For a pinsaiolo the oven it is a traveling companion, who will accompany him every day in carrying out his job. For this reason, selecting the most suitable oven for your business can be very difficult: there are many types and models on the market, which differ in power, technology, functions and much more.
In this article we will not give you any suggestions for your purchase, but we will try to explain to you how the features of the original Roman Pinsa can influence the choice of oven.
THE ELECTRIC OVEN
Let's start with an important premise: Pinsa Romana needs a more powerful oven than that used for pizza, which is therefore capable of maintaining a constant temperature. In this way the dough will obtain a perfect alveolation and the final product will be crunchy.
For this reason it is advisable to have a electric oven, preferably with multiple chambers so that you can bake multiple pinsa at the same time, without having to open the oven door too often and cause the temperature to drop.
The characteristics that distinguish the electric oven from the wood-fired one are mainly these:
• slower cooking
• heat emitted by resistors and not by fire
• precise management of the intensity of the top and bottom (upper and lower part of the oven)
• oven mouth closed.
Thanks to the direct management of the top and bottom, the electric oven is very flexible and can reach the correct temperatures in a short time.
The electric oven is often equipped with refractory stone on the baking tray: in this way it absorbs the humidity contained in the dough and allows you to obtain a well-cooked and fragrant Roman pinsa, also distributing the heat evenly on the surface of the pinsa.
But if I already have a wood oven in my pinseria?
You can use it but with a few extra precautions: use a low flame and place the pinsa on a refractory stone, to keep the base of the dough in contact with a constantly warm surface.
And you, have you already found the oven that best suits your pinseria?
