oven workings

principles

The principles for a clay oven have been around for thousands of years and our aim is to preserve the original look while using the highest quality modern materials so the oven will withstand the elements. A small fire is lit using kindling and a fire lighter under the chimney. The fire is then pushed to the back or the side of the oven and built up.

Once the oven is lit there is a natural flow of air  across the oven floor where the food sits. The fire needs to be fed regularly with hardwood logs depending on the required temperature. For pizza and pita breads for example, a very high temperature is needed. But, for roasting meats and vegetables - the heat has to be lower  with a closed oven door to trap the heat in the oven.