Heat Cycle

Using a wood-fired oven at different heat stages offers a spectrum of culinary possibilities. At the initial high-temperature phase (700 to 900°F or 370 to 480°C), the oven’s intense heat is perfect for crafting artisanal pizzas with blistered, crisp crusts and perfectly melted toppings in mere minutes. The searing temperatures also lend themselves to quick-roasting vegetables, imparting a delightful smoky flavor and preserving their vibrant colors and textures.

As the oven transitions to moderate temperatures (400 to 600°F or 200 to 315°C), the focus shifts to slower and more controlled cooking. Breads and pastries benefit from this stage, achieving a golden-brown crust and tender interior. Roasts and whole poultry excel here, allowing for even cooking and a delectable outer layer. This phase also welcomes creative experimentation, such as infusing oils and developing complex flavors by slow-cooking dishes like casseroles or lasagna, capitalizing on the oven’s retained heat for gentle and uniform results. Understanding how to harness the distinct advantages of each heat stage unlocks a world of culinary mastery in the wood-fired oven.