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Wood-Fired Pizza

August 19, 2014 by chabernet Leave a Comment

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.

Filed Under: Cooking Tagged With: Pizza

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