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there’s really bugger all difference.
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No audio it looks like the $200 oven is using fire right? Then of course it will give similar result.
They use those big commercial units because of how many pizzas per hour they can cook in them not because it’s better than a small individual unit.
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But there is absolutely a difference compares to a traditional American pizza oven which cooks with even heat throughout.
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pizza sucks in cali
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The whole wood-fired thing is overrated for pizza. It’s not in there long enough to absorb the flavor of the wood.
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lmao, you can walk by a wood fire and you’ll be smelling like smoke all day. it’s in there plenty of time for it to absorb flavor
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A Neapolitan pizza cooks in like 90 seconds. It’s not absorbing shit.
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Yeah probably not but the uneven heat distribution and higher heat makes a difference probably a gas flame will taste similar but definitely they taste much better than a regular American style pizza oven cooking at 500 or whatever.
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Crust is better
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I love a well baked jacks pizza, fresh ingredients make a huge difference but your 30k stove can suck my dick.
Fresh ingredients and sauce with some experience over some stupid ass oven.
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I used to own a restaurant with a big forno oven. sold hundreds a day. I am also a VPN certified pizziolo.
you dont know what youre talking about.
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Wood evens have traditionally been able to achieve higher temps than gas ovens. The higher temp creates a char on the crust, which of course is tasty as fuck. It’s not the wood creating the crust, it’s the higher heat.
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“Used to” was it making so much money you had to sell it?
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I sold it during covid and am now basically retired at 41.
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Yeah, the proper temp depends on the kind of pizza you’re making. You can’t make NYC style pizza at Neapolitan temps and visa versa.
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Fuck me. I want a pie or two from Bertucci’s now.
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Exactly! Temp and time (assuming ingredients are same) will have significantly more impact on pizza flavor than any heating source. At 900 degrees, a Neapolitan pizza’s got 90 seconds to cook, 80 of which is on the floor of the oven. It’s only the 10 or so seconds when the pizza is being domed does it come close to the wood smoke. An oven that hot is not going to be a super smokey or moisture (critical for smoking) laden environment to begin with. It’s a pizza with a 90 second cook time, not a brisket, lol.
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They all start at a 6.8 because everyone knows the rules.
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LOL
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