I stumbled upon a blogger who questions whether Wood-Fired Pizza is inherently any better than the more typical baked product. In our experience (which is mostly in Italy), the thin-crust perfect pizza is almost always wood-fired. Here are a some shining examples from the USA.
The Diavolo, which is topped with tomato sauce, sopresatta, roasted peppers, crushed red pepper flakes, and mozzarella.
Connies Pizza has a unique pie-like top crust
Spinach with Browned Onions, Roasted Peppers, Kalamata Olives and Feta Cheese
Flying in First Class on a major airline
The anchovy pizza at City House, Nashville
Keep it simple with the margherita (San Marzano tomatoes, buffalo mozzarella, extra-virgin olive oil ,fresh basil, sea salt, tomato sauce) and know the good.
Molisana, a white pizza with fresh mozzarella (I’m pretty sure Italians always use fresh mozzarella because they are awesome), mushrooms, and truffle sauce. Delicious! The truffle sauce oozed in every bite.
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