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Jul 25, 2010 04:40 PM

Pizzeria oven temperatures database <== U.S. / World


With apologoes to ZZ Top, I suggest we collect a database, later to be analyzed, of the oven temperatures of pizzerias.

My second favorite, Gario's, in Aurora, Illinois, runs at 550 degrees, for example. Not too hot, but the crust can get crispy.

Database format? (Keep the database simple but expandable.)

Pizzaria name / nation / city / oven temperature

(Additions to the format could include type and brand of oven, type and brand of fuel, texture of crust, and so forth. And the character used to separate entries ("/" in the previous) can be changed. The character does not matter, as software can organize the data if different types of data are properly seperated and the character separating the entries remains consistent.)

Delicious investigative reporting!

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  1. Bella Mia/ USA/ Cary, NC/ 900 degree (coal fired)

    1. snootcity while the bake is an important factor often overlooked in reviews of pizza, temperature on its own is only one variable in making good pizza. If you are going to report supposed oven temperatures, why don't you also report dough hydration, dough regime (how long a ferment, etc), flour type, what additives are included, etc. I say supposed because artisan solid fuel ovens are going to vary in temperature. Even if someone lets you use an IR thermometer and you measure both oven floor and dome temp of a wood oven, it will change with position and time; gas ovens themselves have recovery times you have to adapt to. A good pizza dough is made for that specific oven (taking in consideration that batch of flour and the current ambient humidity) and a good pizzaiolo knows how to compensate for variations in temperature in that oven, even with 10-15 pizzas on order. Its useful information to report what you know about the oven when reviewing pizzerias, but a database of that alone says much less about the pizza itself than a good descriptive review of the whole package: crust, sauce, fillings, cheese.

      1 Reply
      1. re: itaunas

        I agree with itaunas. The optimal pizza dough formula varies with different oven temperatures (protein and hydration levels being the key factors, I think).

        That said, I still will have a look at reasonably sound data about oven temps and heating methods.