{"id":1853,"date":"2022-05-12T10:10:53","date_gmt":"2022-05-12T10:10:53","guid":{"rendered":"https:\/\/sextons.ie\/?page_id=1853"},"modified":"2022-11-13T14:04:19","modified_gmt":"2022-11-13T14:04:19","slug":"pizza","status":"publish","type":"page","link":"https:\/\/sextons.ie\/?page_id=1853","title":{"rendered":"Our Pizza"},"content":{"rendered":"

Our Delicious Stonebaked Pizza’s<\/h1>\n\t
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The key to baking great pizza (beyond ingredients) is hot and fast. So a traditional wood fired brick oven, in which you can bake a pizza at 400c in 90 seconds, will always be vastly superior to a conventional oven.<\/p>\n

The magic of brick or stone lined ovens is that they hold the heat in, intensifying it and speeding up the baking of the pizza crust, creating a light, crisp but chewy platform on which all the toppings and sauces rest. The way the pizza can rest
\ndirectly on the oven floor lets the crust bake with conducive heat, resulting in the
\nperfectly browned bottom, but cracks righteously when sliced and crunches when eaten.<\/p>\n

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