How Important is High Temperature For Pizzas - Home & Business Oven

Summary

In this informative cooking tutorial, viewers learn the significance of high-heat temperatures for crafting Neapolitan and New York style pizzas, both in home and commercial ovens. The chef demonstrates the process, from dough stretching to baking, highlighting the differences in texture and appearance due to temperature variations. The video concludes with a comparison of the final products, emphasizing the importance of oven heat for achieving the desired pizza crust characteristics.

Takeaways

• 🍕 The video teaches the importance of high heat for cooking Neapolitan and New York style pizzas in both home and business ovens.
• 🔥 High heat is crucial for achieving the desired texture and appearance of Neapolitan style pizzas, making them soft and chewy.
• 🏠 For home ovens, the video demonstrates how to achieve high heat by preheating to the maximum temperature with the broil setting.
• 👨‍🍳 The presenter shows the process of making a classic margarita pizza to illustrate the differences between high and low temperature cooking.
• ⏱ Cooking times differ between home and business ovens, with Neapolitan style pizzas taking about 3 to 4 minutes in a home oven.
• 🍴 The video compares the texture of pizzas cooked in high heat to those cooked at lower temperatures, noting the presence of 'black bubbles' in high heat pizzas.
• 🧀 For New York style pizzas, the video suggests that lower temperatures are preferable, resulting in a softer crust.
• 🍅 The preparation of New York style pizzas is shown with a focus on the use of shredded cheese and pepperoni, which is a common topping in the US but not traditionally found in Italy.
• 📐 The script mentions the dough hydration levels, indicating that 75% hydration is used for the demonstration, but 60% is more typical for New York style.
• 📹 The video provides a side-by-side comparison of pizzas cooked in home and business ovens to visually demonstrate the effects of temperature on the final product.
• 📝 The presenter encourages viewers to comment on their preferences and what they learned about high heat techniques in pizza making.

Q & A

What is the main focus of the video?

The video focuses on teaching the importance of high heat temperature in cooking Neapolitan and New York style pizzas, and demonstrates the differences between cooking these pizzas in a home oven versus a business oven.

Why is high heat important for Neapolitan style pizza?

High heat is crucial for Neapolitan style pizza because it helps achieve the desired texture, which should be soft and crunchy at the same time. It also creates the characteristic black spots on the crust.

What is the difference between preparing a Neapolitan style pizza for a home oven and a business oven?

For a home oven, the pizza needs to be parbaked due to the lower temperature, whereas in a business oven, the high temperature allows for direct cooking without parbaking, resulting in a different texture and appearance.

What is the recommended temperature for cooking a Neapolitan style pizza in a business oven?

The video does not specify an exact temperature, but it mentions that the pizza is cooked for about 3 to 4 minutes in a home oven, implying that a business oven should be much hotter.

How does the video demonstrate the difference in cooking times between home and business ovens?

The video shows that a Neapolitan style pizza takes about 1 minute and 30 seconds to cook in a business oven, compared to the longer time required in a home oven.

What is the significance of olive oil in finishing the pizzas in the video?

Olive oil is used to give the crust a nice golden color and add flavor. It is applied after the pizza is cooked to enhance the appearance and taste.

What is the difference between New York style and Neapolitan style pizza in terms of crust preparation?

New York style pizza does not require parbaking the crust due to the high temperature, whereas Neapolitan style pizza often does in a home oven setting.

Why does the video suggest using spicy salami instead of pepperoni for New York style pizza?

The video mentions that pepperoni is not traditionally found in Italy, and spicy salami is used instead, which is the ingredient that pepperoni is derived from.

What is the hydration percentage used for the dough in the video?

The video uses a 75% hydration dough for the pizzas, which is suitable for Neapolitan style but not for New York style, which would require a lower hydration percentage.

How does the video conclude about the quality of pizzas cooked in home versus business ovens?

The video concludes that both home and business ovens can produce good pizzas, but the high heat of a business oven tends to give a softer crust for Neapolitan style, while a home oven might be better for New York style due to the slower cooking process.

What does the video suggest for enhancing the appearance of the finished pizza?

The video suggests using fresh basil and olive oil to enhance the appearance of the finished pizza, making it look more appealing.