A great oven for cooking pizza at home. Every time we prepare pizza at home we notice that our kitchen oven is not suitable for cooking pizza.

The pizza must be cooked in a very short time, maybe 4 the 5 minutes would be the perfect time for cooking, to prevent it from drying out.

A great oven for cooking pizza at home

Technology in recent years has come to our aid, in shopping centers and on shop online we often see machines like this. But have you ever wondered if they are suitable for pizza?

Cook Pizza at Home

And, they are absolutely perfect. They turn out a soft and crunchy product just like that of a wood oven. They arrive at a temperature of approx 400 degrees. Your pizza will be ready in 4 minutes.

A very good oven

If you don't find them in the mall near your home, you can always order them on amazon:

An excellent oven for cooking pizza

If you want to improve your pizza preparation instead, I suggest you to enroll in one of our professional practical courses that take place weekly in our pizza chef school. You will find all the information here.

If you no longer have the resources or precious time to come to our school, I remind you that here on our site a fantastic "Pizzaiolo Online Course" is available for everyone, which you can download to your PC or mobile phone and follow it comfortably seated from the sofa of your home in your spare time. All information on our Online Course will be found at this link.

One last thing before saying goodbye that will surely be useful: my latest book called is already available for download: NOT ONLY PIZZA - What should have all the pizzerias in your menu. Follow this download link.

Follow or subscribe to our youtube channel, there are over 300 pizza recipes, all prepared by the pizza chef students who weekly attend our courses.

See you soon

Silvio Cicchi

How to Cooking In A Wood oven. If you belong to the category of "Lucky" who own a wood stove in the garden, do not miss this chance to learn how to use the wood oven. We will see how to prepare perfectly pizzas, buns, bread, sweet roast and much more.

How to Cooking In A Wood oven

The preparation and the ignition is definitely the hardest part, In fact this is the reason why the wood oven is used so rarely. One of the most important things you need to know is that not all the coals are suitable for cooking all sorts of things.

We start from a good ignition so that the arrivals oven at a high temperature rapidly. We start from pizza: To cook the pizza we will need a high temperature, embers and always burning flame, flameless pizza would not color, so do not neglect this particular.

How to Cooking In A Wood oven

If you plan to cook more things during the day the first thing you'll need to cook the pizza that requires very high temperatures, then the meat that requires medium-high temperatures, in this phase, the oven does not need to be further fueled, exploit the residual heat. It is recommended at the beginning cover the meat with aluminum foil to keep it from drying out and only discover it at the end to give him the right color.

After cooking the roast you can proceed to bake bread and buns. If the oven has a good insulation can even remove the embers.

How to Cooking In A Wood oven

Bread and focaccia require low average temperatures. They can be fired simultaneously, the ideal cooking temperature is around 200 degrees. That's why usually removes all embers, cook with residual embers could burn bread and buns. Just close the door.

Once the baking of bread and cakes we bake cookies and sweets. These products use the residual heat of the refractory material. The cooking will also made it slowly and with the door closed.

How to Cooking In A Wood oven

During the course of our Professional practical courses in our school of pizza we work with a wood stove. All of our students do practice daily with one of these ovens. If you want more information about our workshops, I invite you to visit this link.

At this link is available the calendar of upcoming courses scheduled in our school.

If you are lazy and do not want leaving your home, I remind you that here on our site there is a great "Pizzaiolo Online Course"Which you can watch from the comfort of your home sofa. You will find all Information on the course online here.

Finally do not forget to visit our YouTube channel, you will find them hundreds of video recipes of pizza prepared by the students of our school pizza.

A resent in a few days for more news about pizza.

Ciao

Silvio Cicchi

Which Wood Use for from Pizza Oven. The wood stove is alive. Not one exists equal to another. Each oven is supplied with the right wood for cooking pizza. Obviously depending on the type of wood that will be used, we will have different behaviors of the oven. The large ovens worship the brace to maintain the high temperature and obviously the flame to bake the pizza. Small ovens require ever flame to get to temperature faster and very little brace, otherwise riempierebbero embers leaving little room for pizzas.

What kind of wood is used in our bakery to get a pizza cooked to perfection and fragrant? Living in the country I have tested many types of wood, by sawmill waste to pruning of fruit trees, vines, or the various pruning the trees that line the rivers. Without any doubt the best firewood for pizza oven is the Beech, It produces a beautiful flame with which to cook delicious pizzas to perfection and produces few embers, also it issues to the products in cooking a good characteristic smell of a wood oven. Excellent quality-price relation.

Which Wood Use for from Pizza Oven

Pizza should be cooked with the flame, I love the flame.

Several types of wood to use in a wood oven pizzeria.

• 

  BEECH: +-brace flame Excellent value for money

• OAK TREE: +It makes a beautiful flame grilled -fiamma beginning then slowly lowers and turns into embers. Excellent for the fireplace, the embers retains the heat for a long time. Costa face
• OLIVE: +embers flame +. Hard to find very rare
• CARPINO Low-cost alternative to oak.
• ASH TREE, WOT: Used for more noble purposes

WOOD NOT USE: Poplar and Chestnut because crackle, bits of glowing embers could end up on the pizza during cooking, This is wood for the fireplace.

SPRUCE PINE RESINOSE contain toxic resins, also they transfer odors to the products being cooked (pane-pizza).

Which Wood Use for from Pizza Oven

The wood must be dry and cured when you buy and with a moisture content of no more than 15%. The wet wood produces much smoke and no flame.

At last we now know which wood to use for cooking our pizzas in a wood oven. To feed our wood oven School pizzaioli where usually carry the Our professional courses of pizza, we use a lot BEECH. Besides the good wood, you'll also need a good flour for pizza, Fortunately, on our site you will find a good Driving to the flour for pizza. What kind of pizza you will prepare? You will definitely want to choose between one of our 300 pizza recipes freely available to all.

In short, on our site you can find everything, but everything on the pizza. From flour to the firewood to our professional courses to become a pizza chef. Add it to your "favorites".

Do you like our video recipes? Visit our YouTube channel entirely dedicated to pizza.

Have you ever thought of attending professional courses of pizza? Take a look at our calendar of upcoming courses scheduled.

Which Wood Use for from Pizza Oven

Temperature Of The Oven To The Della Pizza Cooking. To obtain a good pizza is often not enough to have acquired the flour suitable for pizza, a good dough, a perfect leavening. The question that most often comes to me both from housewives preparing pizza at home, both by some professionals pizza, is the following: Chef Cicchi, at what temperature should I set my oven to cook pizza?

I dedicated a post previously devoted entirely to this subject which you can read by clicking here, but as times change and change quickly, the time has come to provide new instructions, fresh and detailed.

The answer is not difficult, but it is articulated and can be divided into two parts: The temperature to be set in the oven at home, and the temperature to be set in professional oven.

Council to save this page trà your favorite sites, There will definitely help the next time you prepare the pizza.

Temperature Of The Oven To The Della Pizza Cooking

The cooking pizza in the oven at home, Cooking pizza in a professional oven electric or gas, the pizza baking in a wood oven.

cooking temperature of the pizza in the oven at home:

Dear sisters and brothers who prepared the pizza at home, if the pizza in your oven at home is not “good”, The reasons could be many. HE the dough you used it as my, then we go on to the second point. If you have rested sufficiently the dough giving it a long time rising and your pizza is still over unpresentable, the cause of all this could be definitely the wrong cooking temperature. The pizza, va cotta a 300 degrees. What is the maximum temperature reaching your oven at home? 200 degrees? This explains the cause. Ventilated or static modern ovens easily reach these temperatures but what if you have an older model that barely reaches 200/250 degrees?

I at my house dispose of exactly one of these “older models”. With some of these simple measures can fully prepare a good pizza.

council 1: Place in your oven of firebricks.

Preheat your oven to maximum temperature, turn it on at least 30 minutes early before baking the pizza.

Open quickly, bake the pizza and fast richiudete.

Never open the oven door to look around or to see the degree of cooking pizza. Much of the heat would come out, and you end up with a pizza that once cooked, It will be of a white color and that will be rubbery chewing.

council 2: Because instead of the usual pizza pan in your oven, do not make pizza dish? The pizza pan is high, thick, they spend 5 just minutes before the heat after heating your pan, walk to the pizza contained therein. It would be preferable, therefore,, prepare pizzas to the plate, They are thin and cooking them in those forms of aluminum round by 30 centimeters would solve much of your problem. Now the pans aluminum round can be found anywhere, in all supermarkets.

council 3: On the market of the fantastic really cheap pizza ovens. If the pizza is often prepared at home, I strongly suggest you invest a few Euros for a pizza that will have nothing to envy to the one purchased at a pizzeria.

here they are, available on Amazon.

tribute: if you decide to purchase it by clicking this link, Amazon will refund to me of some EUR, and I will give’ in return for the perfect recipe to prepare pizza at home with this oven. Do you think that the pizza cooks in 3 minutes using this oven.

of pizza baking oven temperature Professional Electric or Gas

In professional pizza ovens on the market with top in refractory, the temperature to be set to get a good product is 300/330 degrees. The pizza takes to cook by 3 to 5 minutes.

of pizza baking temperature in the wood stove.

I love the wood-burning oven, but, Ugh, how much work. Often not even worth turning it on if you only need to prepare two pizzas. But who has a large family, or he may decide to make a pizza party for friends has a fantastic tool. We begin the description of how the pizza is cooked in a wood oven.

First the wood stove does not have a thermometer that indicates the degrees, or if it is available, in most cases it is not truthful, so we have to follow another natural method that will show us when he has reached the right temperature to bake pizza, caution, no bread but pizza.

Turn on your oven, you will notice that the whole vault of heaven (top of the oven) soon it will turn black. Move the fire side continuing to add fuel to the fire. You'll soon notice that just above the flame, slowly the upper oven will start once the white color. When the white will have exceeded half of the time (3/4), your oven is ready to cook your pizzas. A wood-burning oven that works every day, It employs on average 45 minutes before being ready to temperature, but if your wood stove is turned on rarely, It will take more than an hour before you are ready to bake the pizza. For the curious, when the roof of the furnace will be completely white color, your oven has a temperature of about 450 degrees.

A wood-burning oven at the right temperature bakes a pizza to the dish in less than a minute, about 45 seconds, pizza goes on continuously because the part of the flame quickly darkens.

Temperature Of The Oven To The Della Pizza Cooking

Conclusion

To prepare a good pizza we need:

A good meal

Successful proving

A perfect application of the pizza

Familiar with the ingredients used and the right doses.

A good oven to cook a perfect pizza.

If you are a pizza lover, and you would like to prepare it at home as an expert pizza maker, subscribe to our ongoing professional pizzaiolo ONLINE, or attend a practical course at our Italian School of Pizza.

If you liked this article, share it on your Facebook wall, and its G +, helps our blog to grow.

At what temperature to cook the pizza. To make our pizzas "special", it takes quality ingredients, some knowledge and some advice. Sometimes, unfortunately, this is not enough, if you are not familiar with the characteristics and potential of the oven that is used.

Then, before starting it would be appropriate to read these tips and learn some tricks to get even at home excellent pizzas.

The secrets of pizza: the oven

We assume that all the pizza professionals are already aware of the temperatures of cooking pizza: about 300-320 degrees for an electric furnace or gas, and around the 450 degrees for the wood stove, then this article will deepen the topic of pizza baking for those who ventured to do it at home, with the classic home oven.

I ovens, cooking gas, which have a maximum temperature of 250 ° C, can be of two types: vented and unvented. If your oven is not ventilated, cook the pizza on the bottom; on the contrary, if it is ventilated cook at the center of the oven. The only exception is the pizza pan, that in both types of oven is better to cook the center.

The advice: The major problem encountered in cooking pizza in the oven at home, is when you bake the pizza. Opening the door of the oven, we will have the total dispersion of accumulated heat, to obviate this drawback, we suggest you use a baking stone on the oven floor, that in this way be able to maintain high temperatures even when we open the oven to bake pizzas. Remember to always bring your oven to maximum temperature, that usually is reached after having left it on for at least 15 minutes.

**** I do not have a baking stone, how do i? Easy, take four classic brick and place them on the bottom of your oven gas. You will get the same results.

At what temperature to cook the pizza

In electric ovens, ventilated and not, the pizza should be cooked in the upper part close to the heating elements: also in this case the board to use the refractory stone to maintain high temperatures even after the oven will be open. For pizza pan, the first part of the cooking should be made on the bottom of the oven, then ultimarla top, near the resistances.

Electric furnaces and gas is useful to add a bowl with hot water before baking: serve to confer humidity at’dough.

As regards the mono-pizza ovens with refractory stone to high temperature or even ovens that can cook in 5 minutes, the pizzas are inserted already stuffed and ready to be cooked.

The secrets of pizza: tomato

Tomatoes most suitable for the pizzas are the peeled San Marzano or similar type. To get the maximum flavor, shall be broken up with your hands and then seasoned with salt, extra virgin olive oil and basil.

Council to prepare the tomato topping even a day before cooking the pizza. In this way, the filling will acquire even more flavor, but you'll have to take care to keep it well covered in the refrigerator to prevent contamination with other flavors.

The secrets of pizza: mozzarella

Always buy the fresh mozzarella, cut into slices or julienne for a round pizza, but remember that for the one in the pan is always better to cut à julienne.
You should always use fresh mozzarella not only for its taste but also to ensure that the pizza is not present never dry.

The buffalo mozzarella should only be used when cooking is short (type wood stove or oven to 400 ° C), because otherwise the pizza would be too watery. For ovens that do not reach high temperatures should always be placed at the last minute.

At what temperature to cook the pizza

The secrets of pizza: vegetables

Blanch the vegetables slightly and ripassatele in a pan with a drizzle of extra virgin olive oil. Add them on pizza or tomato before baking, coprendole with mozzarella. If the oven does not exceed 300 ° C, add them at the last minute.

The grilled vegetables instead should be laid on the pizza always exits the furnace and hot product , leaving unchanged all the culinary properties.

The secrets of pizza: salami

One trick to avoid the salami from drying out and lose flavor: place them under the mozzarella, in this way it preserves the flavor and quality. Exceptions are obviously those recipes that specify explicitly add the sausages out of the oven.

The secrets of pizza: flour

One thing to know about the W flour is that the lower the value of W, shorter leavening. But first you need to understand what to indicate the The: is l 'unit of measure of the strength of the flour, that is, the pressure resistance of the kneaded flour.

For the bread the choice of suitable flour part by W 180 until you get to 380, depends on the result you want: varieties are so many, from the basic model (bread "boor", the one with a lot of crumbs) up to a blown.

In the preparation of cake it is best to use a flour with W 180-200 for a soft dough type Genovese, whereas it can reach up to W 260 a dough for crispy.
For pizza, the choice is from W 180 (for a short leavening) a W 350 (for a medium-long leavening also using dl fridge).

If you do not know the value of W or is not mentioned on the label can be mixed 70% flour 00 classical 30% of flour Manitoba and certainly can not go wrong.

The secrets of pizza: water

During the winter season, the water must be at room temperature. D'estate, instead, advice to use very cold, but remember to dissolve the yeast in a little water at room temperature and add it directly to the flour. If tap water is too limestone used the mineral.

If you want to know more about the pizza, is available to you our course of professional pizza maker Online. Many videos at your disposal, many useful to read, in no time you are become an expert pizza maker. The course is online, so you can read and learn new things when you have time available. Our pizza school will issue a certificate pizzaiolo. To know more, click here.

Silvio Cicchi

When we think of pizza, jumps immediately to mind the classic shape of the pizza maker with shovel in hand, before a wood oven.

Basically, exist 2 main methods for cooking pizza, in the oven or in the classic wood stove. By the time we learned to associate the pizza with the ancient cooking tool that is the wood oven, which gives excellent results and adds to our pizza the characteristic smell of burning wood.

Unfortunately, alas not enough to cook a pizza in a wood burning oven to ensure a good result. Then, in this tutorial, I will try to explain how to cook a pizza, and what are the most used types of cooking, which basically are two: with electric oven or with a wood stove.

Start by talking about our dough, which when fired undergoes major physical changes: Increases its volume, form an outer crust and a crumb inside, its surface is colored and develops aromas and perfumes; loses moisture and weight. What has changed between then a type of furnace and the other?

OVEN

Electric ovens for pizza have a cooking chamber of rectangular height and depth variable; the soil is made of refractory material and the heat is developed by means of electrical resistors placed on the floor and on the roof of the oven. La pizza tonda al piatto cuoce quindi a diretto contatto con la pietra refrattaria ricevendo calore per conduzione diretta, or through contact between stone and dough, by radiation of heat transmitted from the walls and the sky of the oven and by convention, ie displacement of hot air and water vapor inside the cooking chamber.

I forni elettrici hanno in genere due gruppi di resistenze, upper and lower, independently controllable: this allows the baker to manage the heat coming from the base of the furnace and from the upper part of the same to have a uniform cooking also according to the type of pizza in cooking.

Nel caso della pizza cotta in teglia ad esempio, the heat must get more from their base to be conducted through the metal of the pan and transmitted to dough. In round pizza dough receives heat from the bottom, as placed in direct contact with the refractory stone, then the heat will get more from heaven oven. Un moderno forno elettrico riesce a cuocere pizze alla perfezione permettendo un’ottima gestione della cottura che avviene in modo più uniforme rispetto a un forno a legna, with better drying of the product.

THE OVEN

The ovens have been used since antiquity for baking bread and later for pizza and focaccia. Un forno a legna classico è costruito interamente in materiale refrattario; the cooking chamber has a stone base surmounted by a refractory time always to which is connected a drain for the fumes. The fire is almost always positioned at the center in the first starts to then be moved to one side during the entire cooking of the dough. The baking stone on the basis, as well as all the time, are heated by the fire while maintaining a constant temperature thanks to storage secured by the building materials. The pizzas cooked in direct contact with the stone receiving heat from the same cooking and also for radiation and convention thanks to the heat of the flames present in the cooking chamber.

The cooking time of an oven wood are reduced compared to an electric furnace: cooking with flame allows short time which may vary from a few minutes up to 60 secondi scarsi delle pizze napoletane cotte con fiamme molto forti per garantire la caratteristica consistenza morbida della pizza. UNA PIZZA COTTA NEL FORNO A LEGNA POSSIEDE UN PROFUMO DIVERSO RISPETTO A UNA COTTA NEL FORNO ELETTRICO. The charm of the wood stove is the presence of the flame that burns in the firing chamber and the aromatic components developed by the various types of wood used in cooking. A wood-fired pizzas often presents a scent different from a crush in oven, but about the actual cooking process will be the same in respect of the four physical phenomena reported at the beginning of article. Il forno a legna ha una gestione più difficile rispetto all’elettrico: the flame should be followed carefully and the pizza must be turned in their cooking to ensure a homogeneous heat exposure. A baker with experience makes a difference in a pizzeria: often in fact find pizzas burnt or cooked in a non-homogeneous thanks to a management of the oven is not optimal.

OTHER TYPES OF OVENS

Photo of a classic wood oven, but gas powered.

HELPFUL HINTS FOR WHO DOES THE PIZZA OVEN IN CLASSICAL GAS OR ELECTRIC HOUSE

When you make pizza at home, the biggest problem often encountered is given by the dispersion of heat, ie the oven due to the large door opening, never reaches the high temperatures required for the cooking pizza. Everything is solved by inserting in your oven a sturdy baking stone, as shown above. Preheat the oven well with the stone inside the max, then bake your pizza. With this little trick, immediately you will get good results.