The way Australians cook at home is changing. While modern appliances and quick microwave meals still have their place, many home cooks are shifting their attention toward something older and more elemental. For a growing number of people, that means cooking with clay pizza ovens.
There’s a growing movement among home cooks to reconnect with the way things used to be done.
Clay pizza ovens appeal to those looking for more than just a faster way to cook. They offer a way to slow things down. These ovens bring together natural materials, real fire, and simple techniques that have stood the test of time.
Unlike refractory materials ovens that can take up to an hour to heat up, clay ovens are:
The heat they hold is even and intense, ideal for crisp-based pizzas, roasted vegetables, or flatbreads that need just a minute or two to cook through.
Jalando’s Fiamo Light Weight Wood-Fired Clay Pizza Oven is one such example. Made from clay and stainless steel, it heats quickly and is designed to suit everyday use.
For those who want more cooking space without sacrificing the charm of clay, ask us about the Fiamo Maxi which offers a roomier setup while keeping the same approach to fire and flavour.
While clay pizza ovens may feel like a modern trend, they are anything but new. Clay has been used to cook bread and flatbreads for thousands of years. In many cultures, dome-shaped clay ovens are still central to daily life.
The enduring popularity of clay ovens comes down to their function.
That natural balance of fire and clay gives food a texture and character that can be hard to replicate with gas or electric systems.
Australians are starting to rediscover that appeal. Not only for pizza, but also for roast vegetables, meats, and slow-cooked dishes. Once people begin experimenting, the possibilities open up.
Customers who choose clay pizza ovens often tell us the same thing: it changes the pace of their cooking. Lighting a fire takes intention. Waiting for the heat encourages patience. Once the dome is hot, it’s not just the pizza that comes out well.
While we recommend using kiln-dried hardwood and natural firelighters, the rest is about feel. Many Fiamo owners use a simple infrared thermometer to check when the dome and cooking base are ready. From there, pizzas, breads, and roast trays can go straight in.
To support owners who want to explore beyond the basics, we maintain a growing recipe section that includes ideas well-suited to clay ovens.
Clay pizza ovens aren’t for everyone.
They are lighter, easier to move, and less costly to install. And for many, they deliver all the performance they need without the bulk. That’s especially true for people cooking for small households or who want a compact oven that doesn’t dominate their backyard.
The Fiamo models have been particularly popular with first-time wood-fired oven owners, as well as people who are downsizing or setting up alfresco kitchens in courtyards and townhouses.
At the core of it, cooking with a clay pizza oven is not about technology or even tradition. It’s about how food is prepared and how people gather around it. The fire draws people in. The pace slows down. Meals become events, even if they’re simple.
Whether it’s the compact Fiamo or a larger model, the clay pizza oven brings that rhythm to the home in a way few appliances can. You can learn more about Jalando’s range of pizza ovens in our Pizza Oven showroom, explore recipes and real stories from our customers to see what they’re cooking next.
