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.
Spinach with Browned Onions, Roasted Peppers, Kalamata Olives and Feta Cheese
The anchovy pizza at City House, Nashville
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.