This Is Why Brick Oven Pizza Is the Best Ever

Brick ovens have been around for centuries, and for expert reason—they produce uniquely spectacular pizzas. Get ready for a cursory (and delicious) lesson in physics you'll really remember!

Who doesn't dear a brick oven pizza with its crispy crust and perfectly baked toppings? (It's what the best pizza recipes have in common!)

The but trouble with such a treat is that it's extremely hard to brand at home. We'll tell you why this is such a daunting task and also how to achieve the closest replica.

What makes brick oven pizzas special

Neopolitan-style pizzas are special. The chaff is crisp and flecked with tell-tale charred spots, evidence of beingness baked in an extremely hot oven. The interior of the dough is soft, elastic, tender, and fragrant, and the toppings are cooked to perfection.

To reach this perfect pizza, Italian pizza pros rely on brick ovens that typically heat to 700ºF (or more than!). This high temperature cooks the pizza fast—we're talking under two minutes!

The reason brick ovens can achieve such pizza perfection is due to the thermal conductivity of the bricks, or how efficiently they transfer heat into the dough. When comparing clay (the main component of bricks and your pizza stone) and steel, dirt is much more slow to heat something placed on information technology, and this means that even if two ovens made of each fabric are heated to the aforementioned temperature, the chaff in the brick oven won't get almost as hot as the crust in a steel oven.

Forth those aforementioned lines, the toppings in a clay oven have more time to cook before the crust is done; in a steel oven, the crust will be burned at such high temperatures earlier the cheese is fifty-fifty melted. Brick ovens are platonic because the crust heats at a high but reasonable temperature giving the toppings enough time to properly melt.

How to make brick oven-style pizza at abode

Without a real brick pizza oven, yous won't be able to go Neopolitan pizza but correct, but you can get close!

• Preheat your oven and so information technology's nice and hot—nearly 450ºF.
• Popular your pizza on a steel baking tray and let it cook for about 3 minutes.
• Turn your oven up to a broil (500ºF) and heat the pizza until a crisp crust forms—another five to 7 minutes.

This should give you the crisp crust and tasty toppings yous're looking for—and be sure to avoid these basic pizza mistakes.

Until they kickoff making brick ovens for household utilize, Italian-style pizza aficionados accept two choices: Either find a restaurant turning out authentic brick-oven pizzas or settle for an well-nigh-there homemade version. After all, all pizzas are good pizzas (even these frozen ones hit the spot)!

Our Height 10 Pizza Recipes

The Best Sausage Pizzas

What makes this recipe unique is the irksome overnight fermentation of the dough. The flour has time to hydrate and relax, which makes the dough so much easier to roll out! —Josh Rink, Taste of Home Food Stylist

Artichoke Chicken Pesto Pizza

Brand pizza night an upscale matter with this fun twist on the traditional pie. A prebaked crust and prepared pesto proceed things quick and easy. —Trisha Kruse, Eagle, Idaho

Barbecued Chicken Pizzas

Then fast and then like shooting fish in a barrel with refrigerated pizza chaff, these saucy, smoky pizzas make quick fans with their rustic, hot-off-the-grill flavor. They're perfect for impromptu cookouts and summer dinners on the patio. —Alicia Trevithick, Temecula, California

Bootleg Pizza

This recipe is a hearty, zesty main dish with a crisp, golden crust. Experience costless to add together your favorite toppings. —Marianne Edwards, Lake Stevens, Washington

Pepperoni Pan Pizza

I've spent years trying to come up with the perfect pizza crust and sauce, and they're paired upwards in this recipe. I ready this crispy, savory pizza for my family often, and it really satisfies my married man and sons. —Susan Lindahl, Alford, Florida

Bacon-Chicken Club Pizza

A craven club pizza topped with lettuce, tomatoes and dressing? You're in for a treat! Vegetables give the cheesy crust a cool crunch. —Debbie Reid, Clearwater, Florida

Grilled Tomato Pizzas

My hubby and I brand grilled pizza with a tangy balsamic glaze, and it tastes as if we used a woods-burning oven. —Michele Tungett, Rochester, Illinois

Deep-Dish Sausage Pizza

My grandma made the tastiest snacks for usa when we stayed the dark at her subcontract. Her wonderful pizza, hot from the oven, was covered with cheese and had fragrant herbs in the crust. Now this pizza is frequently a meal for my husband and me and our family. —Michele Madden, Washington Court House, Ohio

If y'all like this recipe, we think you'll love this crazy crust pizza simply every bit much (if not more)!

Garden-Fresh Grilled Veggie Pizza

I have four gardens, including one just for herbs, and then I always accept a pretty skillful spread of produce. I created this loaded-upward pizza as a fun summer appetizer using some of my best garden goodies. —Dianna Wara, Washington, Illinois

Buffalo Chicken Pizza

Fans of spicy chicken wings will dear this rendition that turns it into pizza. Serve it up with blue cheese dressing and crisp celery, just like the tasty original. —Shari DiGirolamo, Newton, Pennsylvania

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Source: https://www.tasteofhome.com/article/this-is-why-brick-ovens-make-the-best-pizza/