Direct from Portugal, our manufacturer has been hand crafting their red clay brick wood fired outdoor ovens for over 20 years. Their artisan accessories showcase true craftsmanship and tradition.
All ovens need to be enclosed to prevent water and snow from interacting with the finish. At the very minimum a cover can be placed over the red cork oven at double the size of the oven. The ovens are insulated between fire bricks and then finished with concrete or cork Check with local bylaws for exterior wood burning appliances.
The artisan accessories are stainless steel and compliment the ovens style and authenicness.
Clay brick oven with a hand crafted stainless steel door, stainless steel chimney,white concrete exterior.Measures: 39″ x 39″ x 28.5″ high
Door Measures: 16″ high x 14″ wide
Clay brick oven with a hand crafted stainless steel door, stainless steel chimney, red cork exterior finishMeasures: 46″ x 46″ x 28.5″ high
Door Measures: 16″ high x 14″ wide
Higher cooking temperature – Heat radiates out from the flame (in this case, a wood fire), is spread around the oven, as well as ultimately absorbed by the interior brick walls. This heat radiates across the dome very evenly as the floor of the stove remains slightly chillier. When the oven will get really hot inside, the baking heat can be anywhere between 570 and 660 degrees Fahrenheit. By keeping a continuous small fire happening inside the oven, these temperatures can be maintained. A really good pizzas is made in this atmosphere.
Because of the high heat stored in the dense wall space, the brick oven is designed to cook pizzas very quickly. It takes roughly 2-3 minutes maximum for the pizza to cook. This is economical if you need to cook a lot of pizzas!
At such high temps, the radiant heat from the fire and also the heat bouncing off the inside walls from the oven crisps the outside from the pizza very quickly. Any moisture in the dough is thus covered off. This helps prevent the base of the money from becoming soggy and results in a flavorful crust that’s fluffy, yet soft and chewy.
Only a wood-fired large rock oven pizza imparts that unique smoky taste that cannot be reproduced in a normal kitchen stove. The high temperature creates other flavors not achieved by slow cooking. However, because heat destroys the flavor of olive oil, there’s usually none found in either the dough or the sauce. Instead, a good-quality olive oil is actually drizzled over the prepared pizza right before serving.
The extreme heat and continuous airflow generated in the brick oven closes and cooks the toppings evenly and quickly. The vegetable toppings will be crispier than those produced on pizzas made in the oven. This fast cooking also allows the vitamins and other nutrients in the veggies to remain. In addition, the actual cheese does not burn up but, instead, leads to an appealing color and smoky flavor. Running a brick pizza stove has its own benefits; it’s both economical and efficient. It is economical in that more than one pizza can be cooked at any given time and foods apart from pizza can be cooked inside. It is effective as foods prepare quicker, resulting in healthier ingredient and better tasting pizza. Not only that, your friends and family will be therefore impressed!
Brick stoves have stood the exam of time and are still going strong. If you made a time machine as well as went 20 years to the future you will most probably find brick ovens are still around and working hard in houses and commercial pizzas and bread companies. There are many great benefits of brick ovens in comparison to other conventional stoves. Be careful because after reading this list of benefits you may want to add this oven to your Xmas wish list so you can have brick oven pizza any day of the year.
The brick oven is made from materials which absorb the heat in the fuel source. The walls and dome soaks up the heat and keeps the oven hot. Once the oven gets to optimal temperature Eight hundred degrees Fahrenheit the chimney or flue is closed and the oven is let to sit for some minutes to let the heat even out. You are able to cook pizzas between 800 to 572 levels. Simple thin crusts pizzas can be prepared in 90 seconds! Bigger thicker crust pizzas are cooked around 572 degrees and take about 2-3 minutes.
This type of oven, mostly because of the cooking techniques produces an amazing taste. The crust is perfectly crisp on the outside and chewy on the inside. This is because of the 2-3 minute cooking. The quick time doesn’t allow the pizza brown crust area moisture to escape like regular ovens perform. The same holds true for that toppings, you are not going to have soggy toppings from a large rock oven pizza, rather they will be crisp as well as full of nutrition. The majority of th nutrients in meals are lost during cooking food, if cooking time is short it hair in more nutrients.