Unlocking the secrets of Neapolitan pizza: A concise review of wood-fired, electric, and gas pizza ovens.

Abstract

This review explores the Neapolitan pizza baking process in a traditional wood-fired oven, employing visual color analysis and IR thermal scanning to detail heat exchange mechanisms. During cooking, the oven floor temperature in the pizza area decreased proportionally to the pizza's mass, whereas the free area maintained a constant temperature of 439±3°C. An IR thermal camera indicated that the oven dome temperature reached approximately 480°C with a weak flame and 500°C with a strong flame. The pizza's bottom achieved a maximum temperature of 100±9°C, facilitated by the Pizzaiolo's skill in lifting and rotating the pizza for uniform cooking. Top temperatures varied: up to 180°C for white pizza and 84°C and 67°C for tomato and Margherita pizzas, respectively. IRIS electronic eye analysis revealed more browning and blackening on the pizza's top compared to its bottom, with peaks of about 26% and 8% for white pizza, respectively. Rapid baking is pivotal in Neapolitan pizza-making, necessitating precise heat and mass transfer management to influence sensory attributes. European Commission Regulation No. 97/2010 mandates wood-fired ovens for true Neapolitan pizza, but environmental concerns prompted the Associazione Verace Pizza Napoletana to certify gas or electric ovens when wood-fired ovens are impractical. Operating costs vary: liquefied petroleum gas ovens are the costliest, with costs ranging from €5.38 to €6.19/h, whereas natural gas and electric ovens have operating costs between €2.70 and €4.10/h. At €0.15/kg, firewood is the most economical, supporting traditionalist views. However, natural gas and electric ovens present competitive costs under stringent antipollution laws, making them viable alternatives.