The practice of cooking a specific Italian dish within a ceramic kamado-style cooker is gaining traction. This method involves placing a flattened dough base, topped with various ingredients, inside a domed, high-heat-retention oven fueled by charcoal. The result is a culinary creation characterized by a smoky flavor and a crisp, yet chewy crust.
This technique offers enhanced temperature control and even heat distribution compared to conventional ovens. The ceramic construction facilitates consistent cooking temperatures, leading to a uniformly cooked product. Furthermore, the enclosed environment traps moisture, preventing the dough from drying out and ensuring a superior texture. Historically, wood-fired ovens have been favored for producing authentic versions of this popular food item; this technique offers a similar result with added convenience.