What wood to use the pizza oven. The wood stove is alive. There is no one equal to another. Each oven is supplied with the appropriate wood for cooking pizza. Obviously, depending on the type of wood that will be used, we will have different oven behaviors. Large ovens love the clamp to keep the temperature high and obviously the flame for baking the pizza. Small ovens always require the flame to reach the temperature faster and very little corset.
What kind of wood is used in our bakery to get a pizza cooked to perfection and fragrant? Living in the countryside we have tried many types of wood, from wood sawdust, to pruning fruit trees, vines, or the various pruning of trees that line rivers. Undoubtedly the best wood for pizza oven is the Hague, it produces a beautiful flame with which to cook tasty pizzas perfectly and produces few embers, It also emits to the products for cooking a good smell characteristic of a wood oven. Great value for money.
Eat a delicious and healthy pizza here at Romeo’s Woodfired Pizza and enjoy an excellent meal any day of the week! We will be happy to offer you a delicious Italian meal in the shape of a surprising pizza slice that you will remember for a long time.
What wood does a pizza oven use?
- Oak: It’s a beautiful -fiamma flame grill starting then slowly lowers and turns into embers. Excellent for the fireplace, the embers retain heat for a long time. Expensive coast
- Olive: hot coals. It is hard to find very rare
- Carpino: Low cost alternative to oak.
- Hazel: It is used for the noblest purposes
- Resinose: contain toxic resins, smells are also transferred to the products that are cooked (-panel of pizza).
Wood you shouldn’t use: Poplar and chestnut because crunchy, pieces of embers could end up in the pizza during cooking, this is the wood for the fireplace.
The wood must be dry and cured with the purchase and with a moisture content of no more than 15%. Wet wood produces a lot of smoke and flameless.
Finally we know now, which wood to use to cook our pizzas in a wood oven. To feed our school pizzaioli wood oven where it usually takes a lot of practice. In addition to good wood, you will also need a good pizza flour. Fortunately, on our site you will find a good Drive to pizza flour. What kind of pizza will be prepared? You definitely want to choose a good one!
Tips on what wood to use
For combustion we recommend using chopped wood with a humidity of less than 20%. It is advisable to acquire the wood the previous year and store it in a dry and ventilated place.
How do we recognise a wet wood?
The wet wood is heavier, has few cracks and the bark is very attached. Sometimes it even has moss or even fungi.
Wet wood produces more annoying smoke when ignited, it is more polluting and generates debris that accumulates in the chimney. In addition, it produces less heat and it is much harder to turn it on.
How do we recognise a dry wood?
It is much lighter and, often, with cracks and the bark comes off easily. To know if the wood is wet or dry there is a small trick that consists of throwing a small log to the ground, and if the noise when falling is serious it means that the wood is wet.
The combustion of dry wood reduces the consumption and emission of smoke. The recommended types of wood are beech, oak, cherry, for example, due to its high calorific value.
- Acquire the wood one year before using it
- Let the wood dry in a dry, covered and ventilated place
- If you are going to use a lot of wood, we recommend that you purchase a moisture meter.
- Virtually all the wood we can buy is too wet, and must be purchased in advance to fully enjoy your pizza party oven! Sometimes, if we are not sure of having dry wood, it is preferable to use briquettes.
- Optimal measurements: length 30 – 40 cm and width 3 – 7 cm
Materials that should NOT be used: wood with resins, avoid pine wood, wet wood, cardboard, wood with varnishes, treated wood, plastic materials.
Is pizza healthy?
Many people believe that pizza is not a healthy meal and even many the classified as “junk food”. However, depending on the type of dough, the amount of cheese and the ingredients used, a pizza can become a healthy dish and balanced.
In general, pizza is rich in complex carbohydrates, which provide energy and they contribute to keeping fit, controlling appetite and stabilizing levels of energy. In addition, pizzas contain fatty acids that favor circulation and they help reduce bad cholesterol.
The use of tomato and cheese, the basis of most pizzas, makes pizza rich in calcium, vitamin C and iron, vitamins D, E and K. In addition, the calcium in cheese and lycopene from tomatoes helps fight disease.
A margarita pizza (tomato, mozzarella and basil) has a calorie intake barely higher than a pasta dish and, in general, if you control the amount of your ingredients and the origin of fats, should not affect the diet of those people
They take special care of your line. 100 grams of pizza provide approx. 230 calories in industrial pizzas it is harder to know what kind of fats have been used, and in many times, these are of animal or plant origin not recommended (such as e.g. coconut and palm oil).
Eat a delicious and healthy pizza here at Romeo’s Woodfired Pizza and enjoy an excellent meal any day of the week with gourmet specialised people prepared to cook delicious pizzas with an unmatched flavour. Contact us now for more information about our services, we will be ready to assist you and help you achieve your goals towards pizza catering.