Mini / Fullsided Pizza Oven Fuel – Pizzaiolo Blend

 

Cooking with charcoal and wood in a pizza oven is a fantastic way to achieve authentic, smoky flavors and high heat for crispy, well-cooked pizzas. Here’s a concise guide to get you started, based on best practices for using a wood-fired or charcoal pizza oven(we like both!}:

1. Choosing Fuel

• Wood: Use seasoned, dry hardwood for a clean burn and great flavor. Avoid softwoods (pine) or green wood, as they create too much smoke and creosote. Kiln-dried wood with less than 20% moisture is ideal.
• Charcoal: Lump charcoal burns hotter and cleaner than briquettes. It’s great for consistent heat and can be combined with wood for flavor. Avoid briquettes with additives, as they can impart off-flavors. Instead buy BBQDaddy Pizzaiolo Blend. 100% White Quebracho Pizza Blend with a rustic blend of seasoned dry hardwoods.
• Combination: Many pizza oven users start with charcoal for a stable base heat and add wood for flavor and to maintain high temperatures.

2. Setting Up the Fire

• Equipment: You’ll need a pizza oven (e.g., Ooni, Gozney, or a traditional dome oven), fire starters (natural, no chemical lighter fluids), a chimney starter (optional for charcoal), and oven-safe gloves.
• Fire Placement:
• In most pizza ovens, place the fire at the back or side to allow heat to circulate and create a hot spot on the oven floor for cooking.
• For dome ovens, center the fire initially to heat the dome, then push it to the side or back once the oven is hot.
• Lighting the Fire:

1. Stack charcoal in the oven or use a chimney starter to get it glowing.
2. Add small pieces of kindling wood or a natural fire starter and light it.
3. Gradually add larger wood pieces as the fire grows. Keep the oven door slightly open or vents adjusted to ensure good airflow.

3. Heating the Oven

• Target Temperature: Aim for 700–900°F (370–480°C) for Neapolitan-style pizza, which cooks in 60–90 seconds. For other styles, 500–700°F (260–370°C) works.
• Heating Time: Depending on the oven (portable like Ooni or masonry), it takes 30–60 minutes to reach pizza-cooking temperatures. Check the oven floor with an infrared thermometer to ensure it’s hot enough (at least 650°F/340°C).
• Fire Management:
• Maintain a rolling flame (small, steady flames) by adding small wood pieces every 10–15 minutes.
• Spread charcoal evenly for consistent heat, and avoid overloading to prevent excessive smoke.

4. Cooking the Pizza

• Preparation:
• Use a pizza peel (wooden for launching, metal for retrieving) dusted with flour or cornmeal to prevent sticking.
• Keep dough thin (1/8–1/4 inch for Neapolitan) and toppings light to ensure even cooking.
• Cooking Process:

1. Slide the pizza onto the hot oven floor, near but not directly in the flame.
2. Rotate the pizza every 20–30 seconds using a peel to ensure even cooking, as the side closer to the fire cooks faster.
3. Watch for a charred, leopard-spotted crust (for Neapolitan) or golden-brown crust (for other styles). Cooking typically takes 1–3 minutes at high heat or 8–12 minutes at lower temperatures.

• Tips:
• If the bottom cooks too fast, raise the pizza slightly by placing it on a wire rack or perforated pan inside the oven.
• Keep the oven door closed as much as possible to retain heat, opening only to rotate or remove the pizza.

5. Safety and Maintenance

• Safety:
• Use heat-resistant gloves and keep a fire extinguisher nearby.
• Ensure proper ventilation, especially for indoor or semi-outdoor ovens, to avoid carbon monoxide buildup.
• Never leave the fire unattended, and fully extinguish it after use.
• Cleaning:
• Let the oven cool completely, then sweep out ash with a metal brush or scraper.
• For masonry ovens, burn off food residue with a hot fire periodically to keep the cooking surface clean.
• Store charcoal and wood in a dry place to prevent moisture absorption.

6. Tips for Success

Control Heat: Add charcoal for steady heat and wood for bursts of flame. Use less fuel for lower-temperature dishes like flatbreads or roasted vegetables.

• Practice: Mastering fire control and pizza rotation takes time. Start with simple recipes to get a feel for your oven’s hot spots.
• Fuel Ratio: A common approach is 70% charcoal for consistent heat and 30% wood for flavor, adjusting as needed.

Additional Notes

• Oven Types: Portable ovens (Ooni, Roccbox and Solo Stove) heat faster but have smaller cooking surfaces, while masonry ovens retain heat longer for multiple pizzas or dishes.
• Other Dishes: Beyond pizza, use the oven for searing steaks, roasting vegetables, or baking bread by adjusting fire size and placement.
• Troubleshooting:
• Too much smoke? Use drier wood or improve airflow.
• Uneven cooking? Rotate more frequently or adjust fire placement.
• Pizza sticking? Ensure the peel and oven floor are well-dusted and dry.

What Else Can You Cook In A Pizza Oven?

A pizza oven, especially one fueled by charcoal and wood, is incredibly versatile due to its high heat and smoky flavor. Beyond pizza, you can cook a wide range of dishes by leveraging the oven’s radiant heat, convection, and direct flame. Here’s a concise list of what you can cook, along with tips for each:

1. Breads and Flatbreads

• Types: Sourdough, focaccia, naan, pita, or dinner rolls.
• How to Cook:
  • Use a slightly lower temperature (500–700°F/260–370°C) than for pizza to avoid burning.
  • Place dough directly on the oven floor or in a cast-iron skillet for even baking.
  • For flatbreads, cook 5–10 minutes, flipping as needed for a charred, puffed crust.
• Tip: Brush with olive oil and herbs before baking for extra flavor. Add small wood pieces for a smoky taste.

2. Meats

• Types: Steaks, chops, sausages, burgers, chicken wings, or whole roasts (e.g., pork shoulder, lamb leg).
• How to Cook:
  • Sear at high heat (700–800°F/370–425°C) near the flame for 1–3 minutes per side for steaks or chops to get a charred crust.
  • For larger cuts, use residual heat (400–600°F/200–315°C) in a cast-iron pan or roasting tray, cooking 20–60 minutes depending on size.
  • Skewer smaller pieces (e.g., kebabs) and rotate near the fire for even cooking.
• Tip: Let meats rest after cooking to retain juices. Use charcoal for steady heat and wood for smoky flavor.

3. Seafood

• Types: Whole fish (e.g., branzino, snapper), shrimp, scallops, or lobster tails.
• How to Cook:
  • Cook at 600–750°F (315–400°C) for a quick sear and tender interior.
  • Place whole fish or shellfish in a grill basket or cast-iron skillet to prevent sticking, cooking 5–15 minutes depending on size.
  • Add lemon slices or herbs for flavor during cooking.
• Tip: Brush with oil to avoid drying out. Use fruitwood (e.g., apple) for a subtle, sweet smokiness.

4. Vegetables

• Types: Peppers, zucchini, eggplant, mushrooms, corn on the cob, or root vegetables (potatoes, carrots).
• How to Cook:
  • Roast at 500–700°F (260–370°C) in a cast-iron skillet or directly on the oven floor for 10–20 minutes.
  • Toss with olive oil, salt, and herbs before roasting to enhance flavor.
  • For charred veggies, place closer to the flame and turn frequently.
• Tip: Cut vegetables uniformly for even cooking. Use a perforated pan for smaller pieces to avoid falling through grates.

5. Casseroles and Baked Dishes

• Types: Lasagna, mac and cheese, gratins, or baked beans.
• How to Cook:
  • Use a cast-iron or oven-safe ceramic dish at 400–600°F (200–315°C).
  • Cook 20–40 minutes, covering with foil initially to prevent burning, then uncover for a crispy top.
• Tip: Place farther from the flame to avoid scorching. Add a small wood piece for a smoky undertone.

6. Desserts

• Types: Fruit cobblers, skillet cookies, roasted fruit (peaches, pineapple), or s’mores.
• How to Cook:
  • Use lower heat (350–500°F/175–260°C) in a cast-iron skillet or baking dish.
  • Roast fruit directly on the oven floor for 5–10 minutes or bake desserts for 15–30 minutes.
  • For s’mores, toast marshmallows near the flame for 1–2 minutes.
• Tip: Add cinnamon or brown sugar to fruit for caramelization. Use a metal peel to handle delicate desserts.

7. Other Dishes

• Skillet Dishes: Stir-fries, paellas, or frittatas in a cast-iron pan at 500–700°F (260–370°C) for 10–20 minutes.
• Grilled Cheeses or Paninis: Cook on a skillet or directly on the oven floor for 3–5 minutes, flipping halfway.
• Smoked Foods: Use lower heat (300–400°F/150–200°C) with wood only to smoke cheese, nuts, or small cuts of meat for 20–60 minutes.

General Tips for Cooking Non-Pizza Dishes

• Temperature Control: Adjust heat by adding or reducing fuel. Charcoal provides steady heat, while wood boosts flames for searing or charring.
• Cookware: Cast-iron skillets, grill baskets, or ceramic dishes are ideal for retaining heat and preventing sticking.
• Fire Placement: Keep the fire to one side or the back for indirect heat cooking, or spread it out for roasting.
• Timing: High heat means faster cooking, so monitor closely and rotate food to avoid burning.

Considerations

• Oven Type: Portable ovens (e.g., Ooni, Gozney) are great for small, quick dishes, while masonry ovens excel for large roasts or multiple dishes due to retained heat.
• Space Limitations: Smaller ovens may limit cookware size, so choose appropriately sized pans or cook in batches.
• Experimentation: Test recipes in small portions to learn how your oven’s heat zones work.