Frequently Asked Questions

Click On A Topic Below For Terraforno Wood-Fired Oven Q&A

  • Question: Is this oven only good for cooking pizza?
  • Answer: Definitely Not. The oven can be used to roast, broil, bake, braise foods - cooking pizza, bread, meats, fish, vegetables is easy and tastes incredible. A wood-fired oven can cook anything a conventional oven can. The main difference is that this oven can reach temperatures higher than 900°F and provides a "dry heat" which gives your food amazing color and texture
  • Question: How long will the oven take to heat up before I can cook a pizza?
  • Answer: You should heat your oven for as long as you can stand it.  Typically that is 1 hour minimum.  While you can cook sooner, we do not recommend it.
  • Question: What is the best way to tell the temperature in my oven?
  • Answer: We recommend purchasing a high-temp IR lazer "gun" style thermometer. They are relatively inexpensive & will give you instant readings in whatever area of the oven you need.  Eventually after getting to "know your oven" you will get a “feel" for the temperature.
  • Note: when you start to fire your oven it will have black "soot" (called "creasote") on the roof, at approx 850 degrees, it burns off & the oven roof will become white/clean; then it is ready to cook.
  • Question; Will my oven crack?
  • Answer: This is always a tricky question because both misuse/care & standard use can cause cracks in your oven however they are different type of cracks.  Our ovens are made to not crack however we must understand that the high temperatures cause expansion & contraction which may cause small cracks.  They should not get bigger & can be patched with refractory mortar & paint.  If you have larger cracks please contact us for help.
  • Question: Can I position the oven indoors or inside my garage?
  • Answer: We have customers that install our ovens indoors, however this must be done with the proper ventilation & location, installed by licensed contractor.
  • Question: Will the flue pipe be safe to touch when the oven is working?
  • Answer: No. Unlike the rest of the oven, the flue pipe can retain heat for a fair amount of time even after the fire has gone out, so please be cautious until it cools down.
  • Question: Is the oven frost-proof?
  • Answer: The oven has been tested  to be frost proof below freezing. However, we recommend using the oven cover when not in use which is available for additional protection.
  • Question: Is the oven waterproof?
  • Answer: Our ovens are manufactured to be ultra-durable & weather resistant, however reasonable accommodations are required to prevent moisture from being absorbed, one of our custom made oven covers or placing the oven under a covered patio are great solutions.
  • Question: If my oven is wet, will it still be okay to use?
  • Answer: If you have had lots of rain, it is a good idea to light a small fire in the oven prior (up to 3x+, depending on condition) to when you want to start cooking.  This gives your oven a “mini-cure” gently driving out any moisture out of your oven before fully firing it up.  Not doing this can cause your oven to crack.
  • Question: Can I paint my oven a different color?
  • Answer: The earth tone color of the oven is produced during the manufacturing process and can be repainted using proper breathable masonry paint.
  • Question: Can I leave the carrying handles attached to the oven?
  • Answer: This is a personal preference, have it however you see fit.
  • Question: My fire keeps going out, what am I doing wrong?
  • Answer: Make sure the oven door is removed to allow a free flow of air. Closing the door restricts the oxygen supply and will extinguish a fire within a few minutes.

 

  • Question: Why am I getting lots of black smoke?
  • Answer: Make sure you are using properly seasoned hardwood, ideally with a moisture content of less than 20%. This type of wood burns hotter for longer periods and produces very little smoke and ash. We also recommend the use of an andiron to ensure air gets in the fire.

 

  • Question: What should I use to start my oven fire?
  • Answer: All materials used to start your oven fire should be free from kerosene or other additives that may soak into the floor of the oven and, in turn, taint the taste of your food.

 

  • Question: How can I tell to what temperature my oven is operating?
  • Answer: Our recommendation is to use an infrared thermometers which are relatively inexpensive and will give you exact readings in whatever part of the oven you want. In reality, once you use the oven enough you will get the "feel" for the right temperature.
  • Question: Is this oven only good for cooking pizza?
  • Answer: Definitely Not. The oven can be used to roast, broil, bake, braise foods - cooking pizza, bread, meats, fish, vegetables is easy and tastes incredible. A wood-fired oven can cook anything a conventional oven can. The main difference is that this oven can reach temperatures higher than 1200°F and provides a "dry heat" which gives your food amazing color & texture.

 

  • Question: Why is my pizza sticking to the oven floor?
  • Answer: First of all, remember to sprinkle the pizza peel with flour & make sure your preparation area is floured well. Don’t wait too long to cook after adding your topping to the dough as it could start to soak it up & become sticky. Make sure you don’t have any holes or thin spots in your pizza base as these can allow moisture to penetrate & cause sticking.

 

  • Question: Can I cook meats and fish directly on the oven floor?
  • Answer: We recommend that meat and fish or any dish that will produce fat or liquid from cooking should be placed in a container or Tuscan Grill to avoid tainting the oven floor.

Oven Information

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Email: info@terrafornopizzaovens.com