Cottura Pizza: La Tabella Completa (per ogni forno e ogni stile)

#cooking #Pizza #bread I wrote a book: The Science of Dough https://www.newbookedizioni.it/pagina... https://amzn.to/3RIJwMW Links to the products in the video: Laser Pyrometer: https://amzn.to/490w68E Refractory Stone: https://amzn.to/4q6l9bI Cookie: https://amzn.to/4snwju4 Home Gas Oven: https://amzn.to/49k9QW4 Home Electric Oven: https://amzn.to/4qtL5ha Want to improve your pizza making skills or explore the magic of homemade pizza? I offer personalized courses and consultations for enthusiasts of all levels and industry professionals. Contact me to find out more: [email protected] 🤝 Collaborations and Partnerships: Are you interested in collaborating? Contact me: [email protected] 🛠️ Home Pizza Equipment: Here's everything you need to become an expert pizza chef at home. From pizza peels to laser thermometers, I've selected the best equipment for you: https://amzn.to/3JQS2st Description In this video, I'll give you a complete and practical guide to homemade pizza ovens and, above all, the temperatures and cooking times for each product: Neapolitan pizza, contemporary Neapolitan pizza, crispy round Roman pizza, pan pizza, peel pizza, and even bread. If you've ever wondered "at what temperature should I bake?", "how long should I bake?", or "why does the pizza burn on the bottom but stay pale on top at that temperature?", here's a clear and immediately applicable explanation. Let's start with the types of ovens (electric oven, gas oven, wood-fired oven) and how heat management varies: dome temperature, floor temperature, thermal stability, and recovery between pizzas. I'll also explain how temperature actually works in a pizza oven: it's not enough to read "450°C" on the dial; what matters is where you measure and what you're measuring. This is why we'll discuss the importance of the pyrometer (laser pyrometer/infrared thermometer): how to use it correctly, where to point it, and what mistakes to avoid. It's one of the most underrated tools, but it's the one that really changes your results when you want to replicate "pizzeria-style" cooking at home. We then delve into the topic of stones: refractory vs. biscuit, and, above all, heat transfer. Understanding the difference between stones means understanding why a pizza can turn out burnt on the bottom or raw on top, or why you need to change the settings with certain doughs and toppings. I'll explain the logic behind the oven's operation and how to choose (or manage) the right stone based on the product you're aiming for. Finally, you'll find a super practical section: a cooking chart and a step-by-step guide to cooking temperatures based on the product and type of oven. I'll show you how to bake a true Neapolitan pizza "as per tradition," how to manage a contemporary Neapolitan pizza (more hydrated and taller), how to make a thin and crispy Roman pizza, how to set the oven for pan pizza, and how to make a peel pizza with the most balanced cooking possible. We conclude with a section dedicated to bread: temperatures, steam (when needed), crust and core management. If you want to immediately improve your pizza at home, this is a video that will save you time, ingredients, and frustration: understand the oven, understand the temperatures, and cook consistently for the product you're making. Video chapters: 00:00 Homemade pizza ovens (Gas, Wood, Electric) 00:57 Types of ovens 01:39 Pizza oven: how does temperature work? 01:51 The importance of the pyrometer 02:14 Electric oven: Features 03:02 Gas oven: How does it work? 03:41 The wood-fired oven: is it the best? 04:43 Difference between refractory and biscuit-fired ovens 06:00 Heat transfer: difference between stones 07:06 Pizza and bread baking chart 07:42 Neapolitan pizza: as per tradition. 08:10 Roman pizza: thin and crispy. 08:48 Bread: how to bake it? 9:20 AM Contemporary Neapolitan Pizza: How to Cook It Best 10:00 AM Pan Pizza: Cooking Temperatures 10:39 AM Peel Pizza and Perfect Baking 11:30 AM Neapolitan Pizza: Guide to Wood-Fired and Gas Oven Cooking Temperatures 12:05 PM Neapolitan Pizza: Guide to Electric Oven Cooking Temperatures 12:26 PM Roman Pizza: Guide to Electric Oven Cooking Temperatures 12:55 PM Roman Pizza: Guide to Wood-Fired/Gas Oven Cooking Temperatures 1:14 PM Contemporary Neapolitan Pizza: Guide to Electric Oven Cooking Temperatures 1:58 PM Contemporary Neapolitan Pizza: Guide to Wood-Fired/Gas Oven Cooking Temperatures 2:15 PM Pan Pizza: Guide to Electric Oven Cooking Temperatures 3:14 PM Peel Pizza: Guide to Electric Oven Cooking Temperatures 3:45 PM Peel Pizza: Guide to Wood-Fired Oven Cooking Temperatures 4:08 PM Bread: Guide to Oven Cooking electric 5:25 PM Some extra tips