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It is known that pizza has been part of the Italian culinary tradition since time immemorial. Every pizza chef, whether from the North or the South of Italy, has his own personal recipe with different doses of water, oil, yeast and can choose from a wide variety of flours to prepare chariot. The final dough, according to these very personal choices of raw materials, will be more or less weak but there is one thing that does not change for anyone: the cooking method.
A professional pizza oven must guarantee a good success of the product and it is often not easy to find your way among the many proposals offered by the market. We move from the traditional wood-fired oven to the electric or gas oven, also available in the innovative formula of the tunnel oven.
In this sea of possibilities the electric pizza oven is the easiest to use and certainly very versatile. The heat is propagated by the resistances placed under the refractory cooking surface, an effect called conduction, and other resistances in the upper part that give life to the so-called radiation. In the electric pizza oven the cooking chamber is from 17 to 19 cm high and this height, combined with the fusion between conduction and radiation, is what starts the third event, the convention.
Whether the dough is traditional with tender or innovative flours and with type 1 or 2 flours it does not matter if you have an electric pizza oven. Just adjust the temperature according to the type of dough you want to bake in the oven to have immediate feedback on the practicality and intuitiveness of the electric oven.
A fragrant dough is very different from a dry one: a good pizza is soft, but not gummy thanks to the fragrance of the dough, which we will get if it is well leavened and above all mature. In order to have a perfect baking, the oven temperature is the main parameter to take into account, regardless of the type of dough.
Different ovens work differently, with different temperatures and will transmit heat to the pizza in a different way. A domestic oven barely reaches 250 degrees and is not optimal for this type of baking while a professional pizza oven reaches even 500 degrees.
As already mentioned, the temperature of the electric oven is easily adjustable and adaptable to any type of dough, without the encumbrances of a wood-burning oven and much more space in the cooking chamber. Professional pizza baking temperatures usually range from 300 degrees up to a maximum of 400 degrees.
A thorny question arises in the case of a dough with a strong glutinic mesh. This type of dough, also known as Neapolitan-style, is typically cooked in a wood-fired oven. However, as we well know, a wood-fired oven has many disadvantages: the size and weight of the oven itself should not be underestimated, the difficult usability of the cooking chamber and the space in the dough occupied by the embers make it impossible to bake it by inexperienced hands and finally the possible damage to the health of those who eat a pizza cooked in an environment where carbon black is created.
The electric pizza oven does not have these disadvantages and although it takes a few seconds longer to bake it quickly reaches the required high temperatures. Let's not forget that a professional pizza oven can and certainly will be used by several people who will surely have different times of experience behind them. An electric oven is the solution that will satisfy the sensitivity of the different pizza makers and will allow the cooking of different doughs satisfying both managers and customers.