At Malawi’s Pizza, we use a combination
of wood and gas to create steady, even heat
in the dome and on the deck of our pizza
ovens. The optimal internal temperature of
our pizza deck is about 480°. At this internal
temperature of the pizza deck, the temperature of the ambient dome of the oven is about
760°. Our pizzas spend between 90 to 100
seconds in the oven.
In addition to maintaining the perfect tem-
perature, it’s equally important that the pizza
be specifically formulated for the oven that you
are using. The key components to formulate are
the pizza crust and the cheeses used in the cre-
ation of your pizzas. The moisture content in
your cheeses will brown differently at different
temperatures and in different ovens. Develop-
ing even browning of your crust, the toppings,
and cheese on your pizzas requires carefully
engineering the time, the temperature, and the
ingredients you use. There is definitely an art
in the development of gourmet pizzas prepared
in a wood-fired oven!
Tracy Morin is PMQ’s senior copy editor.
“Observe how the fire is distributed in the oven.
You need to know this because you may have to
move the food around a bit to achieve a uniform
bake or crust.”
—OLUWAKEMI OLADIPO, ANNIE’S SCRUMPCHIES
Tony Gemignani, 12 Time World Pizza Champion and loyal Ceresota Flour user.
“One of the finest flours in our industry.”
THE UHLMANN COMPANY
4801 Main St, Suite 550 u Kansas City, MO 64112 u 1-866-866-8627 u HeckersCeresota.com