Delicious pizza, we love it right? It seems to be a simple, quick and tasty dish. This is actually the case, but in order to prepare them and get it right, you need to remember about the nuances, and these are many. One of the most essential elements of a pizza, and in fact the most essential one, is the dough. Its preparation is one thing, it is very important where the dough will be prepared.

In this case, it is about choosing an oven for baking a pizza. There are several types of them, they are:

  • wood fired pizza ovens,
  • gas fired pizza ovens,
  • charcoal fired furnaces,
  • electric pizza oven.

 

Each of the above has its advantages and disadvantages, but for professional pizzerias, the best and most effective pizza oven is a wood-fired pizza oven. We will tell you about its advantages, disadvantages and possibilities in the following article.

GP | Advantages and disadvantages of wood-burning stoves


The wood-fired pizza oven is the most common oven in pizzerias. In the case of most Italian pizzerias, only such ovens are used practically, because it was from Italy that the fashion for their use came to us.

They are powered by wood, preferably hard, deciduous wood. It is extremely important that such a stove is powered by good quality, properly dried wood. It is true that there is no shortage of this raw material in Poland, but the quality may be a problem. The disadvantages of wood-powered stoves are:

  • the need to connect ventilation and chimney ducts,
  • the need to supply really good quality, hard and dry wood,
  • the need to inspect and clean ventilation ducts and chimney ducts,
  • restrictions on the installation of this type of furnace.


The disadvantages, as you can see, are more limited to the connection issues and the possibility of placing a wood-burning stove. So let's take a look at the advantages, because they are:

  • high availability of the raw material, which is wood,
  • convenience of using a wood-fired pizza oven, due to the large surface area and high temperature obtained in the oven,
  • excellent dough aroma, which can be achieved through the use of a wood-fired pizza oven,
  • low operating costs, as the wood-fired pizza oven reaches a very high temperature with a small amount of wood, which makes the costs much lower than in the case of gas or electricity,
  • the possibility of setting up a wood-fired pizza oven, for example, in the garden of a pizzeria or restaurant,
  • possibility of baking many pizzas at the same time,


The advantages of using a wood-burning stove are therefore enormous. No wonder that these ovens are used in professional pizzerias and wherever the connection conditions allow it.

 

GP | Connection method, cleaning and maintenance of a wood-burning stove


The wood-fired pizza oven has specific conditions for connection, maintenance, inspection and cleaning. It is a device that, above all, must have both exhaust and ventilation pipes properly connected. Work on it is supervised by a licensed chimney sweep, who checks the connection and installation of the pipes.

The flue gas and ventilation ducts are subject to regular cleaning, inspection and maintenance as described in the regulations. It should be done only by specialists who know how and with what tools to clean and maintain the cables, and how to inspect them. The conditions for connecting a wood-burning stove and its inspection and cleaning are one of the obligations imposed on the owner and supervisor of the pizzeria, who must take care of it for the safety of employees and guests of the pizzeria.

Wood-fired pizza oven gastroprodukt.pl