The phrase describes a particular model of pizza characterised by a sure degree of enthusiasm or ardour (“pazza,” that means loopy or passionate) in its creation, coupled with the normal methodology of cooking in a wood-fired oven. This preparation approach imparts a definite smoky taste and texture to the crust, differentiating it from pizzas baked in typical ovens.
The attraction of this model usually stems from the notion of upper high quality substances and the artisanal course of concerned. The excessive warmth of wood-fired ovens ends in a rapidly cooked pizza with a crispy exterior and a barely chewy inside. Traditionally, wood-fired ovens have been the first methodology of baking, including a component of authenticity to the ultimate product and aligning with conventional culinary practices that improve the flavors and textures of the pizza.
