Tuscan pizzaoven inside Podere Santa Pia, during the firing (heating) stage


“These ovens really get people’s imaginations going. They are brilliant tools for inspiring good times around the table.
To my mind, wood fired ovens are the ultimate foodiemust-have”


Jamie Oliver
Surroundings
       
   

Authentic Tuscan Stone Pizza Oven


   
   
Podere Santa Pia has a fantastic rustic ambiance featuring a beautiful pizza oven inside the house. The pizza oven is a true traditional, rustic wood-fired oven.

Pizza ovens have circular floors, and parabolic ceilings that reflect the heat down, creating a wonderful convection that bakes everything to perfection, while the fire brings out a unique crisp, bubbly texture and smoky taste. Since pizza baking is a dynamic process, in which the oven door stays open while you add, turn, and remove your pizzas, you have to keep a fire going in the oven lest it cool. The circular floor allows you to simply keep the fire to one side where the roof slopes down, and have most of the floor area free for pizza.A wood-fired pizza oven heats up and cooks our meals a lot better because of the heat stored in the dense walls.

The Santa Pia oven tool set has everything you need to make delicious homemade pizza and bread in our pizza oven The pizza oven st includes a square pizza peel, a round pizza peel, a pizza turner,an oven brush and the pizza-oven fire hook, to shift embers and logs around in your pizza oven easily and safely...

   
   
 
Tuscan pizza oven

When the oven gets really white hot inside, temperature can be far above 300°C - 572°F or 350°C - 662°F and maintained by keeping a continuous small fire going.

 

 
   

Jamie Oliver shows you how to cook pizza in a wood fired oven

 

 

 

The best pizza is pizza baked in a ferociously hot oven. The oven will heat up and over time start to cool, by using these phases of heat, one can achieve a range of cooking styles. Depending on the cooking technique, move the embers and flames towards the back or side of the oven, or alternatively spread the embers across the oven floor. Maintain temperature by adding more wood accordingly. After a few hours, when the oven is less hot, one can bake bread and roast meats.

 

Pizza e pane