There’s nothing like the crunch that comes from fresh backed brick oven pizza. This culinary technique of making pizza goes back centuries. Pizza ingredients are simple. However, the way you cook your pizza has a big effect on the taste. People are starting to catch onto this. As a result, brick oven pizza is gaining popularity throughout restaurants around the country.
Sansone Market is your headquarters for anything and everything pizza. They’ll supply you with all you’ll need from pizza dough to toppings. Moreover, they are equipped with their own brick pizza oven. You can pick up a fresh brick oven pizza from Sansone Market for Friday pizza night.
The History of Brick Oven Pizza
People have been enjoying pizza for thousands of years. There is not much change from the pizza back then to the pizza today. In 500 B.C
to the pizza today. In 500 B.C
Around the year 100 B.C there is evidence of pizzerias found in the ruins of Pompeii. Workshops, pizza shops, and tools were found untouched that were used for making and selling pizza. They resembled pizzerias as we know them today. This proves that pizza was a common part of life in Italy.
Brick ovens reached their modern form in ancient Rome. We have the people of Pompeii to thank for our crispy crusts. The brick ovens discovered in ancient Pompeii are the template for how we make our brick ovens today.
In 1522, Europe began importing tomatoes from America. The people of Naples started to incorporate these into their cheesy flatbreads. The word spread about this delicious creation throughout Europe. Thus, the modern pizza we all know, and love was created.
Why Cooking Pizza in a Brick Oven is Better
The difference between regular and brick oven pizza is evident with a single bite. The smoky flavor and crunchy – yet fluffy – crust of brick oven pizza dominates over the rest. The brick oven is as commonplace in Italy as the barbecue grill is elsewhere. There are many benefits to cooking pizza in a brick oven rather than your conventional one.
- Higher cooking temperatures – Heat from the heat source you use is absorbed from the inner brick walls. This radiates heat throughout the dome of the oven evenly while keeping the floor slightly cooler. When you run the heat continuously the heat remains at 570-600 degrees Fahrenheit.
- Faster cooking time – The extreme heat is distributed throughout the dense walls of the oven. Because of this pizza cooks a lot faster. The pizza will be ready between 2-3 minutes. This is extremely convenient for dishing out a lot of pizzas. For example, having a pizza oven in your yard for family pizza night. The pizza oven will have everyone’s pizza done in minutes.
- Better crust & toppings – The outside of the pizza crust cooks very quickly, thus sealing off any moisture in the crust. This results in a crisp and puffy crust. Toppings will also become crispier. Furthermore, the cheese doesn’t burn. Instead, it takes on a scrumptious smoky flavor.
- Unique Flavor – Only wood-fired brick ovens can give your pizza that smoky flavor unachievable in regular pizza ovens. However, drizzle olive oil on top before serving because heat destroys olive oils flavor.
No pizza oven? No problem. Trick your guests into thinking you’re a pizza professional. Pick up a freshly made brick oven pizza from Sansone Market. You will impress your guests with Sansone’s fresh ingredients and unique recipes.
Pizza has grown from early civilization to be one of the most popular dishes in the world. Ordering pizza from your local pizzeria is great. However, bringing home a fresh brick oven pizza from Sansone Market is better. The smoky flavor complemented by the fresh ingredients will leave your family and friends wanting more.