It needs to burn for about three to four hours before the bricks are hot enough to cook on. After that, you'll need to use a stick to poke the fire into the edges of the oven, clearing the cooking.. Go to http://www.jamieoliver.com/wood-fired-ovens for more information
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One glug of passata, heated through with thinly sliced garlic and a pinch of dried oregano, forms the base. To that I added grated mozzarella, a few anchovies (the kids went for pepperoni of course) and a very light shaving of Parmesan. Once the interior had reached about 350°C (660°F), I put the pizza into the middle.. Jamie Oliver shares his new range of Wood Fired Ovens. Check out full details at http://www.jamieoliverovens.com.
