Masonry Oven and Pizza

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Topics: Bread, Pizza, Baking
Pizza
Pizza is oven-baked flat bread usually topped with tomato sauce, cheese and various toppings. The modern pizza was invented in Naples, Italy, and the dish has since become popular in many parts of the world. Pizza can be baked in an oven with stone bricks above the heat source, an electric deck oven, a conveyor belt oven or, in the case of more expensive restaurants, a wood- or coal-fired brick oven. On deck ovens, pizza can be slid into the oven on a long paddle, called a peel, and baked directly on the hot bricks or baked on a screen (a round metal grate, typically aluminum). When made at home, it can be baked on a pizza stone in a regular oven to reproduce the effect of a brick oven. Another option is grilled pizza, in which the crust is baked directly on a barbecue grill. Greek pizza, like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven. There are several rules to be obligatory followed for making a pizza. The dough should contain flour, natural yeast (brewer’s yeast allowed), salt and water. No kind of fat permitted. The diameter of pizza should not exceed 30 cm. The dough should be made by hands or by means of certified mixers preventing it from overheating. Pizza should be rolled out by hands only. All other methods including rolling-pin application are forbidden. Pizza should be baked in the immediate bottom of the oven. Neither frying pans nor baking trays permitted; the oven should be bricked and lined with fireproof materials similar to the volcanic rock. The oven should be burned with natural wood. The temperature in the oven should not be less than 400 °C. Pizza should be thoroughly baked but not over dried; its edges should be high, gentle but crispy at the same time. Pizza is an emerging fast food in Indian urban areas. American pizza chains Domino's Pizza and Pizza Hut opened their first outlets in India in 1996. Domestic pizza brands include Smokin' Joes and Pizza Corner. Pizza is probably the

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