It’s very important to me that you have a rewarding wood fired cooking experience with your Mugnaini wood fired pizza oven. To ensure this, it’s necessary to remember to always properly heat your oven. Do not take any short cuts. Sounds simple, but it’s the most important step to ensure success with your cooking. You do not want a drop or fluctuation in oven temperature once you start cooking.
The best way to do this is to maintain good airflow in and around your fire — from the very start through all of your cooking. When you initially build the fire make a grid with your kindling and firewood so that air can easily flow into the wood pile and keep the fire burning. You want to consistently see tall flames at this point to indicate the wood is burning well and breaking down to the hot coals you will need to drive the heat into the oven components. The longer it takes for you to achieve a bed of coals, the longer it will take for the oven to come up to temperature. Do not restrict the airflow into the oven at this point by closing the mouth with the door…leave it open for now.
After completing the step by step Mugnaini How to Fire Your Oven (PDF) instructions, and your oven is fully heated, remember the same concept of good airflow to your fire is important during cooking. Regularly use the stainless steel hook to agitate the coal bed and oxygenate the fire. This will prevent smoldering and smoke and ensure the delicious taste of your foods. Enjoy!