Turning the pizza
Regular rotation during a short, high-heat bake to compensate for the uneven, directional heat typical of wood-fired ovens.
Skill level: intermediate
Purpose
Rotates the pizza during baking to compensate for uneven heat, especially in wood-fired and other directional-heat ovens
Styles using this technique
Compensates for the strongly directional heat of a wood-fired dome.
Domestic alternative: Less critical in an evenly heated domestic oven or steel setup.
Method
Use a small turning peel to rotate the pizza a set amount at regular short intervals during the bake
When to use it
- Wood-fired and gas pizza ovens with strongly directional heat
Risks
- Turning too roughly can tear or deform a delicate, high-hydration crust
Alternatives
- Less necessary in ovens with more even heat distribution, such as electric or conveyor ovens