How to start and manage a fire for baking pizza and bread in the brick dome ovens Etna, Pizzaioli and My-Chef

How to start a fire for Pizza:
Start a fire in the centre towards the back of the oven. Keep the fire going. When the oven walls turn greyish to white, just before cooking your first pizza: move the coals that have formed and remaining wood to the right side of the oven and add a log. Clean the oven floor by brushing or blowing (through a long piece of pipe) the ash towards the fire and place the fire separator against the fire.
Be careful when you start cooking the first pizza: Check with your laser gun thermometer, the temperature of the oven floor should be around 300 - 350°C. 
Keep the fire alive while cooking the pizzas.
To cook a pizza it takes around 2 minutes, depending on the thickness of your dough. You have to turn them around a few times to avoid they burn on the side that is closest to the fire.
The oven door needs to stay half closed while cooking pizza to maintain a constant temperature.


How to start a fire for Bread:
Best would be to bake bread after baking pizzas.
Also you can prepare both dough’s at the same time, as the bread needs to raise longer then the pizza anyway.
That way the oven is already heated; all you need to do after you finish the pizzas is to stop adding wood, and spread the coals out over the oven floor.
When the coals finish glowing, move the coals close to the oven door, and put in the bread.
The ideal temperature for baking bread is 220 - 250‘C. If it is too hot take a part of the coals out.
Blow the ashes away (with a long piece of pipe) before you put the bread in.
The oven door needs to be closed while baking bread, but you have to check every now and then the cooking process.
It takes about 30 to 40 minutes to bake an average sized bread of 500gr.
Bread baked in a wood fired oven has a crisp and friable crust, and the inside is soft and delicate. It requires some discipline with the right temperature and you do need to carefully oversea the entire process. But then, the moment you take the bread from the oven with the shovel is incomparable: the delicate aroma fills the area and "speaks" of healthy, wholesome and appetising preparation of your daily bread.