How to fire and start up the "Valoriani Indirect" or "Valoriani Cuppola"?

The special feature of this model is that you can start baking directly. However, the first 2-3 baking activities should be fired slowly to ensure that any residual moisture can escape and no cracks appear on the oven. We recommend using only 2-3 logs at first and preheating to a maximum of 150°-200°C. The baking time for the pizza is then about 10 minutes. After that, it is ideal to heat the oven for at least 1 to 1.5 hours to approx. 280° - 300°C (according to the thermometer). If you want to bake directly on the fireclay, the embers should be pushed back to the last third after firing, so that the bottom temperature does not become too extremely hot. If you are baking on trays this is not necessary as they will take some of the temperature away. Every 15-20 minutes, 1 or 2 small pieces of wood should be added so that the oven settles at about 250°C. After inserting the pizza, the baking chamber should be closed again so that there is no high heat loss. Thin pizzas and not so much topping are ideal, then you have directly on the bottom a baking time of about 3-5 min. If you want to bake bread in the 2nd cycle, please remove the embers completely and leave the oven open for 10 minutes so that some heat escapes. Then insert bread and close the baking chamber for about 30-40 min.