This course is no longer active. AEC Daily will not report completion information for this course.
THIS COURSE IS NO LONGER OFFERED.
Upon completion of this course, the Learner should be able to:
- Recall the long history of wood-fired ovens and their many uses, including why they are so popular today.
- Describe wood-fired cooking and the three types of heat in a pizza oven: reflected, convection and conductive and how they work to create the perfect pizza cooking environment.
- Summarize the considerations for the most effective and efficient wood-fired oven, such as oven size, shape of the cooking chamber, and height of the vault.
- Identify the construction and material differences for both traditional masonry and steel pizza ovens, including key characteristics of each.
Approximately 1 hour. Delivered online, at your own pace.
Presented by Kirk Laing on behalf of Fontana Forni USA. View the Privacy Policy .
Presenter Information
Name: Kirk Laing
Title: President, Fontana Forni USA
Background: My love for wood-fired oven cooking and pizza baking began when I visited my wife’s home country. She grew up in Florence, Italy and we ended up living in Tuscany for almost 8 years. We have been cooking in and using wood-fired ovens for over 30 years. We use them personally cooking for our large family, for large gatherings, and for cooking demonstrations.
