Cooking a Pizza in our Outdoor Wood-Fired Pompeii Pizza Oven, Neapolitan Style
Published at : 08 Dec 2020
One of our first pizzas! Ingredients: shrimp, basil, fresh mozzarella and crushed San Marzano tomatoes. The light flashing on the pizza is an infrared thermometer which we rarely use anymore. We've made over 90 pizzas since this one and have found it's pretty easy to judge when the oven is ready for cooking. This happens when the soot on the inside dome brick burns off and reveals clean brick. At this point the dome temperature was 860F and the floor temp was about 750F...perfect for our pizza. This particular pizza cooked in under 3 minutes. Some pizzas we cook in about 90 seconds (nice and crispy). Sorry for the quality...in need of a new video camera!
Cooking PizzaWood Fired OvenPizza Oven Construction