Wood fired ovens have been around for
3,000 years or at best the early rise of
civilization.
In much of Europe the ovens were owned
by nobility or the Church, who charged the
locals a fee to bake or fined them if they
avoided using the communal ovens.
As time progressed so did the rules and
regulations, the Fournier (official baker) who
had done the work to cut the firewood and
heat the oven was declared the owner of
the heat. Published rules forbade the drying
of certain crops, determined which timber
could be used, who had the purchased
right to clean out the ashes (this was sold as
fertilizer) and who had the purchased rights
to take the breadcrumb sweepings away -
used as chicken feed.
Now, thousands of years later, you have
the opportunity to reconnect with these
traditional cooking styles, what better way
to entertain than with a Stoked wood fired
or pizza oven, it adds new flavour to dishes,
adds value to your lifestyle and makes a
long lasting and attractive addition to any
entertaining area, - it's the ultimate foodie
must have!!
At Stoked Ovens we only use the highest
quality refractory materials to manufacture
our wood fired pizza ovens. This ensures
not only durability but also fast heat-up
times with increased thermal mass for
retained heat. Our design features steep
internal walls for even heating and a wide
mouth for ease of use.

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