Ever since pizza was introduced in Australia in the 1950s, it has slowly grown to become one of the most favourite dishes in the country. Thus, the impact of Italian culinary culture is significant. Notably, there are different types of pizza, with wood-fired pizza being the most popular. Also referred to as brick oven pizza, wood-fired pizza is cooked in a wood oven instead of with an electric or gas oven. There are many known benefits of wood-fired pizza, such as a perfect crust, smoky flavour, and crispiness. However, these are not the only benefits of wood-fired pizza. This article highlights lesser-known reasons you should try a wood-fired pizza.
When you sit at a restaurant and order a pizza, you may wait for about 15 minutes or longer for pizzas with thick dough and various toppings. Therefore, it is not an option if you have a busy schedule. Even if you order a pizza from home, you want it at your table within the shortest time possible. With wood ovens, your pizza can be ready in 2 minutes. The characteristic high temperatures in wood ovens promote faster cooking, saving you precious time whether at a restaurant or home.
If you are health conscious, the chances are high that pizza is your last choice of dish or snack. However, you can use just about any healthy toppings, such as vegetables or fruits, on your pizza. Unfortunately, fruits and vegetables lose their tasty flavour and nutrients easily when cooked in gas or induction ovens. The reason is that pizza takes longer to cook in a gas oven, causing fruits and vegetables to lose essential nutrients and diminishing a pizza's nutritional value. Since a wood-fired oven can reach about 370 degrees Celsius, vegetables and fruits cook fast, allowing them to retain their nutrients.
Restaurants using electric ovens use a lot of electricity if you consider that a single pizza takes approximately 15 minutes to cook. Sadly, the cost is passed to customers in different ways, including high prices. Wood-fired pizza allows a restaurant to save energy costs because the only source of fuel is timber. Moreover, restaurants can prepare several pieces simultaneously, maximising the heat produce by wood fuel. As long as a wood oven has reached the optimal temperature, a chef only needs to regulate the heat occasionally. It does not mean adding or reducing wood to an oven. Spreading and piling burning wood interchangeably is enough to maintain heat. By saving costs on electric energy, restaurants may be able to make their wood-fired pizza cheaper than competitors using electric ovens.Share