Crunchier dough: The high temperatures produced by the radiant heat of the fire and the heat that bounces off the inside walls of the oven make the outside of the pizza crispy quickly. The moisture in the dough seals quickly, preventing the base of the dough from soaking wet. Understanding the differences between a regular oven and a pizza oven is key to making good pizza. There are many types of ovens, from wood-burning, electric, gas or commercial ovens.
The main difference is the maximum temperature that these ovens reach. After many rounds of testing, I decided on a target oven temperature of 800°F for the dough and the four covered pizza recipes I developed. The slightly lower baking temperature is more forgiving, but it's still hot enough to achieve a crispy base and a leopard on the crust. You also have pizza in a pan or pizza in a pan, which is a little thicker and is suitable for longer baking.
I've been making pizza for almost 40 years and consider myself a kind of pizza expert, at least when it comes to making it at home. Pizza ovens are mainly made for people with a limited budget or lack of space for a pizza suitable for a wood-fired oven. People will love coming to eat pizza at your restaurant and enjoying the theater that revolves around cooking in a wood oven for pizza. More information on pizza ovens is coming soon, including using the right oven for the right style of pizza.
In Naples, the birthplace of pizza, there is a Neapolitan Pizza Association (the AVPN) that has a set of international regulations for true Neapolitan pizza.