So why everything is cooked this way so tasty? In a wood-fired oven, the cooking process adds flavour to whatever’s placed inside. The answer is a matter of complex physics, mainly to do with the patented design and the thick outer shell trapping thermal, convection and radiant heat. At high temperatures, for example with a pizza, the radiant heat from the fire and the heat bouncing off the inside wall crisps the outside quickly and seals in the moisture in the dough, while it cooks the topping to perfection. The same goes for bread.
With slow-cooked meats, when you first put the meat in the oven, the outside browns but, as the oven cools, the inside of the meat remains at about 90C. When you remove it, it has melted rather than cooked, which greatly improves texture. Unlike your home oven, every degree of heat ends up working on the food.