What You Need to Know
Rapid caramelization of sugars (Maillard reaction) and pyrolysis of organic compounds at 430-480°C surface temperatures. Forms 2-furanmethanol and maltol compounds.
Critical for authentic Vera Pizza Napoletana texture and flavor development in under 90 seconds.
Key Parameters
Temperature
450°C
430°C - 480°C
Time
22s
15s - 30s
Equipment
Wood-fired dome ovenCordierite stone hearthPeel turner
Steps
- 1.
Pizza Margherita (Naples, 1889): Creates flavor contrast with fresh basil/mozzarella
The Science
Primary Reaction
Pyrolytic decomposition