Restaurants & Bars

Florida Pizza

Coal Oven Pizza Problems


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Restaurants & Bars 4

Coal Oven Pizza Problems

themaddiner | Apr 18, 2008 08:37 AM

While I can understand and appreciate the differences in coal/wood oven pizza vs. standard gas/electric ovens I do not enjoy the charred/burned crusts often associated with this method of baking. Many restaurants using the coal/wood oven method state on their menus that 'sometimes the edges will be slightly charred/burned, which happens with this type of baking etc.'. I would equate this with saying that a restaurant boils water at a very high temperature and that at times their pastas will be overcooked. Charred pizza crusts and overcooked pastas are both unacceptable. Restaurants using high temperature coal/wood ovens simply need to be extremely careful when baking and remove pizzas at the proper time.

Want to stay up to date with this post?

Recommended From Chowhound