What You Need to Know
Utilizes delayed fermentation (24-48hr cold proof) to develop gluten structure and gas retention. The wooden peel's thermal insulation creates microsteam pockets during baking, while its porous surface wicks moisture for bottom crisping.
Distinct from Neapolitan pizza with higher hydration (75-80%) and longer bake times, yielding a lighter crumb with substantial chew.
Key Parameters
Temperature
320°C
280°C - 350°C
Time
6 minutes
4 minutes - 8 minutes
Equipment
Hardwood peel (beech/oak)Deck oven with stoneDough scraperProofing boxes
Steps
- 1.
Pizza Bianca (Antico Forno Roscioli): Maximizes spring for 3cm loft
- 2.
Pizza con Mortadella (Bonci Pizzarium): Sturdy base supports fatty toppings
The Science
Primary Reaction
Maillard reaction (crust formation) + oven spring (steam expansion)