The first pizza of the spring.

We had wonderful weather here this week.  Winter has been a long and cold one (by our standards), and spring is finally starting to show its colours.  It was a beautiful 21 degrees here today and we decided to get the wood fired oven going.

Wood fired oven in spring

The wood fired oven complete with roof.

It has been a long time since I have managed to get a post up onto this blog.

It has been a very busy winter, as well as wet and cold.  But since my last post I am beginning to master the art of cooking with the wood fired oven.  You’ll see by comparing my last picture with the one on this post, I have whitewashed the oven to seal it and built a roof over the top to keep the rain off.  This makes a big difference not having to cook with something made of wet mud.

The oven takes about an hour and a half to get hot enough to cook pizza well (350 to 400 degrees celcius), but I have to keep coals in the oven otherwise it cools down quickly.  To get the oven to hold the heat well it really needs warming up for about 2.5 to 3 hours.  If I get it to this stage it will stay warm for 12 hours and is useful for cooking in for about 4 to 5 hours.  This is when we cook our pizza for lunch, bread in the afternoon, and roast for dinner.  It really does make wonderful pizza and bread.  If you have the space I would recommend you make one.  If you do have one, let me know how you find it to cook with by posting a comment below.

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