Pizza oven, home there are different variations, so that there should be such which is suitable for any type of cuisine and personal taste. There are no hard and fast rules about which form serves best pizza, although some are better suited for certain types of pizza. For example, a rotary kiln with an open rotation are not suitable for preparation of dense membranes of Neapolitan pizza, but also highlighted a variety of thin shells.
Convection ovens are widely used for cooking pizza at home and commercial. They offer a number of advantages, including low cost, fast and effective cooking. Convection ovens, most often electric, although there are some models of gas. Convection provides uniform heating of the entire pizza, so the dough and additives is prepared in a similar pace. This even heating has some disadvantages, because the cheese and additions can be made before the test, making it difficult to obtain a very crispy shell without adding a pizza stone .
Oven with a rotating tray is a relatively new style of cooking pizza. They are designed to slowly rotate the pizza between the two heating elements, one above and one below. Rotation nature ensures that every inch pizza has the same amount of heat , reducing the risk of dark spots on the dough. Oven with a rotating tray pizza are often small enough to fit on most countertops home, but often they are not hot enough to achieve very crisp.
Traditional pizza oven on the counter is specially designed for home use. Will often have stainless steel casing, giving it a slightly industrial look, which some people like and others don’t. In the same way as traditional commercial pizza oven, will have front doors that open to insert a pizza. Many models have slide-out drip tray, facilitating the introduction and extraction of the pizza.
For those who prefer to use a grill or cooking as a heat source, there are models that are designed to seat on these devices. They usually have up, down and side to reflect heat towards the pizza, with a small hole in the front to insert the pizza.
Finally, there are varieties of countertops muszlowego. They are often very compact , making them ideal for people with minimal storage space. Most will have the inside non-stick coating bakeware or ceramic pizza stone. Some of them may contain deep insert for pots and pans that also allow for a thicker pizza. Unfortunately, most of the models of the tops of the shell does not have adjustable thermostats. Usually for cooking at very high temperatures, making them perfect for very crispy skin.
Why does a Pizza need such a large heat
During pizza baking, the pressure of expanding gas within the dough is critical for the volume obtained in the final product. To understand why this happens, you should first understand the internal structure of the test . After cooking a cake is a layer of starch with a high protein. Fermentation of sugars and starch in the dough causes the release of CO2 and alcohol as by-product.
When the dough is placed in a hot oven, there are three types of heat transfer , convection, conduction and radiation. When the heat goes into the batter, the remaining moisture, the alcohol and CO2 inside him begin to dramatically expand. Thus, there is a lift and a swelling was found in boiled pizza dough. In this case, the outer layer of the dough hardens and becomes crispy.
If the heat of the oven is not intense enough, the gases will not expand quickly before the hardness of the shell. This leads to the fact that the pizza dough will be too dense and brittle. The heat and thermal mass also affects the air like pizza dough. Furnace temperature depends on surface cooking . Some materials, such as clay, have a high heat transfer rate. The faster heat is transferred into the dough, the pufni the dough for pizza. So no need to place a high oven temperature, when using the pleasant, intestine ceramic pizza stone.
History of pizza
Despite the fact that pizza is a widely consumed food, is still ongoing debate over its true origins. Many people mistakenly think that the pizza appeared in Italy, and although the most famous modern versions can have pizza as a food has been eaten since Neolithic times.
In the Ancient Greeks were known to have a taste, bake cakes with fillings such as onion, garlic and herbs. The archeologists have also found records of fried chlebków that were baked over 7,000 years ago in Sardinia. In the VI century BC armies of the Persian king Darius And ate the bread stuffed with cheese and dates. It is also believed that the Romans more than 2000 years ago zwieńczili poppies with olive oil and cheese.
Most likely, the tomatoes appeared for the first time on the pizza after 1522, when I first brought the tomato from Peru to Europe. Originally tomatoes were considered poisonous . When it turned out to be wrong, eventually found a place on the desks of people working in the working class in Naples, Italy. The tomato was connected to the other components niskobudżetowymi time, such as cheese, olive oil, lard and herbs, which led to the creation of the modern pizza.