Pizza, pasta, be happy! From the oven test with your own family

Our rental ovens are very popular – even among us employees, who might still be searching for the right model for our home garden. What do I want to do with it? More pizza, more bread, meat, cake, or vegetables? Where should the oven be placed? Should it be mobile or permanently installed? What can I impose on my neighbors? Is it even an imposition to smell wood smoke? We clearly think not. Well, a series of questions arise not only for our customers but also for us.

To answer as many of these questions as possible, I occasionally take a rental oven home and test it. This time, as always, we baked pizzas like world champions. There are four of us, the kids love it, and let's be honest, who can resist a crispy pizza from a wood oven? So, the first decision, direct firing is very important to make the pizza as authentic as possible, or at least close to the original Italian style. For this, we heat the oven to 350 to 400 degrees in 45 minutes. But once the oven is fired up, you can do so much more with it. At 200 degrees, you can also bake delicious bread from pizza dough. With some olive oil and salt, we already have a tasty appetizer. We've also cooked vegetables in it, at around 150 degrees. Just put them in the casserole dish, drizzle with a bit of oil and herbs, and let it simmer. Very tasty, it tastes a bit like vacation.

The amazingly great wood-fired oven smell also entices the neighbors

Another time, after baking pizza, we waited for the oven temperature to cool down to about 280 degrees. Then we tried our hand at bread, a nice sourdough bread. We had prepared the dough the day before. After portioning, it got a short resting phase and then into the oven, door closed, and wait. This point is the hardest for me. Waiting and not, or only occasionally, peeking to see how the bread is developing. But it's worth it. The aroma already reveals a lot about what's going on in the oven. And everyone found the result great. Even the kids - usually less enthusiastic at the sight of bread - dug in.

By the way, the neighbors were very pleasantly surprised and were eagerly following along. Of course, with distance - because of Corona - and the pizza was handed over the garden fence this time, instead of eating together at the long table like last time. But this way we also had the peace to try the other dishes.

Our conclusion for the directly fired wood-fired oven for home

We now know both ovens that are options for us, the Valoriani Baby with a 60cm diameter and the Fontana Margherita with a baking chamber of 60cm x 60cm from the Linea Red series. Both ovens can be placed on rolls as mobile units or permanently installed in the garden. Our oven needs to be mobile, because we sometimes have more guests and need to change locations within the garden. Of course, it should be directly wood-fired, because dad and son love making fire. And because mom and daughter think it smells so good. And of course because it's how you get the best pizza. The neighbors agree and can be bribed with cooking results if necessary. A smaller baking chamber is enough for us because the ovens can get over 400 degrees hot, and the pizza only needs to stay in for 90 seconds. This means for us, even with many guests, we can eat together because the pizza is ready so quickly. And because it's much more convivial, when everyone can take from the middle of the table and fresh dishes keep coming.

If anyone still has further detailed questions about the practical handling of the ovens in the home garden, it's best to call us directly. The boss is, of course, the expert for all the technical questions. But we all have a lot of experience and enjoy cooking with our great ovens and can surely help in deciding on the right oven. Call us or write us a message.