and employees can focus on what’s really important,
which is to get the perfect bake every time. Have a
procedure for starting the fire, what time to start
the fire, how much wood to use, the size of the wood,
and the markers of where your temperature should be
at certain times. Also make sure to let your oven cool
down before you start cooking pizzas for customers.
You shouldn’t go from a full-on firing of the oven
to cooking pizzas; give the oven some time to calm
down from the firing!
Oluwakemi Oladipo, event planner,
Annie’s Scrumpchies Events Company, Lagos, Nigeria
Heat regulation is key. These ovens don’t have any knobs
or buttons, so operators must have a unique technique
to maintain the right temperature so you don’t burn
your food—or turn it to complete ash! I prefer to use
what I call the add/withdrawal method to achieve this.
Simply put, I just keep adding wood until I achieve the
desired temperature or withdraw the wood when things
get too hot.
Malawi’s Pizza doesn’t just serve up
famously delicious wood-fired pies.
For every meal an American customer
buys, the company donates a nutritious meal to children in the African
nation of Malawi.