Better Wood-Fired or Electric Oven?

Wood-fired or electric oven is better? If you have decided to open a pizzeria, surely one of the first issues you will find yourself facing will concern choosing the most suitable oven. In particular, you will have to decide whether to purchase an electric oven or install a wood-fired oven. Naturally, this is a very important choice, which will affect the yield of the final product, and which for this reason you absolutely cannot neglect.

You will need all kinds of supplies and equipment, such as ovens to cook pizza dough or even make coalitions with other food vendors in your area - but don't worry, we are here to help by giving you some tips on which type will be best suited to manage this new business venture to success.

Wood or electric oven is better

Choosing the right oven for a pizzeria is essential and to avoid tragic mistakes that you will never be able to recover from, it is good that you know the main characteristics and the respective advantages and disadvantages of the different types.

In this way you will certainly have clearer ideas and will be able to opt without hesitation for the type best suited to your needs.

Better wood-fired or electric oven: pros and cons

Wood or electric oven is better

Let's start from the wood oven, which has always been considered a real must for any self-respecting pizzeria. The wood-fired oven is the classic one, which carries with it the history and traditions of pizza, which is why it still remains the favorite of those who run a pizzeria.

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This oven, however, in addition to having many advantages, also has some cons.

Wood oven: against

The wood-fired oven, despite being the most loved by pizza enthusiasts, for example, tends to cool down easily. In short, when the pizza is placed on the platform, the latter cools down due to the humidity of the pizza and the heat radiation also stops. It must be said that this happens especially at the beginning or end of the evening, when the oven is colder. In fact, it is no coincidence that in these moments of the evening the worst and most burnt pizzas emerge.

Wood-fired or electric oven is better

In the case of the electric oven, however, all this does not happen, since in the event that the oven underneath cools down, it is sufficient to increase the lower resistance in order to administer more heat. In this way production will not be interrupted, which necessarily happens with the wood-fired oven, in which it is necessary to wait for the bed to heat up again.

Wood or electric oven is better

Among the disadvantages of a wood-fired oven there is also cleaning. The disadvantages of a wood fired oven is often because they are dirty, smelly and messy. Another disadvantage includes not being able to control the temperature well enough to bake bread or make pizza dough which makes cooking in this type more challenging than other ways such as gas or electric

It may seem like a detail, but it is actually a very important aspect and should not be overlooked in the decision-making phase. Practicality also plays its part and an oven that is more difficult to clean will also weigh on the organization of the staff's work. In short, one more reason to prefer purchasing an electric oven.

Wood or electric oven is better

Not to mention the installation of the two ovens. In the case of the wood-fired oven, for example, masonry work is necessary, even if you decide to install prefabricated ones. In this case, in fact, they will be embedded in an aesthetically suitable structure. Not only that, in any case a chimney will also be essential, not easy to obtain and in some cases completely impossible, due to condominium regulations.

The electric oven, however, does not require a hood or vent.The only critical issue concerns the possibility of external ventilation on a wall, but only in the case of a gas oven.

Better wood-fired or electric oven: quality and consumption

And if in terms of practicality the electric oven seems to clearly surpass the wood-fired one, with regards to the quality of the pizza and consumption both can be positioned more or less at the same level. We must therefore dispel the myth that Neapolitan pizza could only be made with a good wood-fired oven. In fact, with a good electric oven, it is sufficient to raise the temperature and the result will be a soft pizza with a high edge, just like the Neapolitan one.

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Conversely, if you want to prepare a crispier pizza you can also use the wood-fired oven. In short, in both cases, it is possible to make more types of pizzas and the cooking quality has no difference.

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Finally, also in terms of consumption, the two ovens are quite equivalent. The electric one, however, especially in the case of latest generation models, also has the "economy" function, which allows you to reduce consumption in times of low work. In short, it is clear that, beyond prejudices and "false myths", the electric oven is currently the most convenient option for a newly opened pizzeria. Naturally, the choice remains completely personal and, if you opt for one or the other, the result will certainly be of excellent quality.