{"id":2802,"date":"2024-02-22T19:25:00","date_gmt":"2024-02-22T18:25:00","guid":{"rendered":"https:\/\/dimarco.it\/?p=2802"},"modified":"2025-05-17T19:29:19","modified_gmt":"2025-05-17T17:29:19","slug":"the-pinsaiolos-tools-the-oven","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/en\/notizie\/gli-strumenti-del-pinsaiolo-il-forno","title":{"rendered":"The pinsaiolo&#039;s tools: the oven"},"content":{"rendered":"<p class=\"wp-block-paragraph\">For a pinsaiolo the <strong>oven<\/strong> 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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 <strong>Roman Pinsa<\/strong> can influence the choice of oven.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">THE ELECTRIC OVEN <\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Let&#039;s start with an important premise: Pinsa Romana needs a <strong>more powerful oven<\/strong> 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For this reason it is advisable to have a <strong>electric oven<\/strong>, 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The characteristics that distinguish the electric oven from the wood-fired one are mainly these:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2022 slower cooking<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2022 heat emitted by resistors and not by fire<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2022 precise management of the intensity of the top and bottom (upper and lower part of the oven)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2022 oven mouth closed.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The electric oven is often equipped with <strong>refractory stone<\/strong> 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">But if I already have a <strong>wood oven<\/strong> in my pinseria?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">And you, have you already found the oven that best suits your pinseria?<\/p>","protected":false},"excerpt":{"rendered":"<p>Per un pinsaiolo il forno \u00e8 un compagno di viaggio, che lo affiancher\u00e0 ogni giorno nello svolgimento del suo mestiere. Per questo motivo la selezione del forno pi\u00f9 adatto per la propria attivit\u00e0 pu\u00f2 essere molto difficile: in commercio esistono moltissime tipologie e modelli, che si differenziano per potenza, tecnologia, funzioni e tanto altro. In [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2803,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-2802","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gli strumenti del pinsaiolo: il forno - Di Marco<\/title>\n<meta name=\"description\" content=\"Il forno \u00e8 uno strumento fondamentale in pinseria: scopriamo insieme come scegliere quello pi\u00f9 adatto per la preparazione della Pinsa Romana\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.dimarco.it\/en\/news\/the-pinsaiolos-tools-the-oven\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gli strumenti del pinsaiolo: il forno - Di Marco\" \/>\n<meta property=\"og:description\" content=\"Il forno \u00e8 uno strumento fondamentale in pinseria: scopriamo insieme come scegliere quello pi\u00f9 adatto per la preparazione della Pinsa Romana\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.dimarco.it\/en\/news\/the-pinsaiolos-tools-the-oven\/\" \/>\n<meta property=\"og:site_name\" content=\"Di Marco\" \/>\n<meta property=\"article:published_time\" content=\"2024-02-22T18:25:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-05-17T17:29:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.dimarco.it\/wp-content\/uploads\/2025\/05\/strumenti-pinsaiolo-forno.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"DiMarcAdmin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"DiMarcAdmin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/gli-strumenti-del-pinsaiolo-il-forno#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/gli-strumenti-del-pinsaiolo-il-forno\"},\"author\":{\"name\":\"DiMarcAdmin\",\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/#\\\/schema\\\/person\\\/1f5d7270668e519d817b3cae0a1eb5ec\"},\"headline\":\"Gli strumenti del pinsaiolo: il forno\",\"datePublished\":\"2024-02-22T18:25:00+00:00\",\"dateModified\":\"2025-05-17T17:29:19+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/gli-strumenti-del-pinsaiolo-il-forno\"},\"wordCount\":334,\"publisher\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/gli-strumenti-del-pinsaiolo-il-forno#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.dimarco.it\\\/wp-content\\\/uploads\\\/2025\\\/05\\\/strumenti-pinsaiolo-forno.png\",\"articleSection\":[\"Notizie\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/gli-strumenti-del-pinsaiolo-il-forno\",\"url\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/gli-strumenti-del-pinsaiolo-il-forno\",\"name\":\"Gli strumenti del pinsaiolo: il forno - 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