There’s nothing quite like a crackling fire and the smell of woodfired pizza drifting across the paddocks. While it’s not hard to master, there is a bit of a knack to getting the perfect crust. We’ve put together a quick how-to guide below—plus, we’ll be adding a video soon to show you exactly how it’s done.
👉 Watch the demo: (YouTube link coming soon)
(There’ll also be a QR code on-site for easy access)
Allow at least 1 hour to get the oven to the right temperature (around 300°C is the sweet spot).
Start with the flue open and the door open to get a small fire going. Use dried hardwood only (untreated pine kindling is okay for starting it).
Let the fire burn for at least 20 minutes—it’ll be smokey at first, but that’s normal.
Gradually add timber to build a steady, consistent heat.
Once the oven is holding its temp well, push the fire to the back of the oven.
Partially close the flue to slow down the oxygen flow—this gives a more even heat without being too intense.
Brush the oven floor (or pat it clean using the stainless steel peel).
Lightly flour the pizza peel so your base slides in easily.
Slide your pizza into the oven and watch it closely—it’ll cook fast! Usually around 5 minutes.
If your flames are a bit lively on one side, give your pizza a little turn halfway through.
Use the stainless steel peel to remove your masterpiece and enjoy!