How Do Pizza Ovens Work?

best commercial pizza oven UK
best commercial pizza oven UK

The heat provided by the source of energy used temperatures the oven’s internal weight. The wood-fired (or gas-fired) brick oven is expected to preserve heat and spread it uniformly over the cooking surface. To cook correctly, the heat must be distributed evenly over the top and bottom of the pizza. Your fire may be fully extinguished or left with only hot ashes and coals.

Surface Rack

Roasts must be prepared in cooking trays and pizzas should be served directly on the hearth. The optimum hearth heat for pizza preparation is between 350 and 425 degrees Celsius. The pizza dough can rise fast, but not to the point that it bursts. The amount of water in the dough is essential and relates to the oven temperature.

It is well recognized that pizza and loaves of bread are baked directly on top. In the very same manner as you can on a stovetop, you might use almost any kind of kitchenware. The deep heat contained in the floor can move to the pan, and the volume of heat can be adjusted by merely rotating the pan in reaction to the fire. When it comes to high temperatures, get nearer, and when it comes to low heat, get farther down.


The best commercial pizza oven UK maintains a consistent temperature for a long time and doesn’t need much excessive energy. You’ll need items engineered to Keep moisture at necessary cooking temperatures, such as 350 to 425 degrees Celsius on the hearth and accompanying dome, to get a great outcome. This is referred to as the ‘hover temperature.’ The time during which the internal temperature remains constant or equivalent without the addition of external energy. When frying, the heat must be evenly distributed under and on top of the pizza. Insulation is aided by density and mass. There is no manual to teach you this……after a few hundred ovens, you can grasp it as well as we do.

A sturdy one-piece hearth and fire brick dome provide consistent heat inside. Every internal brick in the oven is conformed to the others, forming one unit, allowing the heat to be distributed equally. The insulation is made entirely of ceramic fiber and is rated to withstand temperatures of up to 1670 degrees Celsius.


I use condensed high alumina fire bricks to accomplish this. Tuning the density ratios to achieve long hover and the magnetite content and hardness of each block to control how rapidly the heat is transmitted. No kit-set material will match this level of thermal insulation.

Although internal temperatures can exceed 800 degrees Celsius, the exterior cladding only achieves 55-75 degrees Celsius after several hours of continuous heating. The best materials are used to reliable findings wood-fired ovens. 

Heat System

The standard external front flue system from the combi oven was created to operate both inside and out. Smoke is completely sucked up with negligible heat loss. The heat passes out the flue without moving to the dome weight, so ovens with the flue device within the dome region or back are just not as good at preserving heat.