suit every requirement, from small domestic spaces to professional settings.

The configuration of a wood-fired oven is an essential factor in determining the place of use and installation. The options available at AgriEuro include:

• Outdoor oven: Designed for use in gardens or on terraces, these ovens are equipped with weather protection and are often mounted on trolleys for greater flexibility. Their structure is designed to ensure stability even on uneven surfaces.
• Built-in oven: Perfect for fixed installations, they integrate into outdoor kitchens or dedicated structures. They are ideal for those who want a stable oven that is always ready for use.

Each wood-fired oven is designed to serve a specific number of people, making it suitable for family or professional settings.

• 2-4 guests: Compact ovens, ideal for small families or intimate dinners.
• 5-8 guests: Medium-sized models, perfect for gatherings with friends or small parties.
• 9-15 guests: Suitable for larger events, ensuring greater capacity.
• 16-25 guests: Ideal for semi-professional settings and intensive preparations.
• 41-87 guests: Industrial models designed for restaurants or large-scale events.

Refractory material plays a crucial role in ensuring effective heat accumulation and distribution.

• Standard refractory material: The refractory stone cooking base is perfect for retaining heat and evenly baking pizzas and bread.
• Refractory walls: In addition to the base, walls lined with refractory bricks further improve the oven’s ability to retain heat, reducing wood consumption.

Choosing the most suitable wood-fired oven requires careful evaluation of several aspects, including the intended use, the available space and production requirements. Below are some key factors to consider in order to make an informed choice.

1. Type of cooking required: For those wishing to prepare pizzas and bread, a direct-cooking oven, where the heat from the fire comes into direct contact with the food, is the best choice. Conversely, for those wanting to cook a wider variety of foods, such as roasts, vegetables or desserts, indirect-cooking ovens offer greater versatility, as the heat is distributed evenly.
2. Size of the area available: The available space plays a crucial role in the choice. Built-in ovens are particularly suitable for those with a fixed structure who wish to integrate the oven into a stable environment, such as an outdoor kitchen. Outdoor models with trolleys, on the other hand, are ideal for those seeking greater flexibility, as they can be moved easily and used in gardens or on terraces.
3. Production requirements: Production needs vary according to the intensity of use and the number of people to be served. For domestic use, ovens with a capacity of 1-3 pizzas at a time are sufficient, whereas professional settings require larger models capable of cooking 6-12 pizzas simultaneously. Industrial ovens, finally, are designed for events and catering activities, capable of serving more than 40 people in a short time.
4. Materials and durability: The materials used to construct the oven affect both durability and efficiency. A refractory base is essential for retaining heat over long periods and ensuring even cooking. Stainless steel doors provide resistance to weather and corrosion, making the oven suitable for prolonged outdoor use. For those seeking greater thermal capacity, refractory walls are an added benefit.
5. Ease of maintenance: An oven that is simple to maintain is always an advantageous choice. Models with removable panels simplify cleaning of the cooking chamber, making them particularly practical for those expecting frequent use. The presence of washable surfaces and removable accessories further improves the user experience.

Every type of user can find the oven best suited to their needs, choosing according to the level of use and the context in which it will operate:

• Hobbyists and beginners: Compact and easy-to-use models, suitable for occasional cooking and small families.
• Large families: Medium-sized ovens with a capacity of 3-5 pizzas, ideal for convivial dinners.
• Traditional cooking enthusiasts: Direct-cooking models with refractory bases and high-quality materials, perfect for artisan-style preparations.
• Professionals and restaurateurs: Double-chamber ovens designed for even cooking and intensive use.
• Events and catering: High-performance industrial solutions capable of meeting large volumes of demand.

Purchasing a branded wood-fired oven is synonymous with quality, reliability and long-lasting durability. The brands available at AgriEuro stand out for their experience in the sector and attention to construction details, guaranteeing products suitable for both domestic and professional use. Here are the best brands available on the website:

• Palazzetti wood-fired ovens: Italian brand with a long tradition in the design of ovens and barbecues. Offers robust models, often made of concrete, ideal for intensive use.
• Fontana Forni wood-fired pizza ovens: Recognised for artisan quality and the use of high-grade refractory materials. Perfect for those seeking professional performance.
• Rossofuoco wood-fired pizza ovens: Specialised in outdoor solutions with modern and functional designs, also suitable for domestic settings.
• Seven Italy outdoor or built-in wood-fired ovens: Offers versatile and easy-to-use ovens, ideal for hobby and semi-professional use.
• Linea VZ wood-fired pizza ovens: Known for industrial and high-performance models designed for restaurants and catering.

Wood consumption varies according to several factors, including the size of the oven, the material of the structure and the type of use. Indicatively:

• Hobby or compact ovens: Average consumption of 3-5 kg of wood for short sessions, ideal for cooking 2-3 pizzas or a small loaf of bread.
• Semi-professional or family ovens: Require approximately 6-10 kg of wood to cook several dishes, such as 5-8 pizzas or roasts and vegetables.
• Professional or industrial ovens: Require 10-20 kg of wood to reach and maintain high temperatures during long cooking sessions.

A wood-fired oven is extremely versatile and allows a wide variety of dishes to be cooked thanks to heat control and the quality of refractory materials. The main preparations include:

• Pizza: Reaching temperatures of 400-450°C, the oven cooks pizza in 90-120 seconds, giving it a crispy crust and soft interior.
• Artisan bread: Ideal for preparing rustic loaves and focaccia thanks to the even heat of the refractory stone.
• Roasted meats: Cooks large cuts of meat, such as pork roasts, whole chickens and lamb, maintaining juiciness and crispness.
• Fish: Perfect for slow or quick cooking, such as salmon fillets or whole sea bream baked in foil.
• Desserts and gratins: Allows cakes, biscuits and gratin creams to be prepared using the even heat of the chamber.

The wood-fired oven is not limited to these preparations: with experience, it can also be used for stews, soups and even grilled vegetables.

The time required to heat a wood-fired oven depends on the materials and size:

• Stainless steel ovens: Lightweight and quick, they take 30-40 minutes to reach 400°C. Suitable for quick cooking such as pizzas or bread.
• Ovens with refractory bases: Require between 1 and 1.5 hours to heat completely, as the material accumulates heat slowly but retains it for longer.
• Industrial or large-sized ovens: Require more than 2 hours, especially if equipped with refractory walls or double chambers.

One secret to speeding up heating is to use small pieces of dry wood during the initial phase, gradually increasing the quantity to avoid heat dispersion.

Using a wood-fired oven requires practice and attention in order to achieve optimal results. Here are the main steps:

• Preparing the oven: Clean the cooking surface of any residues from previous sessions. Place dry wood in the centre and light it using small twigs to begin.
• Heat distribution: Once the desired temperature has been reached, move the embers to the sides or back of the oven using a shovel. Check the temperature with a thermometer to ensure it is even.
• Cooking the food: Insert dishes using peels or heat-resistant trays. Turn pizzas or move trays to ensure even cooking.
• Post-cooking cleaning: After extinguishing the fire, remove ash and residues using appropriate tools. Do not use water on the refractory surface to avoid thermal shock.

Reaching the ideal temperature is essential to get the best performance from your oven. There are several methods to check this:

• Infrared thermometer: Measures the temperature of the refractory surface accurately.
• Visual test: The refractory walls become white when the oven is sufficiently hot (indicative of 400-450°C).
• Flour test: Sprinkle a little flour onto the refractory surface: if it burns within 1-2 seconds, the oven is ready for pizza.
• Test food: Insert a small amount of bread or dough to evaluate heat distribution and intensity.

The floor of a wood-fired oven must be prepared properly to ensure optimal cooking:

• Directly on refractory stone: Perfect for baking pizzas and bread, ensuring a crispy and even base.
• Cast-iron or stainless steel trays: Useful for roasts or vegetables, protecting the refractory surface from residues.
• Bay leaves or baking paper: For certain traditional preparations, heat-resistant leaves may be used to provide a unique aroma.

Do not use unsuitable materials, such as aluminium directly on the surface, as they may damage it or compromise cooking quality.