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Why is pizza better from a wood burning pizza oven?

From the WFO board

Posted by Rado on October 02, 2003 at 11:02:20:

Why is pizza always better when cooked in the oven heated with wood?

There is not a big secret to this. Wood pizza oven heats up and cooks our meals a lot better because of it's dense walls and the heat stored in radiates across the dome very evenly while the floor of the oven is slightly cooler then the top under which we place our meals. When the oven gets really white hot pizza baking temperature can be even above 300C or 350C. And this is the way a good pizza is made.

Quick baking creates a thin crust and nice toppings, soft in between! High temp. does these flavours which can't be achieved by slow cooking. High heat also looks after interesting look to our pizza, it's crisp crust and great cheese is produced. Heat in wood burning pizza oven lifts pizza into another dimension compared when done in con.ovens.

For me, all this is about eating wonderful foods prepared by our selves, cooked using a little fire in wood burning pizza-bread traditional oven. It's visually very pleasing, interesting/captivating, also efficient and economical. Your friends get so impressed they may most probably follow you in their homes building something suspicious.

Make roasts, casserole dishes, bake cakes and don't clean the grease inside the oven - never! It'll burn in the ovens hearth! Wood pizza oven pictures - gallery of meals.

Enjoy, Rado.

by Rado Hand on Google+

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