PizzaandMore

Archive for the ‘Pizza news/info’ Category

Pizza cheese varieties have dramatically increased of the last 2 decades. In the early years the produced pies where topped with three or four pizza cheese varieties, within the past twenty – twenty five years, pizzaiolo and chefs have become more inclined to try different recipes and today you will find dozens of pizza cheese varieties on menus and cooking books.

Most utilized pizza cheese

Soft cheese
The top known and most used pizza cheese is Mozzarella, it’s semi-soft texture and exquisite melting capability is bar none.  Another very nice semi-soft cheese is the Provolone, a little more flavor and more costly but also has great melting capabilities. In northern Europe many pizzerias utilize Edamer and Gouda, both are medium-soft and melt very well, plus these two are less costly compare to Mozzarella.

Semi-hard cheese
The Spanish Asiago is a costly yet very tasty pizza topping, finely grated over the pizza immediately after removing the pizza from the oven gives it a special touch.

Hard cheeses
Pecorino Romano and Parmesan are also two pizza cheese variations used often in Italy, these two hard and aged versions are generally grated over a pizza after baking the pie. The stronger flavor of these two hard cheeses gives the pizza an additional flavor.

Blue cheeses
As mentioned due to the open minded chefs mozzarella is not the only an option, many tasty recipes call for blue cheeses such as Gambozola and Gorgonzola, these two varieties also are semi hard and melt relatively nice. Yet it’s distinct flavor will dictate the other toppings.

Specialty cheeses
Pizza lovers rave about many specialty cheeses such as Fontina, Caciocavallo and Taleggio among others already mentioned.

Creamy cheeses
Ricotta comes in two versions and both melt very nicely, also used but more rarely is cottage cheese this very soft version will have a little moisture on your pie.

Mixed pizza cheeses
More and more pizzerias use cheese mixtures to make their pizzas. These combinations add a unique taste and depth to the toppings, as well as costing less than non-mixed grated cheese. Typical pizza cheese blends include mozzarella or provolone mixed with Cheddar,  Gouda, Edamer, Gruyere or Muenster.

Bar none Mozzarella is the number one used pizza cheese variety worldwide, fresh, cubed, shredded or sliced. It originated in the Naples region of Italy and was first made from water buffalo milk. Original mozzarella was of very high moisture content, and has a short shelf life. The texture of original mozzarella did not lend to grating at all, and the cheese was usually cut into slices to be used, mainly on a “Insalata Caprese” or sliced thinly for pizzas.

Today’s mozzarella is made from cows milk and is of a lower moisture content. This extends the shelf life and eases the handling. Mozzarella is available in a variety of moisture and butterfat contents. A little experimenting to find which you like better will be needed, for different mozzarellas have different ways in which they melt and brown.

There is a fresh mozzarella sold that comes as balls of cheese packed in water. This cheese has a different texture and taste than regular mozzarella and can also be used on pizza. It does not grate as it is too soft, and it must be used fairly soon as it turns sour within a few days. But mozzarella isn’t the only cheese you can use for pizza.

Experiment with your imagination and let your taste buds decide on which pizza cheese varieties you will use.

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The pizza oven temperature is a very important aspect as well as a good digital control panel to measure the pizza oven temperature exactly. Many restaurants bake breads and other perishable items that need an exact inside pizza oven temperature and not just guessing by 10 or 25° C if the chamber is ok.

Many factors play an important role, the fluctuation can be caused from many different reasons. Bad quality overall, not reliable control panel, inferior insulation, age, power – meaning the unit is not strong enough for the needed daily production, there are many reason why you could have a optimized pizza oven temperature. For starters buying restaurant equipment from an Asian manufacturer will never pay off, they use (99% of them) cheap products, from insulation, to exterior and interior quality, the stones the viewing glass, the handles and so on. Yes the day of purchase will be a lesser check amount you have to write, but in the months and if you are lucky years to come you will regret your decision. The Asian models are underpowered and cannot produce the needed heat, they loose all to of heat due to bad insulation and this will reflect on your power bill. Electricity companies love Restaurants and know that many choose cheaper restaurant equipment and therefore you can be sure you are feeding the Electricity company way too much money day for day and year after year if you purchase inferior Asian products. Yes you will have some American manufacturers where the power bill is higher, simply the reason is the electricity companies in America are not as expensive as here in Europe and they do not care of the power cost for the pizza oven temperature. Well let’s assume they don’t as their oven sure need a lot of power as well.

European pizzaoven equipment manufacturers sure are much different as most others in the world. First they have much stricter rules set by the EU commission on what they are allowed to build. Then of course the power companies in Europe charge much more for the energy as anywhere else in the World. So the goal is to build a unit that has very efficient ratings, easy to handle pizza oven temperature gauges and is still somewhat price compatible.   Then again as a pizzeria owner you need to be aware that many European pizzaoven equipment manufacturers have their company in Europe, but do not have the items build at their locations. Many outsource to Asian companies, some to other cheap and inferior producing countries. Do you research as we did ours as well, we do not want to mislead anyone with our blog.

Now to the actual unit we have seen at a food show in Italy, the PAC6640DL is truly designed, manufactured and of great quality from Italy. Not only does it have a user friendly digital control panel it’s also very good insulated and can hold the pizza oven temperature even on rush hour, best of all it is around € 700,00 cheaper compare to the Moretti or a Cuppone unit. The easy viewable inside through it’s very large ceramic window and the cross bar over the entire door enable very easy handling. Other compatible pizzaoven equipment manufacturers from Europe will be at least € 800.00 – € 1,200.00 more for a unit that you can control the pizza oven temperature as good as the PAC6640DL.

Pizza oven energy cost

What is my Pizza Oven Energy Cost? Electrical cost calculation on average power charges to run a pizza oven. In order to calculate an average for your pizza oven energy cost, we researched the average electricity cost in Europe. As electricity costs vary from country to country between 6.2 cents and 14.7 cents per KW/h, we decided to calculate our example with € 0.10 cents per hour. Furthermore the most common size pizza deck oven in the Europe is 63 x 63 x 6 cm. In general you need more electricity to power a double deck oven vs. a single deck oven, although you will not need double the amount of electricity as the pizza ovens are stacked above each other and feed themselves with outgoing heat. So a fair number is x 1.65. Now assuming you can bake four pizza at one time and produce 12 to 20 pizza per hour.

Pizza Oven Energy Costs Calculation:

A single deck pizzaoven

Size: 63 x 63 x 6”

Power: 4,5 KWh 400V

Energy consumption per hour: 3.5 KWh

Cost per KWh: € 0.10

Cost per hour: € 0.35

Pizza Oven Energy Cost (single deck) per hour per DAY:

1 hour €  0.35

2 hours €  0.70

3 hours €  1.05

4 hours €  1.40

5 hours €  1.75

6 hours €  2.10

7 hours €  2.45

8 hours €  2.80

9 hours €  3.15

10 hours €  3.50

11 hours €  3.85

12 hours €  4.20

Pizza Oven Energy Cost (single deck) per hour per MONTH:

1 hour €  10.50

2 hours €  21.00

3 hours €  32.00

4 hours €  42.50

5 hours €  53.00

6 hours €  63.50

7 hours €  74.00

8 hours €  84.50

9 hours €  95.00

10 hours € 105.50

11 hours € 116.00

12 hours € 126.50

Pizza Oven Energy Cost (single deck) per hour per YEAR:

1 hour €  126.00

2 hours €  252.00

3 hours €  378.00

4 hours €  504.00

5 hours €  630.00

6 hours €  756.00

7 hours €  882.00

8 hours €  1,008.00

9 hours €  1,134.00

10 hours €  1,260.00

11 hours €  1,386.00

12 hours €  1,512.00

Pizza Oven Energy Cost (double deck) per hour per YEAR:

1 hour €  207.90

2 hours €  415.80

3 hours €  625.70

4 hours €  833.60

5 hours €  1,041.50

6 hours €  1,249.40

7 hours €  1,457.30

8 hours €  1,873.10

9 hours €  2,081.00

10 hours €  2,288.90

11 hours €  2,496.80

12 hours €  2,704.70

Now the quality of your pizzaoven is very important, if you choose an Asian model you will have to add an easy 10 – 15% to these costs as the insulation is by far not comparable to any other ovens. These numbers are average from the following commercial pizzaoven manufacturers: Italforni; Moretti; Zanolli; OEM; GGF; Fage; Cuppone; Tornati Forni; GGG; GAM.

Temperature variations of up to 50 C (122 F) degrees are not uncommon with most manufacturers. So far only one manufacturer, OEM”s new ovens can provide a pizzaoven with an average of 15 to 20% energy savings. The reason is superior insulation and a heating element (ECO PLUS) that measures exact to 1 degree Celsius. This counts to energy savings of about € 540.94 per year per oven. Now imagine you have a pizza chain and have several outlets.

Yearly savings on a multiple pizza restaurants:

10 stores: €  5,409.40

20 stores: €  10,818.80

30 stores: €  16,228.20

40 stores: €  21,636.60

50 stores: €  27,046.00

100 stores: €  54,094.00

By utilizing your single deck unit and having a good business you will save

+/- €  1,512.00 per year on energy costs. With a dual chamber unit your savings are

€ 2,704.00. This is a simple energy savings example; now compare your Chinese oven for about € 1,800.00 with high energy cost to for example the PAC6630DL pizza oven made in Italy. Same size, two decks with ECO PLUS Technology at a purchase price of 4.345,00. Yes your initial investment is higher, although the longevity is four times compare to the Asian model and the energy savings more as the Asian pizza oven cost. Now you do the numbers, there is no question but to choose a higher quality pizza oven, as the difference in the investment is paid of within 1 year. The savings over a ten year period are huge, the quality of your baked item, pizza, sandwich or whatever you bake is also non-comparable.

First do your research on your new pizza oven energy cost before you invest into your future, it will pay of to invest more on time and research in the beginning.