It is commonly thought that a baking oven and a pizza oven are one in the same. This is true some of the time-let me explain.
A traditional pizza oven typically has the fire in the oven burning while cooking. A baking oven, on the other hand, takes the fire out after it is hot and seals up the door. A pizza oven usually has thinner walls, not as much insulation, thus allowing it to heat up faster. In other words, you could bake out of a pizza oven, but not as long and not as much since it cools down faster without insulation. The pizza oven is primarily for flat breads such as fucatia and chibata, and pita and of course meat and vegetable pies such as empanadas.
All of this we will explore as we fire up the clay “pizza”oven and cook a variety of sizzling goodness! You will walk away with tips on how best to fire the oven and get the most out of the heat it produces. We will share with you a few of our favorite recipes, including our popular gluten free dough.
Come with an appetite, a pizza topping and a beverage of your choice and be ready for a fantastic culinary experience! We will provide the dough, sauce and cheese.