A wood-fired pizza oven is the crown jewel of any outdoor kitchen. Reaching temperatures of 400°C and above, these ovens produce pizzas with perfectly charred crusts and molten toppings in just 90 seconds.
Getting the Temperature Right
Fire your oven 45–60 minutes before cooking. You want the dome to turn white and the floor temperature to reach at least 380°C. Use an infrared thermometer for accuracy — this single tool will transform your results.
The Perfect Dough
Authentic Neapolitan dough uses just four ingredients: flour (type 00), water, salt, and yeast. The key is a long, cold fermentation — 48 to 72 hours in the fridge develops incredible flavour and the characteristic airy, slightly chewy texture.
Toppings & Timing
Less is more with wood-fired pizza. A simple Margherita — San Marzano tomatoes, fresh mozzarella, basil — lets the oven's magic shine. Add toppings sparingly and rotate the pizza every 20–30 seconds for an even bake.