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Cooking With A Wood Fired Pizza Oven

Cooking with wood is wonderfully addictive, and owning a wood-fired oven has become so desirable in recent years.

Wood-fired ovens: They may be the most primitive way for man to cook his food, so it’s likely no coincidence that they can give the most mouthwatering, customizable results and offer incredible versatility, creating amazing outcomes on everything from pizzas and breads to vegetable sides, pasta mains and meat-based entrees.

Cooking with a wood fired oven has many benefits. The most important factor is the unique flavor they give your food, and they also help to preserve most of your added ingredients and increase the retention of nutrients. Plus, these ovens can be used for various purposes, such as baking bread, roasting meat and more—while saving energy because they don’t require electricity.

But wood-fired ovens also demand more knowledge and expertise than a modern model, from painstaking dough production to fine-tuned finishing flourishes. A wood-fired oven requires artistry and a keen eye on the technical details.It is not like a typical gas oven, where the only action needed is to flip a switch. A wood-fired oven requires constant focus and creating solid procedures for those running the oven.

One major key component for cooking pizza in a wood fired oven is to ensure you have Consistent wood.  Of course wood is a big deal. If you are not consistently using the same species, size and moisture content in your wood, it will make baking a pizza difficult. If the wood is inconsistent, the person operating the oven must spend more time on correcting the oven temperature and holding it there rather than cooking the perfect pizza. Having consistent wood will help the oven operator focus on the bake.

Why not try out our range of Kiln Dried Firewood the next time you plan to use your oven?

 

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