Procuring a specific type of fuel to operate a particular style of oven is a practice gaining traction among artisan food vendors. This involves the acquisition of carbon-rich material intended for use in high-temperature baking applications. Consider, for example, a pizzeria that opts to use anthracite instead of gas or wood to heat its oven.
This choice of fuel can impart a unique flavor profile to the finished product, often described as subtly smoky and distinct from conventionally baked pizza. Furthermore, the high heat achievable with this fuel source can result in a quicker cooking time and a crisper crust. Historically, this method represents a return to traditional baking techniques that predate the widespread availability of modern fuels. The selection process involves considerations of cost, availability, and the desired characteristics of the cooked pizza.
