There is nothing like a good pizza, with thin dough and a soft texture that can only be obtained with the help of the best oven for pizza. The most common options are gas and wood and it’s not easy picking the best one unless you know the differences between the two types.
If you were to make a list of the best foods out there, surely pizza will make the top three choices. You simply have to love pizza, with all its variety and combination of tastes. But are you a good pizza maker? The oven you choose has a major impact on how it looks and tastes, and there are mainly two possible models to use: the gas or the wood oven. From what we could tell from the pizza oven reviews we read, gas ovens are a more convenient choice from many points of view, but people aren’t saying no to the classic wood oven, either. The right one could turn you into a true pizza master, so keep reading to see which one to choose.
Is the heat created with gas different than the heat created with wood?
In general terms, the two types differ in terms of heat creation and dispersion. Wood ovens create heat from the bottom and distribute it evenly starting from the base. Gas versions usually heat up faster at the top and center, remaining colder at the bottom. This is why you need to allow the gas oven to heat up before baking, to ensure that the floor is also warm so that the result will be an evenly-baked pizza.
Are gas ovens better for cooking pizza than the wood ones?
- The main benefit of using gas is the constant temperature provided during the cooking time period, which is something you can’t obtain with wood. Gas is a lot simpler to adjust and handle from the start till the end. If, for example, you heat your wood oven too much, it takes a lot for it to cool down. Also, it is hard to maintain the same fire intensity and you must keep a constant eye on it until your pizza is done.
- Pizza lovers will state that an oven powered with wood is the one you need to use if you want to enjoy the taste of traditional pizza. The scent of smoke, the crust, and the softness of the topping are details that into a regular pizza into the best, and most pizza makers state that this can easily be achieved with wood. However, nowadays, gas ovens for pizza start to gain more popularity in terms of convenience and ease of use.
- Take into consideration that wood ovens for pizza are huge, and we mean huge. Most models have around 1 meter in diameter and can be up to 1.5 meters deep. However, the interior is not very large, measuring around 80cm. Gas ovens aren’t that big, being a great option for limited spaces, with and average length of only 80cm.
- Gas ovens are much cleaner while cooking, as they don’t eliminate smoke and emissions that might be dangerous and unpleasant to inhale. The gas used as a prime material is a much cleaner fuel than coal or wood.
- Things get even more complicated if we are referring to the ovens in a restaurant. During very busy eating hours, a gas oven is easier to maneuver, if you have to make dozens of pizzas in a short time. Also, during jurisdictions that institute “no fire days”, a gas oven will be a life savior. In addition, if you have natural gas to work with, there is no rational motive why you would prefer chopping wood and lighting a fire instead of simply turning the gas on.
- Gas ovens have fix burners on each side, so you can choose which one you want to use for baking. Therefore, you have freedom of choice, so you can adjust the intensity or heat type according to your cooking needs. If you wish, you can move the wood or charcoals from one side to another if you want to customize your baking style, but this must be made with great caution.
- Once you are done baking, you will have to wipe clean the gas oven to remove residues of smoke and odors from the food. The wood oven involves extended maintenance, as you need to collect the ashes, dispose of them, and clean the tray and grills.
- Although both types of oven basically do the same thing, they differ in the operating mode. Nonetheless, gas ones are more user-friendly, since the prime material is provided by a tank or a pipe. Wood, on the other hand, needs to be stored carefully in order to avoid moisture that will make it useless. Also, you need to constantly add more wood while baking, in order to maintain a constant temperature. With gas, you just have to turn it on and set the intensity of the fire.
Is wood-baked pizza tastier than gas-baked pizza?
No doubt about it, preparing pizza in a wood-powered oven brings a touch of flavor that is impossible to ignore. The traditional oven made of either clay, brick, or concrete has a special way of creating, maintaining, and using the heat in order to bake the pizza evenly and in the right manner that will ensure a crispy yet soft texture.
The pizza dough needs to be thin, to remain moist on the inside but with a crispy layer on the outside. The heat coming from wood is enough to cook the pizza in just a matter of minutes, because it reaches extremely high temperatures, over 400 degrees Celsius. And since the wood releases some moisture as it burns, this will reflect in the quality of the pizza. That’s why the most appreciated pizza is the traditional one, made in a genuine wood oven.
To summarize, it is up to you to choose between the two types of ovens when baking pizza. Both types have their advantages and disadvantages, they can help you make a delicious pizza through various forms of heating but it is your choice which one to go for. Gas ovens are simpler to use while wood ovens bring you to closer to how pizza is traditionally made; either way, an oven is going to be your biggest help in making that tasty pizza you yearn for.