Pizza oven: Direct or indirect firing

Today's question: direct or indirect firing of a wood-fired oven?

We naturally offer both, pizza ovens and wood-fired ovens with direct wood and gas firing and those with indirect wood firing. The central question here is:

What do you primarily want to cook?

There are indeed dishes that benefit more from one type of firing than the other.
If you primarily want to braise meat dishes or bake bread, and it is important for you to operate in the mid-temperature spectrum with very even heat and cook or bake dishes that need time, we recommend an indirectly fired wood oven. It is available as a kit or pre-assembled for direct firing (note our information on how to fire up an original Italian wood-fired oven → here goes to the article Holzbackofen Kunde Anfeuern).

If you love pizza, tarte flambée, quickly grilled meat, occasionally a ciabatta, and like to caramelize a fruity dessert in the oven, we recommend a directly fired pizza oven, either with gas or wood as fuel (feel free to read our article about the "firing types" of pizza ovens). A pizza oven with direct firing offers the perfect conditions for Italian pizza. It is the classic firing method when it comes to pizza. In the dome of our ovens, the heat distributes exactly as the pizza needs: hot floor, slightly cooler air at the top of the dome. With direct firing, temperatures of 400 degrees and more can be achieved. Perfect for pizza, which then takes only 2-3 minutes to come perfectly onto the plate. And the next morning you can slide a few rolls or a yeast braid into the oven for breakfast and use the residual heat.

Conclusion:

If you know exactly what you love to cook, you can choose the optimal firing type for yourself. We are happy to provide personal and detailed advice to the undecided.

Direct firing: Pizza, tarte flambée, quickly grilled dishes, gratins

Indirect firing: Baking bread and cakes, braised dishes, meat dishes