How do I know when is wood burning pizza/bread oven ready for loading ?
When I began having thoughts about building and cooking in my own wood burning traditional pizza oven, one of the first questions I had regarding cooking strategies was how will I know the best time to start to put my pots, pizzas, sausages on the hot oven floor. I knew that first I would set a moderate fire inside the ovens dome using some dry wood and tree branches and so on (but not with paint on them) laying on the old newspaper which I ignite. After some time, depending on the size of the oven and it’s dome mass density, perhaps close to 1-1/2 hour the oven is ready and waiting for the first meal loads. Huh, but how do you know it exactly, my oven can be larger or smaller, it can have thin walls or my walls are of a great thickness for a better heat absorption so it cooks for me for a long time – you may ask? I repeat: it’s easy, don’t fret! After about an hour or one and half, keeping the fire burning slowly, take a small amount of flour and throw it onto ovens floor somewhere be
