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FAQ di www.pizza.it - Frequently Asked Question
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 Details, tips and secrets to obtain the maximum during every stage of the work. An indispensably guide for every lover of a good Pizza.
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Question: How does the cooking of the Pizza in the oven function?
Answer: The cooking advances by three possible ways convection, conduction and radiation.
Question: How do these three systems function?
Answer: Conduction: the heat passes from the floor of the oven directly to the dough and starts to cook.
Convection: the characteristic of this system is the use of particle move-ment (cynetic energy) and the of this action resulting heat.
Radiation: This is the result of the warmth back-beaming internal part of the oven.
Question: What happens during the cooking of the Pizza in the several temperatures?
Answer: At 30°C: high yeast activity within the production of CO2.
Between 35° and 40°C: the yeast is still very active and the production of alcohol is still in progress.
Between 40° and 50°C: During this period the yeast starts to die and pro-duces acid.
Between 50° and 60°C: The formation of gelatine from the straight starts and so does the formation of the crust.
Between 60° and 80°C: The enzymatic activity starts to getting lower exclu-sion of the alpha and beta amylase which can stay active still ton 98°C. In case of acid dough they also stop earlier.
100°C: Evaporation of water.
Between 100° and 170°C: Start of the melting of sugar particles in the dough. The Pizza starts to get brown.
Question: How much wood does a medium wood Pizza oven consume?
Answer: A medium wood oven needs about 7 to 10 Kilograms of wood every hour.
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