Description
The precise flash-heating that creates leopard-spotted char on Neapolitan pizza crust.
Technical
Rapid caramelization of sugars (Maillard reaction) and pyrolysis of organic compounds at 430-480°C surface temperatures. Forms 2-furanmethanol and maltol compounds.
Culinary Significance
Critical for authentic Vera Pizza Napoletana texture and flavor development in under 90 seconds.
Science
Primary Reaction
Pyrolytic decomposition
Parameters
Temperature
450°C optimal
430°C to 480°C range
Time
22s
15s – 30s
Equipment
Wood-fired dome ovenCordierite stone hearthPeel turner