Photo: J. Adrian Wylie
A combination of slower-burning oak and hotter-burning ash fuels the oven to 900 degrees, compared to 400 to 500 for a conventional pizza oven. Condit explains that this gives the crust a caramelized char, with a more complex flavor resulting from the Maillard chemical reaction between amino acids and the reducing sugars in the dough. It’s also faster, requiring only two and a half minutes to bake. “You place your order, and five or six minutes later we’re handing you your pizza,” he says.
Read the full article at the Ann Arbor Observer!
PizzaPazza, 407 N. Fifth Ave. (Kerrytown Market & Shops). (734) 968–9166. Tues.–Sat. 11 a.m.–7 p.m., Sun. 11 a.m.–5 p.m. Closed Mon. pizzapazzaa2.com
