1. Heat up time is not a simple linear line. The guides given are approximate but realistic times. The best times are achievable in ideal conditions. Eg if lighting up the following day after using the oven. We often do this to make a breakfast pizza après party!
Successful lighting is dependant on the quality of wood used and crucially how dry it is, kiln dried is the key here. A big factor is the oven and external temperature. If its minus 5 out it will longer to get the oven to heat up. If the oven is damp the moisture must be driven out before it starts to get towards cooking temperature. A warm dry oven will heat up much faster than a cold oven at the start of the season when it may be damp after a winter standing.
Its almost not a relevant question. Pizza will cook in around 90 seconds at 400C. This is quicker than you can prepare the base. In practice you are more likely to cook 1 large pizza or maybe 2 medium pizzas at a time.
3. Heat retention like heat up time is not linear. The external temperature will have an effect. As will any embers you leave in the oven. Temperature will fall off quickly from high heat, 400C, and slowly tapper off to the lowest useful temperature of around 140C. Timings are typically average for a warm summer day. Based on temperatures falling from 400C to 140C.
A roast dinner and all the trimmings including a pud!By the way, managed to cook a double rib of beef last weekend, roast potatoes and yorkshire puddings for 11 people. Then apple crumble for desert (first attempt at a dessert wanted something easy)Many thanks to Andrew Grimsby for the great photo of the double rib cooked in our Neo oven.
Some say laughter is the best medicine but we say its a glass of red and a wood fired pizza
Contentment is great friends on a sunny day and yes don’t forget the pizza oven from Pizza Forno
On a serious note we offer the best products and customer service in the market place today !