{"id":3134,"date":"2020-10-06T13:24:24","date_gmt":"2020-10-06T11:24:24","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/la-cuisson-de-la-pizza-dans-un-four-a-bois\/"},"modified":"2020-10-06T13:24:24","modified_gmt":"2020-10-06T11:24:24","slug":"la-cuisson-de-la-pizza-dans-un-four-a-bois","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/fr\/technique-2\/la-cuisson-de-la-pizza-dans-un-four-a-bois\/","title":{"rendered":"La cuisson de la pizza dans un four \u00e0 bois"},"content":{"rendered":"\n
\n \"\"\t\t<\/div>\n
\n
\n

Quand a-t-il été inventé? Qu’est ce qui caractérise aujourd’hui cette tradition? Qu’en est-il de son avenir? Découvrons ensemble la cuisson au four à bois.<\/p>\n

 <\/p>\n

De nos jours, le four à bois est connu et reconnu de tous<\/b>. On le reconnaît grâce à sa fente classique en forme d’arc ou de rectangle, sa traditionnelle coupole interne mais surtout grâce au son de crépitement<\/b> des bûches de bois.<\/p>\n

L’origine du four à bois remonte à la nuit des temps. Il semblerait qu’il y a environ 29 000 ans<\/b>,  l’homo sapiens ait construit une fosse souterraine qui pourrait être considérée comme l’ancêtre du four à bois.<\/b> La première découverte d’un véritable four à bois tel que nous le connaissons aujourd’hui remonte aux Egyptiens, qui ont cependant gardé la zone de cuisson séparée de la zone de chaleur. Ensuite, ce sont les grecs et les romains qui le perfectionneront en développant une unique chambre de combustion telle que nous la connaissons aujourd’hui.<\/p>\n<\/div><\/div>\n

\n
\n \"\"\n<\/div>\n
\n\tLes Romains \u00e9taient tellement reconnaissants envers cet outil de cuisson r\u00e9volutionnaire qu\u2019ils ont cr\u00e9\u00e9 une f\u00eate appel\u00e9e Fornacalia, en l\u2019honneur de la d\u00e9esse Fornace.<\/div>\n<\/p><\/div>\n
\n
\n

Plus récemment, le four à bois était généralement installé dans les zones rurales,<\/b> principalement pour la production de pain pour la communauté.  Ce n’est que plus tard<\/b> que le four à bois est devenu l’élément principal de milliers de pizzerias dans le monde<\/b>.  La difficulté croissante de trouver des artisans qualifiés qui construisaient le four avec une voûte en brique et la nécessité d’avoir des temps de production réduits, ont conduit au fil du temps à la naissance du four préfabriqué avec un plafond voûté.<\/p>\n

Désormais, les caractéristiques essentielles<\/b> d’un four à bois sont variées. Tout d’abord, l’utilisation de matériaux de haute qualité<\/b> : le summum devant être la terre cuite réfractaire contenant une quantité spécifique d’aluminium<\/b>. Le choix des matériaux isolants<\/b> est tout aussi important, ils doivent pouvoir conserver la chaleur, une température stable et optimiser au mieux la production. Enfin, l’étude des proportions des mesures et épaisseurs<\/b> est un facteur très important pour un rendement optimal.<\/b><\/p>\n

L’un des aspects les plus fascinant du four à bois est sûrement son passé traditionnel et artisanal<\/b>. Le four à bois et le pizzaiolo possèdent un langage de communication qui leur est propre. Lorsque les parois internes et la voute deviennent blanches, le pizzaiolo sait que le four est prêt pour débuter la cuisson. Si la flamme commence à s’éteindre et la lumière à l’intérieur du four vient à manquer, le pizzaiolo sait qu’il est temps d’ajouter du bois. Sans oublier la classique « main à l’intérieur du four » grâce à laquelle les pizzaiolos plus expérimentés peuvent effectuer des prises de température presque dignes d’un thermomètre.<\/b><\/p>\n

L’avènement des nouvelles technologies et des nouvelles prises de conscience écologiques <\/b>a eu un impact sur le monde de la cuisson de la pizza, avec la naissance de nouveaux types de cuisson telles que la cuisson à gaz, qui se rapproche de la populaire cuisson à bois<\/b>. Il existe désormais des types de brûleurs à gaz qui rendent la distinction entre une pizza cuite au four à bois ou à gaz, assez difficile. Il faut cependant admettre que le charme opère plus facilement en voyant une belle pizza encore fumante<\/b>, devant la flamme crépitante du four à bois.<\/p>\n<\/div><\/div>\n

\n \t\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Quand a-t-il \u00e9t\u00e9 invent\u00e9? Qu\u2019est ce qui caract\u00e9rise aujourd’hui cette tradition? Qu\u2019en est-il de son avenir? D\u00e9couvrons ensemble la cuisson au four \u00e0 bois.<\/p>\n","protected":false},"author":1,"featured_media":2317,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[128],"tags":[],"class_list":["post-3134","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-technique-2"],"acf":[],"yoast_head":"\nLa cuisson de la pizza dans un four \u00e0 bois - Pizza Stories<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pizzastories.le5stagioni.com\/fr\/technique-2\/la-cuisson-de-la-pizza-dans-un-four-a-bois\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La cuisson de la pizza dans un four \u00e0 bois - Pizza Stories\" \/>\n<meta property=\"og:description\" content=\"Quand a-t-il \u00e9t\u00e9 invent\u00e9? 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