Flaming Coals Premium Wood Fired Pizza Oven - Review

 

I'm excited to introduce to you a brand-new item that was only received this week. The Premium Wood Fired Pizza Oven from Flaming Coals

Over the past 10 years, we have sold about 2000 wood-fired pizza ovens, but our premium model is the next level!

 

 

I'll guide you through it now.

First of all, you receive exactly what you see. Everything is included: the stand, the door, and the temperature gauge.

Even though the oven weighs roughly 180 kg, one person may easily move it around on a relatively solid surface thanks to the wheels. Although it should go without saying, do not attempt to wheel it over grass, gravel, or other uneven surfaces. In particular, do not attempt to move it while it is still hot. When the wheel brakes off, it is easily movable by one person.

 

 

The solid stainless shelf not only adds elegance to the oven but also serves as a rack for storing wood.

Despite the fact that the stand is part of the package, you are not required to assemble it or use it. If you'd rather, you can simply attach the pizza oven onto a catering trailer or an existing bench top. Customers who have placed a wood-fired oven on their stone or stainless steel bench top have created some really lovely outdoor kitchen arrangements, in my opinion. Certainly, a nice-looking pizza oven becomes the center piece of the outdoor kitchen.

 

 

As you go to the dome, you'll notice a nice, heavy door. The advantage of a door is that it contributes to more stable temperature control. While baking bread and roasts at lower temperatures of 200 to 220 degrees, the door definitely comes in handy, even though this doesn't really important when baking pizzas at 400 degrees or more.

 

 

You can see your meals even when the door is open thanks to the built-in peephole in the door. A temperature gauge is also included on the dome so that you can make sure your food is being cooked at the appropriate temperature, which varies depending on whether you're making wood-fired pizza, bread, roasts, or even trays of lasagne.

 

 

A flue that makes it simple to control airflow is located on top of the dome. To draw air and start the fire in my wood-fired pizza oven more quickly, I like to leave the flue completely open. This also lets any resins or smells escape before you put food in the oven.

 

 

The Flaming Coals Premium Pizza Oven sset itself from other ovens in the same price range when we examine the cooking chamber next. The dome is made of two layers, separated by around 15 cm of fibreglass insulation. This insulation thickness is roughly 5 times that of typical wood-fired ovens.

 

 

 

Since it will stay hotter for longer thanks to the increased thickness and insulation, you'll require less wood during cooking and the outside won't get as hot, which is helpful if you have young children or pets running around.

 

 

There are four large pizza stones inside the cooking chamber. These 32mm-thick stones will heat up nicely to provide a crispy base for your pizzas. Pizza stones have smoother surfaces and are easier to work with than regular pizza bricks, which is especially useful if you put your pizza dough directly on the oven's base rather than using pizza trays.

 

 

The internal cooking space is 95 cm deep and 70 cm wide. While the fire is going, you can fit 2-3 large pizzas here with ease. Let me explain why I personally wouldn't bake more than two pizzas at once in the wood-fired oven. A wood-fired pizza should be cooked at a temperature between 400 and 450 degrees C.

 

 

Pizzas cook VERY rapidly when you're cooking at such high temps. Depending on how many toppings you've added, I'm talking 2 to 3 minutes (less is more, by the way!). You must rotate the pizzas throughout the cooking process to guarantee an evenly cooked crust because it is natural for the side of the crust closest to the fire to cook quicker. Even though I'm a pretty decent multi-tasker, it's difficult for me to handle two pizzas at once as they need to be rotated in the oven for two minutes.

 

 

I'll go over the procedure for starting a wood-fired pizza oven if you don't know how it operates. 

Put three wood splits approximately the size of your forearm in a teepee pattern after starting with five or so pieces of kindling. Next, start the kindling by lighting a few firelighters. Since you will be cooking your pizza here and you want the bricks to get nice and hot, light the wood near the front or middle of the oven.

 

 

In order to let air through and let any strange smells from the firelighters or wood escape through the chimney, I keep the flue completely open and the door chocked approximately 2-3 inches.

You're ready to start cooking when your oven reaches a temperature of 400 to 450 degrees after around 45 minutes. When you're ready to cook, move the fire to the back of the oven with a rake or brush and sweep the pizza stones to get rid of the majority of the ash. Some people prefer to cook on pizza trays, but I personally prefer to put my pizza dough straight onto the pizza stones for a more authentic flavour and crispier base.

 

 

Just keep in mind that even though it is called a wood-fired pizza oven, you may cook anything in this oven. Any food that you prepare in your kitchen can be baked in a wood-fired oven.

I'm quite excited about the new Flaming Coals Premium Wood Fired Pizza oven, as you can probably tell, and even though I already have a pizza oven at home, I'm considering upgrading.

 

Happy cooking. 

Interested in making your own pizza dough? Give our pizza dough recipes a try

 

Check out our range of Pizza ovens 

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by: Rhiannon Peterson