Cottura

Site Map Home Page About us Download Ovens Links Images Messages Ingredients Dough Flour Yeast Oil Salt Water Cooking Spices Ideal Pizza Physical Aspects Beer

The Making of the Pizza

To make a delicious pizza, light, crunchy and above all digestible, you must have available good quality ingredients to prepare your dough. By nature from 275°c to 320°c (but nevertheless it is affected by numerous factors) when the pizza is introduced into the oven, the heat propogated in the environment of the oven crosses the surface of the pizza also heating the inside of the pizza. This treatment of the transmission of heat is laid down according to convention.  

	The heat propogates from the stone to the pizza. This type of tranmission is called ' irraggiamento' (radiation).
	Finally from the stage of the oven the heat propages towards the base of the pizza. This trasmission of heat is also called for conduction.
	The best temperature for the product is a maximum of 100°c. In this phase the movement of molecules of water inside versus outside the pizza (in particular the ones without topping) evaporate. In the first phase the temperature rises for a short time, then decreases, then increases again, but without exceeding 100°c until the water inside the pizza has evaporated.
	As the pizza bakes the molecules of water evaporate therefore there is a rapid increase in temperature, in particular on the surface and this causes the formation of the crust (in the edge and the exposed areas of the pizza) the crust forms rapidly during this phase of the cooking.
	The temperature of the product is always less than 100°c and exactly 98°c , but this depends on the size of the pizza and therefore the weight and thickness (internal temperature).
	In effect, in a thick pizza (e.g. napoletana) the temperature doesn't reach more than 70°c on the inside of the product with characteristics of baking that we are all familiar with.
	On the surface, it reaches in less than 60 secs from 140°c-170°c; a higher temperature, for a brief period of time gives a colour over-dark and a bitter taste to the pizza (less in the parts covered with the iingredients) such a taste can compromise the balance of smell and taste of the pizza.