It was pizza all round when Italian chef Claudio Rampinini paid a visit to Pizza Equipment Ltd last week.
Guests were keen to get a slice of the action as the Moretti Forni chef ambassador, who had flown in specially for the occasion, demonstrated the company’s new Neapolis electric oven, designed to make authentic Neapolitan pizza.
Using the oven at the usual 375 to 400°C temperature, Rampinini first baked classic pizza. The Neapolis, however, is specially designed to bake thin and crispy Neapolitan pizza, which requires a very high temperature of 485°C.
A Neapolitan pizza cooks in 90 seconds in the Neapolis, placed on stones designed to release heat gradually to avoid burning. The oven has a maximum temperature of 510°C, and being electric rather than wood fired, the temperature is said to be constant and even throughout the baking chamber, so there should be no need to turn the pizza to achieve even baking.
As well as enjoying the food, guests heard all about innovations in the world of pizza baking from Moretti Forni’s Federico Tomarelli, while Pizza Equipment sales representative Daniel Phillips, who organised the day, reflected on the successful Moretti/Pizza Equipment partnership which now spans 9 years.
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