How to Use a Natural Gas Outdoor Pizza Oven
Step by Step guide
The wood-fired brick oven is universally regarded as the gold standard of pizza ovens. But, does the flavor of the pie really come from the wood or the brick? Thanks to computer technology, you can find many natural gas outdoor pizza oven on the market today.
That are designed to simulate the heating profile of a wood-fired brick oven.
Mainly, the results are restaurant-grade pies with the additional conveniences of easy heat control and much faster preheating.
Artisan pizzas are made in a little over 2 minutes in a commercial wood-fired brick oven, so there really isn’t that much time for the wood or brick to work flavor into the pie.
The truth is that most of the flavor comes from the flames and the heating characteristics of a wood-fired brick oven.
Something we have discussed quite often in some of our blog posts.
If you are the proud owner of a natural gas outdoor pizza oven, congratulations! All you have to do is read your owner’s manual.
The purpose of this write-up is to show you the ins and outs of using a natural gas outdoor pizza oven.
And, the goal is to make you get into your car or go online to buy one because it is one of the most awesome appliances to have at home.
We will talk about how to use a fairly upscale natural gas outdoor pizza oven, because top models are more user-friendly.
This is all there is to it. How to use a natural gas outdoor pizza oven looks simple because it really is awfully simple!
All you need is a wooden pizza peel on which you prepare the dough and toppings.
Remember to powder the peel with cornmeal first, and the dough will slide right off onto the cooking deck.
If you recall, it is the flame that gives the pie its most desirable flavor. You’ll be able to make artisan pizzas at home with a natural gas outdoor pizza oven.
Finally, don’t forget to take a look at our reviews section on baking ovens and stones!