Artisanal pizzerias warm up to wood-burning ovens

Artisanal pizzerias warm up to wood-burning ovens

For a special breed of pizza operators, the fragrance of wood smoke beckons more than the throughput of a conveyor oven.

Wood-fired-oven pizza makers pursue a demanding craft that has changed little over the years. They tend traditional bell-shaped, stone hearth ovens stoked with blazing hardwood to 1,000 degrees Fahrenheit and above. They master the nuances of wood selection, fire management and split-second timing. It’s essential for turning a thin disk of hand-stretched dough light

Register to view the full article

Register to view this article

TAGS: Operations
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish