Wood-Fired Brick Oven pizza temperature and bake time
Pandough estimates a Neapolitan starting point at 60% hydration: 455°C air, 455°C on the baking surface, and about 75-100 sec. These are model estimates for this oven, not manufacturer specifications.
A catch-all entry for unbranded, self-built or inherited masonry ovens. Pick this if your oven is a brick or refractory dome fired with wood and you cannot find the exact model. The numbers here describe a typical garden dome of roughly one metre: high thermal mass, about 90 minutes to saturate, and a floor that recovers almost instantly between bakes. Adjust the temperature to what your own deck actually reads.
Also known as: Brick oven, Masonry oven, Forno a legna, Holzbackofen, Piec opalany drewnem, Horno de leña, Four à bois.
- Enormous thermal mass, so the floor barely drops between pizzas
- Live fire gives leoparding and flavour no electric oven matches
- Holds usable heat for hours after the fire dies down
- Around 90 minutes of firing before the first bake
- Temperature is managed by fire and instinct, not a dial
- Fixed outdoor installation, weather dependent
- Specs here are typical values, not your specific oven
- Give the deck the full 90 min. Air temperature lies. The stone is slower.
- If the base burns before the topping is ready, check the cooking surface with an infrared thermometer and let it cool before the next pizza. There is no separate bottom-heat control.