Wood-Fired Brick Ovens and Pizza Since the dawn of civilization, wood-fired brick ovens and pizza have been around. There have been so many Discoveries of brick ovens made in the excavations of virtually every ancient culture; weather stone brick or clay. Today, wood fired brick oven cooking is as commonplace in Italy as the barbecue grill is in America.
There are so many benefits of pizza made in wood-fired brick ovens which cannot be duplicated in a conventional oven.
Higher cooking temperature – Heat radiates out from the heat source (in this case, a wood fire), is spread around the oven, and radiated from and by the interior walls. This heat radiates across the dome very evenly while the floor of the oven remains slightly cooler. The dome and floor are at least 100 f. to 200 f. degrees different in temperature. When the oven gets really hot inside you can reach up too 900 f. But if you cook to close to the fire that the temperature can be even hotter. By keeping a continuous small fire going on the inside the oven, the temperatures can be maintained at a comfortable range. A good temperature is about 650 f. on the floor with a small to medium flame on the side of the oven. The fire is always best to the side so it carries across the dome. It also allows you to see the sides of the pizza crust that is facing the fire so you know when to turn it as it chars.
Faster cooking time – Because of the high heat of the wood- fire, the brick oven is designed to cook pizza very quickly. It takes approximately 2-3 minutes maximum for the pizza to cook. While Some Neapolitan Style recipes call for a “90” second cooking time, that takes some practice and a great deal of monitoring and turning the pizza every few seconds.
Better crust – At such high temperatures 650f to 750f the oven crisps the outside of the pizza very quickly. The moisture in the dough is thus sealed off this results in a flavorful crust that’s puffy, yet soft and chewy.
Incredible flavor – Only wood-fired Brick ovens can imparts that unique smoky flavor that cannot be reproduced in a normal kitchen oven. The high temperature produces other flavors not achieved by slow cooking, the char and blistering of the dough has a unique taste that I do love.
Flavorful toppings – The intense heat and constant airflow generated in the brick oven seals, chars and cooks the toppings evenly and quickly. This quick cooking also allows the vitamins and other nutrients in the vegetables to remain. The High heat also caramelizes the pizza toppings and imparts flavors that are unique and only achieved at suck heat. In addition, the fresh mozzarella does not burn but, instead, lends itself to an appealing color and creamy consistency!
The Joy of the Art.
Owning a brick pizza oven has its own benefits; it produces wonderful foods. It’s produced healthier and unique products that are fun to create and good for you. It brings the family and friends together to enjoy some of the finer things in life.
So Enjoy Life Enjoy The Art of Pizza!
Scot Anthony Cosentino