Coal-fired pizza

Coal-fired pizza is a style of pizza cooked in a coal-fired oven. This method of cooking pizza has its roots in Italy, but has gained popularity in various parts of the world, particularly in the United States.

History

The tradition of using coal-fired ovens for cooking pizza dates back to the late 19th century in Italy. These ovens were initially used for baking bread, but were later adapted for pizza due to their ability to reach high temperatures and provide a unique flavor. The first pizzerias in the United States, such as Lombardi's Pizza in New York City, also used coal-fired ovens.

Characteristics

Coal-fired pizzas are known for their distinctive flavor, which is often described as smoky or slightly charred. This is due to the high temperatures that coal-fired ovens can reach, typically between 800 and 1,000 degrees Fahrenheit. The high heat results in a crisp, thin crust with a slightly chewy interior. The toppings on a coal-fired pizza are typically cooked quickly and evenly, with a slight char on the edges.

Preparation

The preparation of coal-fired pizza involves several steps. First, the dough is prepared and allowed to rise. It is then shaped into a thin circle and topped with various ingredients. The pizza is then placed in the coal-fired oven, where it is cooked for a short period of time. The high heat of the oven allows the pizza to cook quickly, typically in just a few minutes.

Popularity

Coal-fired pizza has gained popularity in the United States, particularly in cities such as New York and New Haven, where the style has a long history. Many pizzerias in these cities still use coal-fired ovens, and the style has also spread to other parts of the country. In recent years, coal-fired pizza has also gained popularity in other countries, including the United Kingdom and Australia.

See also

• Neapolitan pizza
• New York-style pizza
• Pizza in the United States

‎