3 ms·
I can tell you straight up that in the real world that is not what happens most of the time. It's also not always Oak, many places use Beech or similar woods. I
by sgc 8y ago
I can tell you straight up that in the real world that is not what happens most of the time. It's also not always Oak, many places use Beech or similar woods. It's virtually impossible to run an oven with 20 pizzas in it at that pace, and I have worked with some incredible Pizzaioli. I am also far from convinced that keeping it under 2 minutes makes the best pizza, and there were many times where we considered the oven too hot and had to damper it to cook properly. A lower temp--but very well heated for appropriate thermal mass--oven was the bee's knees.
- Jedd 8y agoYup, I'm sure there's a bit of licence exercised with some of those requirements. For example, making quite a small pizza would make it easier to get sufficient heat / rise in under 90s -- this is what we were doing on our bread-making course. The wood oven had been heating up all morning, I think reaching more than 500, but we were cooking with the fire completely removed, and the thermal mass holding the temperature around 350 ish from memory. More than sufficient.