user manual

18
LIGHTING THE OVEN
- 1.1 For Neapolitan pizza
Pizza needs both ame and very hot sustained temperature (oor and dome).
Use small dry pieces of wood to start your re and control your ame and
temperature:
Start the re with small
pieces of wood in the center
of the oven oor.
After re has fully started
and burning thoroughly
move to the left side using
the wood or pizza turner
tools.
Continue to add wood as
needed (one or two pieces)
to keep temperature around
400°C (750°F).
- 1.2 For grilling
Grilling uses more embers to get the smoke avor in the oven and less ame to
prevent burning. Larger pieces of wood or lump charcoal (not briquettes) can help
control temps.
Start the re with small
pieces of wood in the center
of the oven oor. Add larger
pieces of wood or lump
charcoal making sure to
keep the ame low unless
searing.
Wait for the oven temps to stabilize around 180°C
(350°F), a good temperature for grilling. Higher temps
can be achieved with more ame for searing.