The key to a perfect pizza, whether Italian, New York, or any other one, is that crispy crust with reddish black spots you can only get from a blazing hot oven. Making pizza is an art that should be done correctly, but have you ever wondered why you could never seem to get your crust to the same level as the local pizzeria? The secret to this is the brick ovens’ temperature and inherent property. Here, we’ll see how the temperature of a brick oven affects crust formation.

The Importance of Temperature Concerning Pizza Crusts.

Temperature is critical when making pizza; depending on the temperature to which you subject your dough, you can come out with several types of pizzas. Temperature is crucial to crust formation due to the Maillard reaction, in which sugars and proteins on the surface caramelize due to the heat, forming a crispy crust. If the temperature is too low, this crust will not properly form, and the dough won’t rise correctly. When creating the best-looking crust, you can cook Neapolitan pizza by running the brick oven between 4500C and 6000C for fifty to eighty seconds. This should give it that characteristic crisp crust and mouth-watering smell.

Temperature Zones In A Brick Zone.

To properly prepare pizza, you’ve got to have an understanding of temperature zones. These zones arise due to heat distribution in the oven, and mastering these zones will allow you to form the best crust possible. These are the major temperature zones in a brick oven:

1. Oven Floor.

This is the floor of the oven and the conductive heat zone. This is where slow cooking usually takes place for baking bread and vegetables, and rising dough usually takes place due to its low-temperature range. This low temperature is due to the natural heat-retaining properties of brick ovens.

2. The Dome.

Also known as the radiant heat zone and the zone in which the much higher heat of the firebox is reflected. This portion of the brick oven ensures good heat distribution. The result is that you have a perfectly and evenly charred crust. Depending on what kind of pizza you plan on making, the pizza is often put in the dome after cooking in the firebox to ensure it is evenly charred.

3. The Firebox.

This is the hottest zone of the brick oven, where peak temperatures can reach up to 4500C. This is where your pizza gets piping hot and, if not taken care of, can burn. The high heat produced in this zone forms that charred and crispy crust.

What Makes A Brick Oven Special.

The brick oven is quite special due to its insulative properties. Its wide temperature zone, with some sides much hotter than others, allows it to reach much higher temperatures, preventing the dough from burning and aiding the formation of the pizza crust.

Guide To Forming Your Perfect Pizza Crust.

If you want to form your perfect pizza crust, follow these instructions:

• Use a brick oven.
• Preheat this oven to around 4000C.
• When you initially put the dough in the hottest zone, the firebox, for up to 60 seconds, sear it and quickly caramelize the outer surface of the crust.
• Pull out the seared pizza and put it in the dome. The cooler temperature and the even heat distribution here will allow it to be well-cooked and create an even crust.

For the best pizza with a beautiful crust, check us out at Quattro. We use brick ovens to create authentic Italian pizza that will make your mouth water. Make a reservation today!