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such as the type of wood used, ambient temperature
and humidity, oven temperature, and thickness of crust
and toppings, that affect the outcome, Be prepared to
spend a few times testing recipes and techniques while
learning the nature of cooking on your Mezzo. Prac-
tice and experimentation will show how to best cook
your favorite foods.
Tips for cooking pizzas:
•
A traditional Italian pizza with a thin crust and
a thin layer of toppings should cook at 600°F
or hotter for 3-6 minutes.
•
A medium pizza with heavy toppings may
cook best at 400°F-500°F and will require a
longer cooking times, perhaps 15-25 minutes.
•
For thicker pizzas with heavier toppings, low-
er temperatures are required to thoroughly
cook the toppings without burning.
Cook the pizza directly on the floor of the oven. Place
it in the oven using a long-handled paddle called a
peel, using hot mitts or hot pads. Slide the pizza from
the preparation surface to the peel, and then onto the
cooking surface using a slight jerking technique.
WARNING: Be mindful of the hot surfaces of
your oven. Because of the high tem-
peratures, extra caution should be
used when cooking with a wood-
fired oven. Use proper, long-
handled tools and protective mitts
when working around the opening
or reaching into the hot oven.
5.0 Cleaning, Inspection and
Maintenance
As is the case with most other equipment, cleanliness
is the best maintenance practice and will contribute too
many hours of warmth and pleasure.
WARNING: DO NOT CLEAN THE FIRE-
PLACE WHEN IT IS HOT.
A. Creosote – Formation and Removal. When wood
is burned slowly, it produces tar and other organic
vapors, which combine with expelled moisture to
form creosote. The creosote vapors condense in the
relatively cool chimney flue of a slow burning fire.
As a result, creosote residue accumulates on the flue
lining. When ignited, this creosote makes an ex-
tremely hot fire. The chimney shall be inspected at
least twice a year during the heating season to deter-
mine when a creosote buildup has occurred. If a sig-
nificant layer of creosote has accumulated (3 mm or
more), it should be removed to reduce the risk of a
chimney fire.
B. Disposal of ashes - Ashes should be placed in a
metal container with a tight-fitting lid, and taken out-
side and placed on the ground, well away from all
combustible materials, pending final disposal. If the
ashes are disposed of by burial in soil or otherwise
locally dispersed, they should be retained in the
closed container until all cinders have thoroughly
cooled.
C. Spot check the refractory bricks and mortar for
small cracks. It will expand slightly with the heat,
and then contract as it cools. Replace refractory
bricks when the cracks open more than ¼”; or when
pits become extensive and deeper than 3/16”; or
when any piece of refractory larger than 2 inches in
diameter becomes dislodged.
D. If creosote has accumulated, it should be re-
moved to reduce the risk of a chimney fire. Clean
the chimney as outlined below or have the chimney
cleaned by a professional chimney sweep.
WARNING: DO NOT USE CHEMICAL
CHIMNEY CLEANERS THAT
ARE POURED ON A HOT FIRE.
THE CHEMICAL CLEANER CAN
BE DANGEROUS AND
GENERALLY WILL ONLY
WORK ON THE FLUE SECTION
NEAREST THE FIRE, LEAVING
THE REST OF THE FLUE
UNAFFECTED.
E. Inspect the top cap and opening in your chimney
top and remove any debris that could clog it. If pos-
sible, birds will often nest there, and it must be kept
clear of nest material.
H. Cover the firebox opening with a damp sheet and
seal with masking tape to retain soot in the firebox
while cleaning.
I. Inspect the entire flue from the top down for ob-
structions. Use a flexible handled cleaning brush.
J. Check the flue from inside the fireplace with the
damper open for obstructions.
