To bake pizza

Pizza baking in a loam oven is very simple and seldom goes wrong. I usually preheat my oven for 2 to 3 hours. In addition I use good quality dry firewood. I prefer birch and beech wood for baking. You can also use resinous woods for preheating. If the soot on the inside of the dome is completely incinerated then you are achieving the proper temperature. Before baking you will push the burning wood and embers over to one side and allow the oven to achieve a moderate baking temperature for breads. Pizza is baked with a flaming fire. Wipe the baking surface with a damp floor cloth to clean it of ash before placing a baking item on it.

Recognizing the correct baking temperature requires some experience. You can use a thermometer to check the temperature of the air in the oven but what you really want to know is the temperature of the baking surface itself. Fortunately there are simple ways to determine how hot the baking surface is.

I throw a handful of flour onto the baking surface. If the flour burns up very quickly it is too hot to bake and you should allow time for the temperature to come down. If the flour does not even turn brown them the oven needs additional preheating. With experience you will know your oven like an Italian pizza chef. When it's ready, flour your pizza peel then place a pizza in the oven. At the right temperature your pizza will be done in 2 to 3 minutes. Good appetite!