People who love pizza know that a pizza cooked in a wood fire pizza oven tastes far better than a pizza cooked in a conventional gas or electric kitchen oven. This difference is so obvious that it usually only takes one bite to tell the difference.
The smoky flavor, crunchy toppings, and fluffy crust of a pizza cooked in a pizza oven like the ones you find at Sydney Heaters & Pizza Ovens will make you a a believer too.
Benefits of a pizza oven
Wood-fired brick ovens are as old as cooking itself. Brick ovens have been found during excavations of virtually every ancient culture and I’m sure most of them loved pizza as much as you do.
Today brick ovens are as common in Italy as barbecues are everywhere else. There are several benefits of pizza made in a brick oven which can’t be duplicated in a conventional oven.
Higher cooking temperature – Heat radiates out from the heat source, in this case a wood fire, is balanced throughout the oven, and then absorbed through the brick walls. This heat radiates across the top evenly, while the bottom of the oven remains slightly cooler.
When the oven gets to the preferred baking temperature of 570 to 660 degrees Fahrenheit, the temperature is then maintained by keeping a continuous low flame. This is the secret to making an excellent pizza.
Faster cooking time – Since the high temperatures of the oven are stored in the dense brick walls, the oven cooks very quickly. This means, it takes about 2 – 3 minutes max. for a pizza to cook, making the wood-fired oven very economical.
Crispier crust – The high temperatures produced by the radiant heat from the fire and heat bouncing off the inside walls of the oven makes the outside of the pizza crisp quickly. Any moisture in the dough is quickly sealed off, preventing the base of the dough from becoming soggy. This makes the crust flavourful and plump, yet soft and chewy.
Unique flavor – Only a wood-fired brick oven gives a pizza that distinct, smoky flavor that isn’t created in a conventional kitchen oven. The high temperature imparts other unique flavors that only slow cooking can achieve.
One drawback is that the high temperatures will burn off the flavor of the olive oil, so you will need to drizzle olive oil over the top of the cooked pizza, right before serving, to add the flavor back in and this also makes the taste more prominent for enhanced flavor.
Crispier toppings – The intense heat and constant airflow generated by the brick oven cooks, then seals in the flavour of the toppings evenly and quickly. Vegetable toppings will remain crispier than those baked in a conventional oven.
This fast cooking also causes the vitamins and nutrients to be sealed into the vegetables for a healthier alternative to a conventional oven. Additionally, the cheese on top of the pizza won’t burn, it melts thoroughly and also has a unique smoky taste to it for very different flavor.
Benefits of owning a brick oven
Owning a brick oven has it’s own set of benefits, besides making the best pizza you’ve ever tasted.
A brick, wood-fired oven is both economical and efficient. Since you are using wood as your fuel your operating costs are extremely low or non-existent, depending on if you have to pay for the wood.
It’s efficient, because of the intense heat, food cooks all the way through faster. Also, depending on the size of the oven, you will be able to cook several dishes at the same time.
The unique flavor a wood burning brick oven produces will make pizza that’s far better tasting then any pizza you’ve ever had and it will also give any other dish an amazing flavour you just can’t get from a conventional oven.
Read Also:
6 Lesser-Known Ways to Use Your Outdoor Pizza Oven
FAQs
Outside pizza ovens have much higher and evenly-distributed temperatures. A conventional oven typically reaches a temperature of 550 degrees, with the top of the oven being a lot hotter than the bottom. This causes the cheese and toppings to be finished cooking before the crust is ready.
Why is a pizza oven better than a regular oven? ›
Most pizza ovens use open flames, which gives the crust distinctive leopard spots of delicious, smoky char. It makes for a restaurant-quality pizza that tastes much better than a pizza from a normal kitchen oven. This oven makes the best pizza we've ever tested.
What is so special about a pizza oven? ›
Pizza ovens rely on high, retained heat to bake your crust to crispy perfection while simultaneously cooking (but not burning) your toppings. To achieve this ideal cooking environment, pizza ovens rely on the circulating heat, not the open flame, to cook your food.
Is it better to cook a pizza in a convection oven or regular oven? ›
A convection oven is perfect for baking pizza. Because the hot air from it moves around, your pizza cooks more quickly than in a conventional oven. Because of this, your pizza will be crisper and have a more even surface than when you bake it in a traditional oven.
Can you use a pizza oven as a normal oven? ›
Pizza ovens, in many instances, can be used as regular ovens, allowing you to cook some of your favourite dishes and infuse that famously smoky flavour. You can almost use your pizza oven every night of the week, depending on what kind of foods you're making.
Do you really need a pizza oven? ›
A pizza oven is not an essential item, but it sure is fun to use. It can also do something that your home oven cannot: reach the blistering-hot temperatures required to bake up the perfect pie.
Why put glass in the bottom of a pizza oven? ›
Why put glass in the bottom of a pizza oven? Glass plates are used at the bottom of an improvised pizza oven as an extra layer of insulation to trap heat. However, it is not recommended as glass is incapable of withstanding the high temperatures needed for pizza cooking and can crack.
Are wood-fired pizza ovens better? ›
The smoke generated by the burning oils in the wood gives the pizza a unique flavor that no conventional oven can reproduce. Not to mention, the fast cooking creates a special caramelization of the ingredients that accentuate their deep flavors.
Is pizza better in a brick oven? ›
Brick Oven Pizzas are Crispier
The consistent heat throughout the brick oven floor quickly eliminates excess moisture in the dough resulting in an evenly crisp pizza crust. This isn't the case in conventional ovens at other Italian restaurants, where certain portions of the crust may become soggy and limp.
Is wood-fired pizza dough different? ›
Wood-Fired Pizza Dough Recipe FAQs
Because of the higher temperatures, you need a recipe that will cook quickly without burning the outside. While you can technically use the same recipes for both, ones that do the best in a pizza oven often don't use oil inside and they also use a little less flour and yeast.
The steam from the base can't escape, so it condenses on your crispy surface and turns it wet and soggy. Use a pizza stone or a pan with holes to get a crispy pizza crust. A pizza stone will keep your pizza hot and its porousness will absorb some condensation.
Which is better, a wood or propane pizza oven? ›
If you have a busy family that wants a fast and convenient way to cook their meals, you may benefit from a gas oven. Those who enjoy experimenting with different flavors offered by various woods, and who want a more traditional cooking experience, may benefit more from a wood-fired oven.
Should pizza be at 375 or 400? ›
On an electric stove, a temperature of 400 to 450 degrees Fahrenheit is ideal for cooking pizza (204 and 232 Celsius). Some individuals like to cook their pizza on a gas stove since it distributes heat evenly. As a result, you'll always get delicious pizzas!
What is the best oven setting for pizza? ›
If your oven has it, use the pizza setting. This setting usually involves your bottom element and the fan function. If your oven doesn't have that setting, use whatever is most like it – bottom heating element will ensure your crust is nicely baked, fan function will make sure it is properly dried and evenly baked.
How long to cook pizza at 450 degrees? ›
Classic Pizza
Set oven rack to middle position and preheat oven to 450°F. Place pizza on middle rack. Do not use a pan or cookie sheet to bake pizza. Bake for 15-20 minutes or until pizza is golden brown.
Does a pizza oven add value to your house? ›
One sure-fire way of adding value to your property and making it more aesthetically appealing is the addition of an outdoor oven. Whether it's a wood-fired pizza oven, a brick pizza oven, or even a portable pizza oven, it raises people's interest in your property.
Do pizza ovens cook faster? ›
With a properly fired brick or refractory oven, it takes about 60-90 seconds to cook your pizza. Compare that to 10-20 minutes in a conventional oven, and that's much less time you and your guests have to wait with your stomachs grumbling.
Can a pizza oven be used for other food? ›
You're probably wondering what can you cook in a pizza oven besides pizza? The answer is PLENTY! Anything you can make in your conventional oven or on the grill, you can make even better in a traditional brick wood-fired oven; from chestnuts for snacking to fish for lunch, to warm and hearty stews for dinner.
What else can you cook in a pizza oven? ›
What you cook in a pizza oven:
- Sweet pizzas.
- Baked camembert.
- Spatchco*ck chicken.
- Pittas.
- Roast vegetables.
- Sides of salmon.
- Paneer kebabs.
- Fruit desserts.
