"Pizza ovens are specifically designed to reach extremely high temperatures, usually between 500 and 900 degrees Fahrenheit. They also hold heat really effectively, leading to much faster cooking times and more even results."
"To avoid thermal shock and cracking, you need to heat the oven slowly. If it's wood-fired, this simply means building the fire very gradually. If it's gas, then turn the dial to a moderate heat before cranking up the flames."
"Controlling the temperature can be a little trickier for a wood-fired, at-home pizza oven than a gas appliance, but the main thing you want to remember is to start the fire in the middle of the oven rather than the back."
Outdoor pizza ovens can be used in winter by gradually warming them to avoid thermal shock. They reach high temperatures between 500 and 900 degrees Fahrenheit and hold heat effectively. In cold weather, the stones absorb chill, so it's crucial to heat the oven slowly. For wood-fired ovens, build the fire gradually, starting with dry kindling and keeping the door slightly ajar. For gas ovens, begin at a moderate heat before increasing. Wait at least 15 minutes before raising the temperature further.
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