Why Wood-Fired Pizza is Just Better

Here at Smokin’ Oak Wood-Fired Pizza we’re passionate about pizza, and doing it right! Though we don’t deny that almost all pizza is delicious, there’s a reason we are so proud of the pizza made in our wood-fired ovens. Why did we choose a wood-fired oven over a conveyor or convection oven? Keep reading to see why it was an easy choice.

Wood-Fired Pizza Ovens

Wood-fired ovens bake at extremely high temperatures, leading to fast cooking time. But this is far from the only benefit of these high temperatures of wood-fired pizza ovens. The current provided by the smoke from the wood leads to a steady air current that ensures even cooking, along with the nice unique smoky flavor.

The high heat also leads to a better crust.  The heat that reflects off of the inside walls of the oven makes the crust perfectly crispy but seals in moisture, keeping it soft on the inside, leading to the perfect crust. The high heat also leads to crispier toppings, without burning them or making them soggy or lacking color. At Smokin-Oak Wood-Fired Pizza we pride ourselves in the skill and training that goes into making a perfect wood-fired pizza.  It’s an artisan style of cooking, which is why each and every employee using one of our wood-fired ovens goes through intensive training. We want to ensure every customer gets a perfectly cooked pizza every time.

Conveyor Ovens

Conveyor pizza ovens are essentially a conveyor belt for cooking pizza. They can come in gas or electric options. The unbaked pizza is placed at the beginning of the conveyor belt then moves through the conveyor oven in about six minutes. These are most commonly found in fast-casual pizza joints, as they have a long shelf life and require minimal training to use properly.

Convection Ovens

Convection ovens bake the pizza by rotating hot air throughout the oven. Convection ovens usually cook relatively evenly but do not cook toppings as fast as other methods which can lead to chewy flavorless toppings. They are a good economical option for smaller restaurants who don’t primarily sell pizza, but most would agree that it is the least flavorful and efficient of the three most popular pizza ovens that we are discussing in this blog.

Pizza is magical, but there’s a taste that just cannot be replicated by anything other than a true wood-fired pizza oven. This is why at Smokin’ Oak Wood-Fired pizza we are so proud to use a wood-fired oven and provide each customer with that unique experience every pizza eater deserves to experience in every bite.