What Makes Brick Oven Pizza So Good?

Pizzas are inherently good. Even the frozen pizzas have their own set of patrons that buys and consumes the product frequently. But what sets apart pizzas from outstanding pizzas will blow everyone’s mind off. Little did everyone know; all it takes are simple improvements on the aspects of the food.

For example, anyone can start on how people cook pizzas. The best people to consult about these methods are Italians. For centuries, they managed to perfect the art of pizza-making through outdoor brick ovens. But why do Italians make good pizzas, and how do brick ovens, particularly outdoor ones, cook them to perfection?

What Makes A Good Pizza?

Many would think that the cheese is the star of the show, while some argue that it’s the sauce. But the secret to a good pizza lies in how the cook treats the dough. As Wolfgang Puck points out, pizza is technically bread where all of the toppings are simply accessories to the dough’s beauty.

Thus a professional pizza chef knows how to play with both the time and temperature of the dough. Chefs must know when to invest in time and when not to. But most importantly, chefs must also be wary of cooking temperature if they seek to perfect the art of cooking. This is something that brick pizza ovens help to achieve.

Blasted Heat Makes Crust Crispy

Any cook can make a simple improvement on their pizza by changing how they cook it.

As seen on most internet recipes, these amateurish attempts always call for a temperature around 300 to 475 degrees Fahrenheit. Perhaps this may start Malliard’s reaction that gives fried food their distinct taste. But such temperature is not enough to get a proper and even browning throughout. Ultimately, this temperature range will always produce an inconsistent pizza result.

“Pizza ovens” do give better results compared to the traditional home ovens. They provide a better-blasted heat at around 500 degrees Fahrenheit. But the most ideal temperature for a smoky charred result lies at a whopping 750 degrees Fahrenheit. Only the traditional outdoor pizza ovens can manage to sear the crust of the dough.

Heat Retention Science

As mentioned before, getting the perfect temperature range is the key to taking good care of the dough. Thus, to hit the heat range, the oven should be great at retaining heat. Heat retention is a brick oven’s specialty through the way ancient people designed it.

Outdoor pizza ovens are classic, the most authentic cooking equipment that retains heat by utilizing all heat transfer forms.

Heating clay bricks can take a lot of time, but they also lose heat. This makes good clay conductors.

Most outdoor brick ovens only have one spot where the pizza can enter or exit. This feature is effective at trapping the heated convection air inside the oven and prevents it from leaking too much.

Lastly, firewood beside the dough itself allows an intense focus of heat radiation that permeates through the pizza.

With the good use of heat transfer concepts, brick pizza ovens are masters of temperature control and temperature blasting.