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Understanding Pizza Oven Temperature Ranges

Experience the full-throttle wood-fired cooking at 900ºF in your pizza oven, achieving authentic Italian pizzas in just 60-90 seconds. The heat from the fire bounces off the oven dome, radiates downward, and natural convection helps create a unique crust puff and tenderness. Maintain a live fire for consecutive great pizzas by using seasoned wood with a 3-4″ diameter.

Transition to grilling with coals as the oven cools to 500ºF, perfect for Tuscan grilling. Place a Tuscan grill over a pile of coals on the oven floor for a wood-coal sear, ideal for dishes like Bistecca Fiorentina, providing a charred exterior and juicy interior.

For searing at 500ºF, let the fire go out, push coals to the side, and place a pre-heated cast iron pan in the oven. Achieve great sear and grill marks on steaks, scallops, marinated chicken, or vegetables while enjoying the forgiving nature of the oven.

Roasting at 450-500ºF is versatile, allowing for flavorful char on meats, fish, and vegetables, maintaining moisture and imparting a subtle, smoky flavor. Use various materials for cookware and partially close the oven door to retain heat without extinguishing the fire.

Bake bread, focaccia, or desserts with retained heat around 400ºF. After the fire burns out, remove coals and load your dish onto the oven floor for a richer, darker crust and delicate crumb. Use a pre-heated pan for added steam and moisture.

Explore low-temperature baking as the oven gracefully cools to 200-300ºF, preparing dishes like cannellini white beans, slow-cooked stews, and delicate pastry desserts. Utilize the last heat for drying herbs, tomatoes, or fruit, recognizing the historical value of oven heat.