There is a saying that food tastes better when eaten outside. Maybe that is why so many of us are building our own pizza ovens. Freshly baked pizza, baked and eaten in the garden, makes every day a special celebration. Great for parties, when the family descends, and just perfect for days when you just want to relax in your own company.
In these moments a freshly baked Pizza takes centre stage.
Pizza ovens are becoming increasingly popular, and we can all understand why. There are increasingly great ovens available that can heat to the ideal temperature of 450° quickly. It’s at this temperature you get the crisp base and bubbly mozzarella but rain the moisture.
Contemporary pizza oven are generally gas or wood-fired. The wood-fired pizza ovens give that truly authentic woody flavour. Wood-fired ovens need not be any extra effort when pre-seasoned wood is sourced in the correct quantities. Pre-seasoned and kiln-dried wood will get up to temperature quickly and deliver the superior finished wood-smoked pizza. My mouth is watering as I type. So which woods should you be buying to get the best effect from your pizza oven?