Have you ever wondered why pizza baked in an electric oven is different from a pizza baked in a wood-fired oven? And why the latter tastes even better for some people?
In fact, besides the mixture and ingredients, the cooking method is considered highly relevant. The temperature is higher and homogeneous in the wood-fired oven, the food is completely enveloped by the heat and thus the pizza is cooked faster, obtaining a soft dough on the inside and crunchy on the outside.
The pizza oven’s bright and sparkling flame gilds the food on the outside and gives pizza its unique taste.
The burning wood inside the oven gives pizza that unique taste; this is what it takes to enrich and enhance the flavours of pizza even more, making the difference between the two varieties.
The choice of wood is fundamental in wood-fired ovens as is the pizza maker’s skill in lighting the fire so as not to burn the pizza or generate much smoke.