Gozney Dome - Page 61

61
RECIPE
EXAMPLES
WOOD SIZE
AND TYPE
Fast cook times such as
Neapolitan pizza.
Lots of small piece of
kiln dried hard wood
kindling. (25 - 50mm)
Finishing meats, charring
vegetables or small items
in a cast iron dishes such
as lasagna.
Large pieces of kiln
dried hard wood.
(50 - 100mm)
Slow roasting meats or
vegetables. Baking breads.
Fire left to die down
after the oven has been
saturated.
FINISHED COOKING
Allow the fire to die down until there
are no naked flames and only embers
remain.
COOKING WITH WOOD TIPS
For the best results and ease of cooking,
be sure to use kiln dried wood with a
moisture content of 20% or less.
Standard logs (including kiln dried)
should not be stored in a commercial
kitchen. Only solid fuels that have been
HACCP certified (Hazard Analysis and
Critical Control Point) are permitted to be
stored in commercial kitchen locations.
Please contact Gozney Ovens for more
information on HACCP certified fuels.