The history of pizza. It’s  start in 79 AD when Mt Vesuvius erupts and covers Pompei. Then , in 640 AD a gentlemen by the name Gaetano Fiorelli discovers wood fired ovens in some of the ruins. In one of these ovens they found a 7 kilo carbonized loaf of bread that was believed to be eaten by the Roman soldiers at the time (pre Pompei burial in ash and lava). Up to this point the people of the surrounding areas of Napoli have been eating breads fired in wood ovens for roughly 700 years. Until the early 1700’s that Neapolitans started utilizing the tomato and putting it on wood fired breads with herbs. This time marks the birth of the marinara pizza and the time when the first pizzeria opened in Napoli .This restaurant served pizza baked in ovens made from lava rock.
Wood-fired ovens, also known as wood ovens (or Forno in Italian), are ovens that use wood fuel for cooking. There are 2 types of wood-fired ovens: "black ovens" and "white ovens". Black ovens are heated by burning wood in a chamber and the food is cooked in that same chamber alongside the fire while it is still going, or in the heated chamber after the fire and coals have been swept out. White ovens are heated by heat transfer from a separate combustion chamber and flue-gas path, and thus the oven remains "white". Wood-fired ovens are distinct from wood cookstoves such as the Mora or Todd stoves which have a hot cooking surface for pots and pans, like on a gas or electric stove. A wood cookstove may also have an oven but it is separate from the fire chamber.For some foods, wood-fired ovens are far superior to conventional gas or electric ovens. Food is cooked evenly since heat is conducted from the floor below and at the same time radiated from the dome above. A wood oven can cook a pizza in 90 seconds and reach as high as 500°C/900°F, the temperature that is mandated for authentic VPN, or Naples-style, pizza.