Frank Key's Cafe supplies

can anyone Explain why the pizzas cook the way they do in the wood-fired oven?

Do the pizzas cook from the top or the bottom? Why can you eliminate particular heat transfer mechanisms?

Well, there are two kinds of wood-fired ovens. There’s the kind which is just like a gas or electric oven, except the heat is provided by a wood fire in a separate box. Then there is the hearth oven or forno, which is made of a dome of bricks and has a smooth floor. The fire may either be in the cooking chamber, or beneath the floor. I suspect this is the “wood-fired oven” you refer to, as the other type is no different from a common oven.

Cooking food is all about heat transfer. In an oven all three types of heat transfer may be present. In all ovens, heat will radiate from the sides, ceiling, and floor. This is what gives ovens their ability to cook food from all sides. Now, here’s the difference between a forno, and a normal oven. In a normal oven, extra heat is transfered to the food by the convection of hot gases from the heat source. In a forno, heat is also transfered via conduction between the floor and the bottom of the food.

So in a normal oven, food is cooked by radiation and hot air on all sides. In a forno, food is cooked mostly by radiation from above, some hot air, and conduction from the bottom. The real difference for a wood-fired oven then, is that the food is placed on a hot rock inside the oven.

As for eliminating heat transfer mechanisms, I’m not sure what you mean. Eliminating radiation in an oven is difficult, because any object placed in the oven will become hot and radiate. The best way to reduce radiation would be to place a cool object between the food and the sides/ceiling/floor of the oven. In a normal oven, the pan containing the food briefly fills this role. However, reducing radiation in an oven is kind of silly. Radiation is what an oven is all about.

As for convection, simply covering the food will help prevent that, as will heating the oven and then removing the heat source. To reduce conduction, you would want to limit the number of contact points between the food and the oven.

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