Cooking in Your OvenOnce the oven has been heated to the point the entire Dome has turned a whitish grey, you’re ready to cook using either the Open-Door or Closed-Door method.
Open-Door Cooking
Keep the fire going in the back of the oven. Sweep out the front of the Hearth with a wire brush and you’re ready to cook. The oven will become hot enough and stay hot with a small fire. For pizzas, the oven will stay hot enough—the purpose of the flame is to melt the cheese and crisp the top.
Closed-Door Cooking
Spread the fire throughout the oven. You will store heat in the Hearth and Dome by burning your fire hot for at least one hour. The longer you burn your fire, the more heat will be stored in the Hearth and Dome and the longer you’ll be able to cook.
The entire Dome of the oven should turn a whitish grey. Once the fire has burned down, remove all coals and ashes into your ashbin. Sweep the Hearth and run a barely wet mop across it to remove all ash. Load your oven with breads, roasts or casseroles and seal the oven with the insulating door.
Note: For Closed-Door Cooking, the quality of the wood isn’t a concern; you’re mainly concerned with building heat and storing it in the oven. However, never use treated woods. Save your flavored woods for Open-Door Cooking!
