A wood-fired oven is a wonderful addition to the garden or the outdoor kitchen. It creates atmosphere — and flavours that a conventional oven rarely reaches. This article explains, step by step, how to fire your wood-fired oven, add wood correctly and bake pizza safely and evenly.
Preparation and safety
Before lighting, clear the baking chamber completely of ash and residues so heat distributes evenly. Have the necessary equipment to hand: heat-resistant gloves, a fire hook/ash pusher, an oven brush and a pizza peel. Use dry, well-seasoned wood. Hardwoods such as beech or oak produce a steady bed of embers.
Lighting: creating a steady bed of embers
Building the fire
Start in the centre of the oven with firelighters or fine kindling. Place small to medium logs loosely on top in a pyramid or on a fire grate so air can circulate. During the lighting phase ensure adequate airflow; usually leave the oven door slightly ajar.
Watching the warm-up phase
Let the wood burn through until a uniform bed of embers forms. A bright, clean interior dome and lively, clear flames are a good sign of a high baking-chamber temperature. Once the embers are established, push the fire to one side or to the rear — keep the baking surface clear.
Adding wood: controlling the temperature
To maintain steady heat, add wood regularly but moderately. Small logs keep the flame active; larger pieces extend the ember phase. Too much wood can make the temperature rise excessively; too little lets it fall quickly. Aim for a strong bed of embers with a calm flame that brushes the toppings without burning the pizza. Keep airways clear and sweep away ash with the brush from time to time.
Baking pizza in a wood-fired oven
Dough and toppings
Prepare the dough in good time. Our classic pizza dough recipe supplies a tried-and-tested base. Stretch the dough thinly and top sparingly with tomato sauce and ingredients — too much topping makes the pizza soggy and lengthens the bake time.
Sliding in and baking
Use a pizza peel lightly dusted with flour or semolina to slide the pizza onto the hot stone. For pizza, oven-chamber temperatures of around 300 to 400 °C are common, depending on the oven. Turn the pizza once or twice during baking so the crust and base brown evenly. Baking time is often between 2 and 5 minutes, depending on temperature, dough thickness and toppings — watch the base, the crust and the flame pattern.
Between pizzas
Pull back ash briefly, add a small log if needed and revive the flame. This keeps the baking surface clean and the top heat consistent. The declining heat after a pizza session can also be used for bread, rolls or casseroles.
Avoid common mistakes
- Wet or pitchy wood creates a lot of smoke and an unstable burn.
- Oversized logs restrict airflow; add smaller amounts more frequently.
- Overloaded pizzas bake unevenly — less is more.
- A clean baking surface and free airflow improve heat distribution and the result.
Conclusion
Firing a wood-fired oven and learning when to add wood takes practice. With dry hardwoods, clean airflow and a watchful eye on embers and flames you can achieve crisp bases and flavourful toppings. With a little routine you can cook and bake relaxed for an entire evening — from pizza to dishes that make use of the residual heat.