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 standard technique of cooking in a wood-fired oven. This preparation method imparts a definite smoky taste and texture to the crust, differentiating it from pizzas baked in typical ovens.
The enchantment of this model typically stems from the notion of upper high quality components 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 had been the first technique 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.
