Wood and Fire

We take pride in using certified kiln-dried beech wood in our wood-fired pizza oven, and it makes a remarkable difference in both flavour and cooking efficiency. This high-quality wood is sourced from sustainable forests and is thoroughly dried in a controlled kiln environment. The drying process removes excess moisture, resulting in wood that burns hotter and more consistently than traditional logs. We only use wood that has been dried to less than 20% moisture content and we use a wood moisture meter to check all logs before we burn them.

The use of kiln-dried beech ensures a clean burn with minimal smoke, allowing the natural flavors of the pizza to shine through. Beech wood imparts a subtle, sweet aroma that enhances the overall experience, making each bite a delightful combination of taste and fragrance.

In addition to its superior flavour profile, kiln-dried beech also promotes even heat distribution within the oven, ensuring that our pizzas cook perfectly with a crispy crust and melty toppings every time. By choosing this premium wood, we not only elevate the quality of our pizzas but also demonstrate our commitment to sustainable practices. Enjoy the rich flavors and the artisanal touch that only our certified kiln-dried beech wood can provide!

Smoke also plays a crucial role in creating unique flavours in wood-fired pizza. When wood is burned, it releases various compounds, including phenols, terpenes, and aromatic hydrocarbons. These compounds infuse the pizza with distinct smoky notes that complement the ingredients, particularly the crust and any toppings.

1. “Maillard Reaction”: The high heat of the wood-fired oven promotes the Maillard reaction, which enhances browning and creates complex flavors in the crust.

2. “Smoke Infusion”: As the pizza cooks, the smoke from the burning wood envelops it, imparting subtle flavors that vary based on the type of wood used. For example, fruitwoods like apple or cherry provide sweet, fruity notes, while hardwoods like oak or hickory can offer richer, earthier flavors.

3. “Char and Crispiness”: The intense heat helps achieve a charred exterior on the crust, adding texture and a smoky flavour that contrasts beautifully with the toppings.

4. “Ingredient Interaction”: The smoke interacts with ingredients like cheese and toppings, enhancing their flavours. For instance, the fat in cheese can absorb smoke, resulting in a creamy, smoky richness.

Overall, the combination of heat, smoke, and the specific characteristics of the wood creates a layered flavor profile that’s hard to replicate with other cooking methods.

At Derventio Wood-Fired Pizza Co. We embrace traditional methods, including lighting our wood fire with a Swedish fire steel. This time-honored technique is not only effective but also adds a touch of craftsmanship to our pizza-making process.

Using a Swedish fire steel, we strike a steel rod against a piece of flint to create sparks. This method is both reliable and eco-friendly, allowing us to ignite our kiln-dried beech wood without the need for chemical accelerants. Once the sparks catch the dry kindling, the flames begin to rise, and the fire quickly takes hold, ensuring a robust and consistent heat for our wood-fired oven.

This approach not only aligns with our commitment to quality and sustainability but also connects us to the rich history of wood-fired cooking. As the fire grows, it creates the perfect environment for baking our pizzas to perfection, resulting in that sought-after crispy crust and delightful flavor. Lighting our fire this way is just one of the many ways we honor the artisanal traditions behind our craft.