What to Cook in a Wood-Fired Oven
Wood-fired ovens can do much more than pizza: by knowing and using the heat phases you can bake bread, roast meat and fish, roast vegetables, braise stews and even make...
Susanne Hofacker |
Pizza Oven Guides
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Entry-Level Wood-Fired Pizza Ovens for Home: Selection and Sizes
Ready to start enjoying a wood-fired pizza oven at home? This guide explains what matters for entry-level wood-fired pizza ovens: design, fuel, sizes for 2–6 pizzas, placement in an outdoor...
Jens Hofacker |
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Cooking temperatures in wood-fired ovens
Wood‑ or gas‑fired oven: the right temperature is decisive. Plan from the hot pizza fire to gentle residual heat and use your oven efficiently.
Susanne Hofacker |
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Assembling a Pizza Oven Kit: Avoid These Mistakes
Planning to assemble your pizza oven kit yourself? With good preparation it will go smoothly. Here you’ll learn which typical mistakes to avoid from the base to the first firing.
Susanne Hofacker |
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Independent of Gas and Electricity: Cooking in a Wood-Fired Oven
Back to fire, embers and simple enjoyment: a wood-fired oven in the garden makes you distinctly more independent of gas and electricity for pizza, bread, roasts & Co., and opens...
Susanne Hofacker |
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Garden pizza oven: how to choose the right model
Which pizza oven suits your garden? This buying guide takes you step by step through the key decisions: fuel, location, construction and intended use – including links to further guides.
Jens Hofacker |
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Why Fontana pizza ovens excel in real-world use
What defines a high-quality pizza oven — and what sets Fontana pizza ovens apart in practice? An overview of construction, fuel, handling and sensible selection criteria.
Jens Hofacker |
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Cooking in a wood-fired oven: temperature guide and practical tips
Make sensible use of your wood-fired oven's heat: light it, assess the temperature and cook dishes accordingly — from pizza to bread, with practical guideline values.
Susanne Hofacker |
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Lighting a wood-fired oven: three practical tips
Want to light your wood-fired oven reliably and manage the temperature cleanly? These three compact practical tips cover wood selection, fire building and the right way to add fuel.
Susanne Hofacker |
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Valoriani Baby vs Ooni: hands-on video comparison
This customer video places a Valoriani Baby (wood-fired) and an Ooni Gas Oven side by side in practical use. Entertaining, honest and helpful for assessing both oven types.
Jens Hofacker |
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Seasoning the Valoriani Baby: Home story and practical tips
New wood-fired oven, new routine: in our home story we demonstrate how we gradually season the Valoriani Baby — using moderate temperatures, practical stages and initial bakes.
Susanne Hofacker |
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Tips for assembling the Valoriani Indirekt
Planning to assemble a Valoriani Indirekt? Find concise guidance on planning, kit or preassembled options, the assembly process and the initial curing heat‑up.
Susanne Hofacker |
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Chamotte floors made in Italy
Valoriani Forni manufactures its chamotte floors in Italy. This article explains what chamotte is, how chamotte bricks are produced and why this material is so important in pizza ovens.
Jens Hofacker |
