coals pizzas are baked in a wood oven, which uses coal as the main fuel.
The oven heats the dough in a fire oven and then, in the middle, turns it over on its sides.
When the dough is done, it’s baked for a while in a steam oven and, in turn, it gets turned over and baked again for a bit more time.
Once the dough has been turned over, it is then turned over on both sides to finish it off.
It’s a very simple method, but it can create some interesting results.
In a recent experiment, I baked two pizza doughs: one made with coals and one made without coals.
Both were cooked in the same oven for about 12 minutes.
As you can see, both pizzas had a good crust.
However, the coals dough had a slightly different texture.
So, I went back and re-cooked the two pizzas, with a slightly thicker crust.