Division Baking

Using a little flour and a rotating movement, the ‘pizzaiolo’ (pizza chef) transfers the garnished pizza onto a wooden (or aluminium) baker’s peel and slides it onto the cooking floor of the oven with a quick flick of the wrist, which prevents the garnish from running. The ‘Pizza Napoletana’ TSG is baked exclusively in wood-fired ovens with a baking temperature of 485 °C, which is essential for producing the ‘Pizza Napoletana’ TSG.

The pizza chef must monitor the baking of the pizza by lifting its side using a metal peel and rotating the pizza towards the fire, taking care always to use the same initial area of the cooking floor to ensure that the pizza does not burn due to differences in temperatures. It is important that the pizza is baked uniformly across its entire circumference.

Still using the metal peel, when baking is finished, the pizza chef removes the pizza from the oven and places it on the plate. The baking time must not exceed 60 to 90 seconds.

After baking, the pizza has the following characteristics: the tomatoes, having lost only their excess water, remain compact and solid; the ‘Mozzarella di Bufala Campana AOP’ or ‘Mozzarella STG’ are melted on the surface of the pizza; the basil, garlic and oregano emit an intense aroma and do not look burnt.

• Baking temperature on the cooking floor of the oven: approximately 485 °C

• Temperature at the oven dome: approximately 430 °C

• Baking time: 60-90 seconds

• Temperature reached by the dough: 60-65 °C

• Temperature reached by the tomatoes: 75-80 °C

• Temperature reached by the oil: 75-85 °C

• Temperature reached by the mozzarella: 65-70 °C