Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven.

ABSTRACT: Despite Neapolitan pizza is a globally renowned Italian food, its obligatory baking in wood-fired ovens has so far received little attention in the scientific community. Since heat transfer during pizza baking is not at all uniform, the main aim of this work was to analyze the phenomenology of Neapolitan pizza baking in a pilot-scale wood-fired pizza oven operating in quasi steady-state conditions. The different upper area sections of pizza covered or not by the main topping ingredients (i.e., tomato puree, sunflower oil, or mozzarella cheese), as well the bottom of the pizza and the growth of its raised rim, were characterized by visual colorimetric analysis, while the time course of their corresponding temperatures was monitored using an infrared thermal scanning camera. The maximum temp

SUBMITTER: Falciano A 

PROVIDER: S-EPMC9957212 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature