The Rising Trend for Wood Fired Pizzas
We all love food that goes the extra mile, artisan versions of the things we might otherwise take for granted... They are special, they’re a treat and in recent times, treats have been in very short supply.
Take the pizza for example, we’ve all bought them off the supermarket shelf, some of us might even have had one or two delivered to our doors. But a real pizza, it isn’t just thrown together or taken out of its humble supermarket packaging for a quick blast in the oven.
A well crafted pizza cooked in an oven fuelled by the best firewood... That is a different thing altogether.
A rising trend
As more people discover the sheer wealth of flavours, colours and textures of traditional wood fired pizzas; more and more restaurants are opening their doors and offering their creations to the eager masses.
With incredibly diverse, rich menus, the best chefs and of course, their own, closely guarded dough recipes and an ambience unlike any other, wood fired pizza restaurants are giving the public something it seems we’ve all been missing, the perfect pizza and a new way to enjoy them.
But still there’s a vital component missing from this pizza shaped puzzle, and it’s one that can make or break a menu.
The best firewood...
Fuelling a reputation
Pizza oven logs make the best pizzas; they cook fast meaning the pizza retains all its incredible colours and textures. But it isn’t just about looks. That quicker, drier baking process retains goodness too, such as nutrients and antioxidants.
But that all comes with an essential caveat, the quality of firewood you use really matters.
The best dough, the most delicious toppings and even the most elaborate wood fired oven are all wasted if the fuel that brings them all together isn’t the same quality; the right wood adds that final, crucial dimension to a wood fired pizza.
That means getting it from a trusted specialist really matters.
The vital ingredient
Why is wood fuel so important, what difference does it really make..?
Well firstly it has to be dry, kiln dried in fact with temperatures, humidity and steam levels carefully controlled throughout. Then stored in an optimum environment and shipped reliably and with care wherever and whenever it is needed, to burn cleanly, reliably and create an end product that is the best it can be.
There are several popular types of wood, for restaurants and the chefs who run them; they can be an essential component and a big selling point.
Kiln dried oak is a dense fuel, taking time to reach the optimum temperature, once it does however the aroma and resulting unique and complementary kiln dried oak flavours are more than worth the wait.
Kiln dried ash is a time-tested fuel for all wood fired ovens. Good quality ash lights quickly, lasts and burns hotter for longer and despite the later introduction of other kiln dried log species, it is still the ‘go to’ fuel for many artisan pizza chefs.
Kiln dried birch is a popular choice for smaller wood fired ovens, it needs a little more care than other woods in terms of temperature control as birch is generally smaller and flakier, but the results are worth it.
Wood fire pizza restaurants have taken off in a big way, those who’ve tried them wish they had done so sooner, as for those who haven’t just yet...
They might just be missing out!
