Pizza oven: Direct or indirect firing

Today we address the question: direct or indirect firing of a wood-fired oven?

We naturally offer you 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 certainly dishes that benefit more from one type of firing than the other.
If you mainly want to stew meat dishes or bake bread, and it is important to you to operate within the medium temperature spectrum with very even heat and to cook or bake dishes that take 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 start operating an authentic Italian wood oven → click here for the article Wood Oven Customer Ignition).

If you love pizza, tarte flambée, and quickly grilled meat, occasionally a ciabatta, and you also 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 on the “types of firing” of pizza ovens for more information). A pizza oven with direct firing offers the perfect conditions for Italian pizza. It is the classic type of firing when it comes to pizza. In the dome of our ovens, the heat spreads exactly as the pizza needs: hot floor, slightly cooler air at the top of the dome. With direct firing, high temperatures of 400 degrees and more can be achieved. Perfect for pizza, which then takes only 2-3 minutes to come out just right on the plate. And the next morning, you can slide a few rolls or a braided yeast bread into the oven for breakfast to use the residual heat.

Conclusion:

Those who know exactly what they prefer to cook can choose the optimal type of firing for themselves. We are happy to provide personal and detailed advice for the undecided.

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

Indirect firing: baking bread and cakes, stews, meat dishes