Del Fornos

Wood-fired cooking in Randburg isn't just about throwing meat on heat — it requires managing temperature zones, timing the flames, and understanding how Gauteng's dry winter air affects cooking speeds differently than coastal kitchens. A proper pizza oven or braai setup demands consistency: the wood needs seasoning, the ash management matters, and the skill lies in reading the fire rather than watching a clock. Every service brings different conditions — humidity fluctuations, varying wood quality, the challenge of maintaining multiple cooking temperatures simultaneously. Restaurants doing this well have refined their systems through repetition, knowing exactly how their specific setup performs and adjusting accordingly. It's technical work disguised as casual dining.