We currently have two ovens- a wood burning oven and a traditional pizza deck oven that is gas fired. A wood burning pizza oven is often called wood-fired. All this means is that the source of heat is wood. In our oven, we burn select hardwoods, including: elm, honey locust, walnut and ash. Each has a relatively high output and our coals are often in the 1300-degree range. Batman couldn’t cook a pizza in a 1300 degree oven and neither can we. The floor hovers in the 550-800 degree range and we’ll often get it above 800 when high volume is expected. Your average oven cannot do this. What we have learned is that everything matters- wood, time without a pizza on the floor, ceiling temp, differential between back and front, approach with a peel, how many toppings, etc. It’s no wonder that in Italy, a true pizzaiolo waits three years before being able to touch the oven. You have to love that kind of dedication. I have been obsessed with learning how to best utilize such an amazing tool. No easy feat regardless of how much you learn, read or are told. That said, we are turning out some spectacular pizzas with the catastrophes being picture worthy.
18″ New York Pie, half meatball, half pepperoni being fired
A work of art, this oven is!
Our second oven is a Peerless Ovens four-deck, gas-fired, traditional pizza oven. This oven is a blessing during high volume periods and turns out some of the nicest bread, calzones and Sicilian pies you can imagine. The stones in it retain tremendous heat allowing for a complete crispy exterior and soft, doughy interior. Some pies need longer to cook through like our supremes which feature 5 toppings, this oven excels at getting the centers cooked while not burning the edges. The wood fired oven finishes these off in literally one minute. Since the floor doesn’t have to give so much heat to the pizza, it turns the pie into a cauldron of bubbling deliciousness, melding together the flavors in only a way that very high temps can.
We bake the bread for our meatball parm heros right here, to order, add meatballs, sauce and mozzarella, then bake again.
Below, you will see a calzone that is nearly 3 feet wide. Ever seen one like it? Me neither.
To give you some perspective on the size of this oven, that’s Antonio putting a large pie in.
Below is a Sicilian white pie with fresh mozzarella, ricotta cheese, black olives, bell peppers and plenty of garlic.