Description
A traditional Neapolitan wood‑fired oven cooks pizza at 430–480 °C in 90–120 seconds, producing rapid Maillard browning and a chewy crumb.
Technical
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.
Science
Primary Reaction
Maillard browning (reducing sugars + amino acids)
Sensory Profile
Aroma ()
smokycaramelizedtoastyearthynutty
Origin & History
Civilization
Neapolitan people
Era
18th century