Category Archives: Cooking

temperature cooking pizza

At what temperature to cook the pizza

temperature cooking pizza

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.

At what temperature to cook the pizza
Baking a pizza on baking stone


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.


pizza cooked in a wood oven

Electric stove or oven for cooking pizza?

Baking in a wood oven


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.

pizza cooked in a wood oven

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?


Electric pizza 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.

The pizza pan

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.


Baking in a wood 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 furnace

Photo of a classic wood oven, but gas powered.


home baking

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.