Having been in the foodservice equipment business for some time now I realize every day how few people know the answer to this question, and why would they if they are not in the business of providing pizzas for folks or if they are not a pizza connoisseur? I was reminded once again of the lack of knowledge on the subject while browsing Quora the other day. This very question was asked and the sole response was spot-on. The answer was given by Robert Narracci who begun by stating “The key to baking great pizza (beyond ingredients and just focusing upon baking) is hot and fast.” When it comes to baking a good pizza, the hotter the temperature and faster the bake, the better quality pizza you will obtain…and you can achieve the hot and fast method with high temperature brick ovens.
Those of you who have tasted pizza baked in a brick oven probably agree that it is better than the pizza out of a regular oven, but do you know why? With the high temperatures of the brick oven, you will achieve a faster bake and it will result in crunchy toppings and a fluffy and crisp crust. There is no time for the pizza to get soggy. This is another example of history and tradition doing it best. Since the dawn of time folks have been cooking in brick ovens, and it still remains the favored way for turning out truly delightful pizzas. Read on for a variety of reasons why a brick oven is the way to go when obtaining the perfectly baked pizza.
Bricks absorb heat which radiates across the dome of the oven, providing a hotter environment inside the oven than any other type of oven. Because of the hot temperatures inside the oven the pizza baker is able to increase the time it takes to bake the pizza. In today’s brick ovens you can bake a pizza in as little as one-and-a-half to 3 minutes. When baking at such high temperatures the heat crisps the outside of the crust to perfection, while maintaining ample moisture inside which results in a fluffy, yet soft and chewy crust. In addition to fantastic crust, your toppings will be crispier and tastier too; the extreme heat ‘closes’ and cooks the toppings evenly and quickly, sealing in flavor, moisture and nutrients which are typically lost in the slower cook of most ovens.
Not everyone has the space or skill required for baking pizza in a domed brick oven. However, you can still achieve these amazing results! Now it is possible to achieve nearly identical results with the ease of a conveyor oven. Italforni’s stone conveyor oven is capable of reaching temperatures of 840 degrees F and bakes on a stone conveyor. The stones maintain the high heat and the result is a pizza that can be put up against any domed brick oven pizza any day! Give the folks at Pizzaovens.com a call and they can tell you all about it! 877-367-6836