What wood to use in a pizza oven and what to avoid. The best hardwood species, why moisture content matters most, log sizing, and where to buy good fuel.
Best Wood for a Pizza Oven: Types to Use and Avoid Read More »
Exactly how long to preheat a pizza oven by type. Gas ovens, wood-fired ovens, the right stone temperature for Neapolitan pizza, and how to know when you’re ready to cook.
How Long to Preheat a Pizza Oven: Gas and Wood Timings Read More »
Not all mozzarella works in a wood-fired oven. We explain fior di latte vs buffalo vs low-moisture mozzarella and how to prepare it for high-heat baking.
Best Mozzarella for Pizza: What to Use in a Wood-Fired Oven Read More »
Gas pizza ovens are easier and more consistent. Wood ovens give more flavour and atmosphere. Here is an honest breakdown of both to help you decide which suits you.
Gas vs Wood Pizza Oven: Which Is Better? Read More »
A step-by-step guide to lighting a wood-fired pizza oven and getting it to cooking temperature. Covers kindling, building the fire, managing fuel, and knowing when the stone is ready.
How to Light a Wood-Fired Pizza Oven: Step-by-Step Guide Read More »
A simple, reliable Neapolitan pizza dough recipe for wood-fired ovens. Cold-fermented for 24-72 hours for maximum flavour, with tips on stretching, launching and cooking at high temperature.
Pizza Dough Recipe for Wood-Fired Ovens (Neapolitan Style) Read More »
