The kit COEO fire pit oven transforms your fire pit into a true wood-fired pizza oven capable of cooking pizzas, breads, focaccias, tarts flambées, and numerous recipes with a cooking quality worthy of a traditional wood oven. To achieve perfect results from the first use, follow this step-by-step guide.
SUMMARY
- The steps to make pizzas on the plancha fire pit
- The advantages of the COEO fire pit oven
- Why use a fire pit oven?
- The mistakes to avoid with a fire pit oven
STEP 1: INSTALL THE FIRE PIT OVEN KIT
POSITION THE SUPPORT
Install the tripod support in the centre of the opening of the fire pit : hearth. Ensure it is perfectly stable before continuing with the assembly.
INSTALL THE CAST IRON PLATE
Place the reversible cast iron plate on the support. You can choose:
- Grill side for meats and grilling
- Griddle side for vegetables, fish and seafood
POSITION THE PIZZA STONE
Place the cordierite stone on the cast iron plate. This stone is the essential element for achieving a cooking worthy of a pizzeria.
INSTALL THE DOME
Position the stainless steel dome on the assembly. Check:
- The stability of the dome
- The proper functioning of the sliding door
- The visibility of the built-in thermometer
Your fire pit oven is ready to use.
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STEP 2: CHOOSE THE RIGHT WOOD
The quality of the fuel plays a crucial role in the performance of the oven.
RECOMMENDED WOODS
- Oak
- Beech
- Hornbeam
- Ash
WOODS TO AVOID
- Wet wood
- Treated wood
- Painted wood
- Resinous woods very rich in sap
Dry wood produces more heat and allows for easier achievement of ideal temperatures for pizza.
La qualité du bois utilisé influence directement les performances de votre four brasero, la montée en température de la pierre à pizza ainsi que la qualité de cuisson de vos pizzas au feu de bois.
GUIDE TABLE OF WOODS FOR COOKING IN A BRAZIER OVEN
| TYPE OF WOOD | HEAT PRODUCED | DURATION OF EMBERS | RECOMMENDATION |
|---|---|---|---|
| Oak | Excellent | Very long | Ideal for pizzas and long cooking |
| Hornbeam | Very high | Very long | Perfect for quickly reaching very high temperatures |
| Beech | High | Long | Excellent compromise for all cooking |
| Ash | High | Medium to long | Very good versatile wood |
| Olive | Very high | Long | Ideal for aromatic wood fire cooking |
| Wet wood | Low | Low | To be absolutely avoided |
| Treated wood | Dangerous | Not recommended | Prohibited for food cooking |
| Painted wood | Dangerous | Not recommended | Prohibited for food cooking |
| Resinous (pine, fir) | Irregular heat | Short | Not recommended for pizza cooking |
COEO Tip: to achieve the best performance with your fire pit oven, prefer a mix of perfectly dry oak and beech. This combination allows you to quickly reach the ideal temperature while maintaining stable heat throughout the cooking.
STEP 3: CORRECTLY LIGHT THE BRAZIER
RECOMMENDED PROCEDURE
- Place small wood in the centre of the hearth.
- Add a few thin logs.
- Light the fire.
- Let the flames settle.
- Gradually add larger logs.
The goal is to achieve a powerful and lasting bed of embers. Here are the tips on how to light your plancha brazier.
STEP 4: PREHEAT THE OVEN
This step is essential. Let your fire pit oven heat for: 20 TO 30 MINUTES MINIMUM
Preheating is the key to a successful pizza. An insufficiently heated stone is the main cause of soft or poorly cooked pizzas.
| PREPARATION | IDEAL TEMPERATURE | AVERAGE COOKING TIME |
|---|---|---|
| Neapolitan pizza | 400 to 450°C | 2 to 4 minutes |
| Classic pizza | 350 to 400°C | 4 to 6 minutes |
| Flammekueche | 350 to 400°C | 3 to 5 minutes |
| Focaccia | 250 to 300°C | 6 to 10 minutes |
| Artisan bread | 220 to 260°C | 20 to 40 minutes |
| Roasted vegetables | 220 to 280°C | 15 to 30 minutes |
| Gratins | 220 to 250°C | 20 to 35 minutes |
Recommended preheating time: 20 to 30 minutes minimum.
La pierre à pizza doit être totalement imprégnée de chaleur avant l'enfournement pour garantir une cuisson homogène et une pâte croustillante. Le thermomètre intégré permet de contrôler facilement la température du four.
STEP 5: PREPARE THE PIZZA
Good cooking starts with proper preparation.
OUR TIPS
- Use a well-risen dough.
- Let the dough come to room temperature.
- Avoid excessive toppings.
- Drain the mozzarella to limit moisture.
An overloaded pizza will cook more difficultly.
STEP 6: PREPARE THE PIZZA PEEL
Before baking:
- Lightly flour the peel.
- You can also use fine semolina.
- Check that the pizza slides easily.
This step prevents the dough from sticking during transfer.
STEP 7: BAKE YOUR PIZZA
THE RIGHT METHOD
- Open the dome door.
- Quickly slide the pizza onto the hot stone.
- Close the door immediately.
The longer the door stays open, the more heat the oven loses.
STEP 8: MONITOR THE COOKING
The built-in thermometer allows precise control of your oven's temperature for the braziers to adapt cooking to each recipe.
| FOOD | RECOMMENDED TEMPERATURE | COOKING TIME |
|---|---|---|
| Neapolitan pizza | 400 to 450°C | 2 to 4 min |
| Classic pizza | 350 to 400°C | 4 to 6 min |
| Calzone | 350 to 400°C | 5 to 7 min |
| Focaccia | 250 to 300°C | 6 to 10 min |
| Flammekueche | 350 to 400°C | 3 to 5 min |
| Homemade bread | 220 to 260°C | 20 to 40 min |
| Roasted camembert | 220 to 250°C | 15 to 20 min |
| Roasted vegetables | 220 to 280°C | 15 to 30 min |
HOW TO KNOW IF YOUR PIZZA IS PERFECTLY COOKED?
- Puffed and well-developed rim
- Golden and crispy crust
- Perfectly melted cheese
- Coloured underside of the dough
- Centre of the pizza not wet
- Characteristic smell of wood-fired cooking
When all these criteria are met, your wood-fired oven pizza is ready to be enjoyed.
THE GOLDEN RULE OF COOKING PIZZAS IN A PLANCHA BRAZIER
VERY HOT STONE + ACTIVE FIRE + DRY WOOD + LIGHTLY LOADED PIZZA = SUCCESSFUL WOOD-FIRED PIZZA EVERY TIME.
WHY USE A FIRE PIT OVEN?
A brazier oven allows you to transform your plancha brazier into a true wood-fired pizza oven. Thanks to its dome and refractory stone, it concentrates heat to provide quick, even, and particularly tasty cooking.
THE ADVANTAGES OF THE BRAZIER OVEN
- High temperatures comparable to a pizza oven
- Crispy and fluffy pizzas
- Authentic wood-fired cooking
- Versatile use for pizzas, bread, and grilling
- Friendly and spectacular outdoor cooking
The brazier oven is much more than just a cooking accessory. By harnessing the natural heat produced by your brazier, it transforms your outdoor space into a true wood-fired pizza oven. With its stainless steel dome and cordierite pizza stone, the brazier oven quickly reaches high temperatures comparable to those of a traditional pizza oven, thus providing ideal cooking conditions for achieving crispy, tasty, and perfectly golden pizzas.
One of the main advantages of the fire pit oven lies in its versatility. Beyond cooking pizzas, it allows you to prepare artisanal bread, focaccias, tarte flambées, gratins, roasted vegetables, or even meats over a wood fire. Your fire pit thus becomes a true multifunctional outdoor kitchen capable of meeting all culinary desires.
The pizza stone accumulates and gradually releases the heat produced by the fire pit, ensuring even cooking and a crust that is both crispy and soft. Combined with the dome that effectively retains hot air, it replicates the cooking conditions of the best wood-fired ovens while preserving the authentic flavours of the wood fire.
The fire pit oven also offers a unique convivial experience. Installed at the heart of the terrace or garden, it allows you to cook directly in front of your guests while enjoying the spectacle of the flames and the warm atmosphere of the fire pit. Each preparation becomes a moment of sharing, indulgence, and friendliness around the fire.
Finally, the fire pit oven is an economical and smart solution to expand the possibilities of your fire pit without investing in a standalone pizza oven. In just a few minutes, your fire pit transforms into a high-performance wood oven capable of making pizzas worthy of the best pizzerias while significantly enriching your outdoor cooking experience.
TABLE OF ERRORS TO AVOID WITH A FIRE PIT OVEN
| ERROR | CONSEQUENCE | GOOD PRACTICE |
|---|---|---|
| Not preheating the oven sufficiently | Soft dough and uneven cooking. | Preheat the fire pit oven for a minimum of 20 to 30 minutes. |
| Bake before the stone is hot | Pale pizza base and lack of crispness. | Wait for the stone to reach at least 350°C. |
| Use wet wood | Insufficient temperature and excess smoke. | Only use quality dry wood (oak, beech, hornbeam). |
| Overload the pizza with toppings | Wet centre and undercooked dough. | Limit the amount of sauce, cheese and toppings. |
| Use cold dough straight from the fridge | Poor rise and uneven cooking. | Allow the dough to come to room temperature before use. |
| Open the oven door too often | Significant heat loss during cooking. | Keep the door closed as much as possible. |
| Do not regularly feed the fire | Temperature drop during cooking. | Regularly add small logs to maintain the embers. |
| Use too much flour on the peel or stone | Flour burns and can give a bitter taste. | Only use a thin layer of flour or semolina. |
| Cook directly on a grill | Insufficient cooking of the bottom of the pizza. | Always cook on a preheated pizza stone. |
| Neglect monitoring the cooking | Burnt pizza or uneven cooking. | Regularly check the colour of the dough and cheese. |
| Use treated or painted wood | Release of harmful fumes. | Use exclusively untreated natural wood. |
| Clean the stone with water or soap | Risk of cracking and performance alteration. | Brush the stone dry once cooled. |
| Wait too long before baking after opening the oven | Loss of temperature of the stone. | Prepare the pizza in advance for quick baking. |
| Move the dome during cooking | Disruption of heat circulation. | Leave the dome in place until the end of cooking. |
| Cook with a fire that is too weak | Excessive cooking time and less crispy dough. | Maintain active embers and a high temperature throughout cooking. |