The perfect temperature for your outdoor pizza oven

Difference between wood-fired pizza oven and brick oven

A wood-fired pizza oven is wood-fired. By lighting a fire, the oven part and the pizza stone get so hot that you can make a delicious pizza on it. When you order a pizza at a pizzeria or in Italy, it often comes from a brick oven.

As the pizza makers tell you on their website, a wood-fired pizza oven is actually the same as a brick oven. A brick oven is often round and this oven is also traditionally fired by burning wood. In this way, heat is stored in the stones and the stones of the oven heat up. When the pizza is placed in the oven, the pizza is cooked.

Baking pizza in a pizza oven

In a wood-burning oven, heating does go a little differently. It is possible to achieve a higher temperature. And the pizza is heated in three different ways which ensures that the pizza also bakes evenly.

Heating occurs in the wood-fired pizza oven by conduction through the pizza stone, by heat from the fire and radiant heat in the oven area.

The perfect temperature for your pizza oven

As mentioned above, you can create a high temperature in a pizza oven. The best temperature to bake a Roman pizza is between 300 and 350 degrees. With this temperature, the pizza gets nice and crispy. A real Neapolitan pizza is even baked at a temperature of 500 degrees.

‍Differencebetween a Roman and Neapolitan pizza‍.

As you can see by the temperature of cooking a pizza from the wood-fired oven, there is already a big difference in Rome and Naples. Thanks to the Neapolitans, we also know the pizza as it is today because they are a star in exporting their specialty to other parts of the world. Having said that, in various regions of Italy, pizza is prepared in different ways. And the two best known are the Roman and thus the Neapolitan.

Some differences between the two pizzas:

• Other dough preparation
• The temperature of the wood-fired pizza oven
• Baking time of the pizza
• Neapolitan pizza is a bit softer and wetter than Roman pizza
• Olive oil is used in the dough of a Roman pizza and not in the Neapolitan one
• The time of rising a Roman pizza is considerably longer than that of the Neapolitan, as much as 24 to 48 hours
• A Neapolitan pizza has burn marks on the dough

Besides this, there is also a big difference in serving a pizza. The Neapolitan pizza is eaten by hand and folded like a book. And in Rome you see many "plate pizzas" in the display case of stores where you can specify how big the piece should be.

Baking pizzas in the Utenovn

The Utenovn is a wood-fired pizza oven. So here you make a pizza on a (chamotte) pizza stone in a small oven. Baking pizza in the Utenovn is not very difficult. All you have to do is provide the right ingredients, cozy company (with an appetite for food) and wood.

The temperature for the wood-fired pizza oven just can't hit 500 degrees, unfortunately. So you can't make a Neapolitan pizza. What you can make is a Roman pizza, and as far as we're concerned, that's just as tasty! Because what's not to like about a homemade pizza that looks like it was just made in that little pizzeria near the piazza del campidoglio in Rome itself.

Keeping an eye on temperature

You can easily keep an eye on the temperature of your pizza oven thanks to the thermometer located on the front of the oven. And did you know that in addition to delicious pizza, you can do much more? You can also prepare a delicious lasagna in this oven or a delicious piece of meat on the baking plate on top of the pizza oven. So incredibly versatile!