ANEMOS
SEA SIDE BAR & FOOD

Our wood oven bakes the pizza at a temperature exceeding 400°C for just 130 seconds. Due to the great thermal shock to which the dough is subjected as soon as it enters the oven, the pores close and a crust forms on its exterior. Inside it, the air bubbles that have been created during the "rising" of the dough expand and the air tries to escape. The bubbles combined with the elasticity of the dough and the sudden thermal shock, make the pizza more fluffy and tender. The cheese melts, the sauce sizzles and the pizza gets a burnt crust on the bottom.