One thing to remember when starting a fire in a "constantly hot" oven is to throw the wood in and let that wood get up to temp... then one can start the pile with a wad of paper towels. However, a wad of pt dipped in fryer oil...
I differ with the above opinion. For one... if there is ASH on the stone it is a sign of bad oven management. What most call ash is actually flour that has been burned... the flour that lets the skin slide off the peel. My oven has no...
I work for a chain that has wood burning ovens. I'm wondering what might be the best way to start an oven of this type. We have an oven that is about 6 feet round and has fire bricks in a dome shape rising straight up on the sides for...
I cannot speak from a pro chef standpoint. But I can speak from a cook standpoint that has vast experience with wood-burning pizza ovens.
You want the fire in the rear of the oven, not off to either side. This approach will require...
