Omid, then why should a pizzaiolo dome?
In my opinion, it is not necessarily a matter of "should", but other subjunctives, "may" or "might"! In other words, it is not an imperative.
In my assessment, having worked with a Neapolitan oven five days per week for the past 18 months, proper doming (which, in my experience, is not as effortless as it appears, and takes some artistry to master) is solely a distinct strategy or tactical gain in baking, not smoking, pizzas. Doming has several utilities. For instance, doming is often used as a catalyst
, that is, to speed up the bake process when necessary. Sometimes, this utility simultaneously serves as a recovery mechanism
to let the oven floor regain momentum. In principle, doming a Neapolitan pizza depends on three principal factors:
1. The state of dough,
2. The thermal state of oven, and
3. How the pizza bakes under the two aforementioned conditions
Beyond the three factors, proper timing
, and altitude
of doming are of essence. Also, maintaining a right distance to the fire during doming should be taken into account. In other words, doming needs to be executed with sensitivity and know-how lest one vitiate the delicate gastronomy of finished products. The ultimate objective is to achieve the gastronomical qualities (e.g., soft, non-desiccated base and cornicione) traditionally ascribed to Neapolitan pizza, whether or not one resorts to doming. Good day!