How does the Ovana compare to a larger wood-fired oven?

The Ovana is a compact unit that runs efficiently on LPG, with a flame running down the left-hand side so you can easily see what’s happening inside. It generally takes 20–30 minutes to heat with the door in place, a little longer if it’s windy or cold, as pizza ovens don’t love the wind.

What about a large wood-fired oven?

I’ve never owned one myself, but from friends who have, the main challenge is getting the heat right and keeping it under control. You can raise the ambient temperature by adding more fuel, but the stone’s heat is harder to regulate.

Whichever oven you use, don’t start cooking until the stone is blistering hot:

1.      If you have an infrared thermometer, aim for 340–400°C on the stone, or follow your manufacturer’s guidance. On the Ovana, the dial reads around 400°C once the stone reaches that temperature.

2.      As a rougher test, a handful of flour tossed on the oven floor should brown within 10 seconds when it’s ready (not something I’d recommend doing regularly, though).

Heat drops over time in any pizza oven. With a wood-fired oven, you’ll need to drag the fire back to the centre and restoke it. With a gas oven like the Ovana, simply replace the door while you’re topping the next pizza, and it will be back up to temperature by the time you’re ready.

If you’d like to add an Ovana to your kitchen, you can find one here.