Well everyone knows that wood ovens are great for neapolitan style pizza.
I was wondering if there are general guidlines to follow with respect to the maximum dough thickness and topping quantity when cooking in a wood fired oven? Some claim that a maximum of 1/4" raw thickness is where you must draw the line as the pizza would have to cook to long?. I would like to serve both the classic Neapolitan style "thin crust" as well as offer a thicker alternative to my custmomers who are used to the pizza chain offerings.
I have a basic understanding on how wood ovens cook but I have searched endlessly on the internet to educate myself on how they handle the various types of pizzas. I realize that I will not be doing chicago style type pizzas here.
Please comment on how various oven temperatures cook in the scenarios mentioned above and whether I can get away with using only the wood oven for a variety of pizzas.
I sure would hate having to add a second conventional oven.
I am in the process of opening a small pizzeria and any help would be greatly appreciated at this point.