Baking pizzas

There are several types of furnace :

. wood-burning

. gas-operated

. electrical

. mixed

The most elaborate wood-fired ovens lift a little

certain constraints.

They are made up of :

. A specific opening: the hearth for wood and the hearth for pizza are separate. The wood

does not pass over the hob: productivity gains

(the surface of the hearth is available for cooking),

better hygiene (no ash in contact with the skin)

pizza).

. A turntable for uniform cooking

pizzas and facilitates loading and unloading. On

the most sophisticated models, the table top can be

to lift into the oven, allowing the pizza to be placed

at the oven's hottest point (under the roof).

. A control panel that displays the temperature

inside the oven and allows the pizzaiolo to

program your own cooking time.

Among the manufacturers of wood-fired ovens

reference in the profession, we can mention Marana

Forni and Four Grand-mère.

The furnace is fuelled by wood (oak or beech),

but it is also possible to use logs from

reconstituted wood or pellets, which are cleaner than

but with the disadvantage of producing

ashes, not embers.

A traditional wood-fired oven often reaches

high temperatures, around 380°C to 420°C,

with a cooking time of around 1 min 30.

Sometimes one too many logs can raise the oven temperature

at 600°C, and conversely, a log that is missing makes

temperature. The wood-fired oven requires

vigilance.

Technical constraints on ventilation and evacuation

and insulation, and wood storage.

hygienic conditions are strongly recommended.

regulated.

Electric ovens

They can be of different capacities: from

the small ones for making 2 pizzas at a time right up to the ovens

with a room for 6 to 9 pizzas.

Several rooms can be superimposed

others.

The hearth is generally made of refractory stone and

the vault equipped with resistors.

Temperature setting and control can be

be managed from a panel. On the most

can be set independently of each other.

temperature of each oven chamber, the power ratings

and vault. They are fully programmable

and allow all types of pizzas to be baked.

Among electric furnaces, conveyor furnaces are the most popular.

easier to use for non-experts.

The know-how of the pizzaiolo who decides when to make his pizza

is cooked and when to take it out at the optimum time for

is replaced by a timer. Pizzas are

fired on grids, not stone.

This cooking method is generally used by

contract catering establishments

(company restaurant...) or chain stores.

The following brands are available for electric ovens

Zanolli and Coupon Moretti.

Gas ovens

Whether with a wood-fired oven structure

or electric oven, they can be equipped to be

gas-fired.

The burners are located underneath the stone hearth.

refractory, as well as to the right and left of the furnace,

facing the vaulted ceiling of the room.

They are not very widespread in the profession.

Combi steamers

Dual-energy furnaces can be found that seek to

combining the best of each technology:

Gas / wood

Gas / pellet

Gas / electric

Wood / electric