Pizza oven: direct or indirect firing

Today the question is: direct or indirect firing of a wood-burning oven?

We offer you both, of course, pizza ovens and wooden oven with direct wood and gas firing and those with indirect wood firing. The key question at this point is:

What do you mainly like to cook?

There are dishes that are better suited to one or the other type of firing.
If, for example, you mainly want to braise meat dishes or bake bread, you need to work in the medium temperature range with very even heat and cook or bake dishes that take time, we recommend an indirectly fired wood-burning oven. This is available as a kit or pre-assembled for direct firing (see our information on how to start up an original Italian wood-fired oven). → click here for the article  „Holzbackofen Kunde Anfeuern“).

Do you love pizza, tarte flambée and short-roasted meats, a ciabatta now and then and also like to caramelize a fruity dessert in the oven? Then we recommend a direct-fired pizza oven with either gas or wood as fuel (read our article about the firing methods of pizza ovens). A direct-fired pizza oven provides 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 is distributed exactly as the pizza needs it: hot bottom, slightly cooler air on top of the dome. With direct firing, high temperatures of 400 degrees and more can be achieved. Perfect for pizza, which then needs only 2-3 minutes to get to the plate on the dot. And the next morning you put a few more rolls or a yeast plait for breakfast in the oven and use the residual heat.

Conclusion:

If you know exactly what you like to cook, you can choose the optimal type of firing for you. We are happy to advise those who are undecided personally and in detail.

Direct firing: pizza, tarte flambée, short-fried dishes, gratined dishes

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