Unlocking the secrets of Neapolitan pizza: A concise review of wood-fired, electric, and gas pizza ovens
Author(s)
Date Issued
2024
Type
article
Volume
89
Issue
11
Start Page
6966
End Page
6984
Journal
Abstract
This review explores the Neapolitan pizza baking process in a traditional woodfired
oven, employing visual color analysis and IR thermal scanning to detail
heat exchange mechanisms. During cooking, the oven floor temperature in the
pizza area decreased proportionally to the pizza’s mass, whereas the free area
maintained a constant temperature of 439 ± 3◦C. An IR thermal camera indicated
that the oven dome temperature reached approximately 480◦C with a
weak flame and 500◦C with a strong flame. The pizza’s bottom achieved a maximum
temperature of 100 ± 9◦C, facilitated by the Pizzaiolo’s skill in lifting and
rotating the pizza for uniform cooking. Top temperatures varied: up to 180◦C
for white pizza and 84◦C and 67◦C for tomato and Margherita pizzas, respectively.
IRIS electronic eye analysis revealed more browning and blackening on
the pizza’s top compared to its bottom, with peaks of about 26% and 8% for
white pizza, respectively. Rapid baking is pivotal in Neapolitan pizza-making,
necessitating precise heat and mass transfer management to influence sensory
attributes. European Commission Regulation No. 97/2010 mandates wood-fired
ovens for trueNeapolitan pizza, but environmental concerns prompted the AssociazioneVerace
PizzaNapoletana to certify gas or electric ovens whenwood-fired
ovens are impractical. Operating costs vary: liquefied petroleum gas ovens are
the costliest, with costs ranging from €5.38 to €6.19/h, whereas natural gas and
electric ovens have operating costs between €2.70 and €4.10/h. At €0.15/kg, firewood
is the most economical, supporting traditionalist views. However, natural
gas and electric ovens present competitive costs under stringent antipollution
laws, making them viable alternatives.
Subjects
File(s)![Thumbnail Image]()
Name
279 - Unlocking the secrets of Neapolitan pizza - J Food Sci - 2024.pdf
Size
3.41 MB
Format
Adobe PDF
Checksum (MD5)
6d81b2dfcdec4459d1413b14e7c1a9bd
Project(s)
Progetto PRIN 2017
Special grant PRIN 2017 - prot. 2017SFTX3Y_001