Not all pizzas are created equal. Don’t believe us? Ask anyone from New York or Chicago! A pizza cooked in a conventional oven will be much different than a pizza cooked in a pizza oven. This has to do with the airflow and the temperature the pizza is cooked at. Here at Wood Boat Brewery, we offer the far superior brick oven pizza. Cooking at high temperatures and in only a few minutes, here’s why brick oven is the oven for pizza.
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| Our delicious brick oven pizza! |
A brick oven pizza is cooked at around 800 degrees, a typical frozen pizza cooks somewhere between 350-425 degrees. This high temperature cooks the pizza quickly and evenly. You’ll get the satisfying crunch without any burnt flavor. The top of the crust will have a nice spring to it while the bottom is browned, sort of resembling an English muffin. While the outside is crispy, much of the moisture in the dough is trapped in between the outer crunchy shells. The constant airflow within the oven keeps vegetables rich in flavor.
Brick ovens cook a pizza in around 2-3 minutes which means the oven to table time is quicker than with other pizza cooking methods. A pizza peel made of wood or metal then grabs your pie out of the toasty oven and it’s on the way to your table! Depending on the fuel, a brick oven can operate on coal or various woods. Using a wood will result in a smokier flavor while coals will present a more natural flavor.
Wood Boat Brewery offers handcrafted brick oven pizza with only the freshest ingredients. We offer our classic crust or a gluten-free option. Load up your pizza just the way you like with fresh topping like garlic-roasted portabella mushrooms, caramelized onions, roasted red peppers, and of course classics like pepperoni or sausage.
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