Insulation is key! We use a thermic insulation blanket to retain the heat by helping the oven to heat up fast and stop heat escaping through the outer wall. Keeping the heat in means the oven is very low on wood consumption. Also as a safety feature it keeps the outer dome from getting too hot. The insulation blanket also has a waterproof layer to stop moisture entering the cooking chamber which makes the chamber quicker to heat to the desired cooking temperature. . The brick chamber absorbs and retains the heat from the fire with the result being good heat consistency over a long period of time.

Radiant heat can come from two sources; the fire and the heat that's stored in the oven walls and floor. It’s an even heat that will cook food from all directions.. The cooking chamber absorbs a lot of heat from the fire allowing the use of stored heat for maximum cooking time.
The wood fired flavour can’t be reproduced in a normal oven. The constant air flow and the radiant heat in the oven seals and cooks the toppings evenly and quickly.

Because the cooking chamber retains a lot of heat over a long period you will get maximum cooking time starting with fast cooking pizzas to slower cooking of breads and desserts.

Almost anything you cook in a conventional oven you can cook in a pizza oven, a roast dinner, fish, chicken, breads and desserts.