How to adapt the dough to the oven


A good oven is the one able to provide a temperature that is as constant as possible during cooking and the homogeneity of performance in the different cooking zones.

The flame and the dome shape of the traditional wood-burning oven create currents that push the heat over the pizza from above, as well as cook at a higher temperature. This means that the pizzas cooked in these ovens will have to stay less time to avoid burning and the dough will not have time to dry out too much, remaining soft in the central part, while it will be fragrant in the region in contact with the ground and in the upper part ( if you don’t overdo it with the condiments that contain a lot of water) as well as on the edge (spread out higher and not seasoned).

To take the opposite example, a pizza cooked in an electric or gas oven will stay in the oven longer, because it melts at a lower temperature. This makes it appropriate to increase the hydration of the dough, both to improve leavening and maturation, and to prevent it from drying too much during cooking, obtaining a fragrant and well-cooked pizza even in the central part, but soft because full of air in the large alveoli of leavening.

In these two examples, we have already brought up many different factors, which we can fully understand only with so much practice. Adapting the dough to the oven means understanding the behavior of both and the only way to do it is through training, making pizza very often.


We have seen that the factors involved in making a good pizza are really many and all-important.

If for the moment we don’t want to change the oven we have, the first step is to learn to know it well, often using it both for making pizza and for other recipes. In this way, we can more accurately predict the effects that our actions on the oven have on cooking foods, such as adding a chunk of wood more or less large or small shifts in the temperature setting or giving a little more humidity to the cooking chamber by putting a saucepan with water to evaporate.

Knowing our oven better and better, we will also be able to do many tests in our dough, changing one of the many factors involved from the moment the first two ingredients are combined. The advice is to go to make changes a little at a time, so as not to completely upset the results of the previous time and be able to understand better what the importance of the various factors and the consequences on the leavening of our dough and its cooking to perfection is.

If instead we already have some experience and our oven no longer satisfies us, we can decide to change it to equip ourselves with a better tool, with which to make pizzas at the level of professionals, as well as to improve all the other recipes.

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