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.

Outlines

00:00

🍕 High Heat Temperature for Neapolitan and New York Style Pizzas

In this segment, the host introduces the importance of high heat temperature for cooking Neapolitan style pizzas and hints at a comparison with New York style pizzas. They demonstrate how to prepare and cook a Neapolitan pizza in a home oven, emphasizing the need for high temperature to achieve the right texture and color. The host also prepares a New York style pizza, showing the difference in cooking techniques and the impact of high heat on the final product. The segment concludes with a classic margarita pizza being cooked in a business oven, showcasing the professional cooking process.

05:00

🔥 Comparing High Heat Effects on Pizza Texture

This paragraph delves into the effects of high heat on pizza, particularly focusing on the appearance and texture differences between pizzas cooked at home and in a business oven. The host explains that high heat can create black bubbles on the pizza and discusses why this might not be desirable for home cooking. They proceed to make New York style pizzas in both settings, highlighting the unique preparation method that involves an upside-down crust and a focus on cheese and pepperoni toppings. The host also touches on cultural differences in pizza toppings, noting the absence of pepperoni in Italy and the use of spicy salami instead.

10:01

📸 Aesthetic and Textural Comparison of Home and Business Oven Pizzas

The host compares the visual and textural outcomes of pizzas cooked in home and business ovens. They discuss the overcooked pepperoni and the bubbling mozzarella of the New York style pizza, noting the differences in crust texture and overall appearance. The segment emphasizes the importance of cooking temperature and time for achieving the desired pizza style. The host also invites viewers to share their preferences and thoughts on the video, encouraging interaction and feedback on the comparison between home and professional cooking results.

15:02

🍴 Tasting and Evaluating Pizzas from Different Ovens

In the final paragraph, the host tastes the pizzas cooked in both home and business ovens, commenting on the flavor and texture. They note that despite the differences in cooking environments, both types of pizzas turned out well, with the home oven pizza having a softer texture due to the lower cooking temperature. The host also discusses the importance of hydration levels in dough for different pizza styles and hints at a future video focusing on New York style pizza. The segment ends with a call to action for viewers to share the video and engage with the content, leaving a lasting impression of the pizza-making process and its nuances.

Keywords

💡High Heat Temperature

High heat temperature refers to the intense heat used in cooking, particularly for baking pizzas. In the video, it is emphasized as crucial for achieving the desired texture and appearance of Neapolitan style pizzas, which require a quick cook time to maintain their soft and chewy characteristics. The script illustrates this by comparing pizzas cooked in both home and business ovens, highlighting the differences in texture and appearance based on the temperature used.

💡Neapolitan Style Pizza

Neapolitan style pizza is a traditional type of pizza that originated in Naples, Italy. It is known for its thin crust, simple toppings, and characteristic soft and chewy texture. The script discusses the importance of high heat for cooking this style of pizza in a home oven, showing the process of making and baking the pizza to achieve the authentic Neapolitan characteristics.

💡New York Style Pizza

New York style pizza is characterized by its large, hand-tossed thin crust, ample cheese, and a layer of tomato sauce. Unlike Neapolitan pizza, it is often cooked at a lower temperature for a longer time to achieve a crispy yet soft texture. The video script demonstrates making New York style pizza in both home and business ovens, emphasizing the different cooking techniques and outcomes.

💡Home Oven

A home oven is a kitchen appliance used for cooking in a residential setting. The script contrasts cooking pizzas in a home oven with a business oven, showing the limitations and capabilities of each. It is used to demonstrate how high heat temperature affects the cooking process and the final product, particularly in making Neapolitan and New York style pizzas.

💡Business Oven

A business oven refers to a commercial-grade oven used in professional kitchens. The video script uses the business oven as a comparison to the home oven, showcasing the differences in cooking pizzas with high heat. It highlights the professional results that can be achieved with the right equipment and temperature settings.

💡Parbake

Parbaking is a technique used in cooking, where the crust of a pizza or bread is partially baked before the final toppings are added. In the script, it is mentioned as a step in the process of making pizza in a home oven, particularly for the Neapolitan style, to achieve a crispy crust before adding the toppings.

💡Texture

Texture in cooking refers to the feel and consistency of food. The script discusses the impact of high heat on the texture of pizzas, showing how different cooking temperatures can result in varying degrees of softness and crispiness, which are essential to the distinct styles of Neapolitan and New York pizzas.

💡Mozzarella

Mozzarella is a type of cheese commonly used on pizzas for its mild flavor and ability to melt smoothly. The script mentions the bubbling of mozzarella as an indicator of when the pizza is cooked properly, and it is used in both Neapolitan and New York style pizzas shown in the video.

💡Olive Oil

Olive oil is used in the script as a finishing touch on the pizzas, adding flavor and helping to achieve a golden crust. It is drizzled on the pizza after cooking, as described in the process of making both Neapolitan and New York style pizzas.

💡Basil

Basil is a herb that adds a fresh, aromatic flavor to dishes, often used in Italian cuisine. In the script, basil is used as a topping on the pizzas, particularly in the classic margarita pizza, to enhance the flavor and presentation.

💡Pepperoni

Pepperoni is a type of salami that is popular as a pizza topping, especially in American-style pizzas. The script mentions the use of pepperoni in New York style pizzas, and it also discusses the interesting fact that pepperoni, as known in the U.S., is not commonly found in Italy, where spicy salami is used instead.

Highlights

The importance of high heat temperature in cooking Neapolitan style pizzas is discussed.

A comparison between professional and home cooking environments is presented.

The video demonstrates how to cook both Neapolitan and New York style pizzas in a home oven.

A technique for achieving a golden crust on pizza using olive oil is shown.

The difference in texture between high-temperature and low-temperature cooked pizzas is highlighted.

The video explains the process of making a classic margarita pizza.

A comparison of pizza textures when cooked in a home oven versus a business oven is provided.

The role of high heat in creating black bubbles on pizza crust is revealed.

The video shows how to make a New York style pizza with a focus on the crust.

A unique method of placing the New York style pizza upside down for baking is introduced.

The use of different hydration levels for different pizza styles is mentioned.

The video compares the results of cooking New York style pizzas in both home and business ovens.

The impact of oven temperature on the final texture of New York style pizza is discussed.

The video concludes with a taste test and personal preference for the home oven cooked pizza.

A reminder that the hydration level affects the outcome of the pizza is given.

The video ends with a call to action for viewers to share their thoughts and preferences.

Transcripts

home oven business oven today we are

going to learn the high eat temperature

how important is to cook Neapolitan

style pizzas and today we also made New

York style pizza yes today I'm going to

show you and teach you all the secret

about the high heat temperature more

than secret is understanding the high

heat we are in the home kitchen and also

business kitchen that's why this is the

best studio ever because I'm going to

show you professional versus home

cooking uh show so thank you so much

guys for watching from and please guys

go ahead watch until the end because I'm

putting my art to this video and at the

end of this video comment below about

what you think which one was the best

and most importantly what you learn

about this High eat Tech Ure because

Pizza is a serious thing Pizza needs to

be soft and crouchy in the same time

enjoy this video and watch Until the End

let's go ahead let's go to

work okay let's go ahead let's stretch

the pizza the first pizza Neapolitan

style for home oven so don't worry about

I'm making the pizza here but I'm going

to cook it in the home oven to show you

exactly how it will come

out's grab

one stretch the goal is to show you how

important is the high temperature for

neapolitan

pizza so now because it's cooking a home

oven we're going to go ahead and just do

the part baking part so when you're

cooking the pizza low temperature you

have to parbake it so let's go ahead

let's put it in the home oven follow me

follow me so the oven is it's been an

hour at the max temperature with the

Broil on so I'm going to go ahead and

switch it to V

vation really quick and we're going to

cook until it gets nice golden

color okay here we go the pizza is a

gold color let's go ahead let's get

it put it on a plate and now let's

finish up the pizza with the olive oil a

little bit on the cross because the

crust when you put the olive oil on the

crust it gets nice and gold then we put

a little bit of Bas so I'm going to make

a classic margarita pizza that's the

only way to show you the difference

between the high temperature of the oven

then we put more olive oil on top of the

basil a little bit here we go and now

back in the

oven okay now we have to cook the pizza

until the mozarella starts to bubbling

in the meantime let's go ahead and let's

make the one for business because it

takes only 1 minute so let's go ahead

let's go back in the business set

keep in mind the pizza it's cooking for

about 3 to 4 minutes in the home oven

but the the goal is to show you the

texture of the pizzas but after that I'm

going to show you New York style pizza

in the both ovens in the same way and

then I'm going to show you that it's not

really important the high temperature

for New York style I'm going to put the

tomato sauce let's go ahead let's put

the fresh

mozzarella and then olive oil and like

you can see here we didn't parbake the

crust because the high temperature so

right now the oven here is at 48 C and

the bottom is is around 320 let's grab

the dough let's make about 13 in Pizza

let's go ahead and let's cook

it boom

voila okay guys the mozzarella here it

starts to bubbling it took about 1

minute and 30

second the pizza over there is still

cooking boom voila that's cooked and uh

what we're going to do here is I'm going

to put some olive oil on the

cross let's place it on the plate and

now before we finish this let's go ahead

and let's see the home oven pizza making

sure that is still cooking here and here

we go

the home Oven Pizza it's cooked let's

finish up the pizza with Bas all this

way we make it look nice I'm sure

they're both really good but the home

oven pizza is going to look not so good

comp because we next to it we have a

pizza that it was cooked at a high

temperature then again going to put a

little bit of olive oil there olive oil

here and guys here we go pizzas cook it

in the home oven versus the business o

oven what we learn here that the high

temperature high heat like you can see

same texture here but they don't look

really really good about the same

because with the high heat we get this

kind of black dots so if you're thinking

why in my home mobile doesn't come out

the black dots well guys now we learn

that the heat the heat the height

temperature creates the the black

bubbles so but before we finish up this

video I want to make a New York style

pizzas both the same way let's not waste

the time let's go ahead and let's make

this uh New York style pizza I'm going

to go ahead and make it over there okay

same way we're going to use the same

dough same exactly thing I'm going to

make it just quick show you how is New

York style uh Pizza the New York style

TI does have any crust and it places

upside down so the top

part we're going to take off all the air

from the cross the top part goes on the

bottom take off of the flow boom boom

boom now just the base part with the

tomato sauce everywhere a little bit

little bit extra I'm going to put the

oregano so now I'm going to go ahead and

place the pizza boom

in the home oven and give it a nice

par-baked crust so let's go ahead let's

parbake

it so let's go

ahead spray the

pizza voila

boom of course make the pizza

ventilation there this have the set of

the pizza so let's go ahead and let's SP

bake it until it gets nice gold color

okay here we go the pizza yes is nice

gold

color let's grab it and now let's finish

up this pizza before making the business

one so we're going to finish with a nice

amount of generous amount of uh shredded

cheese make sure you don't put it

outside otherwise you're going to make a

mess in the home oven and then like New

York style we have to make it a

pepperoni pizza I don't know why the New

York the classic New York style always

is with the pepperoni did you know that

in Italy they don't sell

pepperoni believe it or not is no

pepperoni in Italy so we had to put the

spicy salami which is pepperoni is spicy

salami let's go ahead and let's put

allive oil

everywhere even on the cross a little

bit let's go ahead and let's put it back

in the oven and we cook until then the

mozzarella starts to

the mozzarella starts to bubbling voila

in the meantime let's go on the business

side and let's make the New York

style and then I'm going to go I'm going

to cook it and show you how it will come

out at the high temperature oven so

we're going to do the same thing

here press all the air

here we go upside down in this case we

have a hot oven so we don't need to

parbake the crust we go ahead with

generous of amount of shredded cheese

because New York style pizza is with

shreded

cheese done then let's place the

pepperoni let's go in the oven

let's make it nice and big like the

other

one and let's place the pizza in the

front of the oven because New York style

needs a little bit more

time for from the the Neapolitan Style

Pizza Guys how beautiful is this that I

can do home and business together with

this way tell me in comments you like

that or not and then it's uh it's nice

because I can do some many comparation

so please tell me if you have some kind

of idea uh in Mind Of Me shooting a

video for you so tell me in comment and

then I will uh try to remake it let's go

check out the pizza how is that

good mozzarella not bubbling a little

bit a little bit okay so guys the uh

Pizza New York style like the body style

pizza needs to be a little bit uh like

well done on the cross because if it's

well done it's nice so I'm trying to

finish up this but I see the the home

pizza there is about to be ready too so

but I want to make a look about the same

in the same time so don't stop here

editing or anything I want to show the

the both pizzas they've been cooking and

the really in the uh home oven and

business oven because you guys we don't

have any secrets

okay three two one and uh okay boom New

York style little bit overcooked the

pepperoni but

nice nice bubbling ooo and crouchy in

the same time let's go ahead don't stop

come with me

oo voila keep in mind this is the

business side business side and the

pizza boom

voila wow how almost come out better the

home

moven compared to the high temperature

look at this insane yes

definitely definitely they come out uh

which one looks better in the camera

this

yeah

definitely definitely this

one come out uh better on the home oven

compar to the high heat uh business oven

okay guys this is uh uh to make it look

nice what I like to do Neapolitan style

or Detroit style or whatever the style

is I like to put the basil to make it

look nice they look beautiful all of

them look at this home over

versus business oven but we are here to

learn how important is high temperature

for

pizzas so that depends on the style of

pizza that you want to cook that's how

important is your oven we learned that

for this kind of style New York style is

better to cook the pizza much more

slower because it come out nice and

crouchy well this is same texture let me

cut it and let me see how uh the all of

this they alled let's go ahead let's cut

the

pizzas all of

them okay guys let's start with the

Neapolitan cross cooking a home oven um

business oven and

napolitan pizza cooking in the uh in the

home oven so take a look this is more

chart it's soft soft this is more

crunchy even if it doesn't look like but

this is softer than this so the high

heat temperature made the pizza much

more soft than uh than compared to this

one because the the more time the pizza

Cooks the more crouchy will become I'm

sure it's still really really good but

compared to this one it's no comparation

of course especially when you put it

next to each other now let's get to the

uh New York

style well

I can tell this one it is already

different okay home oven still Smokey

home oven

versus is soft versus uh business over

of course it was cooked too much uh too

too hot the oven was too hot

and of course to make this kind of style

of pizza it's better cooking at a lower

temperature but you know both Pizza also

come out good I want to taste this I

can't wait

sorry

guys tastes insane the original gives a

nice

kick wow guys I have to

say home oven definitely better compared

to that one but really really both

really good napolitan style of course

still really good to I'm going to go

ahead and eat it all I'm going to try

even if I'm I try to work out and not

eat

carbs but I want to keep in mind one

thing which is really important I almost

forgot here we used all the same 75%

hydration of course if you want to make

New York style pizza you need 60%

hydration but besides that there's going

to be another video so guys tell me in

comment what do you think about this

video and thank you so much for watching

every week a new video from from my

street thank you so much and make sure

you share this video and if you have

time go ahead and rewatch the whole

thing thank you so much guys I'll see

you at the next one ciao I get this

pizza