About

Oven Curing Notes puts the basics of Curing a new wood-fired or masonry pizza oven: why makers ask for slow first fires, how moisture leaves the dome and floor, what the maker's manual says about the schedule, and what cracks and smoke on the first fires mean into plain words.

The pages draw on published material such as manufacturers' manuals and specifications, government and university pages, and encyclopedias. Each page lists the sources behind it at the bottom, along with the date it was last checked.

There are no ads here, and nothing is for sale.

What you read here is general information. Your own equipment's manual comes first, and where safety or the law calls for a qualified tradesperson, use one.