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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A traditional Neapolitan wood‑fired oven cooks pizza at 430–480 °C in 90–120 seconds, producing rapid Maillard browning and a chewy crumb.
Origin: Neapolitan people (18th century) — Naples, Campania, Italy
See full technique reference →Protein denaturation and gluten network formation begin at 70–80 °C, while starch gelatinization occurs at 60–70 °C, contributing to the chewy crumb structure. The high temperature triggers the Maillard reaction, generating complex flavor compounds and a golden‑brown crust. Carbonization above 200 °C creates charred edges while the interior remains moist.
Primary Reaction
Maillard browning (reducing sugars + amino acids)
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Key Variables