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Published 2021
A great oven won’t make your pizza great, but it can make your experience of cooking wood-fired pizza more enjoyable. I’ve made good pizza in bad ovens, but generally, steady heat means more consistent results. I started making pizza using a Pavesi Forni modular wood oven from Modena, Italy. Maybe if I’d started with a masonry oven I’d be partial to that, but I’m a fan of modular concrete ovens. I love the idea of mixing ancient design with modern techniques. There are also fewer floor pieces, making it easier to clean, with fewer places to snag dough on seams.
