A wood pizza oven “breathes” through the process of air circulation and ventilation. As a wood fire burns inside the oven, the heat causes the air inside to expand and rise, creating an upward draft. This draft draws hot air and smoke up and out through the chimney or vent, while fresh air is pulled into the oven to replace it. This continuous flow of air is crucial for maintaining combustion and providing the necessary oxygen for the fire to sustain and reach the desired temperatures for pizza baking. Proper air circulation and ventilation help regulate the oven’s temperature, ensure even cooking, and prevent the buildup of smoke. By managing the fire and maintaining a balance between air intake and exhaust, the wood pizza oven can breathe effectively, resulting in deliciously cooked pizzas.