Our rental ovens are popular — even within our team. When someone is looking for a suitable oven for home use, they often take the opportunity to try a model at home. We all know the typical questions: What do I most enjoy cooking and baking — pizza, bread, meat, cake or vegetables? Where should the oven be placed? Mobile on casters or permanently installed? And how will a wood fire affect the neighbourhood? These were exactly the points we wanted to address in a practical test.
Turning a rental oven into a family project
Standing around the oven as a family of four, topping dough and baking together — that, for us, is the essence of a good test weekend. Children love it, and so do the grown-ups. So we started with what a garden oven is often bought for first: pizza.
Direct firing: preheating and baking pizza
For us, direct wood firing is crucial to get as close as possible to that Italian pizza experience. In the test we brought the oven up to about 350 to 400 °C in roughly 45 minutes. At this temperature you get crisp pizzas with strong heat from below and dome and flame supplying the top heat.
- What worked well: use well-dried wood and sweep the floor before launching the pizzas.
- Bake pizzas consecutively and manage the embers so the temperature remains stable.
Using residual heat: bread and vegetables
Once the oven is hot, the falling heat can be used in many ways. From pizza dough we made a quick, flavourful bread with olive oil and salt at about 200 °C — a perfect starter. And at around 150 °C we gently roasted vegetable cubes with a little oil and herbs in a baking dish — a little holiday feeling included.
Sourdough from falling heat
On another run we waited after the pizzas until the oven had cooled to approximately 280 °C and then put in a sourdough loaf. The dough had been prepared the day before, portioned on the baking day and allowed a short rest. Then: door closed and patience. The aroma coming from the oven says a lot — and the result convinced the whole family.
Wood-fired aroma, neighbours and a little distance
The scent from the wood-fired oven spread quickly. Our neighbours followed along — this time from a distance across the garden fence. That also gave us the space to try several courses one after another.
Our oven choice compared
Two models made our shortlist: the Valoriani Baby with a 60 cm diameter and the Fontana Margherita with a 60 cm × 60 cm cooking chamber from the Linea Red series. Both can be run mobile on casters or permanently installed in the garden — an important point for us, since we like to change location depending on the number of guests and the occasion.
- Direct wood firing: enjoyable and provides the characteristic aroma.
- Cooking-chamber size: 60 cm or 60 × 60 cm is sufficient for us because our pizzas bake quickly at high heat.
- Speed at the table: at temperatures above 400 °C our pizzas were done in about 90 seconds — ideal when many are eating.
Practical tips for garden use
- Choose a location with a stable, heat-resistant base and allow enough distance from combustible materials.
- Consider wind direction and neighbours; dry wood promotes cleaner combustion.
- Allow ashes to cool completely before disposing of them safely.
- Before first use check what is permitted or customary at your location.
Questions? We’re happy to help
If you have further detailed questions about practical garden use, contact us directly. We are happy to share our experiences from tests and everyday use — and to help choose the right oven. Just send us a message.
