https://www.braussiechef.com/blog daily 0.75 2025-07-22 https://www.braussiechef.com/blog/5-ways-heat-works-in-a-wood-fired-oven monthly 0.5 2025-06-24 https://images.squarespace-cdn.com/content/v1/682ecc9ddf5d5f15f2b9834f/27b8a859-f32c-4144-94c8-c4b1c94aba5e/IMG_2507.jpeg Blog - 5 Ways Heat Works in a Wood-Fired Oven This is the heat transferred through direct contact. In a wood-fired oven, the pizza sits directly on the hot oven floor (often made of stone or brick or biscotto), allowing the base to cook quickly and evenly. In my opinion, this form of heat is one of the most crucial. First, because up to 70% of the pizza’s cooking comes from the oven floor. If the base is too cold, the pizza won’t cook properly—no matter how well the other forms of heat are working. Second, since wood-fired ovens don’t have built-in thermometers, you need to monitor the floor temperature yourself. This can be done with an infrared thermometer or simply by using a test pizza to see how quickly it bakes. The key to mastering a wood-fired oven is finding the right balance between all five forms of heat. When they work in harmony, the pizza cooks evenly—from the base to the crust to the top—without needing to constantly rotate or lift it. https://images.squarespace-cdn.com/content/v1/682ecc9ddf5d5f15f2b9834f/f646db19-8073-4383-a760-872c0184b919/IMG_2010.jpeg Blog - 5 Ways Heat Works in a Wood-Fired Oven - As the fire burns, fresh oxygen enters the oven while hot air and gases circulate. This movement creates a convection current that evenly distributes heat throughout the chamber, contributing to a balanced bake. As you can see in the image the yellow lines fakes the hot air and the gases circulating the whole oven. https://images.squarespace-cdn.com/content/v1/682ecc9ddf5d5f15f2b9834f/1766e12f-1c86-4972-a87a-57c0f9d64538/IMG_0138.jpeg Blog - 5 Ways Heat Works in a Wood-Fired Oven - The thick walls of a wood-fired oven absorb and store heat. Over time, this heat is refracted—bounced back—from all angles, creating a surround-heat effect that evenly cooks the pizza. As shown in the image, the arrows represents the refracted heat reaching the pizza. Unlike directional heat, the warmth inside the oven spreads throughout the chamber and reflects off every surface it touches. That’s why oven design plays such a crucial role. Models like Stefano Ferrara or Forno Santo are crafted specifically to optimize pizza cooking. 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