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Traditional Wood Burning Ovens Versus Artisan Gas Fired Ovens

June 13, 2012 | Comments: 0 | Views: 175

I have previously stated my opinion that the traditional oven remains the best and only option to make a perfect Neapolitan pizza. Since then, I have discovered an alternative new generation oven, as seen in the photo above, which has caused me to slightly change my mind. There may be another way to cook your perfect Neapolitan pizza because I found that these ovens are actually very similar to the traditional wood burning ovens. The only difference is that they use gas to produce heat instead of wood. The purpose of today's article is for me to share with you the small differences between the two. With this I hope to help you understand all the advantages and disadvantages between the old and the new generation of pizza ovens by highlighting the strengths and weaknesses of the new gas fuelled ovens.

Advantages of Neapolitan pizza ovens that use gas

1) The new generation furnaces are far easier to use than the old ones. With gas ovens, you do not need to have all the experience or know all the tricks and skills in maintaining a constant temperature inside the oven, as you would with a wood burning oven. You simply need to set the temperature of the gas inside and it will remain at the temperature you set it at, for as long as you want.

2) The new generation Neapolitan gas oven cooks at exactly the same speed as a traditional wood burning oven because the temperature inside the oven can easily reach the 400 degrees specified by the strict Neapolitan rules of pizza making. Consequently, the quantity of pizzas you can produce using the new generation gas ovens is exactly the same as using the traditional wood ones.

3) The shape and form of the new generation oven is the same as the traditional one: dome shaped with a small opening at the front so you still keep the constant high temperatures inside, which is vital in the creation of pizza.

4) The pizza crust produced by the new generation oven has the same colour as those produced by a wood oven: nice, golden and pleasing to the eye.

Disadvantages of Neapolitan pizza ovens that use gas

1) As for the taste of the final product, there is a slight disadvantage with the gas oven: the use of burning wood to produce heat not only creates the required temperature in the creation of pizzas inside the oven, it also gives a distinctive fragrance and flavour to the pizza which you cannot achieve using the new generation gas oven. Therefore in the matter of taste, the traditional wood burning oven beats the new generation gas version.

The final verdict

In today's article I wanted to clarify these few points because the restaurant where I am now based is located in the city centre of Manchester. The use of wood burning ovens is not allowed in this location due to fire restrictions in the building. I heard that this problem is also affecting many of my friends and colleagues all over the world, therefore this new invention is the perfect solution for any pizzeria that is faced with restrictions on the use of traditional wood burning ovens. Upon weighing the advantages and disadvantages of these new generation gas ovens, I can say that they are definitely a much better option than the old gas shelf pizza ovens. Nowadays, many of the traditional oven makers in Naples are also producing these new generation ovens to meet the high demand worldwide due to licensing issues. The official name of the gas powered Neapolitan pizza oven is Artisan gas fired pizza oven.

Agostino Vitiello

For more information, visit http://www.theworldofpizza.com

Source: EzineArticles
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