Wood Ovens

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Reasons Homeowners Needs to Invest In a Wood Burning Oven

Wood ovens have been around since the dawning of civilization. Today, wood fired ovens are commonplace in homes that enjoy barbecue and pizza. The benefits resulting from using a well-structured wood-fired oven cannot be weighed against benefits derived from using a modern oven.

The newest ovens show very little differences from the original design, having around domed chamber designed using local bricks or stone, and vented at the front end.

Uses of wood ovens
Wood ovens have stood the test of time and they continue to go strong. Although the majority of these ovens are known as wood fired ovens, they come are useful in preparing virtually any meal. You can bake, roast and barbeque beef.

The good thing about using wood ovens could very well be the use of a live flame and high temperature within the oven. The same oven may be used to bake for hearth bread using no fire, however, the retained heat stored deep inside the clay dome. This makes them more popular in bakery companies, pizza companies, and homes.

High-heat Fast-cooking
Preparing barbecue or pizza from wood ovens can't be duplicated in standard ovens. The oven is made from materials that take up heat from the fire. The dome and wall surfaces soak up the heat, keeping the oven hot. The temperatures may get to optimal levels of 800 degrees leading to the chimney closing.

The oven then sits for a few moments for purposes of permitting heat to spread out. This provides the perfect temperature range of between 500-800 degrees to make pizzas. Therefore, pizzas with a slim crust can be prepared in just a matter of 90 seconds, thick sized pizzas being can be prepared using 572 degrees in about 2-3 minutes.

Fuel options
There are various kinds of ovens with different designs to heat up using various fuel sources. If you're looking for that special smoky taste on your pizzas, a wood oven is preferred. The cooking methods used to produce a great taste, with the crust being flawlessly crispy and the within chewy.

The 2-3 minute does not permit the moisture content in the crust of the pizza to flee, the same way modern ovens do. The trouble posed with preparing dishes for long is the increased loss of nutrients. Therefore, when you prepare pizza for 2-3 minutes, the tops do not become soggy, but instead crispy and packed with nutrition.

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