Better Pizzas with Wood Burning Ovens

Have you ever marveled at the difference in taste and quality from pizza to pizza. Even pizzas that seemed to have identical properties varied greatly in quality, with seemingly no explanation. In fact, there is only so much variance you can get with ingredients alone. The truth is that the ingredients you use when making the dough, sauce and toppings only account for half of the flavor you get from a cooked pizza. The real secret of most pizza makers, what separates their product from the rest, is the way they cook it. They key to most great pies is cooking at very high temperatures, typically above 500 degrees. There is a reason that wood fired pizza places are popping up all over.

Most normal ovens are not capable of reaching very high temperatures. This has to do with the way they are constructed. Electric ovens often have heating coils that are not capable of going above certain heat levels. Gas ovens are limited in temperature by design, either because they cannot be insulated properly or because the materials used in manufacturing are not capable of handling such high temperatures. Some people try to modify their existing ovens in order to get to much higher temperatures, but this can be a dangerous and unpredictable thing to do and is certainly not a good idea without the proper knowledge and experience.

The best and safest way to get high temperatures is through a wood burning oven. These types of ovens have a long history in Italy and they produce very high quality results, especially when it comes to cooking a pizza. Cooking pizza in a wood burning oven will produce unique and delicious pies when compared to a traditional cooking method. The flavor attributes associate with wood burning ovens are unmistakeable and there is simply no substitute for the texture and bursting flavor you get with one. The high temperatures produce wonderfully bubbly cheese and a crispy crust that will make you never want to have a normal oven cooked pizza again.